During the high-stakes competitions at the Paris Olympics, athletes are not only vying for medals but also evaluating their culinary experiences in the Olympic Village.
Managed by French catering company Sodexo Live, in collaboration with renowned chefs Amandine Chaignot, Akrame Benallal, and Alexandre Mazzia, the dining facilities are tasked with providing up to 40,000 meals daily to 15,000 individuals. Despite the culinary pedigree involved, feedback from athletes has been varied.
American Olympian Ilona Maher shared her thoughts on TikTok, emphasizing the substantial carbohydrate intake typical for athletes, featuring dishes like bread rolls and crêpes. Similarly, Erik Shoji, an American volleyball player, continued his tradition of food vlogging from Tokyo, showcasing his meals in Paris, including a breakfast of fruit and pastries.
Norwegian swimmer Henrik Christiansen took his enthusiasm for a particular chocolate muffin to social media, posting numerous videos lauding its taste, contrasting with less favorable reviews from other athletes. Aleah Finnegan, a gymnast representing the Philippines, expressed a personal preference for more seasoned dishes, echoing sentiments shared by Raven “Hulk” Sanders, a Team USA track and field star, who critiqued certain unseasoned items.
Reports surfaced of food shortages, particularly eggs, prompting athletes such as members of Team Great Britain and American swimmers Abbey Weitzeil and Phoebe Bacon to seek alternative dining arrangements. Andy Anson, head of the British Olympic Association, criticized the quality and availability of food, leading to adjustments acknowledged by Paris 2024 CEO Etienne Thobois.
As the Paris Olympics progress, the culinary offerings in the Olympic Village continue to draw attention, highlighting both the delights and challenges faced by athletes seeking nourishment amidst their quests for gold.