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LHotellerie Restauration

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  • 5 min

Michel Guérard : “J’étais et je reste très heureux d’avoir choisi ce métier”

🍴 Born in 1933, Michel Guérard became a pâtisserie apprentice in 1950 and achieved the title of Meilleur Ouvrier de France in patisserie in 1958. His Pot au feu restaurant earned 1 Michelin star in 1967 and 2 stars in 1969. With Christine Barthélémy, he renovated Les Prés d'Eugénie in 1974, introducing Cuisine minceur and earning its first Michelin star, followed by a second in 1976 and a third in 1977. In November 2023, his former pupils honored him at La Liste event in Paris.
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  • 6 min

Michel Guérard : “Je me suis toujours moqué des modes et des courants”

🍴 Michel Guérard, pâtissier and creator of 'Cuisine Minceur' in 1974, revolutionized health-oriented cooking. His restaurant, Les Prés d'Eugénie, located in Eugénie-les-Bains, has held 3 Michelin stars since 1977. Guérard's engagement with Nestlé for nearly 20 years led to the development of the Findus-Guérard range. Today, his establishment offers two menu types: traditional and health-conscious cuisine, the latter comprising 20% of served menus, nutritionally balanced with 58% carbs, 12% proteins, and 30% fats. He emphasizes the need for chefs to have nutritional knowledge, citing the metabolic syndrome's annual cost of over 25 billion euros. His restaurant seats 70, serves 58 covers per day, with menu prices ranging from 200 to 260 euros and an average ticket cost of 270 euros.
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  • 3 min

Fondantes, dansantes ou élastiques, les nouilles asiatiques ont du bol

🍝 Monsieur Xu, nearly 50, leads Nouilles Ceintures, with three Parisian locations since 2018, the latest in the XVII arrondissement. Noucadémie in Lyon, run by siblings Gan and Meng, also finds success with Biang Biang noodles. South Koreans consume an average of 69 noodle portions yearly. In France, 1€ can buy a packet or cup of instant noodles. Iconic dishes like ramen, chow mein, and pad thai in noodle restaurants range from 10€ to 15€ on average.
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  • 1 min

L’Aigle Royal et L’Atlantis font payer le gaspillage pour mieux sensibiliser

🍴 Sarah and J.-P. Xu, owners of L'Aigle Royal and L'Atlantis restaurants in Quimper, combat food waste with a €5 penalty for unfinished plates at their all-you-can-eat buffets. Engaging with customers before imposing the fine, they only apply it if the food was satisfactory. Results show waste occurs only once a month, with customers supportive of the eco-friendly initiative.
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  • 1 min

Bristol : Arnaud Faye dévoilera sa carte courant septembre

🍴 Since May 20, Arnauld Faye has been the head chef at Bristol Paris, overseeing the two Michelin-starred restaurants: Épicure (3 stars) and 114 Faubourg (1 star), as well as Café Antonia, Banquets, and Room Service. Faye is 45 years old and plans to introduce a new menu at Épicure in September, promising a "contemporary gastronomic experience with a menu infused with colors and lightness where vegetables reign supreme." Unique ingredients like hyssop and black cardamom will feature in his dishes.
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