Communities
Local impact

Illustrated menus designed for disabled employees

04 Jan. 2022
Thanks to photos and drawings of dishes and ingredients, disabled employees at the Rives de l'Eure retirement home in Normandy are able to see what is on the daily lunch menu. For those with reading difficulties, this visual language is a mini revolution.
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Nutrition Lab

Innovative solutions for better health at all ages

18 Jan. 2022
Panna Cotta
Category
Recipes

Chestnut panna cotta with poached pears

17 Jan. 2022
Elior Services

“Looking back over my career, I realize that I have indeed come a long way. It makes me proud!"

13 Jan. 2022
Feed from food
Category
Zero Waste

When the fight against food waste benefits… our four-legged friends!

11 Jan. 2022

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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Feed from food
Category
Zero Waste

When the fight against food waste benefits… our four-legged friends!

11 Jan. 2022
Agroécologie
Planet
Carbon impact

Fungi, bacteria and earthworms: nourishing soil naturally

15 Dec. 2021
Planet
Zero Waste

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

17 Nov. 2021
Cuisine
Recipes

Chestnut panna cotta with poached pears

Panna Cotta
Cuisine
Recipes

Pumpkin and carrot-cream tarte tatin

Tatin potiron
Cuisine
Recipes

Carrot Cake

Carrot cake
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

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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Nutrition Lab
Category
Nutrition

Innovative solutions for better health at all ages

18 Jan. 2022
Enfant
Well-being
Nutrition

Veggie tales

08 Nov. 2021
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
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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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.
See all articles
Panna Cotta
Category
Recipes

Chestnut panna cotta with poached pears

17 Jan. 2022
Tatin potiron
Cuisine
Recipes

Pumpkin and carrot-cream tarte tatin

06 Jan. 2022
Cuisine
Recipes

Carrot Cake

16 Dec. 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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Elior Services
Category
Skills development

“Looking back over my career, I realize that I have indeed come a long way. It makes me proud!"

13 Jan. 2022
Communities
Local impact

Illustrated menus designed for disabled employees

04 Jan. 2022
Communities
Local impact

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

24 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