The Paris Olympics will feature a unique dining experience for the 15,000 athletes participating, with a focus on health, safety, and sustainability. The dining hall, which is housed in a former electrical power plant, will serve approximately 45,000 meals daily. The chefs responsible for the menu have created a selection of over 500 dishes, including items like vegetarian shawarma, grilled eggplant, beetroot falafel, vegetarian hot dogs, and quinoa muesli. French fries have been excluded from the menu due to concerns over fire hazards, while other items like foie gras and avocados have been omitted to prioritize animal welfare and reduce the carbon footprint of imported products.
The Olympic authorities in France have implemented various measures to ensure a zero-waste environment during the games. Single-use utensils and dishware have been banned, and about 80% of the ingredients used in the meals will come from France, a quarter of which will be sourced within 155 miles of Paris. This focus on sustainability aims to reduce the carbon impact of the Olympics significantly when compared to past events. In addition to traditional French dishes, the dining hall will also offer cuisine from various regions, including Asian, Afro-Caribbean, Middle Eastern, and halal food options, and the staff is committed to providing gastronomic delights while meeting the nutritional needs of the athletes.
Sodexo Live, the catering company responsible for the Olympic Games this summer, plans to hire up to 6,000 food service professionals to support the dining operations. The organization aims to provide a balance between the nutritional requirements of athletes and the pleasure of enjoying delicious food. Three acclaimed French chefs, Alexandre Mazzia, Akrame Benallal, and Amandine Chaignot, have been selected to prepare dishes at the Olympic Village during the games. They will bring their unique culinary styles and dishes to enhance the dining experience for the athletes, showcasing the diversity and creativity of French cuisine.
French chef Akrame Benallal seeks to challenge the perception of French cuisine as boring by bringing his unique dishes to the Olympic Village. He will prepare dishes like red and white quinoa muesli topped with mascarpone, smoked yogurt, and Parmesan cheese. Amandine Chaignot will offer her creations, such as poached egg croissants with goat cheese, artichoke cream, and truffles. Despite their reputation, the Paris Olympics have made headlines for reasons other than the food, including the anti-sex beds in the athletes’ lodgings. The mattresses, provided by Japanese company Airweave, are designed to be sturdier than average, prioritizing good sleep over any potential athletic activities. Despite the concerns, the focus of the Paris Olympics remains on providing a memorable and sustainable dining experience for the athletes.
