This culinary marathon celebrates the Paralympic Games and their values

The Paris 2024 Olympic Games dazzled the planet thanks not only to the athletes' performances, but also to the showcasing of France's heritage, whether historical or gastronomic. Since 1960 in Rome, the most famous of the fortnights has doubled as a twin event reserved for disabled athletes. It's an initiative that allows everyone to be included, regardless of their differences. Using this period to organize a culinary marathon is a good way of continuing the link between sport and gastronomy for ALL.

Gastronomy for sharing and inclusion

There are few things that can, in the space of an instant, break down all barriers and unite everyone around a universal pleasure and happiness. This is where gastronomy and sport are intimately linked. It's from this link that Bérangère Fagart's motivation was born: "I opened a restaurant because I love inviting, welcoming and creating links. I regularly seek to cross circles between chefs and pastry chefs. With the Games, it was an opportunity to celebrate this link and the values shared by the kitchen. The need for inclusivity, multiculturalism, accessibility, mutual aid and mental strength. When you're in the kitchen, you feel a bit like a sportsman."

To make this initiative a reality, the Sélune chef has teamed up with two multi-medalist athletes: Arnaud Assoumani (long jump) and Marie Patouillet (cycling). They will act as a link between the worlds of gastronomy and sport. In fact, part of the proceeds from the event will be donated to PLAY International, an NGO that equips education professionals in inclusion and well-being through sports play. The resident of the 11ᵉ arrondissement tells us that "disability is a subject that is still too invisibilized. This is a way of highlighting all that while creating links to make this moment a celebration."

Top chefs team up for a culinary marathon

To ensure the event and, above all, to offer guests a quality experience, the organizer has surrounded herself with talented chefs. Some thirty of them have answered the call, including Adrien Cachot, Wilfried Romain, Georgiana Viou and Thibaut Spiwack. Thibaut Spiwack talks about his vision of the link between sport and gastronomy: "I often compare the restaurant business to sport, in terms of learning, physical and mental preparation, but also the emotions of victory and defeat. Our profession is all about service, sharing and giving of oneself."

Bérangère wanted this list to be as representative as possible of her vision of cooking: "I tried to have the most eclectic team possible. I wanted nomadic chefs, chefs from gourmet restaurants, bistros, street food, with equal numbers of men and women, and with as rich a range of backgrounds as possible."

The chef reveals that she is "quite happy with the buzz this initiative has created, in which everyone will be working towards a common goal." Committed to respectful, sustainable cuisine, the teams who will take it in turns to perform the day's five courses will have to work with three imposed seasonal products with surprises to look forward to, "the fruit may not be used in a dessert" the Sélune chef confides to us.

Practical information:

• Reservations on the Sélune website or 01 43 72 42 32
• 37 bis rue de Montreuil, 75011 Paris
• Three-course lunch/dinner tasting menu at 65 euros excluding drinks