2023-11-11 16:50:33
Residents of the André Léo nursing home in Grenoble enjoyed a gourmet menu created by two chefs including Christian Têtedoie, one Michelin star. Attached to the issue of nutrition, he trains and supports cooks working in establishments for the elderly.
In the nursing home kitchen, the atmosphere is not as usual. More electric, more lively, with two chefs behind the stove: one is a cook, the other a starred chef. “I do as usual because the pleasure I give today in cooking, I give it every day”smiles Noureddine Bida, chef at the André Léo nursing home in Grenoble, “a little stressed” by the presence of a Alex Reed in his kitchen.
“Noureddine is so diligent, he loves doing things so much, although obviously having another chef in his kitchen disturbs him a little.”jokes Christian Têtedoie, Michelin-starred chef and best worker in France who participated in the development of the gastronomic menu.
That day, the residents of the Grenoble nursing home enjoyed a meal cooked together by the two chefs with, as a main course, a hake steak with mushrooms accompanied by pumpkin cream.
“It was still better than usual. It’s a little finer”, recognizes Yolande, a resident. A gourmet lunch with confusing flavors for some palates. “The entrance was good but it’s not common. It’s a bit weird”confides Jean-Louis, another resident.
Noureddine Bida spent a week immersed in Christian Têtedoie’s restaurant in Lyon. They decided together on this menu adapted to the needs of the residents of the establishment, composed of easy-to-eat foods with precise cooking, not too thorough, to preserve the nutrients.
“My GP tells me that it is very important to eat, and for me it is too”, adds Charles, rather satisfied with the meal. This lunch was organized as part of the week to combat malnutrition, an issue dear to the heart of Christian Têtedoie who trains and supports chefs from different nursing homes, hospitals and schools in the region.
“My mission is to try to delight people throughout their lives, especially when they are not well. This is where we need to take even more careassures the chef. SIf people don’t eat well enough, you have a loss of muscles, a loss of autonomy and we advance the aging process accordingly.
At the end of his year within the Têtedoie promotion, Noureddine Bida will receive a distinction from the best worker chef in France. A guarantee of professionalism, but also of investment in its residents.
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