Our kitchen is shaped by certified routines, designed for forward movement, and carried out with everyday care, so the work stays orderly and the service feels steady.
Work moves in one direction, from receiving to prep to the pass, reducing cross-contamination and keeping service composed. Stations are set in advance, roles are clear, and handoffs are simple. The result is orderly preparation that protects quality from the first step to the last.
We operate under ISO 22000:2018 with annual audits, alongside inspections by municipalities, ministries, and third-party auditors (e.g., Boeker). Hygiene training is regular and documented; temperatures and storage conditions are monitored daily; suppliers provide health and ISO certifications with full traceability. It’s professional discipline, applied every day.
Meals are prepared fresh on-site and kept at the right temperatures from kitchen to service. Our teams follow trained routines, handle allergens separately with clear labels, and work with dietitians and quality specialists on dietary requests. We also log and manage kitchen waste responsibly.
Consistency is built by people who practice together. Our kitchen, pastry, and service teams train yearly with industry mentors, locally and abroad, to keep technique current and standards aligned.
At Faqra Catering, with: Massimo Sola (Italy) ; Alain Llorcat (France); Philippe Alexandre , cuisine moléculaire (France); Jean-Michel Llorcat (France)
Abroad, with: Enrico Cerea, Da Vittorio (Italy); Philippe Léveillé, Miramonti L’Altro (Italy); Enrique Fleischmann, Bailara (San Sebastián); Pedro Subijana, Akelarre (San Sebastián); Jean-Pierre Biffi, Potel & Chabot (Paris); Four Seasons Restaurant (New York); Chicago School of Mold (Chicago); Karen Portaleo (Atlanta); Jean-Michel Perruchon, École Bellouet Conseil (Paris)
Massimo Sola (Italy)
Alain Llorcat (France)
Philippe Alexandre
cuisine moléculaire (France)
Jean-Michel Llorcat (France)
Abroad, with: Enrico Cerea, Da Vittorio (Italy); Philippe Léveillé, Miramonti L’Altro (Italy); Enrique Fleischmann, Bailara (San Sebastián); Pedro Subijana, Akelarre (San Sebastián); Jean-Pierre Biffi, Potel & Chabot (Paris); Four Seasons Restaurant (New York); Chicago School of Mold (Chicago); Karen Portaleo (Atlanta); Jean-Michel Perruchon, École Bellouet Conseil (Paris)
