A restaurant-style lunch break
29 Oct. 2021
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