The 2024 Summer Olympics in Paris will see 10,500 athletes unite for competition. With sports ranging from swimming to archery, gymnastics to cycling, and more, there’s a significant need for these competitors to nourish themselves effectively. Additionally, with support staff included, approximately 40,000 meals are prepared daily. Throughout the games, athletes can choose from roughly 500 recipes across four culinary categories: French (offering two choices daily), Asian, African-Caribbean, and World (again, with two options). These selections cater to diverse dietary restrictions, nutritional standards, and cultural requirements.
There truly is a meal for everyone. In the French section, options include veggie bourguignon or brandade de morue — vegetables simmered in a rich red wine sauce or classic mashed potatoes with salt cod. The Asian choices feature a ground pork and Thai basil dish paired with basmati rice and turmeric-roasted vegetables, while the African-Caribbean menu offers fried shrimp with sautéed peppers, onions, and tomatoes, all seasoned with North African garlic and herb chermoula. For World cuisine, athletes can enjoy dishes such as lamb with mint sauce or vegetable moussaka.
In addition to main courses, various stations are available for items like fruits, salads, pastries, and desserts. Athletes can customize their meals at salad bars, grill stations, condiment bars, and more, featuring a total of 85 different options throughout.
The culinary plan for the Paris Olympics prioritizes sustainability, local ingredients, and the presentation of diverse French cuisine to an international audience.
Sodexo Live, a branch of the broader Sodexo corporation, oversees the catering for the Olympic Games. While the parent company provides food services and facilities management across various sectors, Sodexo Live specifically caters to venues like stadiums and convention centers.
A team of skilled chefs is crucial to the operation. Executive chefs Charles Guilloy and Stephane Chicheri lead the kitchen team, with additional expertise from noted French chefs Akrame Benallal, Amandine Chaignot, and Alexandre Mazzia. They crafted a menu that was initially intended to encompass nine culinary themes with around 1,000 recipes. Along with input from sports nutritionists and the Paris 2024 Athletes Commission, they received dietary recommendations from key countries like the United States, Australia, Canada, and China.
In light of sustainability and climate awareness, this year’s main dining hall will forgo disposable plates for the first time. About one-third of the meals served will be plant-based, 30% organic, and nearly 80% will be locally sourced from within France. Surprisingly, avocados won’t be featured on the menu due to their distant origin, primarily from Mexico. Only three items are being brought in from afar: bananas, chocolate, and coffee.
Through food, gastrodiplomacy promotes cultural exchange at the Olympics, showcasing a variety of cuisines while fostering international bonds and unity.
The catering at the Olympic Village is designed primarily to ensure that athletes receive the nourishment they need to perform effectively. However, the food options also serve as a platform for the host country to display its unique culinary heritage through gastrodiplomacy. This practice involves using cuisine to create a favorable public perception, form connections, and share cultural narratives.
The 1984 Olympics in Los Angeles paved the way for gastrodiplomacy at such events, featuring an array of fresh California produce, unlimited servings, and offerings that represented both classic American fare and the diverse immigrant communities present there. In 1988, Seoul, Korea, showcased kimchi, which helped popularize the dish globally, and the Tokyo Games included a dining hall entirely dedicated to Japanese cuisine, offering athletes dishes like dumplings, spring rolls, ramen, and more.
In Paris, French cuisine will play a prominent role. A designated cheese station and an abundance of croissants will delight athletes, while an in-house bakery will produce up to 800 baguettes daily, evoking the essence of strolling through a French town. Beyond the culinary options, chefs will host special events to highlight various French dishes, offering athletes opportunities to engage in bread and pastry workshops.