85% of regular corporate and event catering customers are in favor of a daily vegetarian option.
Our Culinary Design and Research department adapts to new consumer trends with meat- and fish-free proposals that remain true to our values and support our CSR approach: excellence, creativity, seasonality.
Today we’re unveiling our new signature dish: Open raviole with fresh herbs and mushrooms!
Featuring fresh organic egg ravioli, grilled mushroom crush, pan-fried whole mushrooms with fresh herbs, parsley foam and cep vinegar reduction, this Trait’Tendance creation will be available from October to March for your lunches, dinners and cocktail parties.
