Unprecedented Culinary Feat at the Paris Olympics

Image Credit: Office de Tourisme de Paris

As the Olympic Games prepare to commence in Paris on July 26, an array of firsts will be introduced. For the first time, breaking will be featured as an Olympic event. Gender parity will be achieved, with an equal number of female and male competitors. However, one of the most monumental undertakings is transforming the Olympic Village into the world’s largest restaurant.

This colossal culinary challenge involves feeding 15,000 athletes from 208 nations and territories. Over 200 cooks are poised to prepare more than 40,000 meals daily, spanning the Olympic Village restaurant and 14 competition sites across the city. During the two 15-day periods of the Olympic and Paralympic Games, over 13 million meals will be served – equivalent to the food provided at 10 football World Cups.

Culinary Headquarters at Cité du Cinéma
The epicenter of this massive operation is the Cité du Cinéma film studio complex in Saint-Denis, on the outskirts of Paris. Here, athletes will have access to six main areas offering French, Asian, Afro-Caribbean, and global cuisines, featuring 500 different recipes. The menus were meticulously crafted in collaboration with former French sailor and bronze medalist Hélène Defrance, who now works as a nutritionist. Defrance emphasized the importance of quality, transparency, flavor, and visual appeal in the recipes.

Commitment to Sustainability
A strict quality charter governs the food at the Paris Olympics, developed over four years to halve the carbon footprint of meals compared to the London 2012 Games. Consequently, a quarter of all ingredients will be sourced within a 250km radius of Paris, and 20% will be certified organic. All meat, milk, and eggs will be French-sourced, and a third of the food will be plant-based. To further environmental efforts, 200 water, juice, and soda fountains have been installed in the Olympic Village, and only reusable cups and crockery will be used.

“Our commitments to social and environmental progress will ensure that we help Paris 2024 achieve the important challenge of delivering the most sustainable Games,” said Nathalie Bellon-Szabo, Global CEO of Sodexo Live!, the official partner of the Olympic Village.

Showcasing French Culinary Expertise
In addition to offering a variety of international menu options, Sodexo Live! has enlisted renowned chefs Amandine Chaignot, Alexandre Mazzia, and Akrame Benallal. Each chef has developed a signature dish that blends the best of French tradition and local ingredients with an eye toward the nutritional needs of top athletes.

Chef Charles Guilloy
Leading the culinary team is Charles Guilloy, Executive Chef of the Olympic and Paralympic Village. For months, Guilloy and his team have been creating meals that cater to the diverse needs of athletes. “A more-than-100kg judoka is not going to eat at all in the same way as a 45kg gymnast,” Guilloy explained, noting the consideration of cultural norms in the recipes.

Guilloy found inspiration in the sustainability initiatives, working with fresh, local, and certified products. His signature dish features local green lentils from Yvelines, transformed into a lentil dal paired with creamy skyr, an Icelandic cultured yogurt-like cheese. The dish is seasoned with lime and fresh coriander, and topped with a crispy corn tuile, promising to be both delicious and nutritious.

Chef Amandine Chaignot
A familiar face from MasterChef France, Chef Amandine Chaignot has worked with culinary giants like Alain Ducasse and Éric Frechon. At her restaurant Pouliche in Paris, she champions values of warmth and happiness, which she has tailored to suit the athletes’ needs. Her signature dish, roasted French poultry, is paired with a rich langoustine bisque, blending French terroir and technique to create an approachable and satisfying meal for athletes.

Alexandre Mazzia
Michelin-starred Chef Alexandre Mazzia, a former professional basketball player, brings his understanding of athletes’ needs to the Olympic kitchen. His signature dish, built around a plant- and seafood-forward mindset, features chickpeas whipped into a smooth pomade with verbena, served with beets, peas, and a smoky seafood broth made with haddock and pollock. Mazzia’s creation marries his culinary creativity with the nutritional needs of the world’s top athletes.

Akrame Benallal
Chef Akrame Benallal, known for his international palate and expertise, will contribute a quinoa-based dish. Quinoa, sourced from near Orléans, will be transformed into a risotto-style dish enriched with Parmesan and smoked fermented yogurt. This plant-based protein option aligns with the sustainability goals while showcasing the versatility of French cuisine.

The Paris Olympics not only promise thrilling sports competitions but also a remarkable culinary experience for athletes. The chefs behind the world’s largest restaurant are set to deliver an unparalleled dining experience that reflects the best of French culinary tradition while meeting the diverse and specific needs of international athletes.

As reported by the BBC in their recent article