The Taste Week was created in 1990. This initiative’s main objective is the discovery of the diversity of tastes, flavors, and, of course, the enjoyment of eating. This year, it will take place from October 13 to October 19.
The catering sector of the CHU of Nice has decided to participate in the Taste Week this year by providing a specially designed meal for the staff of its four establishments: Archet, Cimiez, St Roch, Pasteur, which means nearly 2,500 meals served per day.
In July 2014, the mention of “Homemade” in catering made its appearance. This mention indicates dishes cooked or transformed on-site using fresh or raw products, which means those purchased from a producer, an artisan, or traditional kitchen products (oil, butter, bread…).
Thus, it is possible to distinguish artisanal dishes from industrial, ready-to-use dishes or ingredients, bought in supermarkets or from a wholesaler, reheated or assembled. A dish is considered “Homemade” when all culinary preparation (starter, main course, or dessert) is cooked or transformed on the spot in the premises where the guests are served.
These dishes will be made from raw products, which means food products that have not been altered in their very nature, and especially not mixed with another product or preheated (specifically cooking or pre-cooking).
