Residents of the Jacques Salin gerontological center in Les Abymes were able to taste, this Thursday, June 23, a menu designed and prepared by chef Jimmy Bibrac in collaboration with the establishment’s kitchen manager, chef Eddy Félix Théodose.
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They cannot go to gourmet restaurants… It was enough for the Interfederal Regional Union of Works and private non-profit health and social organizations of Guadeloupe, URIOPSS, decides to bring gastronomy to the table of the residents of the gerontological center Jacques Salin, of Palais Royal, in Abymes.
It was therefore 85 enthusiastic guests who took their places, this Thursday, June 23, in the event room, for a menu concocted by the best cook of the year Gault et Millau 2020, Jimmy Bibrac.
Equally enthusiastic, the head of the establishment, Eddy Félix Théodose. For a year and a half, he has been at the head of a brigade of 16 people. This cooking enthusiast does not hide it, he sometimes had moments of pressure in the face of such a challenge. But in the end, pride comes first. Proud to participate in such a project, alongside Chef Bibrac, but also proud to see his colleagues excel and meet expectations.
On the menu, local and seasonal products. As always, Jimmy Bibrac wanted to promote local heritage through culinary art.
The small dishes were put in the big ones, waiters provided room service, music embellished everything. What delight the residents who were able to move for lunch.
Room service has been provided for residents who have more difficulty moving around.
