Aldemar has always shown particular interest in its food sector. All those involved in food & beverage always ensure that only top quality ingredients are used and that tastes are balanced within each dish. Presentation must be pleasing to the senses and all food must meet hygiene and safety requirements.

As of 2001, safety requirements have been recorded and systematically applied with the introduction of the HACCP system design at all hotels in the chain.
In the course of the 2002 season, the system was developed together with our scientific collaborators. Production processes were recorded along with all those points which might have caused any downgrading of food hygiene or quality.
The above mentioned procedures were confirmed by complete microbiological analysis of food, surfaces and containers. These results are all detailed in the HACCP Folder which has been given to each hotel.

In winter 2002-2003, important catering works were carried out in accordance with hygiene stipulations. New kitchens were built for the Aldemar-Olympian Village and the Aldemar-Paradise Royal Mare. The kitchens were fully equipped with the latest in high tech and fully comply with the stipulations for system hygiene and food safety. Most equipment in use in existing kitchens was updated.

This summer HACCP Values are being applied at all hotels and are being overseen by the Quality Department in collaboration with their scientific advisers. The system is developed and reviewed in accordance with the requirements of legislation in the aim of safeguarding the health of customers while facilitating the work of hotel staff. Elaboration of works for winter 2003-2004 has already begun in order to ensure all works in the kitchens will be completed for the beginning of the next season.