For the first time in the Tarn-et-Garonne department, two patrons have committed to locally federating the « le grand repas » initiative: Bernard Bordaries, chef at Clos Monteils in Caussade, and Francis Lannes, Director representing the agents of the Deux Rives community kitchen. This national operation aims to bring together, on the same day and at the same time, the maximum number of citizens around a common meal.
On October 8th, school students, recipients of home meal delivery services, and residents of Balivernes will participate in this grand meal. A total of 1400 people will enjoy a menu specially composed with local and seasonal products: Quiche of small duck saltings with green herbs, Veal blanquette from the region with curry – White rice with butternut squash cubes, and Pear and plum tart with almond cream.
This event is an opportunity to bring citizens together around the values of the meal, such as conviviality, sharing, curiosity, and pleasure. It also aims to raise awareness about the importance of short supply chains, food waste reduction, taste education, health, and well-being. The « le grand repas » association highlights local actors in the catering and food industry.
These values align with the policy of the Communauté de communes des Deux Rives, whose President Jean-Michel Baylet has supported this strong and convivial involvement.
“"Our adherence to the association « le grand repas », whose objectives completely align with those of the community kitchen, will allow our community and our team, within the framework of this national event, under the prestigious patronage of figures including Messrs. Thierry Marx and Guillaume Gomez, ambassadors of the association, to highlight our daily commitment within the scope of our common goals."
The community kitchen offers meals primarily made from homemade dishes using healthy and sustainable quality food raw materials, a large portion of which comes from local supply chains directly from breeders and producers in its territory. In 2025, 50% of the food raw materials used were of healthy and sustainable quality, including 30% organic.
