We are very well-informed on nutritional issues, including government recommendations established via the Collective Catering and Nutrition Market Survey Group (Groupe d’Etudes des Marchés en Restauration Collective et de Nutrition –GEMRCN) and the National Health and Nutrition Programme (Plan Nationale Nutrition Santé – PNNS).

We are only too happy to guide our customers through their choices and provide all necessary information regarding the nutritional value of our products. The tools designed to further understanding of nutrition and aid decision making for service providers are constantly being improved.

Eating well is above all about a balanced diet: ingredients need to be varied and selected for their nutritional as well as gustatory qualities. A good diet includes a little of everything, in the right proportions, and of course regular exercise is an integral part of any healthy lifestyle.

Nutritional balance involves planning a whole meal, if not a whole day’s meals or, better still, several days or even a week of meals. Nothing is banned, as such.

However, it is often beneficial to plan meals around low calorie foods such as fish and vegetables. These are rich in vitamins, minerals and fibre, the benefits of which have been amply demonstrated for health. We believe in exploiting the incredible diversity of flavours available in order to combine health with pleasure. It should always be remembered that a healthy lifestyle includes regular exercise.

Physical activity helps burn the calories consumed in food and thus establish the balance between intake and expenditure – the so-called ‘energy balance’.

We make a point of using high quality fats (rapeseed and olive oil). These provide unsaturated fatty acids (in particular the highly prized omega 3 and 6) and thus contribute to correct functioning of the cardiovascular system. Because fish and eggs are so rich in high quality proteins, the National Health and Nutrition Programme recommends eating them once or twice a day. Fish is also an excellent source of iron. So-called ‘fatty fish’ such as salmon provide essential fats (like omega 3), which are recognised as having a protective effect on the cardio-vascular system.