Around 2,700 meals are served daily, which represents more than 430,000 meals per year. 35 employees toil away every day to concoct, prepare and serve thousands of breakfasts, lunches and dinners.

The manager and 12 employees run the self-service canteen on the Saint Gab site and 5 employees on the Saint Michel site. Our bakers produce 500,000 rolls every year and nearly 25,000 x 400g loaves. For the last 7 years they have diversified their output introducing new recipes for pizzas, quiches, toasted sandwiches and pasta and the ingredients needed for their making.

All these activities take place under scrupulous supervision as part of a Health Control Plan, thereby guaranteeing food safety for every dish served. Food risk control procedures include use of the H.A.C.C.P. system (Hazard Analysis Critical Control Points), a recognised method recommended in the mass catering industry. All personnel are trained in hygiene and global quality with 0 defects being the team's main objective.