When French gastronomy joins forces with collective catering to offer the nursing, administrative, and technical staff of the Nice Cancer Center a star-rated meal after several weeks of quick packed lunches…
Despite a self-service restaurant closed since March 16th and very strict measures to protect the fragile patients at the Antoine Lacassagne Center, Prof. Emmanuel Barranger, General Director, was eager to thank his teams for the work done and to come during this exceptional health crisis period.
From the beginning of the epidemic, the Antoine Lacassagne Center (known as a “COVID-free” establishment) implemented strict measures to avoid any risk of contamination for its already fragile patients. Thus, access to external providers for meal delivery was not conceivable.
The idea then sprouted in the mind of Sylvie THIBAULT SEBELLIN, Head of the Hospitality Department at the Antoine Lacassagne Center, to invite a regional chef to come and cook for the staff in the facility’s kitchens.
And it was thanks to Angélique ALASTA, a faithful supporter of the Antoine Lacassagne Center and founder of the My Perfect Link platform (www.myperfectlink.fr), that the project could be realized.
Thanks to her, not one, but three chefs immediately and very generously agreed to put their talents at the service of the hospital world, all while respecting the constraints of the facility (setting up in the self-service kitchen, adhering to the same budget as other days).
Starred Chef Patrick Raingeard, Chef of La Table, a gourmet restaurant at Cap Estel in Eze (www.capestel.com), with one Michelin star, three toques and a favorite in the Gault and Millau, Gault and Millau d’Or PACA, was trained alongside the best French chefs (Alain Passard, Jacques Maximin, Patrice Hardy, among others).
Chef Jacques Rolancy, Best Craftsman of France 1996, welcomes his guests on Alphonse Karr street in Nice in a contemporary setting at the gastronomic restaurant Rolancy’s and in a warm 1900s decor at the Bistrot des Viviers (www.les-viviers-nice.fr)
Chef Pastry Chef Vincent Delhomme of La Table de Patrick Raingeard received the Trophy for Best Pastry Chef PACA Gault and Millau in 2019.
