On Thursday, October 8, 2026, 24 meals will be served in an environment that mirrors the standards of the finest dining experiences. This unique event aims to provide participants with a memorable gastronomic and human experience while showcasing the dedication and skills of young apprentices. Organized as part of the Territorial Food Project (PAT), led by Grand Besançon Métropole, the event is hosted by the CFA Hilaire de Chardonnet's application restaurant, in collaboration with the Planoise branch of the Red Cross. The initiative highlights the importance of vocational training, especially amid concerns about its funding. Manuela Morgadinho, president of the CFA Hilaire de Chardonnet, expressed her satisfaction with this partnership. She emphasized the value of apprenticeship and the practical skills taught in their workshops, which continue to demonstrate their relevance and public benefit. "This initiative allows us to highlight the importance of apprenticeship, which is widely recognized, even as we face challenges regarding its funding," she said. The event presents a significant pedagogical challenge for second-year apprentices pursuing the Professional Certificate (BP) in Culinary Arts. Under the supervision of Chef instructor Rodolphe Massacrier, the apprentices have designed and prepared a high gastronomy menu centered around the theme of sauces, condiments, and color. This menu includes refined techniques that are rarely used in everyday cooking, such as the precise preparation of lobster and the creation of a bisque. In partnership with Metro, two full days of preparation have been dedicated to mastering these advanced culinary techniques. The apprentices will also work on trimming veal sweetbreads, creating crunchy cannons, and highlighting rare vegetables like tuberous chervil. Additionally, they will craft pastry items such as meringue shells and truffle nougat, further demonstrating their versatility and skill in the culinary arts.