Chef & menus
Food that's worth eating.
This isn't your average recipe book, trust us.
Mealtime
Something to keep everyone smiling, and safe.
Every plate belongs to someone with a name, a history, and a favourite meal.
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Anna Her favourite dish since she was a little girl: spaghetti and meatballs in a homemade tomato sauce, that the Chef Jasper robot makes from raw ingredients, extra spicy, just the way she likes it. -
Rosa A vegan ratatouille with rice to suit her vegetarian diet, with textured vegetable protein to hit her daily protein goal, prepared in a texture soft enough for her to manage. -
Romeo Living with dysphagia on a puréed diet, Romeo is having mashed potatoes, puréed broccoli and a beef purée with gravy. He asked for seconds. -
François Spaghetti Alfredo, the way he likes it, now sodium-controlled and made with a protein-enriched sauce to meet his health goals. -
Serge Blanc · Head Chef Serge visits residents at the table to hear how they like the food and gather feedback. They all feel like he’s their personal chef. -
James James starts his dinner with a carrot and ginger soup, with precisely the amount of whey protein added to reach 3 grams of protein per portion.
Resident favourites
Gourmet meals that feel like home.
Restaurant-style dinners, cultural favourites and seasonal menus, made from raw ingredients and developed by our Head Chef, never a recipe book.
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Stroganoff Chicken
Chicken legs with cream and mushroom stroganoff sauce, cheese ravioli and seasonal vegetables. The sauce is never pre-packaged: our robot cooks it from scratch, measuring the exact amount of spices for a perfect, consistent flavour.
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Broccoli tarragon soup
A classic cream with a tarragon twist, made in five variants: lactose-free, protein-enriched, thickened for texture-modified meals, low sodium and vegan.
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Butter chicken meatballs
Chicken meatballs, soft in texture and easy to chew, adapted for soft and tender diets in long-term care. A blend of ten spices, including ginger, cumin, coriander and turmeric, all weighed and cooked by the robot for a flavourful sauce without too much sodium.
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Roasted filet of salmon, sauce bonne-femme
A classic French sauce with white wine, cream, shallots and mushrooms, made from scratch by the robot following the traditional recipe.
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Chicken purée with tomato gravy
A texture-modified dish for dysphagia: chicken purée, mashed potatoes and a carrot and sweet potato purée, served with a thickened tomato gravy made from scratch by the robot.
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Vegan Moroccan tagine with pearl couscous
Over ten spices, including paprika, cinnamon, coriander and cumin, for a rich, flavourful Middle Eastern tagine that isn’t spicy and doesn’t rely on sodium. Beans, chickpeas and textured vegetable protein make it protein-rich, and pearl couscous is easier and safer for seniors to eat.
A word from our chef
“My vision is to take senior living food to a level of quality and complexity that has yet to be seen in the industry.”
Seniors love, and deserve, exceptional food. Our technology gives me room to be creative, to build gourmet menus with real flavour and real ambition, personalized to each resident. Even the operators love the food. Mealtime should be something to look forward to, for as long as possible.
Who is responsible for recipes and menus?
Chef Jasper develops the recipes and menus, but we recognize every home is unique. We study your current menu, culture, and context to create a menu that suits resident expectations and tastes, drawing on our recipe database and taking inspiration from your existing dishes so the food feels familiar. All recipes and menus are approved by your nutritionist, your head of F&B, and your resident committee.
Do you handle meals for thematic events?
Yes. When your facility celebrates holidays and events, we adapt the menu to complement the activities and festivities. We are very flexible on dishes, budgets, presentation, and quantities.
How do you manage food waste?
All orders and production quantities are logged in the system. We use historical ordering data across the cyclic menu, plus machine learning, to forecast production. When food is overproduced, we may transform it into a minced or pureed variant for future meals.
Want to see a sample menu?
Talk to our team. We'll walk you through what a Chef Jasper menu looks like for your resident population.