A new breakfast concept designed to make boarding school students feel at home
Students serve themselves, according to what, and how much they want to eat. On the menu: freshly-squeezed orange juice accompanied by butter croissants just out of the oven, or fresh bread they can slice themselves according to their appetite, etc. "This is a quiet corner where we choose what we want," explains Hugo, an intern at the Lycée LaSalle Auray. He composes his balanced breakfast by choosing a dairy product, a fruit, a cereal product and a hot drink.
I have a great time there with my friends, and we eat well.
Given that boarding-school interns consume on average 570 meals a year, the canteen plays a central role in their daily life. The emphasis was therefore placed on creating a convivial atmosphere: the sudents serve themselves from the buffet, according to how hungry they are. "I think it's convenient, I always go back for seconds. It cheers me up.” said Matisse, another high school intern. The wooden furnishings also add a warm touch. "Students no longer have to form classic self-service queues as they do at lunchtime and in the evening.” For boarding-school headmaster, Jean-Pierre Kerbart, this is a real improvement in the daily lives of his students. And Noa, another intern, confirmed: "I have a great time there with my friends, and we eat well".
It's like being in our own kitchen. The atmosphere’s intimate and friendly.
In the kitchen, this breakfast concept also offers a moment of pleasure. For Elior catering employee, Patricia Leclézio "it's like being in our own kitchen. The atmosphere’s intimate and friendly.” The self-service format breaks with the traditional contract-catering codes and lets Patricia get much closer to the students, without the barrier of the self-catering model. "The students even come to breakfast in their flip flops now. It’s just like being at home! And I pamper them as I would at home.”