Discover the “Heart of small touches” of scallops, veal tartare with anchovy garum and grated white truffle recipe by Yannick ALLÉNO, 3 star chef, PAVILLON LEDOYEN
Sorting food waste and clearing trays is a major challenge in community catering
On Wednesday 20 November, Sébastien Jallet, Prefect of the Orne region, accompanied by
On Tuesday 22 October, we had the pleasure of welcoming to Bourgeat the