Alliance Hospitality

A tasteful partnership...

This five year culinary training partnership with the Alain Ducasse training centre is a matter of taste and culinary philosophy.

 A gastronomic vision by the Alain Ducasse training Centre: "We need to permanently re-examine ourselves, strictly select the produce for taste and quality, anticipate on new trends, be open to the world and be ready to try new associations in the kitchen".

Our gastronomy is both a creed and a challenge that is accepted by our kitchen teams each time a buffet is prepared in our restaurants. Even better; we have adapted our training to our hotel structures, destinations and customer types.

For major business structures our gastronomy team works on concepts such as "Brasserie recipes", "World Finger Food", "snacking street" and "production banqueting". Finally, for our 4 star hotels we have selected the "cream" of gastronomy with "la cuisine de Jacques Maximin" and "Méditerranées d’Alain Ducasse".

... For successful and motivating team training

Our training policy is based on two major themes: increase the skills of our teams and motivate them through "pleasure" training courses. On return from training we systematically observe that the menu is adapted following recipes learned by motivated chefs. This project is evolving by giving access to a maximum of staff both from the kitchens and from the dining room.

Training that our staff appreciates, and wich results our customers enjoy in their dishes!