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“A little balm to the heart” after the anguish of a diagnosis of possible breast cancer: for nine years, starred chefs have served a gourmet meal to patients who have just undergone surgery in a hospital during the “Pink October” operation. from Aix-en-Provence.
Rosé champagne, Provence tomato with a ratatouille center, duck Parmentier and Liège chocolate with biscuit powder and whipped cream. This Tuesday, it’s Pierre Reboul, one-Michelin star chef at the Château de la Pioline in Aix, who delights.
Once a week, a dozen patients and their possible companions are served an exceptional dinner in their room at the Provence Private Hospital. On each tray, in addition to champagne and food, a pink rose.
All “based on fresh produce” and presented in jars, for preparation purposes.in kitchens that are different from ours, but that doesn’t change the idea of the work,“explains the chef.”We will bring them a bubble of pleasure, the idea of eating good products and starting their healing in the best possible way.“.
“It’s a real joy. It’s a bit of a relief after being anxious and stressed for three weeks from the time of the MRI until the time of the operation.“, agrees Fabienne Sanchez, 65-year-old retiree, raising her cup in the company of her partner, just a few hours after the removal of a papilloma in her right breast.
“I have already eaten in very good restaurants, but Michelin-starred is the first time. It’s going to be a great experience!” enthuses Paola Pontacq, a 19-year-old midwife student, who has just had a cyst removed from her left breast.
“Food in clinics, in hospitals, is often subject to criticism“, explains Doctor Véronique Vaini Cowen, who launched the “chefs’ dinner” operation in the establishment nine years ago.We know in oncology that eating well, eating organic, eating locally is important and it even reduces the risk of recurrence.“.