In Val-d’Oise, the cuisine of this nursing home was rewarded by Gault & Millau

Cooking in collective establishments, whether at school, hospital or retirement home, does not always have a good reputation.

It seems that at the Korian La Croisée Bleue nursing home (Ehpad) in Eaubonne, in Val-d’Oise, it is the opposite.

The establishment indeed obtained the Gault & Millau trophy for best cuisine 2024, Friday April 5.

Inspector visits, 200 criteria scrutinized

“A Source of pride for Clariane and a great reward for Sylvie Socheleau, the chef and Carl Claude, the director of the house,” says Korian.

“This is the result of a partnership initiated in 2018 between Korian and Gault & Millau,” adds the Korian group. The group’s French establishments that so wish are audited each year by independent investigators in order to improve the dining experience offered to residents. Establishments that meet the criteria receive the Gault & Millau label and others receive recommendations for improvement. To determine which establishments are suitable for receiving the Gault & Millau label, inspectors evaluate all meals during an unannounced visit: breakfast, lunch, afternoon tea and dinner. The investigators put themselves in the place of the guests and evaluate, according to a framework of more than 200 criteria, the quality of the plate (preparation of fresh products, cooking, textures, tastes) and the service (presentation, dishes, toppings, etc.).”

On-site production, unprocessed, seasonal and local products

“Serving nearly 80 million meals per year in Europe, Clariane has chosen to favor in-house catering, favoring on-site production by its own teams of kitchen professionals, present in each establishment,” concluded the Korian group. The Clariane group’s chefs work with unprocessed, seasonal and local products. The objective being to be able to serve meals with preserved taste qualities and to personalize the food as best as possible, depending on the desires and tastes of residents or patients, but also their capacities, particularly with regard to the texture of the food. »

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