Lyon’s Christian Têtedoie is a committed Michelin-starred chef. He has always cooked with local produce, which inspires his creations. In 2015, he decided to take his commitment to the environment a step further and make an ecological transition. From the choice of suppliers to electricity and the recycling of all materials, the change has been total. His sustainable, socially responsible cuisine has earned him a Michelin Green Star. In 2018, he launched Cuisine gourmande en cancérologie, a partnership with the Léon Bérard cancer center and catering company SHCB. Whether in his own kitchens or at the center, the chef has the same motto: to bring pleasure by adapting his dishes to the people who sample them.
Center
Léon Bérard
The Centre Léon Bérard is a renowned cancer treatment center in Lyon. It was founded in 1969 by Professor Léon Bérard, a pioneer in radiotherapy. 1,800 people work here every day, in care, research, teaching and support functions, to contribute to the fight against cancer. The partnership between chef Christian Têtedoie and contract caterer SHCB was born in 2018 out of the chef’s desire to enable patients to enjoy delicious food again. Based on the experience of caregivers and feedback from patients, he has created hundreds of recipes to take into account the particularities of patients: intolerance to sweet or salty foods, metallic taste in the mouth, difficulty chewing and swallowing, mouth ulcers, nausea, etc.
