Porcini-mushroom risotto
25 Nov. 2021
Food and precarity: "Eating a starter, a main course and a dessert makes a real difference"
24 Nov. 2021
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.
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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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.
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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