On the stand of the Ministry of Armed Forces and Veterans, chefs Yannick and Julien, winners of the Trident d’Or 2024 and the international competition at Fort Lee 2025, showcased the skills of the ministry’s and army’s chefs in the field of catering support to the armed forces. Illustrating the book “Marine(s)” by Ewan Lebourdais and Dominique Le Brun, the recipe of the two chefs consisted of a risotto with seaweed and citrus shrimp.
To illustrate the catering support provided to the armed forces, a booklet on military gastronomy, co-constructed between the general secretariat for administration (SGA) and the Army Commissariat, was distributed to the people who tasted the appetizers prepared by the chefs.
Another aspect of the catering support delivered by the Army Commissariat to the armed forces was also showcased at the Ministry of Armed Forces stand: combat rations. An opportunity for the public to discover the composition of the famous French rations and discuss the energy and nutritional contributions, the conditions of use of rations, and the different soldiers’ feeding methods.
