For several months, the Henri-Becquerel center has been offering outpatient surgery patients gourmet menus prepared in collaboration with the Michelin-starred chef of Odas, Olivier Da Silva. It is a real four-handed work that led the Rouen chef to work with the chef of Elior, Antonio Stracquadaino and his brigade of 13 people. Since 2015, catering has been one of the services that the cancer center wants to improve.
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