What will the athletes eat during the Olympics?

Mathieu Dubus | 6/10/24, 1:51 PM

The deadline is fast approaching, and no fewer than 14,500 athletes will be packing their bags in the Olympic Village. So how is this XXL canteen organized, combining French excellence and nutrition?

This venue will surely be the hub of the Olympic village in which the athletes will reside. A real organizational challenge orchestrated by the Sodexo group. Its mission is clear: to have the capacity to provide up to 40,000 meals to Olympians from 206 countries. This meant devising a menu that you won't find in any other restaurant, with 500 different recipes throughout the period. This place will never sleep; from the moment it opens on July 12, 2024, 1,000 people will be working around the clock to provide service. In order to respect everyone's dietary preferences and needs, a third of the dishes will be 100% plant-based, and the menu will feature dishes with connotations of every continent.

French gastronomic excellence at the service of athletes

In addition to Charles Guilloy, Executive Chef of the Sodexo Live! group, three great names in French gastronomy will be contributing to the meals. The majority of the dishes will be provided by the Marseille-based multinational. However, in order to highlight the talent of the chefs and promote France's gastronomic heritage, part of the menu will be delegated.

During the Olympic period, Amandine Chaignot, chef of the Pouliche restaurant (1 toque), will introduce us to her croissant topped with a poached egg, artichoke purée, shavings of ewe's milk tomme and truffle. Akrame Benallal offers three recipes: quinoa muesli, sea bream cooked in a banana leaf with tamarind sauce, and orange blossom cauliflower with tahini and almond sauce. Last but not least, Alexandre Mazzia, chef at AM restaurant (5 toques), rounds things off with two other creations: a two-cooked hake (steamed and baked) lightly torched with saté, triple-reduced vegetable broth, chickpea purée of chickpeas with verbena water, peas, beet condiment and a ring of baked cereal bread.
A total of 600 of these dishes will be rotated daily, giving athletes the opportunity to experience two gourmet Olympic fortnights!

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