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LHotellerie Restauration

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  • 2 min

Michel Guérard, le poète de la gastronomie, édito du journal du 30 août

🍴 Celebrated as the "poet of gastronomy," Michel Guérard influenced the culinary world with his innovative dishes such as the pillow of morels and truffles, and lobster à la cheminée. Alain Ducasse, a pupil of Guérard, acknowledged his role in pioneering nouvelle cuisine. Guérard's most significant contribution was the creation of 'Cuisine minceur', emphasizing the relationship between diet and health. He advocated for integrating nutritional knowledge into culinary education, a viewpoint he passionately shared with education ministers. At 91, Guérard dreamed of seeing his profession evolve and remains a visionary force in the industry.
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  • 1 min

Romain Henry est nommé directeur de la restauration du Domaine de Verchant

🍴 Romain Henry takes over at Domaine de Verchant, Relais & Château in Castelnau-Le-Lez, Hérault, managing Marcelle, La Plage, pool offerings, room service, breakfast, wine cellar, and sommellerie. Former Assistant Director and Head Sommelier at Park Hyatt Paris Vendôme's starred restaurant, and Michelin-starred Hisbiscus (2*) and Maze Restaurant (1*) by Gordon Ramsay in London. Trained at Purple Campus Béziers, Henry was a finalist in the "Un des Meilleurs Ouvriers de France, Maître d’hôtel du service et des arts de la table" contest in 2022.
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  • 3 min

Leaders Club France : Laurent Plantier présidera le Comité des Palmes de la Restauration 2024

🍴 Laurent Plantier, head of FrenchFood Capital, leads the 2024 Restauration Awards Committee for the Leaders Club. By mid-September, 70 innovative dining concepts will be assessed, narrowing down to approximately 10 nominees in QUICK SERVICE, CASUAL DINING, and FINE DINING categories. Restaurateurs have until August 31 to apply. The Committee comprises industry leaders from companies like Columbus Café, IT Italian Trattoria, and Coca-cola. FrenchFood Capital, with €400M in assets, has invested in over 30 food sector companies.
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C’Zon propose des légumes frais prêts à l’emploi

🌿 C'Zon, part of LSDH group and member of "Le Végétal Engagé" collective, innovates in the fresh, ready-to-use vegetable market. Responding to consumer demands for fresh, natural, and chef-enhanced vegetables, C'Zon offers a year-round range at fixed prices, bought directly from certified producers without intermediaries. Their manually prepared products are aimed at restaurant professionals, ensuring quality, convenience, and controlled costs.
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Mobilité : le Campus de Groisy propose une voiture sans permis à ses apprentis

🚗 Campus de Groisy in Haute-Savoie partners with Jean Lain Mobilités, allowing students as young as 14 to access a Ligier JS50 Sport Pack Progress without a license until September 30. The French-made car features a touchscreen, backup camera, Pioneer sound system, and alloy wheels. Rental package starts at €174/month, includes AM license (formerly safety certificate), 7,500 km/year, no down payment, loss warranty, and snow pack. AM license costs covered up to €250 by Jean Lain Mobilités; snow pack funded by Campus de Groisy for €200-€300 depending on winter tire prices. Initiative aims to enhance mobility and employability of apprentices in the mountainous region.
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Une page se tourne pour Martin Jean, chef sommelier du Domaine Les Crayères

🏨 In Paris Montparnasse, a 3-star hotel is hiring daytime receptionists for Tuesday to Saturday from 12:30-20:00 with a 30-minute break, and night receptionists for Tuesday, Wednesday, and Thursday from 20:00-08:00. Hotel experience, English proficiency, and a second language are required. Additionally, they seek a housekeeper available 35 hours a week from Monday to Friday.
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Polémique : faire payer les assiettes vides pour partager un plat

🍴 An Austrian restaurateur charges 8 euros for an extra empty plate for sharing meals, sparking debate among internet users. This fee was highlighted when a customer's bill with the charge went viral on Facebook. Blogger Selvaggia Lucarelli raised a similar issue last year when an Italian restaurant charged her 2 euros for an extra plate, with her post garnering 1.2 million views. Frank Delvau, president of Umih Paris-Île-de-France, doubts such a trend would catch on in France, citing cultural preferences for complimentary items like carafes and bread, and a move towards offering free containers to reduce food waste.
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