Inspired by the Tarte Tatin apple pie, candy-coated caramel apples, served with crispy shortbread and double whipped cream, vanilla and lime zest
11 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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A minestrone-type starter with seasonal vegetables and open-ended ravioli served in a gourmet broth
11 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 -
Vanilla flavored plant-based Panna Cotta
20 Jan. 2021 -
Rice with split peas and vegetables
20 Jan. 2021 -
Mazezushi with mushrooms and egg
20 Jan. 2021 -
Partnerships forged with external Chefs to diversify recipes in our school and Health & welfare restaurants
20 Jan. 2021 -
Praline log, chocolate shavings and Christmas clementines
17 Dec. 2020 -
“Bredele” Christmas cookies topped with vegetale royal icing
10 Dec. 2020 -
Granola : cinnamon, honey, almonds and pumpkin seeds
03 Dec. 2020 -
Creating recipes designed to encourage people with disabilities to eat fruit and fresh vegetables
03 Dec. 2020