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LHotellerie Restauration

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Casa Luisa, le nouveau spot de Moma Group avec Romain Fornell

🍽 Romain Fornell, a creator of about fifteen establishments in Barcelona and Costa Brava, advised Moma Group to open a high-quality tapas bar in Paris. The Michelin-starred chef of Caelis designed a menu with traditional tapas (ham croquettes at €7; 100% Iberian ham from Joselito at €13; fried artichokes at €8) and modern dishes (beef carpaccio with mustard foie gras vinaigrette at €22; beef with garlic at €19). Casa Luisa, located in the old La Muette train station in Paris's 16th district, is open Monday to Saturday, from 11 am to midnight, with no reservations needed. Scenographer Mary Erlingsen created an informal yet elegant atmosphere with original oak, Medici velvet curtains, Moorish wallpaper by Iksel, and a mix of Chesterfield sofas and bistro chairs.
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Promotion de la Légion d’honneur du 14 juillet : Alain Ducasse et Éric Frechon faits officiers

🍴 On July 14, renowned chefs Alain Ducasse and Éric Frechon were made officers of the Legion of Honor. The rank of knight was bestowed on Sandrine Bayle-Gosse, Monica Bragard, Olivier Gourmelon, Louis Privat, and chefs Paul Pairet and Michel Portos, highlighting their contributions to hospitality and gastronomy.
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Le Trophée du meilleur sandwich par Gastronome Professionnels

🍴 Gastronome Professionnels hosts the "Trophy of the Best Sandwich", a culinary contest for restaurant professionals and students highlighting poultry. Renowned chef Pierre Chomet selects three finalists for the finale on October 10, 2024, in Paris. Prizes include checks (€800, €500, €200), an experience at Ambos, products from Gastronome Professionnels, and social media exposure.
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Nomination : Louise Riot nommée cheffe pâtissière du Sofitel Le Scribe Paris Opéra

🍰 Louise Riot, 29, appointed as the new pastry chef at Le Sofitel Le Scribe Paris Opéra, brings her expertise from previous roles at the InterContinental Paris, with Christian Constant, The Peninsula, and Hotel Molitor Paris-MGallery since September 2021. Known for her chocolate millefeuille, Riot oversees desserts at Rivages and the hotel's sweet offerings, aiming to delight Parisians with her culinary creations.
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À New York, des serveuses travaillent en visio depuis les Philippines

💻 At Yaso Kitchen, an Asian restaurant in New York, Patricia works via Zoom from the Philippines, 14,000 km away, multitasking in customer service. A Philippine employee is paid $3/hour, compared to $16 for an American worker. The system, legal in the U.S., is used in about ten restaurants in the city and may expand to 500-600 nationwide by year's end, sparking debate on employment ethics.
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Belle soirée pour le Club des Directeurs de la Restauration et d’Exploitation France

🏦 On June 24, 2024, CDRE Île-de-France hosted a prestigious event at Crowne Plaza République Hotel in Paris, with a significant number of members attending. The event, organized by General Manager Christophe Charolles, Director of Restoration Adrien Audibert, and their teams, took place on the indoor terrace "Le Lodge." It facilitated professional networking and highlighted the value of collaboration and innovation in the hospitality industry. Jérôme Bourdais, President of CDRE Île-de-France, discussed regional members, including those from Rhône-Alpes, and announced the 2025 trophy launch in Bordeaux. Representatives from various Île-de-France educational institutions, such as Lycée Albert de Mun and Ferrandi, contributed to discussions on training and supporting the industry's future talent. Topics included the impact of the Olympics, Club communication, and CSR initiatives.
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Résultats du concours Chaud Devant en cuisine en service

🍴 On June 6, the 4th edition of "Chaud Devant" culinary and service competition took place, organized by CFA HC Conseil in Montpellier. Chef Pieter Riedjik, of Achillée, sponsored the event. 14 finalists competed, with Davy Kouassi winning in cuisine and Victor Dimpre in service, while the team of Aboubakri Soudjay and Jason Varoqueaux was also celebrated.
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Talents : Julia Sedefdjian, cheffe étoilée de Baeita, à Paris

🎭 Julia Sedefdjian, youngest starred chef in France in 2016, launched her solo venture, Baeita, in Paris' 5th arrondissement in 2019, earning a Michelin star. In 2023, she received the Knight of the National Order of Merit from Guillaume Gomez. Sedefdjian, originally from Nice, attributes her success to the trust placed in her by her teams since apprenticeship days. She values creativity and independence, aiming to share her Mediterranean culinary identity without barriers. As a chef-owner, she cherishes the everyday freedom. Focusing on management balance through listening and conviviality, she maintains the necessary rigor for a starred restaurant. Committed to giving back, Sedefdjian devotes time to teaching and has cooked for students facing food insecurity, an issue close to her heart.
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