On Monday, December 8, 2025, the Grand Cœur restaurant in Paris was not only the setting for a dinner, but also the rallying point for an important cause. For its sixth edition, the annual grand banquet of L'école comestible brought together chefs, partners, and patrons around a table focused on the future of our food.
This evening raised funds to finance food education programs throughout France. It was an evening where the excellence of the chefs was matched by the purity of Castalie water. A look back at a "North-South" culinary summit and the crucial issues addressed by the association.
A culinary challenge: putting vegetables back at the center
To make a lasting impression, a poster was needed that was worthy of the occasion. The patron of this edition, Mauro Colagreco (three-star chef at Mirazur), chose to surround himself with two leading figures in French gastronomy: Alexandre Gauthier (La Grenouillère) and Nadia Sammut (La Fenière).
The trio set themselves a complex challenge: to devise a menu in which animal protein takes a back seat to plant-based ingredients. The aim was not to offer side dishes, but to make vegetables, roots, and leaves the star of the plate, with a focus on indulgence. A demonstration to prove that sustainable food is above all a source of pleasure and creativity. This "North-South summit" allowed guests to explore raw textures and flavors, reminding them that true taste comes from the earth, not from industry.
The Edible Schoolyard: Eating Better to Change the World
Behind the elegance of the dinner lies a worrying reality on the ground. Founded by food journalist Camille Labro, L'école comestible (The Edible School) is based on a simple observation: we are losing touch with our food.
The association does not just raise awareness on an ad hoc basis. It implements comprehensive programs to reconnect children, as well as their teachers and families, with healthy and wholesome food. The figures speak for themselves and justify the urgent need for action:
- A public health issue: today, 17% of children in France are overweight, including 4% who are obese (Source: Haute Autorité de Santé, 2024).
- A cultural and societal issue: the disconnect is such that one in five children cannot recognize a zucchini. (Survey: "The French and their daily diet," Harris Interactive, 2024)
- An environmental issue: food waste in France still amounts to 9.4 million tons per year, often due to a lack of knowledge about the product. (Ademe, 2022)
In practical terms, the association works in classrooms and gardens. It offers sensory workshops to awaken the palate and trains educators so that food becomes a cross-curricular subject in schools, just like math or English.
Food and water pairing: Castalie's expertise
Event partner, Castalie was on hand to provide water service. While this detail may seem insignificant, it is actually crucial in a gourmet menu of this caliber, especially when it is plant-based.
Water plays a specific technical role in tasting here:
- Respect for the product above all else: Chefs' vegetable-based cuisine plays on subtle nuances (bitterness, acidity, natural sweetness). Mineral water with too much character (too salty, too rich in magnesium) or chlorinated tap water could mask these flavors. Castalie microfiltered water, with its neutrality and purity, allows the dish to express itself.
- The "palate cleanser" effect: Between two complex dishes, the palate needs to be "reset." The purity of water cleanses the taste buds so that the next bite can be fully appreciated.
- The interplay of textures: The pairing is not only based on taste, but also on texture. The fineness of the bubbles in microfiltered sparkling water brings a liveliness that energizes the vegetables without overwhelming the palate.
Beyond the taste aspect, Castalie choice Castalie with the values of the edible school: the use of reusable glass bottles on chefs' tables helps to reduce plastic waste, proving that gastronomic excellence can, and must, be sustainable.
Photos ©Julie Vandal
