Cancer and gastronomy.
Two words that seem far removed but that nevertheless the Henri-Becquerel cancer center in Rouen (Seine-Maritime) associates in its kitchens by collaborating with Olivier Da Silva, the starred chef of the Odas restaurant, located a few streets away. of the.
At his side, Antonio Stracquadaino, the chef of the Elior group, who has been managing the kitchens of the hospital on a daily basis since 2019, concocts gourmet recipes for patients who come for outpatient surgery, i.e. a dozen or so each day.
Occasionally, with starters or desserts on the menu for all of the centre's 125 beds.
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Today, it's ravioli and its vegetable minestrone, low-temperature poultry and chestnut cream, unstructured tarte tatin.
All in a more “chic” tableware with a refined presentation for more appetizing platters.
And for the patient, no additional cost since the management of the cancer center considers that this attention is an integral part of its offer of care in the broad sense of the term.
On the menu of the day: ravioli and its vegetable minestrone, low-temperature poultry and chestnut cream, unstructured satin tart.
LP / Laurent Derouet
"Foods to be avoided like beef"
"Obviously, there are constraints linked to the disease and to the treatments", assures Véronique Mourier, the dietician of Elior who has been working with the Rouen cook since last year on the preparation of the menus.
“A patient's taste can be altered, in one way or another.
This must be taken into account in terms of acidity, the amount of salt… There are also foods to be avoided, such as beef.
"
So much constraint that Olivier Da Silva integrates to make his menu with seasonal products: "I don't know how to do otherwise", smiles the Rouen chef who, surprisingly, finds childhood memories in this kitchen: "My mother worked in collective catering.
I often came to see her… ”
The plates come back empty!
A past that has allowed him to forget the preconceptions and to embark on this new project with the ambition to bring a certain gustatory comfort to patients and to share his experience with the centre's teams, like Jessy. and Thierry who enjoy preparing these greatly improved dishes.
"Yes, that changes", appreciates the first.
“We gain in competence.
And it also shows another image of our work.
"
It remains to be seen whether, at the end of the chain, on the side of the sick, this work is appreciated.
“There may be adjustments to the textures and the seasonings,” emphasizes Véronique Mounier.
“The teams give us their comments.
But what we notice above all is that the plates come back empty!
" A sign that does not deceive…