Artisans from the region supply fish, bread, chicken, potatoes and cider to La Maison du Telhuet nursing home. The Restalliance service provider will assign the Terroirs de France status to the establishment.
This is not a star restaurant
but we eat well and without restrictions
“, Beatrice Moreau and Alexandra Chapelle also assure and reassure.
While Ehpad (an enterprise for the elderly) is shaken by the Orpéa scandal, the accommodation manager and her colleague in charge of animation and communication are proud to announce that La maison du Telhuet in Notre Dame de Gravenchon (Port Gerome sur Seine) will be labeled “Terroirs de France”, created by the collective catering provider Restalliance.
In the spring of 2021, Maison du Telhuet, managed by the Coallia association, changed its catering provider. Last year it was Restalliance, which took over the work with local producers. What’s not so easy:
The supplier must be able to deliver to us in quantity and in compliance with sanitary permit criteria.
”, insists Mikael Rousseau, manager of the Restalliance sector.
Chickens from Bréauté, potatoes from Goderville
The nursing home is already working with five local growers: Maison Brilhault, the closest bakery to the nursing home, for bread, poultry from Prière in Breot for chicken, fishmonger Haliotis in Le Havre for fish, Malo farm in Goderville, for potatoes, father and son GAEC Boissel located in Pays d’Auge for cider. And soon, Ehpad should also be serving yoghurts from a poplar farm located in Ayr.
We have another contact for a savory dish, but we’re holding a surprise for June 28th!
Alexandra Chapel says On this day, the label will be officially presented during a buffet reception, to which the families of 72 permanent residents were invited.
Our video at Lillebonne Ehpad experimenting with animal mediation
“They love fish”
Products received at Maison du Telhuet are processed by chef Alexandre Lefis and his assistant Charles Goulet. Both especially like to highlight these ”
“. Moreover, the feedback from residents is positive:”
They love fresh fish, usually on the menu at Friday lunchtime. It changes upon arrival: pollock, hake, cod…
The recipe, on the other hand, changes slightly:
Residents love cream and potatoes! They are used to traditional cuisine, so we try to please them.