The « Douceurs Maison » project at Pitié-Salpêtrière Hospital AP-HP aims to enhance the taste pleasure and nutritional adaptation of patients through desserts created by Parisian caterers. This pastry laboratory is the result of a collaboration between the TEP (Traiteurs Événementiels Paris) collective, hospital catering teams, and dietitians.
At the origin of this initiative are typically competing catering houses from the Île-de-France region, which have joined forces. Their patronage model, based on a contribution of 10 cents per cover paid by their clients and matched by the caterers themselves, has raised over 100,000 euros. This donation funds the creation of the laboratory.
« In the hospital, such support allows us to concretely accelerate our capacity to equip our services and to improve, every day, the working conditions of our teams and the reception of our patients », emphasizes Anne-Gaëlle Daniel, director of purchasing, sustainable development, and logistics for AP-HP hospitals.
Partner houses design signature desserts in collaboration with catering teams and dietitians, combining pastry creativity, taste pleasure, and adaptation to patients' pathological nutritional constraints. Hospital teams then adapt these creations for production.
« We can create a tailor-made signature dessert, taking into account medical constraints and dietitian recommendations, so that each recipe is adapted to patients' pathologies », explains Anne-Gaëlle Daniel.
SaintClair is the first house in the collective to commit, freely transferring its recipes and manufacturing rights to AP-HP. The project will soon be extended to hospital professionals and aims to produce several thousand desserts daily.
Several houses support this initiative, including Potel et Chabot, Maison Lenôtre, Kaspia Réceptions, Kardamome Traiteur, Fleur de Mets, DAD Street Food, Le Traiteur Té, Groupe Butard Paris, and Dalloyau.
