On Thursday, October 8, around 25,000 students from public schools in Lyon took part in the 4th edition of the Grand Repas, an event where they tasted a menu prepared by Christophe Carlier, the executive chef of the starred restaurant Christian Têtedoie. The menu featured dishes such as batavia with vinaigrette, citrus confit, hake fillet with basil oil-flavored macaroni, camembert, and rhubarb cake. Students described the meal as "very good," with one student commenting it was "better than usual" and "well seasoned" with "much more flavor." Before the meal, students from CM1 and CM2 classes at the Victor Hugo school in Lyon's first district met with Christophe Carlier, as well as Sophia Popoff, deputy mayor in charge of Food, and Yasmine Bouagga, mayor of the 1st district. During the meeting, students asked the chef questions about his career, favorite dishes, and the meaning of gastronomy. Carlier shared that his favorite dish was the croque-monsieur, calling it "a Proust's Madeleine for me," and described gastronomy as "the set of noblesse letters that one can put into dishes that one likes." Carlier emphasized the importance of introducing students to diverse tastes and flavors, stating that "our body is like a library of tastes that I discovered at your age. It remains with us, it is rooted. And it is from these memories that I create." He also noted that it is the role of chefs to "show them what one can eat and that it is not so bad, even if it has an unexpected color or a different taste." Several students expressed interest in pursuing careers in the culinary field, with one student, Juliette, stating she would like to work in a starred restaurant in the future. Another student, Basile, mentioned that he enjoys cooking with his parents and found it motivating to meet the chef and ask questions.