A tradition of French hospitality

Team spirit


The working atmosphere
The restaurant and hotel business is always fast-paced. The working atmosphere is therefore key to making the difference. We're convinced that we can do things seriously, without taking ourselves too seriously, while keeping our focus on the customer, quality and performance.

Seasonal employment
Every year, we recruit and integrate into our teams around a hundred young seasonal workers with little or no experience. We offer them, as well as our permanent employees, ongoing training courses that enable them to discover the Group's different professions. For example, kitchen jobs such as commis de cuisine, chef de partie, second de cuisine, chef de cuisine... But also the job of waiter, whose role is to welcome and serve customers in the dining room and liaise with the kitchen team. Or takeaway sales or hotel professions, such as hotel receptionists, who welcome, advise and accompany customers throughout their stay.

Our training courses
Our training programmes enable our seasonal employees to develop their skills in our various professions and to discover the realities on the ground in our different establishments, so that they are fully qualified at the end of the season. Many of our permanent employees, including our managers, have had their first experience of seasonal work in our establishments. This experience has enabled them to discover a vocation and gradually progress to permanent positions, with greater responsibility and better pay.

Promoting diversity 
We have defined a working framework and a corporate culture that promotes diversity in the Group within our workforce and equality between the men and women who make up our company. The professional equality index enables companies to measure the differences in pay and situations between women and men, and highlights areas for improvement.
The gender equality indexfor 2023 gives La Mère Poulard Group a very favourable score of 88 / 100.

The results in detail:
Pay gap: 40 / 40
Difference in the rate of individual increases: 25 / 35
Percentage of employees receiving a pay rise in the year following their return from maternity leave: 0 / 0
Number of employees of the under-represented sex among the 10 employees with the highest salaries: 10 / 10

I'm proud to make soufflé omelettes following the recipe created by Annette Poulard. Our eggs have come from the same local farm since 1888.

our values


Join La Mère Poulard adventure and write history with us!