Serge Hutte’s journal, episode 3: “It's the last stretch before Paris"
What type of cuisine did the runners enjoy the most?
Serge Hutte At every step of the way, we’ve been careful to offer meals that are good and reflect the region we are, or have been travelling through. For example, just recently, in the southwest, we cooked regional dishes, such as a low-fat cassoulet, made with less meat than usual, or Boutifarre, which is a mountain sausage. Our recipes are always varied, and especially adapted to the nutritional needs of the cyclists, particularly in the high mountain range stages in the Pyrenees.
One great favorite with the cyclists throughout the race has been fish, which we always buy fresh. One evening, we served them red mullet filets, pan-fried in olive oil with salt and pepper, accompanied by a slow-cooked, homemade tian and new potatoes. That was a big hit. The runners just loved it, especially since fish is easy to digest.
At every step of the way, we’ve been careful to offer meals that are good and reflect the region we are, or have been travelling through.
Serge Hutte - Chef Elior
You are in non-stop, hyper-personalization mode. What sort of feedback have you had from the cyclists?
SH We pay particular attention to all of the cyclists’ individual needs. This is what they expect and what they really appreciate. In particular, we took into account the fact that one of the runners could not drink milk or eat gluten during the race. We therefore prepared a menu especially for him, replacing milk with vegetable milk and wheat flour with corn flour, for example. These gestures helped create the real bonds that we have forged with the runners.
And sometimes, we even help the cyclists in things that are not related to cooking. For example, we transported the Team's baggage in the nutrition truck during a stopover, to facilitate logistics.
How would you sum up the race?
SH Our second year cooking for the Team TotalEnergies cyclists, has been rather strange because of the sanitary context. Despite this, the experience was unique; not many people get to experience what I have just lived! I was very happy to have represented Elior during this global event. And, it's not over yet, because we will be cooking for runners in the Tour Poitou Charentes race in August, then in the Paris-Roubaix, the Tour de Vendée and the Paris-Tours races in October.
The experience was unique; not many people get to experience what I have just lived! I
Serge Hutte - Chef Elior