DUCASSE Conseil’s partner Elior, France’s leading contract catering operator, wanted to make some adjustments to improve the culinary identity in its Education market (from daycare to university). We helped them adapt the cooking methods in their central production kitchens to put the emphasis back on taste, and create a culinary certification with strict criteria for quality and taste.
Our support involved creating enjoyable recipes, training central production kitchen staff on how to execute them, and publishing cafeteria plating tutorials.
Contract catering
France
Since 2016
DUCASSE Conseil develops recipes that uphold the commitment to quality and the commercial promise made for the new central kitchen in Rueil-Malmaison: simple to execute, bold in flavor, tailored to guests’ expectations, elegantly plated without unnecessary artifice, and respectful of the required cost structure. Designed with a sustainable approach, these recipes incorporate low-carbon proteins, a balance of cereals and legumes, as well as adapted nutritional balance. The DUCASSE Conseil team is also responsible for creating festive menus in the same philosophy.
DUCASSE Conseil assists production teams with culinary techniques and processes, as well as operational aspects, to ensure that recipes and the culinary workshop philosophy are properly deployed. Office teams also benefit from training in organization and set-up, trimming, preparation and regeneration of dishes.
“Through this long-term partnership, we are able to lend a level of excellence to large-scale operations. This is our way of helping to educate children on enjoying flavorful food containing less salt, sugar, fat and animal protein.”
Alain DUCASSE
CHAIRMAN AND CEO OF DUCASSE PARIS
Want to stay up to date with all the latest news from DUCASSE Conseil ? Simply enter your email address below. By subscribing you agree to our privacy policy.
