Interview with Pascal Robineau, for Le Grand Hôtel des Thermes in Saint-Malo: the keys to the ideal spring breakfast!

by | Food service assortments

  1. Home
  2. Made in France Jams
  3. Food service assortments
  4. Interview with Pascal Robineau, for Le Grand Hôtel des Thermes in Saint-Malo: the keys to the ideal spring breakfast!


April 2023

The warm weather is just around the corner, and guests will be flocking to your hotels for the weekend or the vacations!

How do you prepare the ideal spring breakfast?

Today, Pascal Robineau describes the perfect breakfast at the Grand Hôtel des Thermes in Saint-Malo!

Archives cuisson Andrésy Confitures

    Find out more about the Grand Hôtel des Thermes in St Malo?

    With its ideal beachfront location – and therefore extraordinary views from the rooms and dining rooms! – magnificent architecture, the Grand Hôtel des Thermes is a must-see in St Malo.
    It is frequented by a tourist clientele: mostly Parisians, but also 10% foreigners. They appreciate the rich and varied continental buffet, table service on request, and room service!

    Exclusive interview with Pascal Robineau, buyer at the Grand Hôtel des Thermes in Saint Malo: the secrets of ideal spring breakfasts in 5* hotels!

    What jams are essential for the ideal spring breakfast? 


    Pascal Robineau: “At the Grand Hôtel des Thermes, we like to offer home-made jams with yellow and red fruits for the perfect breakfast.
    In particular, in the Andrésy Ancienne range, cooked in a copper cauldron, we have the following jams:

    • Strawberry,
    • Apricot,
    • 4 red fruits,
    • Bitter Orange,
    • Clémentine de France

    And much more, according to our customers’ desires!

    We highlight them at breakfast time, in small 28g jars, for the continental buffet.

    Perfect for hygiene and individual food safety, they allow customers to discover a new recipe.”



    Ideal spring breakfast: how do you add a special, original touch with Maison Andrésy?


    Pascal Robineau: “We also chose Maison Andrésy condiments for the ideal breakfast!

    Ketchup, mayonnaise and Dijon mustard have become must-haves on the savoury buffet.

    Recently, healthy breakfasts have been accompanied by proteins and therefore condiments!

    We also offer Maison Andrésy chocolate powder in 20g pods for table service customers!”

    These condiments and delicacies are available in the Andrésy Instants range!

    Honey, chocolate hazelnut spread, mustard, mayonnaise, ketchup… 

    Low-fat jam for breakfast? Why not!

    Pascal Robineau: “Last but not least, I’d like to add that Maison Andrésy artisanal jams in the Andrésy Ancienne Allégées range are a big plus!
    For customers who want to be more careful while treating themselves, the low-sugar jam option in small glass jars is a welcome addition!
    It’s a real competitive advantage for our Grand Hotel, and we’re delighted to have them.”

    CSR at the heart of our commitment to an ideal breakfast!


    Pascal Robineau: “A healthy breakfast also means a committed breakfast!

    At our Grand Hôtel des Thermes we’re taking more and more #rse measures, and Maison Andrésy’s glass jars are a great asset.

    Otherwise you can imagine the amount of waste we’d produce every morning!

    As glass is infinitely recyclable at no extra cost to us – and collection for recycling is easy and very well managed – jams in glass jars are an inseparable part of our buffet today.”

    Our artisanal jams

    Did you know that you can order Maison Andrésy jams and condiments in individual glass jars of 28g?

    Pascal Robineau

    Operations Manager – Purchasing – Services and General Resources

    Mr. Robineau has worked at the Grand Hôtel des Thermes de St Malo for over 30 years. He selects the products offered, particularly at lunchtime, and manages purchasing.

    • What is your childhood jam?

    Pascal Robineau: “Apricot, of course!”

    • How do you enjoy your jam?

    Pascal Robineau: “In the morning, always with bread, salted butter – very important in Brittany – and jam.”

    • Spoon or knife for serving?

    Pascal Robineau: “The spoon is safer to lick at the end!”

    • A memory with jam?

    Pascal Robineau: “I’d say when I tasted fig jam for the first time, quite late in life, I must have been a teenager/young adult or so. And it is been my favorite ever since!”

    • Who do you dream of sharing a slice of bread with?

    Pascal Robineau: “My wife! Even if she is more into salted butter bread without jam in the morning.”

    To discover Pascal Robineau’s work directly on site, and to make a reservation at the Grand Hôtel des Thermes, click here!