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LHotellerie Restauration

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Trophée Marcel Le Servot : Report de la date d’inscription au 15 septembre

🍳 The Trophée Marcel le Servot submission deadline is extended to September 15, 2024. The final will be held on October 14, 2024, at Ferrandi Paris, judged by 19 Meilleurs Ouvriers de France, presided by chef Georges Roux. The 7th edition challenges contestants to create a two-texture guinea fowl pie with zero-waste sauce and 8 chou-based side dishes, along with an open macaroni timbale, all under €200 for 8 servings (€25/person). Gold leaf, truffle, caviar, foie gras, and premade sauce stocks are banned. Applications are available at les-cuisiniers-de-la-republique.fr.
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Le groupe indien Interglobe ouvre le premier hôtel Miiro à Paris

🏨 The Interglobe group, already managing 30 mid-range hotels in India, launched a new high-end hotel brand, Miiro, in Europe. Miiro's first hotel, Grand Hôtel Cayré, with 123 renovated rooms by English designer Michaelis Boyd, opened on July 15 in Paris, France. The brand emerged after acquiring the independent K+K portfolio of ten European establishments in 2020. Miiro will soon expand to Barcelona with Hotel Borneta in August, followed by London's Templeton Garden next year, and two locations in Vienna by mid-2025. Paris's Miiro features a 'refresh room,' a la carte services, a 90-seat restaurant run by Bruno Brangea with an average lunch cost of €35 and €75 for dinner, and a 1920s-themed cocktail bar, the Officine Bar, led by Oscar Blackstone.
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Du tac au tac avec… Philippe Etchebest

🍴 Philippe Etchebest, a celebrated French chef, will open his new restaurant called Signature in Bordeaux in September 2024, offering a home-style menu with fresh ingredients and a dining option under 20 euros. He also recently explored Japan for his TV show "Un chef au bout du monde," broadcasted on M6 on July 15, experiencing local culture and cuisine. Etchebest emphasizes the importance of culinary tradition, sustainable cooking practices, and quality equipment like knives.
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Europe de l’Est : les nouveaux plats de résistance

🍴 Former Thierry Marx chef Piotr Korzen opened a 40-seat restaurant, Matka (La mère), showcasing reinvented Polish cuisine with French techniques in Paris. Chef Maksym Zorin, with Ducasse Group experience, offers French cuisine with Ukrainian twists at La Datcha, also in Paris. Moldovan-born chef Oxana Crétu, an autodidact, launched Inima (De tout cœur) in Bordeaux end of 2023, integrating Moldovan culinary practices with French local cuisine including her signature dish featuring D'Artouan shrimp with saffron and lavender. This trend signifies a shift towards refined Eastern European gastronomy in France.
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