A restaurant-style lunch break
29 Oct. 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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Sylvain Chevalier, Director of Culinary Innovation: "Arousing children's curiosity to discover new tastes is essential ”
13 Oct. 2021 -
The corporate canteen: a Food Court for employees to savor the latest culinary trends
07 Sep. 2021 -
School-vacation camp chef, Antoine Morgado: "I cook meals that really give the children the feeling they’re on vacation"
26 Jul. 2021 -
A photo review of the reopening of B&I restaurants
17 Jun. 2021 -
Back to the office: rediscover the pleasure of a gourmet break in the canteen!
09 Jun. 2021 -
Chef Thomas Neviade: "I can't wait to welcome our guests back and cook dishes I know they will enjoy"
03 Jun. 2021 -
Creating recipes as healthy as they are comforting: a vocation for Chef Stacy Wiroll
09 Mar. 2021 -
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