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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Curry de légumes
Category
Recipes

Vegetarian recipe: Vegetable and cashew nut curry

26 Oct. 2021
France Franco

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

25 Oct. 2021
Repas végétarien

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

18 Oct. 2021
Cheesecake
Category
Recipes

Cheesecake in red fruit coulis

15 Oct. 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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Mon école anti gaspi
Category
Zero Waste

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

14 Oct. 2021
Consigne
Planet
Zero Waste

The deposit system: a solution designed to achieve zero waste

07 Oct. 2021
Planet
Zero Waste

Using artificial intelligence in the fight against food waste

30 Sep. 2021
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
Cuisine
Recipes

Zucchini and goat cheese mille-feuille

Millefeuille courgettes
Cuisine
Recipes

Strawberry and rhubarb tart

tarte fraises
Cuisine
Recipes

Summer recipe: thin crust tomato tart

Tarte tomates

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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France Franco
Category
Nutrition

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

25 Oct. 2021
Repas végétarien
Well-being
Nutrition

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

18 Oct. 2021
Well-being
Nutrition

Balanced, customized menus for Italian employees

14 Sep. 2021
Ansamble, a subsidiary of the Elior group, is the first contract caterer to become a benefit corporation. The Group has strengthened its commitment to responsible food and defines its purpose as follows: “Together, let’s change Ansamble: it’s time to adopt a new catering business model".
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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
Curry de légumes
Category
Recipes

Vegetarian recipe: Vegetable and cashew nut curry

26 Oct. 2021
Cheesecake
Cuisine
Recipes

Cheesecake in red fruit coulis

15 Oct. 2021
Cuisine
Culinary savoir-faire

Sylvain Chevalier, Director of Culinary Innovation: "Arousing children's curiosity to discover new tastes is essential ”

13 Oct. 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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Formation RSE
Category
Skills development

Training cooks to adopt correct anti-waste gestures

04 Oct. 2021
Communities
Local impact

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

01 Sep. 2021
Communities
Local impact

Backing solidarity initiatives championed by Elior employees: the commitment of Maria Dolores Aparicio in Spain

21 Jul. 2021

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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

Vanessa Lefranc, Director of Human Resources Development at Elior Group: “Diversity is a company project that concerns our 105,000 employees”

27 Jan. 2021