Solidarity in the spotlight at Campus Lyon Ouest

500 meals have been distributed to the students of the Ecole Centrale campus in Lyon on the 6th of May thanks to the initiative of 6 Lions clubs of west Lyon and the Leo Oxygene club. 

Our students alongside with students from Lycée Hôtelier La Vidaude have participated in this solidarity event by cooking the main dish and the dessert.  


Selflessness, humanismm and generosity 

lions club lyon

These are the three values shared by all the persons, schools and entities on this solidarity event. Sponsored by Jacotte Brazier, the aim of this operation was to bring support and reassurance to students with a gastronomic break just before their exams. Those students that are for some of them alone in this period of pandemic. In the same time, this action allowed students from the Institut Paul Bocuse and the Lycée Hôtelier Professionnel de la Vidaude to place solidarity at the heart of their professional learnings. Our students have cooked the main dish « Bresse Poultry with Morels, spring vegetables » and the ones from La Vidaude the dessert « Variation of chocolates and red fruits ».

exchange and schools meetings 


This event has been the occasion for the students of each school to reunite, talk and share. A moment where  students with very different backgrounds met and get along in making the others happy and seeking for excellence. From one side our students in Bachelor in International Culinary Arts Management and from the other side the students from the Lycee Professionnel La Vidaude, under the responsability of the association CAPSO, unique school in France, that graduates young school drop-out people in the food service industry to reintroduce them into the society. 

élève IPB et lycee professionnel La Vidaude

local gastronomy have the place of honour

The meals have been prepared in order to discover local gastronomy thanks to suppliers that have joined this solidarity initiative. The poultries have been offered by Valéry Mieral of Montrevel-en-Bresse, the vegetables by the company Barbié, the chocolate by the company Valrhona and the bread by Christophe Girardet of VICTOR et Cie. 

Volaille de Bresse aux Morilles Déclinaison de chocolats aux fruits rouges

All of that in an eco-friendly way : recycled card stock punnet, reusable verrine, meal served in a wooden tray thanks to the Planet&Co association.