Leguminous crops grown locally for Parisian B&I restaurants
18 Jul. 2022
Relishing taste-of-the day vegetarian cooking
16 May. 2022
Miso soup, served with crispy vegetables or oven-roasted cauliflower: a gourmet and balanced example of vegetarian cuisine. Overview of Elior’s savoir faire when it comes to catering for corporate employees.
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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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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When research makes its way into the kitchen
11 Apr. 2022
The cuisine of the future is being invented in laboratories where recipes are created and chefs are trained. Interviews with Charlotte Forest, head of culinary innovation for the health care market.
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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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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