Athletes complain of FOOD shortages in Olympic Village after they were promised dishes prepared by Michelin-starred chefs

Athletes have complained about food shortages at the Olympic Village in Paris after they were promised Michelin-star dishes.

Olympians have claimed that the amount of food available at the Olympic Village canteen is insufficient, French newspaper L'Equipe reported, just six days after the dining area opened to competitors.

Eggs and grilled meats reportedly had to be rationed on Wednesday during the breakfast service. 

The Olympic Village's catering partner, Sodexo Live!, said it has taken the feedback 'seriously', noting that volumes will be increased to 'satisfy the needs of the athletes' after noticing a 'very high demand for certain products'. 

The Carrefour group, which is responsible for sourcing 600 tonnes of fresh produce for the Olympics, confirmed that in light of 'the initial assessments of the meals consumed, it has been requested to revise upwards the quantities initially planned, which the group will be able to satisfy.' 

As the 15,000 international Olympic and Paralympic athletes from 208 different territories set to compete in this year's games have begun arriving in the French capital ahead of the opening ceremony on Friday, the event's food service is gearing up to serve more than 13 million meals in the next month. 

This comes after reports that the menu across the Olympic Village has been prepared by top chefs - a far cry from when McDoanld's sponsored the sporting event. 

Michelin-starred chef Amandine Chaignot, Alexandre Mazzia and Akrame Benallal are among the top French chefs who have helped to craft the menu offered at a 3,500 seat restaurant in the Olympic village. 

There are also salad bars, fruit stalls, a cheese stand, desserts, soups, daily specials and a buffet alongside the more classically French offerings.

Around 80 per cent of the food will be from France - and 100 per cent of the meat has been sourced from French supplier. 

The International Olympic Committee had mandated that food must be local, primarily plant-based, and focused on minimal waste. 

Nearly two-thirds of the 500 dishes on offer will be vegetarian, including meat-free options like beefless bourguignon and 'not-dogs', a meatless option featuring onions and pickled cabbage with honey-mustard sauce. 

Leftovers will be redistributed to those in need, and used coffee grinds will be repurposed for fertilisation.

The sustainable menu aims to meet the diverse cultural, religious and nutritional needs of athletes while showcasing French gastronomy.