In a bold move set to shake up the Olympic dining experience, chicken nuggets will not be available at the Paris 2024 Games. Instead, athletes will be treated to a selection of Michelin-starred dishes and plant-based alternatives in the Games’ athletes’ village.
The decision marks a significant shift from past practices. Jamaican sprinter Usain Bolt famously consumed 1,000 chicken nuggets over ten days during his gold medal performances in Beijing 2008. However, the 11,000 athletes competing in Paris will be encouraged to opt for healthier food choices, with four Michelin-starred chefs preparing their meals.
The menu will feature an array of gourmet options, including croissants, poached eggs, artichoke cream, and sheep’s cheese shavings topped with truffle. Two-star Michelin chef Amandine Chaignot has even suggested that some of these dishes, such as the truffle-topped cheese, should be enjoyed by hand.
Philipp Würz, Paris 2024’s head of food, revealed that approximately 1,200 Michelin-starred meals will be served daily out of a total of 40,000. Additionally, 30% of the menu will consist of plant-based options, with soya-based nuggets offered as a substitute for traditional chicken nuggets.
French organizers are keen to elevate dining standards, having noted that 20% of athletes’ meals at the London Olympics were consumed at McDonald’s. “It’s a much healthier menu now,” Würz remarked. “There’s no McDonald’s, no chicken nuggets, and a greater emphasis on nutritious food.”
Würz emphasized that even the star chefs’ menus have been developed in consultation with sports nutritionists to ensure they meet athletes’ needs while maintaining high culinary standards.
A new 3,500-seat restaurant has been constructed to serve a diverse range of international cuisines, complemented by six “grab and go” areas offering snacks, bakery items, and signature dishes from Michelin-starred chefs. However, the athletes will need to forgo alcohol, as the village enforces a strict non-alcohol policy.
“The athletes are entering the largest restaurant in the world,” said Würz. “They are impressed not only by the architectural design of the dining hall but also by the quality of the food and recipes.”
While the Paris 2024 organizers have curated a high-quality menu, countries have been permitted to make specific requests. Team GB has requested porridge, while South Korea has asked for kimchi.
Würz noted that dietary preferences vary widely among athletes. For example, beach volleyball and taekwondo teams prefer cold meats, sandwiches, and salads, while rowing teams opt for hot buffets. Asian badminton teams tend to avoid bread, whereas European teams favor simpler fare like English, French, or German-style dishes. Popular items include chicken skewers, chicken fillet, salmon, and the perennial favorite, margarita pizza.
The boulangerie at the village will produce 800 baguettes daily, amounting to 6 kilometers of bread over the course of the Olympics and Paralympics. Approximately 80% of the food will be sourced from France, including premium French meats, cheeses like comté and brie de meaux, and a variety of French pastries.
“We have received significant positive feedback,” said Würz. “The athletes are experiencing a level of variety and quality that surpasses previous editions of the Games.”
In addition to the gourmet offerings, the dining area will include a salad bar, fruit stall, cheese and dairy stands, desserts, soups, grills, pizzas, daily specials, pastas, and a hot buffet. Although unhealthy options like hot dogs and burgers are available, they will be confined to designated Grab and Go outlets rather than the main dining area.
“We’ve minimized junk food,” Würz concluded. “Our focus has been on raising quality. However, we still provide some comfort foods in dedicated areas for those who desire them post-competition.”
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