Food is one of life’s great pleasures: Hotel-inspired services, pleasure and gourmet dining.

Turning meal times into experiences

Each residence has on average three restaurants to ensure residents and families are always satisfied.

“Performance cuisine”

The chef and their teams work from their open kitchen to produce a wide variety of well-balanced, tailored and tasty meals every day.

Beautifully set tables and well-presented dishes ensure residents take pleasure in meal times and chatting with their neighbours.

The high quality of the food, waiting staff and table-laying reflects our similarities with high-end hotels.

The food here is delicious and close care is paid to diet and well-balanced nutrition.

Food safety is of the utmost importance to us, as reflected by our incredibly high standards for hygiene and strict compliance with HACCP standards.

Each residence has on average three restaurants to ensure residents and families are always satisfied.

THE EMERA GROUP AND SUBSIDIARIES CHEF’S COMPETITION

The Emera group has always aimed to provide delicious, mouth-watering, creative and nutritious food. Our chefs often come from fine-dining establishments, and as a result, the Emera group launched its first chef’s competition in 2015, open to all chefs working in the group and its subsidiaries. The competition was a cross-generational event, with each chef backed by a resident and an apprentice.

The finalists:

LA CERISAIE residence in NANTES, represented by its head chef, Patrick PAVAGEAU

DOUCEUR DE FRANCE residence in GRADIGNAN, represented by its head chef, Gilles MOIGNARD

Domaine de la Gracieuse residence in LONAY, SWITZERLAND, represented by its head chef, Jean-Christophe DARRICAU

OCEANE residence in NANTES, represented by its head chef, Mickael PINARD

PRE DU LAC residence, represented by its head chef, Marc IAROPOLI

MAISONNEE ST FRANCOIS residence, represented by its head chef, Tony LECOMTE

The judging panel:

Éric GUERIN, Michelin-starred chef – LA MARE AUX OISEAUX – Saint-Joachim, LE JARDIN DES PLUMES – Giverny

Thierry GUILLOU, French pastry champion 2000 – LE GRENIER À PAIN – Trélazé

Jean-Marie LEPELTIER, gourmet restaurant chef – L’HOIRIE – Beaucouzé

Mireille ROUQUETTE, acclaimed pastry chef – (dessert at the chamber of commerce and industry restaurant in Angers)

Christophe BECHU, senator and mayor of Angers, Eric GROUD, chairman of the chamber of commerce and industry in Maine et Loire

Claude CHETON, CEO of the EMERA group

Christophe BERGUE, Managing Director of the EMERA group

2 residents from the EMERA group

The winner:

MICKAEL PINARD, Océane retirement home in Nantes (44)