Chefs are being invited to create and cook special meals for students at schools in Nîmes, France, with the dishes being served in the city's 54 school cafeterias. The initiative brings chefs into four different schools, where they will share their knowledge and cooking techniques with children. Each day, students will have the chance to try new and unique recipes, offering them a glimpse into the world of professional cooking. On Monday, October 12, Chef Damien Sanchez from the SKAB restaurant will be at Gustave-Courbet Elementary School. His menu includes an organic square peas stew, alongside organic black beans cooked with tomato and cumin, served with whole grain organic semolina. These ingredients highlight a focus on organic and locally sourced food, which is becoming increasingly popular in school meal programs. On Tuesday, October 13, Chef Nicolas Fontaine from the Poésie des Halles restaurant will be at Émile-Gauzy School. His dish features organic chicken stir-fried with a mix of boletes and porcini mushrooms, along with toasted almonds and roasted cauliflower florets. This menu combines traditional French ingredients with a modern, health-conscious approach to cooking. On Thursday, October 15, Chef Jérôme Nutile from the Nutile restaurant will be at Courbessac School. He will serve Saint Gilloise beef shavings, a cut of beef known for its tenderness, paired with organic sweet potato purée and chips. Finally, on Friday, October 16, Chef Luka-Tao Debenath from the Le Rouge restaurant will be at Berlioz Elementary School. His dish includes daurade brandade, a traditional French dish made from fish, served with organic chickpeas, sesame seeds, and sesame paste. These meals aim to educate children about diverse cuisines and the importance of quality ingredients in cooking.