LHotellerie Restauration, auteur/autrice sur Le 10 Minutes Hôtelier - Page 12 sur 26

2 min

Le skyr, pourquoi tant de succès ?

🧀 Skyr, with origins in Norway circa 870 A.D., became a staple in Icelandic cuisine after Viking introduction. This dairy product contains 12-20% protein and is low in fat. Modern skyr is made using yogurt cultures (Streptococcus thermophilus and lactobacillus bulgaricus) and is strained for a thicker texture. It is versatile in sweet or savory dishes and offers a plant-based version. Yogurts, quark, and petits-suisses are less expensive alternatives, with similar protein content when fat-free, and are rich in calcium. For healthier options, consumers are advised to choose natural products without added sugars and additives.

1 min

Un hôtel voco ouvrira dans l’ancienne poste d’Angers en 2027

🏨 In Angers (Maine-et-Loire), the former central post office will be transformed into a voco hotel by IHG after a franchise deal with LWS Hospitality. Renovation starts Q4 2023, with opening slated for Q1 2027. The hotel will offer 110 rooms, a barista, a 500 m² restaurant, and an event space, all designed by Fabien Roque of Roque Intérieurs, ensuring a unique historical yet welcoming atmosphere.

4 min

Accueillir les animaux dans son hôtel, un atout commercial

🐶 In France, there are 18 million dogs and cats in 2024. Booking and Tripadvisor offer pet-friendly accommodations filters. A 2021 survey revealed that 23% of French travelers choose accommodations based on pet policies. La Marine, a 4-star hotel, and La Sivolière, a 5-star establishment, offer extensive pet services, including custom beds and room-service menus. Services like Maison Lilibeth's custom pet products help hotels stand out. Ibis Budget Nice Californie Lenval charges an extra €5 per day per pet, while La Sivolière charges €35 per night plus €25 for pet room service.

3 min

Canicule et vagues de chaleur : les précautions à prendre

🚷 The French Ministry of Labor emphasizes the health risks of working in heat and the increased risk of work accidents. Employers must include thermal risks in their risk assessment documents, renew workplace air, provide fresh drinking water, and offer heat protection or cooling means. In "vigilance rouge" alerts, employers should reassess risks daily, adjust workloads, schedules, and potentially halt work if conditions are too risky. Employees are advised to monitor temperatures, hydrate, wear light clothing, protect their heads, pace their work, and avoid alcohol. Non-compliance by employers can lead to action by labor inspection services or the Social and Economic Committee (CSE).

2 min

Galette Saucisse

🍝 This recipe serves 10 people, involving a combination of meats (400g pork belly, 200g pork ham, 100g back fat), aromatics (100g lemongrass, 75g shallots, 30g garlic, 125g galangal, 6g turmeric, 12g kaffir lime leaves), and spices for the sausages. A buckwheat galette requires 330g of buckwheat flour, 75cl water, and 10g coarse salt. The sriracha sauce includes 500g red chili, garlic, sugar, salt, and vinegar, fermenting for 7 days and lasting up to 6 months in cold storage. Pickles are made with 100g carrot, 100g red onion, and 100g green papaya, using a liter of water, 500g white vinegar, 150g sugar, and coriander seeds. Saucisses are cooked on a plancha and finished in the oven at 180°C for 6 minutes.

3 min

Cristina et Pierre Chomet : “Notre cuisine est pêchue, avec du relief, de l’acidité”

🍴 Cristina Chomet-Tejeda and Pierre Chomet met in London in 2013. They opened Ambos in Paris' VIe arrondissement in December 2022, funded by the Gault&Millau Young Talents endowment, and recently launched Tina, a tapas bar. Cristina's background includes experiences with chefs like Joël Robuchon and Alain Ducasse, while Pierre trained in Dinard, worked with Éric Frechon in Bristol, Arnaud Donckele, and participated in Top Chef 2021. Ambos serves 60 covers per day with an average ticket of 100 €.

1 min

Arrivées touristiques en hausse à Paris mais prix des nuitées en baisse

🏅 During the first week of the Olympic Games, Paris saw a 16% increase in tourist arrivals compared to the same period in 2023, including a 17.3% increase among French nationals and 14.8% for foreigners, totaling 650,000 additional tourists. Notable spikes in visitors were observed near Club France in the XIXe arrondissement (+35.4% on July 28), Porte de Versailles (+167% on July 28), and Stade de France (+45% on July 27 and +14% on July 28). Hotel occupancy rates are expected to hit nearly 90% for the upcoming weekend, especially near Olympic sites. The average city-wide hotel price is 218% of last week's rate (down from €258 on July 24). Reservations for the Paralympic Games period (August 28 - September 8) are up 5-10% from 2023.

1 min

Le Domaine du Liziec, nouveau MGalley à Vannes en octobre

🏡 The Domaine de Liziec, an MGallery Collection hotel by Accor, owned by Philippe and Laurent Davalo, opens in October in Vannes, Morbihan. The 16th-century estate spans 6 hectares and will feature 71 rooms including 12 suites. Chef Olivier Samson heads two restaurants and a bar on-site, with a history of 13 years at the Michelin-starred La Gourmandière in Vannes. It also includes two meeting rooms, a 500 m2 event space, and a 300 m2 spa with a 10-meter pool.

2 min

The Social Club : le groupe hôtelier se déploie

🏡 The Social Club, founded in 2020 by Denis Allegrini in Nîmes, plans to open a new establishment annually over the next 2-3 years. Recently, it acquired the 16th-century Château Les Oliviers de Salettes in Drôme, which they bought in 2023 and upgraded to a 5-star hotel with 29 rooms, a spa, and the Lavandin restaurant in 2024. The group now operates 5 hotels and 9 dining outlets, mainly in Southern France and Paris. The Social Club will transform a historical building into a 4-star hotel, Maison des drapiers, in Briançon by end of 2025, and convert Château de Barbegal to a 5-star, 27-room hotel in 2026. Chef Kevin Vaubourg, previously with Maison Pic, leads Lavandin's kitchen, offering fresh, plant-based cuisine.

2 min

Un groupement de restaurateurs crée une carte d’infidélité

🍴 François-Joseph Mugg, ex-restaurateur d’art à Paris, bought the oldest restaurant in Ault, Somme, Le Saint-Pierre (established in 1866), to start a new career in catering. He initiated a 'carte d’infidélité' among local restaurants, including Le Saint-Pierre, Chez Virgile, Fenêtre sur cour, and Aux vents et marées, to encourage patrons to explore different cuisines. Rewards like free desserts or cocktails are offered for dining at all participating establishments, boosting the area's popularity and media attraction without incurring costs to the restaurants.

Input your search keywords and press Enter.