PRÉSENTATION LA GASTRONOMIE, UNE AVENTURE HUMAINE Petit-fils de paysans bretons, Patrick Autret est devenu chef cuisinier par hédonisme. En 1982, à l’âge de 22 ans, il crée son entreprise puis consacrera au traiteur en 1986. Aujourd’hui, Autret Paris est Traiteur et Organisateur de Réceptions. Situés à Saint-Ouen-l’Aumône, nos ateliers s’activent depuis toujours à innover tant en terme de goût que dans l’art de la mise en scène, ce qui vaut à Autret Paris de nombreuses distinctions. By using our services, you share our vision of taste, the real one, that which will remain forever marked in your memory and that of your guests. Nourished by culinary experiences and encounters with great starred chefs who have the same appetite for the profession, for more than 35 years we have been working to imagine creations that arouse emotion. RESEARCH Autret Paris develops several hundred new recipes per year depending on the seasonality of the products. Like the creator, the laboratory of flavors and ideas defines the collections. A desire, a particular theme or simply the inspiration of the moment, our teams invent unique creations that appeal to all the senses. Our Chefs grow their own plants and choose their products according to seasonality, Autret Paris has 6 hectares of fields less than 10 km from its laboratory. Autret Paris has always been in search of the perfect alliance and the right balance in order to offer you extraordinary dishes. OUR ENGAGEMENTS OUR QUALITY COMMITMENTS LOCAL SUPPLY - LOCAL IN THE SEINE “MORE THAN A LABEL” Regional suppliers (Île-de-France, Seine basin and valley) Development of our own plants (beets, pumpkins, sweet potatoes, Pontoise sprouts, Argenteuil asparagus, etc.) ISO 22,000 CERTIFICATION Production laboratory certified since 2009 by the only international standard on food safety Risk management and control of the cold chain LABELED INGREDIENTS Ingredients selected for their tastes and quality labels: we favor AOC, AOP, IGP, MSC or labeled foods Île-de-France talent Le Cervia - Talents d'Île-de-France supports us in building a regional project shared by all stakeholders in the food industry "from field to plate", by bringing out the advantages specific to the capital region OUR ENVIRONMENTAL COMMITMENTS CONTRIBUTION TO SUSTAINABLE DEVELOPMENT Commitment to renewable energies / EQUILIBRE ERDF contract Transformation of waste into energy / contract with VEOLIA Reduction of our CO2 emissions (each recipe is subject to a carbon footprint) Efficient logistics service: - Optimization of the loading of our trucks - Delivery in refrigerated trucks complying with the EURO 6 antipollution standard - Drivers trained in eco-driving FIGHT AGAINST THE DISAPPEARANCE OF BEES Installation of beehives on our production site REDUCTION OF WASTE Reduction of packaging and rational packaging management Supports made from fully recyclable or reusable materials Use of new generation enzymatic cleaning products OUR CARBON LOAN Since 2011, we have been calculating our carbon footprint with the aim of reducing our CO2 consumption over the years. All rights reserved - Autret Paris © 2018