Gargantua

PRESENTATION

The 18th edition of the Gargantua contest is looking to highlight the essential values of institutional catering.

Teamwork is key for the mass production of meals designed to suit every customer on a daily basis. So this year, the contest will involve two-person teams with a chef and a member of catering staff or equivalent from your establishment, or someone enrolled on a French CAP, Bac Pro, BEP cuisine or CS institutional catering training programme, practising and competing together. This is an opportunity to highlight the diverse nature of these professions and the tremendous job opportunities that the sector represents. 

Selecting ingredients is key, because the institutional catering industry is a fundamental lever for building quality industries in the different regions, thereby contributing to local economic development.

The contest themes will showcase classic institutional catering recipes that combine balanced nutrition, value for money and a sustainable choice of products offering a variety of meal options.

The job of institutional catering teams is also to build relationships with their customers, so competing teams will present their recipes plated up as they would in a self-service canteen or cafeteria with table service.

Gargantua is a historic institutional catering contest that reflects the values promoted by the Restau'co network for our sector - social and responsible catering offering balanced and quality meals for all.

REGIONAL FINAL 2022

Military canteen, Broglie, Grand Est Region

Dalberant François

Muliakaaka Kilitina 


Highschool Pierre Joseph Fontaine, Hauts de France region

Boulay Pascal, Head Chef

Heuneuche Marie-Christine, Assistant Chef

 

Essonne département council, Île de France Paris region

Pierret Patrick, Head Chef

Assistant Chef, Jonathan Maréchal

Number of meals per day: 120

 

Cesame Mental Health Centre, Angevin, Brittany region 

Gricourt Jérôme, Cook 

Bellayer Richard, Food Service Worker

Number of meals per day: 1000

 

Poitiers CROUS student catering, Nouvelle-Aquitaine region

Vezien Johnny, Manager, CROUS Healthy hub 

Guerin Lucas, student (CAP in cooking) 

Number of meals per day: 1500

 

Highschool C & R Janot, Franche-Comté region 

Fernandes Philippe, Head Chef 

Deschamps Fabien, Food Service Worker 

Number of meals: 1200

 

Albi Kitchen, Occitanie region

Baumard Stéphane 

Mr Mohamed Nawab

 

Gendarmerie canteen, Sathonay Camp, Auvergne-Rhônes-Alpes region

Potier Mathieu, Manager for authorities and day service 

Khantouche Anissa, Food Service Worker in the civil service 

Number of meals per day: 140

GIE GAM Restaurant Ile de France Region

Doyen Camille

Baeza Marco


Professional highschool Jules Vernes, Hauts de France region

David Rose, Head Chef

Tanfin Thibaut, Food Service Worker 

Number of meals per day: 120

 

CCAS Montreuil, Ile de France Paris region

Belkaaloul Karim, Head Chef  

Khetarie Ouarda, Food Service Worker 

 

Association le Roche, Yzeron Residence, Auvergne-Rhônes-Alpes region

Piroux Rémi, Cook 

Peynaud Natanaëlle, Reception staff responsible for cooking workshops with residents

Number of meals per day: 110

 

Canteen, South region

Sailly Jérôme, Cook/Manager 

Mac Kittrick Kanahau-tini, Food Service Worker 

Number of meals per day: 60

 

Collège Olympe de Gouges, Auvergne-Rhône-Alpes region

Neubeck Mélanie, Head Chef 

Leregle Mireille, student (CAP for institutional technicians) 

Number of meals: 110

 

CROUS Lyon student catering, Auvergne-Rhône-Alpes region

Poyade Loïc 

Delarocque Elsa 

 

GIP Saint Lô

Ozenne Jérôme 

Simonne Gislaine 

A lOOK BACK AT THE 2022 EDITION

ABOUT THE ORGANISER

Restau'Co is a French non-profit organisation with 20,000 members, institutions and people (from cooks to site managers). It is organised around 13 regional delegations and representatives from 13 member organisations (3 from CERP, 2 from ACCOT, ACEHF, AFDN, AJI, Service du Commissariat des Armées, La Gendarmerie Nationale, CROUS, APASP, UNADERE, GOEES, UDIHR).

For 50 years, Restau'Co has been supporting the institutional catering industry by helping professionals to optimise their practices on all fundamental issues, including nutritional balance, responsible catering, supply management, waste prevention and the management of complex organisations.

RESTAU'CO is a leader in all segments of directly managed institutional catering (education, health, medical/social centres, business, local authorities) and is a trusted partner of the public authorities for food policy implementation and support.

In the current context, Restau'Co is a major player in the implementation of the EGalim law in institutional catering establishments thanks to its experience with methodology, tools and suitable training.