Meeting in Montluçon, Auvergne, France

From 12th to 16th May 2014 Montluçon was the meeting place of the Turkish (Fatih Halk Egitim Merkezi), German, Spanish and French partners of « The Food Concept for Healthy Life on the Kitchen of Europe », project from the European program Grundtvig for adult education. The project aims to promote healthy food among the participants, based on traditional recipes of the partner countries.

The first day, Tuesday 13th May, we started with a game to get to know each other. Then we organized a cooking workshop based on French traditional recipes. The participants were randomly divided in international groups. First of all the groups had to be aware of about 30 French recipes and define together, which one they thought to be healthy or not healthy. Then each group had a recipe that they had to cook and which was part of the lunch menu: Saint Germain soup, Nicoise salad, chicken with a juice sauce and carrots custard tart and tart Tatin. The workshop ended with a presentation of the French cuisine, the food habits of French people and the concept of healthy food in France.

For the end of afternoon we visited Montluçon.

The second day, Wednesday 14^th May, was dedicated to cheeses. The day started with an “energizer” game “Human Bingo.” It consists in getting to know each other by asking simple question to the other participants with the support of a grid. The aim is to find people corresponding to the affirmations of this grid and to complete lines.

For the cheese workshop the participants were in eight international groups, each one corresponding to a cheese family. On each working place there was a basket with a cheese, vegetables or fruits, kitchen utensils and presentation material. The group had to think about a recipe with what they had, to be served as finger-food.  For the lunch the participants enjoyed this buffet with another look at cheeses.

The workshop ended with a presentation of the different cheeses families, its production and its nutritional intake. 

The last day, Thursday 15^th May, the program was outside Montluçon. We visited the Saint-Pierre market in Clermont-Ferrand, famous for its regional products. The participants could buy some souvenirs or could prepare a picnic. In the afternoon, after having lunch at the foot of Puy de Dôme the group went to the top. This excursion helps to understand the influence of the relief and the climate on the gastronomy of the region. The bravest came down by walking from the ancient volcano.

To close the week the partners and participants met at the holiday cottage in Lavault Sainte-Anne for a certificate ceremony and a final Auvergne dinner.