In Rennes, this Blosne canteen focuses on healthy, local and supportive cuisine – Rennes
“Have you been nearby? There are lots of people! They make cheap meals”, slips with enthusiasm the manager of a bakery, district of Blosne. A stone’s throw away, the local Au P’tit Blosneur is always full. Since 9 a.m., the kitchen has been bustling to provide daily service, which is full. Vegetable samosas, curry or fish balls, crumble for dessert: the menu is healthy, seasonal, local product. It is, above all, prepared by the voluntary hands of the inhabitants. This is Quartier Gourmand, the new solidarity canteen in Blosne, a pilot territory for the food menu.
“Initially, it was only supposed to be delivery”
Since May 10, and until May 27, the solidarity canteen has opened its doors in the Sainte-Elisabeth Shopping Center. “Au P’tit Blosneur lends us its premises for three weeks,” says Eva Muratore, development manager for Quartier Gourmand. The Au P’tit Blosneur and Cols Verts associations have been thinking about this project for more than a year. With a budget of €40,000, 4 months of preparation including 3 operational weeks, the initiative also includes a whole period of study of the district. What are the real needs of the inhabitants of Blosne?
Food insecurity, food-related health problems and isolation: these three issues are at the heart of their concerns. “Initially, it was only supposed to be delivery,” reveals Eva. The project has evolved by realizing the real needs of the inhabitants: social. To answer this, the collective looks at Canadian Community Food Centers. “They identify three areas: healthy food for all through solidarity pricing without proof, skills development and the feeling of belonging to one’s territory”, explains Eva. “Here, it takes the form of a lunch canteen, with balanced meals, and a delivery service”.
Solidarity pricing to accommodate all residents
In all, 50 meals are prepared per day: 30 for room service, 15 for delivery, and 5 for kitchen volunteers. Solidarity pricing, without proof of income, is based on the model of a similar canteen in Nantes: €3.80, €8 or €15. “It was important not to go for the free price, to frame the choice and not to be in charity”, she specifies. In the neighboring town, the first two tariffs each represent 40% of revenue, against 20% for the last third. “Here, we have reviewed these objectives, because we have a lot of workers during the week”.
This Friday noon, families meet workers from the neighborhood, well-dressed seniors. The discussion binds, sometimes, between the tables. Julien and Simon, guides for young people in civic service, have booked with other colleagues: “We have volunteers who are here, we come to support them in their missions! “. Beautiful jacket on the shoulders, Laurent is also at the solidarity canteen this afternoon. If he comes there for lunch, the member of the Cols Verts collective was on Wednesday, notebook in hand doing the service. “I was the most comfortable indoors,” he smiles. “It went extremely well! It’s been a very long time since I’ve seen a restaurant where everyone is with a smile, happy with what’s on the plate. It’s a dynamic project, instead of the ambient gloom! »
Home delivery of 100% local cuisine
Like him, Eva sees many heads go by, clients one day, volunteers the next. A painting on the walls of the experimental restaurant also suggests the slots still on the lookout for willing hands. In addition to their lunchtime canteen, Quartier Gourmand goes outside the walls. In groups of two or three, the volunteers will deliver, from 5:30 p.m. to 6:30 p.m., the daily specials. “It’s for very vulnerable people, referred by health professionals,” says Eva. Elderly people, in depression, at the end of maternity or in convalescence: the profiles are diverse. “The goal is to succeed in bringing them to the canteen by the end of the experiment,” she slips with a smile. Pull them out of their isolation, helping them to move around, to taste homemade preparations.
“Fanny, our cook, has created menus based on the desires collected from the inhabitants,” says Eva. With starter, main course and dessert, the menus must be “representative of the diversity of Blosne”, achievable in 1 hour and not intimidate the inhabitants. “These are organic, local and seasonal recipes that volunteers can easily redo,” she says. The products come from Terres de Sources producers or from the harvests of the Cols Verts Rennes. Laurent, a member of the collective, adds: “There should be a partnership so that Le Champ gives all its production to the future cuisine of Quartier Gourmand, from seasonal vegetables to herbs”. A project that has yet to materialize in the long term, a work to which the participants of the canteen are invited. “We are ready to start the project, we are looking for premises for 2024”, smiles Eva. “The City of Rennes supports us”.
To taste the preparations, you must book on 07 84 33 16 12 (vegetarian option every lunchtime, at 15 avenue de Pologne). And to participate in Quartier Gourmand, an email to [email protected]
