Every day we prepare meals in a virtuous way for more than 7000 guests from 7 to 77 years old and more throughout our beautiful region.

What are the targets?

Directors of schools, companies, medical and social institutions and also local producers with whom we want to collaborate to allow our chefs to cook for their guests products from our region.

How will your project help promote the gastronomy of the Hauts-de-France region?

We claim to be creating the collective gastronomy that overturns the dogmas of collective catering as we knew it in our childhood. How do we do this? By reinventing the guest experience. In our restaurants, no more trays, no more self-service lines where people are served in a chain, in single file. Each guest serves himself the desired quantity with the only instruction: To eat what you serve yourself. Only the main course is served by the Chef. The proposed dishes are home-made as much as possible. In our restaurants, fresh, raw products are the norm and the use of more and more local and ultra-local products is a battle-horse for our Chefs, most of whom come from traditional restaurants. Healthy eating is a real social issue with repercussions on health, the local economy and the planet.

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