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LHotellerie Restauration

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Candice Barwell Nassar nommée directrice générale de l’hôtel Arev St Tropez

🏡 Candice Barwell Nassar appointed General Manager of the new L'Arev St Tropez, opened March 2023 on the Côte d'Azur. Boasting over 30 years of luxury hospitality experience, Nassar began her career at 17 and has previously worked with Hôtel du Palais, Biarritz; Shangri-La Villingili, Maldives; Société des Bains de Mer, Monaco; Rosewood Abu Dhabi; and The Ritz, London.
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Le Passage secret : la gastronomie en toute intimité

🍴 Thomas Pasquereau, chef of restaurant Passage secret in Bordeaux's 19th-century passage Sarget, offers a lunch menu (€29 or €35) and a candlelit evening gastronomic menu in the 25-seat dining space since March. The chef's background includes being the executive chef at the French Embassy in Cambodia and managing the Garde républicaine's dining in Paris. His cuisine, inspired by Escoffier, features creative French dishes. A standout dish is the mushroom-caviar with local ingredients. Pasquereau and associates Hang Pham, Antoine Lefez, and Vincent Tellier aim to host private events and collaborate with chefs and suppliers.
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Nomination : Vincenzo Tuccillo, nouveau chef du Farago On The Roof

🍴 Vincenzo Tuccillo, a 33-year-old chef from a small town near Naples, Italy, joins AC Hotel Nice by Marriott. With experience working alongside Alain Ducasse, Thierry Marx, and Simone Zanoni, he now heads the seasonal restaurant Farago On The Roof, serving Mediterranean dishes and menus for private events, featuring specialties like "quasi de veau basse température, sauce tonnato," "marinated beet carpaccio," and "sea bream ceviche with blackcurrant vinaigrette." Tuccillo emphasizes shareable plates and ends with desserts like chestnut cream tiramisu and deconstructed lemon tart.
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L’implication des salariés au coeur de la stratégie d’entreprise

🍳 Louis Privat implemented a profit-sharing scheme at Les Grands Buffets in Narbonne 30 years ago, benefitting its 220 employees with a nearly 20% salary increase. Olivia Gautier, managing a small team at Les Orangeries in Lussac-les-Châteaux, applies Lean Management to optimize processes and promote a collaborative work environment. Mickaël Couturier, at Altéora Futuroscope in Vienne, emphasizes training, offering 2-3 days per year to each employee, and implements a unique coffee grounds recycling program, which contributes to a sense of team pride and helps in recruitment.
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Relais & Châteaux progresse dans sa politique environnementale

🏠 Relais & Châteaux, with 580 members, showcases progress in its second sustainability report on 15 goals related to environmental protection, sustainable cuisine, and social impact. Aiming for heightened sustainability for its 70th anniversary, new commitments will be unveiled in November. President Laurent Gardinier and a new 7-member commission, including experts like Aggie Banda and Mauro Colagreco, will address social and environmental challenges.
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Loi Egalim et restauration : quelles obligations ?

🌿 La loi Egalim du 30 octobre 2018 vise à équilibrer les relations commerciales dans les secteurs agricole et alimentaire. Depuis 2020, une réduction de 50% du gaspillage alimentaire est visée pour 2025, avec des mesures comme les dons obligatoires pour les cuisines centrales préparant plus de 3 000 repas par jour. Dès janvier 2022, les menus scolaires doivent comprendre 50% de produits durables, dont 20% bio. La loi Egalim 2 du 6 mars 2024 impose l'affichage de la provenance des viandes en restauration commerciale et la suppression de vaisselle jetable en plastique depuis le 1er janvier 2021.
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La branche des CHR signe un accord sur la formation

📓 Syndicat and employer representatives in the French Cafés-Hôtels-Restaurants sector unanimously signed a historic agreement. They committed to increasing training funds with a contribution rising from 0.2% in the first year to 0.35% in the second, and 0.5% from the third year onwards. Facing recruitment challenges with a need for 100,000 qualified personnel annually and only 50,000 new trainees per year, this initiative aims to boost training and employment attractiveness. The agreement, a 24-month effort, awaits official validation for a January 1, 2026 implementation.
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Les Jeux olympiques d’hiver 2030 se dérouleront dans les Alpes françaises

🏅 France to host Winter Olympics in the French Alps from February 1-17, 2030, with Paralympics from March 1-10, 2030. This follows Paris hosting in 2023. France was the sole candidate since November and must provide financial guarantees by October 1. Events will take place across Haute-Savoie, Savoie, Briançon, and Nice, utilizing existing venues like La Plagne's bobsleigh track, Courchevel's ski jump, and Méribel's Roc de Fer ski course. Ice sports, excluding speed skating, will be in Nice; speed skating may be outside France. Five Olympic villages are planned to house athletes within 30 minutes of venues.
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Les formations en hôtellerie-restauration évoluent au CFA de Tours

💪 CFA de la Ville de Tours, founded in 1974, now called Cité des formations, originally offered only CAP in apprenticeship. The institution now provides 12 programs including CAP, specialization certificates, professional baccalaureates, professional certificates, and a BTS in hotel-restaurant management. Specialization in bartending, dessert in restaurant, and sommelier courses are particularly popular, with the bartending course having one of the largest classes in France, with 24-26 students annually. Demand for the CAP in production and restaurant services (PSR) is high, leading to the creation of a fourth class. However, there's a lack of interest in dining room service careers, with classes shrinking from 20 to 8-12 students. The school aims to strengthen BTS and dining room service enrollments for the 2024 academic year. Jean Royer founded the CFA in Tours, which moved to its current location in 1996 and came under the control of the Tours metropolis in 2020, now led by Marie-Jo Bodin.
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