A Monday in June, 11am. A black truck, brand new, settled on the square Euratechnologies, the famous park of new technologies. On this huge square, surrounded by brick buildings, it is the only food truck that will satisfy employees this afternoon. Inside, two women have donned their black aprons. Anastasia refines installation noon. It has the "Fins Gourmets" or desserts of the day and various salads. The small window of The Gourmet Effect takes shape. Besides, the card appears: the menu, burgers bacon, country or vegetarian. The offer "The greedy" consists of a burger, first of fries and a dessert. That of "Gourmet" "Gourmet" is more reasonable: no candy.
Meanwhile, Candy busy kitchen small truck. She pulled the vegetables, peel the cup, poured them into the blender and add water. The preparation of the soup of the day ahead. At this time, there is still no. However, everything must be ready for the first comers. A well-oiled ritual now ... even if the adventure of food truck is recent: October 2013 "We're both from family of restaurateurs, said Anastasia. Candy attended the selections Master chef 2012 For my part, I discovered the world food truck in the United States. When I came back to France, with Anastasia, we wondered how to transform our experiences. Hence in Lille this creation. "The food truck, a real mode and the region lately. "Logic, according to William Vidal, president of the Union Street Food, who wishes to federate this new form of restoration, since the establishment of the association in April (twenty members):" In the region, we already had this mind street food with chip shops. The food trucks are an evolution, but that just does not compete: it's not the same product or the same operation. "
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