At the Olympic Village, athletes are still hungry for more

In the heart of the Paris 2024 Olympic Games, one place attracts the attention of athletes, almost as much as the competition itself: the Olympic Village cafeteria. While medalists compete in various disciplines, from swimming to pole vaulting, they must also eat properly to maintain their performance. However, opinions on the food served in what should be one of the world's gastronomic capitals are quite divided. Sodexo Live, a French catering company, is responsible for serving around 40,000 meals per day to about 15,000 people, including athletes, coaches, and staff. To accomplish this Herculean task, they have enlisted renowned chefs like Amandine Chaignot, Akrame Benallal, and three-Michelin-star chef Alexandre Mazzia. Despite these big names, the athletes' feedback is far from unanimous.

Simone Biles, American gymnastics legend, did not mince her words after her team gold medal. “It’s not really French cuisine in the village like you can eat outside,” she stated diplomatically. Her teammate Hezly Rivera, less forgiving, added, “I don’t think the food is very good here. French cuisine is supposed to be good… But what we have here, I’m not sure it’s the best.” Social media, especially TikTok, is flooded with athlete critiques. Raven Saunders, American shot put silver medalist, posted a video of a burnt meat skewer with the popular sound bite “you disappointed me.” Aleah Finnegan, a Filipino gymnast, mentioned that the food “isn’t really seasoned.” Some athletes have even opted for alternative solutions. American swimmers Abbey Weitzeil and Phoebe Bacon decided to prepare their own lunch on the roof of their building rather than go to the cafeteria, calling it “scary.”

Besides the taste critiques, the cafeteria has also faced logistical challenges. Andy Anson, head of the British Olympic Association, revealed to the Times of London that the British delegation had to urgently bring in private chefs from London due to food shortages such as eggs and chicken, and poor quality of meat served. “There isn’t enough of certain foods: eggs, chicken, some carbohydrates, and then there’s the quality of the food, like raw meat served to athletes,” he said. Sodexo quickly responded to these criticisms. “Volumes have been increased,” the company assured, emphasizing that “meeting the needs of athletes from around the world and contributing to their performance is our priority.” Paris 2024 also stated that adjustments had been necessary, but the situation was now under control. “Regarding the food, we had to make some adjustments, which is normal for an operation of this scale,” said Étienne Thobois, CEO of Paris 2024.

Despite these adjustments, athletes' opinions remain mixed. While some bemoan the quality of the food, others find positives in the culinary experience. Norwegian swimmer Henrik Christiansen is a staunch defender of the cafeteria's chocolate muffins, going so far as to post eight videos on TikTok praising this dessert, to which he gave a rating of 11 out of 10. American rugby player Ilona Maher shared her positive view by showing her meals filled with plenty of carbohydrates. “I think there are misconceptions about what athletes eat,” she said in a TikTok video on July 26, showing her plates filled with bread, croissants, and pancakes. American volleyball player Erik Shoji also shared several videos, praising certain aspects of his breakfasts, although he noted that the croissants lacked crispiness. Olympic fencing champion Lee Kiefer also shared a positive moment, filming her meal of sticky rice, chicken tikka, beef curry, and vegetables, joking that she needed an extra cup to dip her braces.

With high expectations due to the fame of French cuisine, the critiques are all the more cutting when reality does not meet expectations. For athletes accustomed to a strict and optimized diet for performance, the slightest culinary disappointment can take on significant proportions. Negative feedback highlights a gap between athletes' expectations and the reality of large-scale collective catering. However, the adjustments made in terms of quantity and quality show a willingness to improve, but the pressure remains high to satisfy such a demanding and diverse clientele.