Strasbourg chefs prepared meals from their region in student restaurant Mensa am Elsterbecken
In French refectories you’ll always enjoy a complete menu including a starter, a main course and a dessert. Leipzig students could try this lunch variation on 22 and 23 May when we hosted colleagues from our French partner Studentenwerk organization Crous de Strasbourg in student restaurant Mensa am Elsterbecken. They prepared meals typical for the Alsace region like zander in Riesling sauce, Pot-au-Feu (French beef stew) and apple tart.
Studentenwerk Leipzig and Crous de Strasbourg celebrated the 25 year anniversary of their partnership by exchanging their chefs. The stay of the French colleagues in Leipzig follows the proven principle of “Aktion Tandem” (tandem campaign), an idea of Studentenwerk organizations in the new states of Germany wherein two Studentenwerk organizations form a tandem and introduce each other to the respective regional cuisine. If the event is even organized bi-nationally, as was the tandem with Strasbourg, the view beyond the rim of one’s tea cup makes perfect sense!
The exchange of experiences between Strasbourg and Leipzig student restaurant employees was supported by Deutsch-Französisches Jugendwerk (DFJW).
