Since the start of the 2026 school year, the cafeteria in Caveirac has implemented two new initiatives aimed at improving the quality of its catering service. The first measure involves the introduction of individual meal trays for kindergarten students. This setup allows younger children to explore food at their own pace, according to their appetite and preferences, while receiving attentive support from staff. The goal is to enhance children's well-being and autonomy, fostering a calmer and more convivial atmosphere.
The second initiative celebrates Taste Week. Three chefs have created exceptional menus for the week. This Thursday, chef Jérôme Nutile presented a shredded bull dish, which was highly praised by the schoolchildren. Several students from the final year of kindergarten, including young Alessio, enthusiastically commented on the dish, calling it "too good!".
