Residents in EHPADs, hospital staff, and restaurant customers across Bastia shared the same meal on Thursday as part of a national initiative organized by the association Le Grand Repas. The event aims to highlight local and seasonal products while raising awareness about responsible eating habits. In Bastia, the initiative is led by Quentin Sanchez, a chef and manager of the ADN restaurant. The menu, consisting of a blue crab cappuccino as an appetizer, a Bastia-style mullet fillet and snack risotto as the main course, and a hazelnut fig tart with maquis honey ice cream for dessert, is entirely designed around seasonal and local products. The application restaurant of the Montesoro high school is one of the institutions serving Le Grand Repas in Bastia. To prepare the 66 servings served on Thursday at noon, about twenty first-year students in the hotel and restaurant vocational program are working in the kitchen and dining area under the supervision of their teachers. Since Tuesday, they have been working on preparing this meal, which represents an unusual volume for the application restaurant. Marie-Alice Le Gulludec, a cooking teacher, noted that the work is multiplied by ten compared to usual, which typically involves a maximum of 40 servings. For the students, the exercise remains close to a regular service, but some products allow them to go further in their learning. This is especially the case with the blue crab, which is on the menu as an appetizer. Marie-Alice Le Gulludec explained that the blue crab is an invasive species and that one of the solutions is to eat it to limit its proliferation. Through this meal, the teachers aim to transmit several concepts to future restaurant professionals: seasonality, the origin of products, and their environmental impact. Fabrice Fuda, the delegated director of hotel and restaurant training at the Fred-Scamaroni high school, noted that the event represents a large-scale exercise for these first-year students, who are not yet used to managing such a volume of customers in a single service. He expressed confidence in the students' ability to handle the challenge. Quentin Sanchez, himself a former student of Montesoro, emphasized the importance of transmission through the event. He highlighted the insular training being showcased alongside the message encouraging work with local and seasonal products. Other students are also participating in activities in several EHPADs in the Bastia region.