French-speaking Switzerland

Clinique de Genolier

Clinique de Montchoisi - Lausanne

Clinique de Valère - Sion

Clinique Générale Ste-Anne - Fribourg

Clinique Générale-Beaulieu - Geneva

Clinique Montbrillant - Chaux-de-Fonds

Clinique Valmont - Glion sur Montreux

Hôpital de La Providence - Neuchâtel

Hôpital de Moutier

Hôpital de Saint-Imier

German-speaking Switzerland

Privatklinik Belair

Privatklinik Bethanien - Zürich

Privatklinik Lindberg - Winterthur

Privatklinik Obach - Solothurn

Privatklinik Siloah

Privatklinik Villa im Park, Rothrist

Rosenklinik Rapperswil

Schmerzklinik Basel

Ticino

Clinica Ars Medica - Gravesano

Clinica Sant'Anna - Sorengo

Centres

French-speaking Switzerland

Centre Médical Eaux-Vives

Centre Médical Valère

Consultations dans le Haut Valais

Médicentre Corgémont

Medicentre Courtelary

Médicentre Moutier

Médicentre Tavannes

Montchoisi Medical Center

Policlinique de Valère

Polyclinic Genolier

German-speaking Switzerland

Ärztezentrum Oerlikon

Ärztezentrum Siloah Liebefeld

Ärztezentrum Siloah Murten

Ärztezentrum Solothurn

Ladies Permanence Stadelhofen

Medizinisches Zentrum Biel

Medizinisches Zentrum Haus zur Pyramide

Medizinisches Zentrum VIVA

Schmerzklinik Praxis Liestal

Xundheitszentrum

Xundheitszentrum
Beromünster
Buttisholz
Escholzmatt
Egerkingen
Reinach
Grindelwald
Wengen
Schaffhausen
Stein am Rhein
Silvaplana

Ticino

Ars Medica Centro Medico Manno

Centro Medico Agno

Centro Medico Blenio

Medicentro Pediatrico

Medicentro Sant'Anna

Specialised centres

Cancer centres

Radiology centres

Spine centres

Sports medicine centres

Neurology centres

Centre du Sein

For patients

Hospitality

International patients

Swiss domiciled patients

About us

Bee Sustainable

Board of Directors

Management

Medical infrastructure

Philosophy

Quality management

Science and Innovation

Hospitals

Clinica Ars Medica - Gravesano

Clinica Sant'Anna - Sorengo

Clinique de Genolier

Clinique de Montchoisi - Lausanne

Clinique de Valère - Sion

Clinique Générale Ste-Anne - Fribourg

Clinique Générale-Beaulieu - Geneva

Clinique Montbrillant - Chaux-de-Fonds

Clinique Valmont - Glion sur Montreux

Hôpital de La Providence - Neuchâtel

Hôpital de Moutier

Hôpital de Saint-Imier

International Patients

International Patients
Information & Services
Our Hospitals
Medical Services
Team
Contact us
Media

Privatklinik Belair

Privatklinik Bethanien - Zürich

Privatklinik Lindberg - Winterthur

Privatklinik Obach - Solothurn

Privatklinik Siloah

Privatklinik Villa im Park, Rothrist

Rosenklinik Rapperswil

Schmerzklinik Basel

Centres

Ars Medica Centro Medico Manno

Ärztezentrum Oerlikon

Ärztezentrum Siloah Liebefeld

Ärztezentrum Siloah Murten

Ärztezentrum Solothurn

Centre Médical Eaux-Vives

Centre Médical Valère

Centro Medico Agno

Centro Medico Blenio

Consultations dans le Haut Valais

Ladies Permanence Stadelhofen

Médicentre Corgémont

Medicentre Courtelary

Médicentre Moutier

Médicentre Tavannes

Medicentro Pediatrico

Medicentro Sant'Anna

Medizinisches Zentrum Biel

Medizinisches Zentrum Haus zur Pyramide

Medizinisches Zentrum VIVA

Montchoisi Medical Center

Policlinique de Valère

Polyclinic Genolier

Schmerzklinik Praxis Liestal

Xundheitszentrum

Xundheitszentrum
Beromünster
Buttisholz
Escholzmatt
Egerkingen
Reinach
Grindelwald
Wengen
Schaffhausen
Stein am Rhein
Silvaplana

Cancer centres

Radiology centres

Spine centres

Sports medicine centres

Neurology centres

Centre du Sein

For patients

Hospitality

International patients

Swiss domiciled patients

About us

Bee Sustainable

Board of Directors

Management

Medical infrastructure

Philosophy

Quality management

Science and Innovation

How can we help you?

Kitchen confidential

A conversation with our chef about local produce, local cuisine and sustainability

Today, we take a look behind the scenes of our hospital kitchen and talk to head chef Frédéric Armand about using local produce, promoting regional cuisine and implementing sustainable measures in our establishment. Find out how we reconcile taste and the environment while staying true to our motto of Flavour & Balance.

Mr Armand, why do you attach so much importance to using local produce in your cooking?

Local produce is fresher, tastes better and supports the local economy. What's more, transport time is reduced, which protects the environment and improves food quality.

How do you incorporate regional cuisine into your menus?

We draw inspiration from traditional recipes and adapt them to suit modern dietary needs. Seasonal products play an important role, as they offer the best flavours in each season.

What steps are you taking to promote sustainability in your kitchen?

We reduce food waste through careful planning and creative use of leftovers. We also use energy-efficient kitchen appliances and ensure sustainable sourcing by working directly with local farmers and producers.

How do you ensure that the local products you use are produced in a sustainable way?

We select our suppliers carefully and attach great importance to organic certification and sustainable growing practices.

What are the challenges involved in implementing a sustainable kitchen in a hospital establishment?

The biggest challenge is balancing quality and cost. Sustainable products are often more expensive, but thanks to efficient management and creative menu design, we can still operate profitably without compromising on quality and in line with our important Taste & Balance concept, which we created to ensure that patients receive the best possible nutrition for their health.

Integrating local and sustainable products into our kitchen operations is an important step in reconciling quality and environmental protection. Thanks to the commitment of head chef Frédéric Armand, we can offer our patients meals that are not only healthy, but also environmentally friendly. Stay healthy and enjoy the diversity of regional cuisine!

Hospitals

Centres

For patients

About us

Hospitals

Centres

For patients

About us

How can we help you?

Top searches

Kitchen confidential

Mr Armand, why do you attach so much importance to using local produce in your cooking?

How do you incorporate regional cuisine into your menus?

What steps are you taking to promote sustainability in your kitchen?

How do you ensure that the local products you use are produced in a sustainable way?

What are the challenges involved in implementing a sustainable kitchen in a hospital establishment?

Bee Sustainable

Honey - a cure-all?

Rafaël Klock and his passion for bees