Working with regional produce through the prism of childhood memories, inventing a new life for food waste and fighting against exclusion; here, there's plenty for this chef to keep his days busy…
Frying Jerusalem artichoke peel, to prepare an amuse-bouche, or concentrating grapefruit peel into a powder to be used elsewhere, and turning vegetable skins into petals: Jacques Decoret works hard to reinvent leftovers and curb waste. Each year, he shares his approach with nursery school children during ‘la Semaine du Gout’ (Taste Week). The fruit and vegetables are sourced from the vegetable garden Jardins de Cocagne, a society that helps people reintegrate into the workplace. To fight against exclusion, the living, vegetal roof is cared for by the CAT (employment centre), and the Chef visits the kitchens at a high security prison from time to time in order to give prisoners a taste of the regional flavours.
