“All our recipes are in step with the seasonal calendar”
“The recipe is built around the product which tells a story", Nicolas Goffelmeyer, culinary innovation manager at Elior Enterprises. Concretely, with the new Re-Set! offer, Elior chefs have reduced the number of ingredients in their recipes, source seasonal products and promote French producers. The goal: to provide better quality dishes and support the local agricultural fabric.
90% of fresh fruit and vegetables served in Elior B&I restaurants in France are seasonal products. For Nicolas, the season dictates the choice of product. “All of our recipes are in step with the seasonal calendar. Take the carrot. For example, sand carrots which are in season in winter are followed by wilted carrots in spring. Another example: when the zucchini season ends, the squash season takes over,” he explains. The kitchen teams pay particular attention when it comes to the selection and quality of the fruits and vegetables offered. “Eco-responsible orchard apples ripen without any chemical treatment. The apple season therefore ends around April or May and then resumes after the harvest in September.” During this period, Elior only sources apples from eco-responsible orchards. The calendar differs depending on where the restaurants are located; whether they are close to the Mediterranean, near the Atlantic or in the North. “We take tomatoes off the menu in winter, but of course the tomato season is longer or shorter depending on the region.”
The local aspect is not measured by the number of kilometers, but rather the development of the agricultural fabric. Our restaurants nourish the territories.
In addition to satisfying the need to offer good products, Elior is committed to supporting the regions. Elior’s teams prioritize products that are cultivated close to the Group’s restaurants, then expand their reach to the whole of France. "The local aspect is not measured by the number of kilometers, but rather the development of the agricultural fabric. Our restaurants nourish the territories “, stressed Nicholas. In the Paris region, for example, Elior restaurants source lentils from the plains of Versailles and commit to respecting the tonnage determined by the farmers' cooperative. In this way, we can secure our suppliers, who are able to replant at least the same quantity the following year. Similar examples are emerging more and more across the country. “In Rhône Alpes, we have contracted a local slaughterhouse to supply our pork products in Haute Savoie.” Other Commitments: 100% of our pasta is made from French wheat, is processed in France, and only uses fresh French meat. “We design our meals with intelligence. Our meals must be good for our guests, for the planet and for our suppliers”, concluded Nicolas.
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