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
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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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