Cuisine
Culinary savoir-faire

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.
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Recyclage huiles
Category
Zero Waste

“All our cooking oils are transformed into biofuel”

20 May. 2022
Category
Recipes

Tarte tatin served with fresh cream quenelle

04 May. 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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Recyclage huiles
Category
Zero Waste

“All our cooking oils are transformed into biofuel”

20 May. 2022
Re set
Planet
Sustainable produce

“All our recipes are in step with the seasonal calendar”

19 Apr. 2022
Planet
Zero Waste

How we recover our food waste

16 Mar. 2022
Cuisine
Recipes

Banana-bread

banana bread
Cuisine
Recipes

Tarte tatin served with fresh cream quenelle

Cuisine
Recipes

Tigre qui pleure

Cuisine
Recipes

Syrian chef Abdul Rahman’s baba ganoush

Cuisine
Recipes

Low carbon chicken and pesto penne

Penne bas carbone
Cuisine
Recipes

Cucumber, avocado and mint gazpacho

Gaspacho
Cuisine
Recipes

Ayurvedic cuisine: raspberry, coconut and chia-seed

Framboise coco
Cuisine
Recipes

Vegan poke bowl

Vegan poke bowl
Cuisine
Recipes

Chestnut panna cotta with poached pears

Panna Cotta

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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Nutri Score
Category
Nutrition

Nutri-Score on the menu, a welcome guide

25 Apr. 2022
Alfonso
Well-being
Nutrition

"Vegetarian cooking is neither boring nor limited"

30 Mar. 2022
Well-being
Nutrition

Innovative solutions for better health at all ages

18 Jan. 2022
Charlotte Forest
Cuisine
Culinary savoir-faire

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.
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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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Category
Culinary savoir-faire

Relishing taste-of-the day vegetarian cooking

16 May. 2022
banana bread
Cuisine
Recipes

Banana-bread

13 May. 2022
Cuisine
Culinary savoir-faire

A photo review of The Arpège Food Court

10 May. 2022

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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Category
Local impact

Working with the Alzheimer’s Society

02 May. 2022
Emma UK
Communities
Diversity and inclusion

“My manager saw my potential and did everything to encourage it "

08 Mar. 2022
Communities
Diversity and inclusion

“I’m a woman and I’m black. So when I walk into a room, people look at me!”

21 Feb. 2022

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

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

01 Sep. 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