Arpège, a subsidiary of Elior, is a leading premium corporate catering operator.
Today’s key issues regarding food and health don’t just affect commercial food services. As most people eat their lunch in the workplace, Arpège wanted to update the main components of its offering with DUCASSE Conseil’s help to offer responsible, healthy and sustainable food.
Restauration collective
France
2016 - 2019
According to predefined specifications, DUCASSE Conseil created 32 recipe cards for plant-based dishes (8 per season) combining cereals, vegetables and pulses. Once the dishes were approved, DUCASSE Conseil worked with Arpège’s staff to create step-by-step instruction cards including illustrations of the main steps to enable all of Arpège’s cooks to prepare these recipes with ease.
To meet the expectations of companies’ executive clubs, DUCASSE Conseil created fifty illustrated recipes to offer this exclusive cuisine at new locations.
DUCASSE Conseil organizes training sessions for around a hundred chefs a year, covering key culinary practices and basic concepts, using an instructional guide for the kitchen staff.
DUCASSE Conseil was commissioned by Areas to revamp 4 culinary concepts at the leisure parks.
IGESA, which has been serving armed forces personnel for 50 years, has called on DUCASSE Conseil to transform its catering services into a structuring element in the quality of its vacation packages.
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