What Is The Bump On My Cervix

Kitchens of Marion

Sixty four people board or lunches 2176, 2176 dinners, breakfasts and 2176 to provide for the 34 days of the campaign! And yet, it is a quiet service: during the rotations of Southern Territories, it is each time more than 150 people who boarded for several weeks. This is the hard task of Loïc (The Bechec, chef, left in photo) and his assistants Jackson (Andrianiaina second cook, front), Roger (Rakotonindri second cook, second from right), and Tsiry (Rakotoarivo, assistant cook, right).

Loïc, the chef, is a former Marion. It was boy bartender and then he spent the degree of cook Merchant and CAP cook. Since he is the master of the board of the papillae, agency rule on menus and a reserve of more than 450 grocery products, meat, fish, fresh vegetables and frozen. On board each time for 3 ½ months, interspersed with periods of rest, he often sees lined pass 2 for the crew, and several groups of scientists or wintering of Terra Australis. He also enjoyed himself austere pleasures of winter in the deep south, cook for 13 months of Concordia Antarctic base in 2005-2007.

His principles for cooking on board: use of local products often embedded in port Reunion, and increase revenues for each menu is different. For example today, we'll have chayote, a tropical green vegetable (photo) who has a little taste of the chard, cooked with a mirepoix of green beans, carrots, ginger and onions. Since the campaign began, three weeks ago, we've already tasted the Creole and au gratin with spinach .... Humm!

With only two strict vegetarians on board, they are also about 15 kg of fish or meat that is consumed every day, not including cakes, ice cream, fruit and cheese (total cost per person: 11 euros / day). All these victuals are stored in 4 cold rooms behind the kitchen: one at 12 ° for fresh products (currently there germinate the onions with gusto), and 3 at -23 ° for fish, meats, frozen vegetables, and for the bread that we eat freshly baked daily.

To reassure you completely on the gentle treatment board at our little stomachs, here's the menu of the day, Wednesday, October 20, 2010, to be savored in two courses lunch (11 am and 12:15 pm), then two of the dinner service (19h and 20h15), seated at table and expertly served by Jacques (SCIAS, the Master of Hotel), and Andriambeloson (Hasimanjaka boy).