LHotellerie Restauration, auteur/autrice sur Le 10 Minutes Hôtelier - Page 13 sur 26

2 min

Après un début de saison en demi-teinte, les perspectives s’améliorent pour août et septembre

🏖️ Mid-summer tourist activity in France: Domestic visitors still lag behind 2023, while international clientele maintains. Economic impact of foreign visitors up by 9%. Flights from China and Japan increase by 38% and 12%, respectively; declines from Australia (-26%) and South Korea (-24%). Paris occupancy drops 13 points in June, nationwide overnight stays down by 8% in June, 13% from July 6-18. Olympic period to boost arrivals by 10%, with hotel occupancy 20 points higher than in 2023. Seasonal rentals for late August up 28%, hotel bookings nearly match 2023. August flight arrivals to increase 8%, with significant jumps from the UK (+11%), Germany (+26%), Netherlands (+24%), Japan (+28%), China (+58%), and USA (+22%).

1 min

[Podcast] Intelligence artificielle : faut-il se lancer ?

📈 Bernard Boutboul, president of Gira and SOS Experts author, discusses the benefits of artificial intelligence (AI) for restaurateurs in a podcast, warning against its potential to replace human thought. AI tools for restaurateurs include cash register connectivity, weather forecasting to anticipate clientele, sales prediction for order placement, stock automation, assistance in pricing, scheduling management, and customer loyalty enhancement. Boutboul emphasizes the importance of maintaining independence while leveraging AI advantages.

1 min

Artichaut, pain soufflé, sardine fumée, menthe

🍴 Chefs de rang positions in Paris near Saint-Germain offer €1900 net salary plus substantial tips (€50-€100 per day). Candidates must have significant experience and good English skills. The jobs promise a positive team atmosphere and flexible schedules with always two consecutive days off, no split shifts.

3 min

Lava : Wilfried Romain fait feu de tout bois

🍴 Chefs Wilfried Romain (30) and sommelier Rémi Badjoint (27) opened Lava restaurant in Paris' 5th arrondissement in late 2023. With 55 seats, the venue offers a menu that includes a €21 meal with a glass of wine. Celebrated dishes include veal tartare and chocolate dessert. Romain’s cuisine, influenced by his travels, focuses on fresh, quality ingredients with a €100 average ticket. Lava offers weekly changing lunch deals and two evening menus, with three wine pairing options at €40, €60, or €80. Romain and Badjoint maintain independence without investors, aiming for profitability.

1 min

Les Jardins de Simone : le bon et le bio

🌿 Nathalie Aiken runs "Les Jardins de Simone", a chemical-free organic farm in Normandy. The farm produces over 300 varieties of vegetables, mini-vegetables, herbs, and edible flowers, catering to Michelin-starred restaurants. It also offers on-site made preserves and veloutés, emphasizing a local circular economy, and continually innovating for gourmet clients. Products are available in Normandy and Paris regions. Contact: 06 24 75 48 24.

1 min

Bellevigne, la nouvelle marque des Hotels (très) particuliers

🍷 Bellevigne Bourgogne, a new hotel by Les Hotels (très) particuliers, opens in October in Chambolle-Musigny, Côtes-de-Nuits. Offering 37 rooms, the 18th-century manor, redesigned by interior architect Jordane Arrivetz, features a 180-seat restaurant by executive chef Etienne Berg, a wine cellar with 300+ local references, wine bar, tasting cellars, spa, pool, and a park for wine enthusiasts and professionals.

1 min

Huîtres au BBQ cuites à l’étouffée, zeste de citron et poivre à huître

🍹 Serving 4 people as an appetizer, the recipe includes 12 Ostra Regal oysters (sizes 3-4). For seasoning: zest of one yellow lemon and oyster pepper. Cooking involves placing the oysters on a BBQ grill covered until shells open slightly, enough to detach the muscle. Present them on the flat shell, garnish with lemon zest and oyster pepper, and serve immediately.

2 min

Après-Demain, cuisine de l’instant sur mesure

🍕 Matthias Leuliette, chef-owner of Après-Demain in Biarritz, launched the avant-garde restaurant Demain in late 2021. Demain closed in 2023, and Après-Demain opened in summer 2023 with 40 seats. The restaurant offers personalized menus based on weekly local produce and caters to all dietary needs including vegan, gluten-free, lactose-free, and vegetarian. Leuliette's signature dish is a duck-shaped foie gras, seasoned with Timut pepper and mandarin lacquer.

2 min

Julien Caligo s’épanouit chez lui

🍴 Julien Caligo, a former Michelin-starred chef, launched restaurant Monique in Calvisson (Gard) in early February. He transitioned from the high-end Duende, which he elevated alongside Pierre Gagnaire. Monique, set between Nîmes and Montpellier, offers an open kitchen and personal guest interaction. After an 18-month preparation period, the restaurant, housed in a renovated agricultural storage, features a chef's table, a two-person counter, and a limited capacity of 30 guests. Monique serves a lunch formula at €50, and dinner menus at €85 for 5 courses or €110 for 7 courses, already fully booked since opening.

1 min

Deux nouveaux pains pour Harrys

🍴 Elior Group's subsidiary, Elior, is the leading company in France's collective restaurant industry. For over 25 years, Elior has been ahead in meeting the expectations and needs of various groups, including children, students, workers, patients, and residents.

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