French flavours

Another group of nutrition and catering services technicians participated in the Erasmus+ mobility. At the end of May the students from ZSAE in Werynia flew to Machecoul, France to learn a new definition of food as part of the Food Redefined project. They started their stay in France with a picnic by the Atlantic Ocean. On Monday, they visited School Proo Louis Armand in Machecoul. After a meal break, the students visited the town of Nantes where they saw a wonderful castle of the Dukes of Brittany, the old town and an impressive shopping mall - Pommeraye Passage. The teenagers spent lots of time discovering new tastes. The students participated in a meeting with an oyster farmer at Le Port du Bec where they learned the secrets of oyster breeding, calibration, consumption and sale. Then they went to the Passage du Gois, the causeway between Beauvoir-sur-Mer and the island of Noirmoutier in the Vendée on the Atlantic coast of France, which disappears under water for a long time every day. Another tourist attraction on that day was Moulin de Rairé in Sallertaine - a windmill which has never stopped working since it was built in 1555.
However, the most important part of each study visit is joint cooking. During the workshops at the Machecoul school, together with students from France, Croatia and Portugal, the young people from Werynia learned how to prepare seafood, meat and citrus dishes using vacuum and sous vide. The youth prepared charlotte aux fraises - strawberry mousse with biscuits, lemon tart, Paris Brest - a French dessert made of choux pastry and a praline flavoured cream, galettes bretonnes - buckwheat pancakes baked with eggs, ham and cheese, salade lyonnaise - French salad with bacon and poached eggs, and other fish appetizers. In addition, the students participated in a competition - they had to prepare and decorate colourful cocktails and drinks made of juices, syrups and fruit. Although the Polish students had many opportunities to taste seafood dishes in France, they did not like them. The teenagers enjoyed desserts and salads - we will try the recipes during cooking classes. The cherry on the cake was a trip to the Puy du Fou park where the students saw extraordinary theatrical and historical performances. They also learned about culinary traditions. The students trip to this region of Europe was possible thanks to the implementation of the Food Redefined project number 2020-1-PL01-KA229-081707_1 on the basis of the Erasmus + Program, school education sector - KA229 action.