The RECHO: a committed association that uses cooking as a driver for integration and solidarity
Committed catering, sustainable gastronomy, and the inclusion of refugees
Since 2016, Le RECHO has established itself as a pioneering association in the social and solidarity economy, using cooking as a lever for professional integration, social connection, and ecological transition. Through its culinary projects, the association works towards providing a dignified welcome for refugees while offering responsible, accessible, and committed gastronomy.
RECHO, an association at the intersection of social impact and gastronomy
Born out of a migration crisis, Le RECHO is founded on a simple belief: cooking is a universal language. The organization creates spaces for interaction between refugees and local communities through culinary workshops, open tables, and solidarity events.
Over the years, Le RECHO has structured its actions to go beyond social connections. Its objective: to enable sustainable socio-professional integration in the hospitality industry, a sector with a high demand for skilled labor.
La Table du RECHO, a committed caterer for corporate events
Founded in 2019, La Table du RECHO is now a recognized social catering service, offering responsible culinary services for corporate events, seminars, dinner cocktails, and professional breakfasts.
The offerings are fully customizable: seated meals, buffets, cocktails, with or without service, depending on the needs of the companies and the nature of the events. By choosing La Table du RECHO, companies align their events with a strong social initiative, without compromising on gastronomic quality.
Professional integration of refugees: a tangible impact
At the heart of the project, the integration of refugees occupies a central place. Guided by professionals in the hospitality industry, the teams undergoing integration pathways acquire technical skills as well as the codes of the professional world, facilitating their access to sustainable employment.
Each service thus becomes a committed act: training, transmitting, and supporting towards autonomy, while highlighting talents that are often overlooked.
A sustainable, local, and predominantly plant-based cuisine
La Table du RECHO advocates a clear vision: no social without ecology. The menus are crafted from local, French, and seasonal products, with 50 to 75% of ingredients sourced from organic farming. The plant-based portion exceeds 70%, featuring delicious and creative vegetarian and flexitarian options.
Chocolate, coffee, and citrus fruits come from fair trade sources, while meats, fish, and dairy products are selected based on strict quality and sustainability criteria. This approach is recognized by the attainment of the AB label and 3 Écotables.
Professional events that embody values
Engaging La Table du RECHO for a corporate event means providing teams with a meaningful culinary experience that embodies commitment and values. Companies find a tangible way to strengthen their CSR initiatives, unite their employees, and add a new dimension to their events.
Beyond the meal, Le RECHO offers an experience that brings people together, inspires, and fosters lasting connections, intertwining gastronomy, social commitment, and respect for the environment.
RECHO, a key player in social gastronomy in France
Today, Le RECHO and La Table du RECHO embody a new way of thinking about catering: a useful, responsible, and profoundly human gastronomy. By nourishing both bodies and journeys, the organization demonstrates that cooking can be a true tool for social transformation.
Want to experience the experience?
Want to experience the experience?
