The Drôme department will take part in the Grand Repas on Thursday, October 8, offering a menu that showcases local ingredients and draws inspiration from the 17th century. This event is part of a nationwide effort to promote traditional and collective dining experiences through a shared menu. To mark the 400th anniversary of the birth of Madame de Sévigné, a notable 17th-century French writer and letter-writer, the menu will feature dishes inspired by that era. The menu was created by Benjamin Reilhes, chef at the restaurant Le Clair de la Plume in Grignan, along with Bertrand Halin, chef at the Marguerite-Duras high school in Montélimar, and sous-chef Adeline Jolly. Dishes include lentils from the Vercors region, confit paleron with Drôme red wine paired with panais puree flavored with coffee, various cheeses, and a financier (a type of small cake) with orange blossom and chocolate mousse. A vegetarian option will also be available. The Grand Repas also aims to highlight the culinary efforts of the Drôme’s 31 public high schools, which collectively prepare 1.8 million meals annually. On average, these meals include 52% organic products, 60.5% sustainable and quality products, and 24.5% local products. Each year, the community spends 4.1 million euros on food for these schools, with over a million euros directly supporting local Drôme agricultural farms. The department is now working toward using 100% French-origin products in sectors where this is feasible. The Grand Repas will continue on Friday in Grignan with an event called the "Banquet of the Marquise." This gathering will bring together nine local restaurateurs and six winemakers from the Grignan-les-Adhémar appellation, a recognized wine-producing region. The event aims to celebrate local gastronomy and the rich culinary heritage of the area. The initiative reflects a broader movement across France to reconnect with traditional food practices, emphasize sustainability, and support local producers. By bringing together schools, chefs, and local farmers, the Grand Repas not only honors historical culinary traditions but also promotes a more conscious approach to food in modern society.