2023-10-29 10:49:42
Margaux Fary
Head chef of Ernest, 4 impasse de Joinville 75019 Paris. it is the new third food place of the Ernest association.
Half American and half Burgundian, Margaux Fary, who studied with Pauline Labrousse at the restaurant Le Coucou Café in Paris, has taken charge of the kitchen at this supportive and sustainable restaurant which aims to be bistronomic and gourmet.
The restaurant welcomes chefs in residence. Laura Ait Si Amer is in residence from October 24 to November 3, 2023
Since 2015, Ernest has offered a simple system, the “pourmanger” : a painless increase of a few cents that the restaurateur applies to a bill, in order to finance food aid programs in your neighborhood.
Today, more than 200 chefs and restaurants joined the Ernest solidarity chain and in 2020, more than 140 families attending social action or accommodation centers in Paris received a basket of local organic vegetables every week.
The health crisis has caused a food crisis affecting the most vulnerable who depend on saturated food aid systems. Consequently, Ernest decided to adapt its activity and took over the kitchens of the members of its network of restaurateurs to prepare healthy and tasty meals aimed at homeless people in very precarious situations.
Between March 2020 and May 2021, more than 80,000 meals were prepared and distributed for emergency food aid.
Margaux Fary – François-Régis Gaudry
Margaux Fary’s recipes
Anti-waste tips from Margaux Fary
Boris Tavernier
Director and General Delegate of the VRAC France association
Born in 1979 in Pas-de-Calais, Boris Tavernier lives in Lyon. It is invested in the social and solidarity economy, and food. In 2004 he founded “On the other side of the bridge”, a bar restaurant and performance hall in SCOP, where he is responsible for the cuisine and cultural programming. Holder of a Master 2 in ESS, in 2013 he co-founded the first VRAC association in Lyon, a purchasing group which distributes organic and local food products in working-class neighborhoods, at an affordable price. As part of this association, he organizes cooking competitions in these neighborhoods, educational projects around food, and initiated and supervised the project “Women from here, Cuisine from elsewhere”, an investigative book and stories regarding the cooking of women of immigrant background. In 2019, he initiated and coordinated the “Remains of Childhood” project, a collection of culinary-literary texts. In 2021, he was appointed Director and General Delegate of the VRAC France association, which brings together all local VRAC associations in France and Belgium. The same year, he directed the “Together to feed better” project, a survey of solidarity and sustainable projects to overcome food insecurity. He also joins the Fellow Ashoka community.
Boris Tavernier – Milla Morisson
The VRAC association
The VRAC association (Towards a Common Purchasing Network) promotes the development of purchasing groups for quality products (organic, ethical, local) in priority neighborhoods of city policy and other working-class neighborhoods. Its mission is to allow residents of these neighborhoods, with limited income, to access chosen and unconstrained food, thanks to the sale of products at cost price.
BULK Recipes
The following recipes come from cooking competitions organized by VRAC
Spinach with peanut, tomato and bulgur sauce, plantains by Awa MOREAU; winner of the competition in Villeurbanne (Buers district) in 2019 and member of the jury for the national edition in 2023 “Domoda”, vegetarian Senegalese stew by Nafy MAREGA and her 3 daughters Maïmouna (9 years old), Aminata (6 years old) and Bambi (18 months); winners of the national edition in 2023.
François-Régis Gaudry’s favorite
An SME named Rebel, founded in 2014 in Aubervilliers in the Seine-Saint-Denis department, wants to remedy this. Its mission is to recover these unsold fruits and vegetables, either from mass distribution or from our farmers’ surplus production. And to offer them a second life through jams and preserved preparations. In addition to this anti-waste logic, Rebelle has a social ambition: that of employing and supporting a vulnerable and often excluded public, by offering personalized support. To do this, the beneficiaries’ journey is crossed by workshops and training – individual and collective – aimed at developing self-confidence and the power to act.
Points of sale where you can find Rebelle products
Stéphane Cosme’s report
A year ago, On vagust devoted a program to student cooking, and we talked regarding the unthinkable reality of these queues that lengthen in front of food distribution centers.
Now, a year later, the situation has gotten even worse. Our reporter Stéphane Cosme went to take the pulse of the situation at the Cité Fertile, a third place located in Pantin (Seine Saint Denis) which also serves as a distribution center for unsold food, thanks to the energy of the association Linkeechaired by Julien Meimon.
The chronicle of Elvira Masson
The Cocagne Network, it is a non-profit association, founded a little over 20 years ago – which develops and runs the Jardins de Cocagne network. You may have already come across these gardens, there are around a hundred of them in France, they are organic market garden farms, labeled AB, which have a vocation for social and professional integration. They have a triple mission:
cultivate well and good, feed generously AND allow the return to employment of those who work there, within the framework of workshops and integration projects.
The rest to read and listen to
Justine Knapp’s column
traveling grape harvests, traveling grapes and winegrower solidarity.
The rest to read and listen to
Food aid address book
Musical programming
Bebel Gilberto You and I Zaho de Sagazan The symphony of lightning
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#Food #solidarity
