Creating recipes as healthy as they are comforting: a vocation for Chef Stacy Wiroll
09 Mar. 2021
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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Three Elior partner Chefs testify about the challenges facing the food service industry
05 Mar. 2021 -
Paul Basciano, Vice-President of Culinary Development at Elior North America “as far as food, it’s important we stay innovative, while never losing sight of our customer’s needs”
25 Feb. 2021 -
Olivier Da Silva, Michelin-starred Chef of the L’ODAS restaurant: “when I create a recipe, I put myself, first and foremost, in the patient’s shoes”
11 Feb. 2021 -
Partnerships forged with external Chefs to diversify recipes in our school and Health & welfare restaurants
20 Jan. 2021 -
Creating recipes designed to encourage people with disabilities to eat fruit and fresh vegetables
03 Dec. 2020 -
Vegetarian meals adapted to meet the needs and tastes of children and adolescents in school canteens
01 Oct. 2020 -
Vincent Charoy, Director of the Épône central kitchen: “We cook balanced and tasty meals for children and senior citizens"
22 Sep. 2020