Culinary savoir-faire

A photo review of the reopening of B&I restaurants

After months of lock-down, social life is now getting back to some form of normalcy. For employees, this means returning to the office and resuming face-to-face contact with their colleagues. The ideal place for this, of course, is the canteen, which has reopened its doors to welcome its guests back to a friendly environment that respects barrier gestures. Photo report covering the reopening of the staff canteen of a large company in the Paris region.

In this Arpège restaurant run by chef Gabriel Zora, employees gather around a good meal, prepared with fresh,gourmet and seasonal products. In a truly Food Hall atmosphere, diners can find something to suit every taste: Italian cuisine, vegetarian cuisine, barbecues and home-made pastries.

Ultra-fresh products

A vertical vegetable garden has been installed on the roof of the offices. Launched by Arpège, in partnership with French pioneer of urban agriculture Sous Les Fraises, this vegetable garden supplies the restaurant for part of the year with aromatic herbs (chives, curly parsley, tarragon, etc.) and edible flowers (begonia, cosmos, etc.).


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