"<< Objectives >>The project is aimed at hotel management students. They will learn how to discover local products and their evolution over time, while imagining variations to offer original menus. ALAJUS brings together students from the ""classic"" curriculum with those with specific needs. The objective is to allow students to share their knowledge, techniques and specific skills, but above all, to learn to live together.<< Implementation >>Short stays in order to elaborate menus: •by using local products and traditional cuisine from each region, typical wines and spirits •by working on the origin of products, their history and evolution over time•by highlighting the inclusion of all the students involved in the project. They will work in pairs or in teams (French/Italian students, waiters and cooks) not only during the different stages of creation but also during outings.<< Results >>•Successfully motivating the target group, especially pupils on inclusion programmes, who are rarely included in mobility projects.•Bringing together learners within the school around a common project.•Enabling openness to others •Developing students’ personal, professional and linguistic skills .•To get a better understanding of how to manage a training restaurant and learn how to reinvest the restaurant benefits in order to purchase new equipment."