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Lunch boxes

Loison Traiteur will prepare lunch boxes. They bring 94 years of expertise to the table, serving culinary excellence. With know-how passed down through generations, Loison traiteur stands for authenticity, passion, and quality. Driven by the dedication of their teams and a tailor-made approach, they offer more than just events, they craft unique experiences.

Lunch propositions

To help you plan your lunches, we are pleased to present a selection of menus offered by our partner, Loison. These options are available for pre-order, allowing you to enjoy a meal on site and take full advantage of networking opportunities with colleagues from other laboratories, countries, and industry partners. The menus presented below are examples only. Final offerings will be adapted according to seasonal availability and local provisions. Meat, fish, and vegetarian options will be proposed every day.

Alternatively, you are welcome to explore the local restaurants in Deauville. While the town is smaller than previous IPAC host cities, the restaurants within a short walking distance are well-accustomed to serving congress participants and can accommodate your needs during the limited lunch break. A list of restaurants and walking distances will be available at the conference.

Menu exemple 1

Starter: Leeks with vinaigrette, mimosa egg
Main course: Grilled salmon with lemon, rice with herbs and spring vegetables
Cheese and daily butter
Dessert: Pear crumble, almond and cinnamon

Menu exemple 2

Starter: Mackerel rillettes, focaccia with extra virgin olive oil
Main course: Poultry with Greek yogurt and raspberry vinegar sauce, green lentils and colorful carrots
Cheese and daily butter
Dessert: Apricot almond tart (Amandine)

Menu exemple 3

Vegetarian
Starter: Pea and carrot cake
Main course: Orecchiette pasta with mozzarella, green olives, Greek black olives, pine nuts, chives, tomato cream and olive oil
Cheese and daily butter
Dessert: White cheese with seasonal fruit coulis and granola

Menu exemple 4

Starter: Endive and apple salad with Camembert, walnuts, and honey mustard vinaigrette
Main course: Steamed hake fillet, tagliatelle, gribiche sauce, dill crumble
Cheese and daily butter
Dessert: Chocolate hazelnut fondant

Menu exemple 5

Starter: Vegetable terrine with basil pesto
Main course: Rump steak with Béarnaise sauce, baby potatoes with fleur de sel
Cheese and daily butter
Dessert: Thin apple tart