Excellents Excédents
Anne Tison is the director of Excellent Excedents, a company that collects and delivers meals to the Salvation Army and notably to the Restos du Cœur. Thanks to these food donations, people living in precarity can eat balanced meals.
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Waste nothing
Category
Zero Waste

"Measuring waste in the kitchen is a real eye-opener"

17 Nov. 2021
magret de canard
Category
Recipes

Duck breast with gingerbread and pears

10 Nov. 2021

Planet

Today, reducing the impact of our activities on the environment is a key preoccupation for everyone. It is vital to step up the transition in our eating habits and production methods and adopt a model that is respectful with regard to our planet.
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Waste nothing
Category
Zero Waste

"Measuring waste in the kitchen is a real eye-opener"

17 Nov. 2021
Mon école anti gaspi
Planet
Zero Waste

Making children aware of the fight against waste with Too Good To Go

14 Oct. 2021
Planet
Zero Waste

The deposit system: a solution designed to achieve zero waste

07 Oct. 2021
Cuisine
Recipes

Porcini-mushroom risotto

Risotto aux cèpes
Cuisine
Recipes

Duck breast with gingerbread and pears

magret de canard
Cuisine
Recipes

Spinach and PDO feta croustade

Croustade aux épinards
Cuisine
Recipes

Vegetarian recipe: Vegetable and cashew nut curry

Curry de légumes
Cuisine
Recipes

Cheesecake in red fruit coulis

Cheesecake
Cuisine
Recipes

Anti waste recipe : whipped ricotta toast

Toast à la ricotta
Cuisine
Recipes

Pork tenderloin and zucchini chutney

Mignon de porc
Cuisine
Recipes

Raspberry and pistachio chou buns

Chou craquelin
Cuisine
Recipes

Apulian apple and chives burrata

Burrata

Well-being

Preparing tasty and well-balanced meals that satisfy everyone’s nutritional needs. Being a responsible caterer also means offering the best standards in terms of quality and food security while raising awareness to public health challenges.
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Enfant
Category
Nutrition

Veggie tales

08 Nov. 2021
France Franco
Well-being
Nutrition

France Franco: “I proposed a range of simple, balanced and tasty dishes each with its own specific health benefits”

25 Oct. 2021
Well-being
Nutrition

Raising guests’ awareness to the benefits of a more plant-based diet

18 Oct. 2021
Sylvain Chevalier
Cooking balanced and gourmet meals in school canteens is a priority. On the occasion of the French “Semaine du goût” Taste Week, Sylvain Chevalier explains how to introduce children to new flavors and stimulate their appetites.
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Cuisine

Savor, recipe variety, conviviality, etc. are some of the criteria necessary to ensure that meal-times are a moment of pleasure. Every day, our chefs and their catering teams give their all to stimulate the taste buds of our guests, young and old, in a welcoming and modern environment.
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Risotto aux cèpes
Category
Recipes

Porcini-mushroom risotto

25 Nov. 2021
magret de canard
Cuisine
Recipes

Duck breast with gingerbread and pears

10 Nov. 2021
Cuisine
Recipes

Spinach and PDO feta croustade

02 Nov. 2021

Communities

Being a player involved in ensuring the economic and social vitality at the local level offers real career prospects while contributing to the creation of a dynamic community.
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Excellents Excédents
Category
Local impact

Food and precarity: "Eating a starter, a main course and a dessert makes a real difference"

24 Nov. 2021
Duo Day
Communities
Diversity and inclusion

Disability: one day immersion in a kitchen

22 Nov. 2021
Communities
Skills development

12 employees graduate from Elior’s career-development training program to become new sector managers

04 Nov. 2021

Most read articles

Nutri-Score makes its debut in the school canteen to educate children and adolescents and better inform their parents

01 Sep. 2020

Paul Quipourt, Head of transformation Elior France "our goal is to provide ever easier and more personalized services to our guests"

28 Oct. 2020
Aurélie Stewart

Aurélie Stewart, CSR manager of Elior Group: "We play an active role in limiting the carbon impact of the 5 million meals we cook per day”

19 Apr. 2021
Thomas Neviade

Chef Thomas Neviade: "I can't wait to welcome our guests back and cook dishes I know they will enjoy"

03 Jun. 2021

Vincent Gendrot, CEO of Ansamble: "We are aware of the social and environmental issues to be addressed in the medium term"

01 Sep. 2021
Frigos connectés

Connected fridges: an innovative solution to facilitate everyday life for employees

10 May. 2021