“Matinées” for teenagers
These workshops aim to raise awareness among adolescents about sustainable food, while opening up their horizons to diverse culinary cultures.
At the heart of the activity, cooperation and coordination are essential, but it's also an opportunity to reflect on what we eat. The workshop is combined with a free tour of the exhibition, where links can be forged with the themes addressed in the kitchen: globalisation, food balance, sustainability, ... This carefully prepared meal, enjoyed in the museum, is an opportunity to hone a critical eye on food, while rising to the challenge of reconciling local ingredients with flavours from elsewhere.
In the museum kitchen, participants prepare a meal inspired by street food, using local products.
Menu street GOOD food - The art of the wrap: roll up your ideas
Today, the wrap has established itself as a street food icon, combining simplicity, practicality and inventiveness. With a meat version and a vegetarian version, we're revisiting the wrap by combining local products, crunchy or melt-in-the-mouth, spicy or fragrant, as healthy as they are tasty.
MENU ⁂ Spicy chicken wraps topped with garden vegetables, homemade hummus and sesame and teriyaki sauces.
Lemon and poppy seed cake sweetened with honey from our beekeeper.
GOOD street food menu - Tacos party
Inspired by Tex-Mex cuisine, this workshop focuses on the iconic taco, revisited using local, seasonal produce. What role do the spices play in cooking the chicken in the marinade? How are 'nixtamalised' corn tortillas made? Learn how to prepare pico de gallo and add a crunchy vegetable filling just picked from the garden to make tacos that are as colourful as they are tasty.
MENU ⁂ Mexican tacos with marinated chicken, seasonal vegetables, grated cheese, spices and garden herbs.
Arroz con leche with sultanas and cinnamon.
Practical information
Timetable
- Tuesdays, Thursdays and Fridays, from 9 am to 1 pm
Age of participants
- From 12 years old
Number of participants
- 24 participants + 2 accompanying persons
Language
- French
Price
- Compulsory schools (12-15 years): CHF 430.00 per group, admission included
- Post-compulsory schools (from age 16): CHF 540.00 per group, admission included
Information for teachers
All our are designed in line with the PER (Plan d’Etudes Romand) and focus on the following areas of learning:
- Taste education - Tame perception through the five senses; develop the pleasure of eating.
- Nutritional education - Understanding the food groups; acquiring the basic concepts of a balanced diet.
- Sustainable food - Raising awareness of food waste, waste management, food provenance and seasonality; developing eco-gestures.
- Cultural and historical perspective - Understanding the cultural dimension of food; celebrating cultural diversity.
- Learning basic culinary skills - Acquiring techniques for cutting, cooking and preserving food; knowing and applying safety rules.
- Developing personal skills - Developing a sense of logic, fine motor skills, organisational skills and independence; awakening curiosity; developing creativity to present work with care.
- Developing psychosocial skills - Developing the ability to cooperate, listen and help others.