LHotellerie Restauration, auteur/autrice sur Le 10 Minutes Hôtelier - Page 5 sur 26

1 min

[Podcast] Comment augmenter ses ventes de boissons

📌 Groupe RAULIC, a key operator in tourism, wellness, cosmetics, and industrial laundry sectors, is mainly established in Ille et Vilaine, Côtes d'Armor, Pays de la Loire, and the Paris region. The group manages multiple facilities across these areas.

1 min

Huîtres au BBQ terre/mer

🍛 Serving size for 4 as an appetizer: 12 Ostra Regal oysters No. 0-1. Seasoning includes 1 chorizo, sliced into thin petals, and 2 tablespoons of olive oil. Cooking instructions involve gently frying chorizo petals in olive oil, discarding the first water from opened oysters, grilling oysters with chorizo oil until slightly swollen, topping with chorizo petals, and serving immediately.

1 min

SSP ouvre Marius avec le chef Yoni Saada

🍴 SSP France, with Chef Yoni Saada, has launched a new restaurant, Marius, at Gare de Lyon in Paris. Open daily from 5:30 AM to 9:30 PM, Marius features a Mediterranean menu including dishes like brick à l’œuf de la Goulette and tajine de daurade. The breakfast menu offers either French style with pastries and soft-boiled eggs or Mediterranean with shakshuka, labné, and Kalamata olives.

2 min

Michel Guérard nous a quittés

🍴 Michel Guérard, renowned French chef and pioneer of "nouvelle cuisine," passed away at his home in Eugénie-les-Bains where he established his famous Les Prés d'Eugénie. Guérard and contemporaries like Paul Bocuse introduced "nouvelle cuisine" in the 1970s, focusing on lighter, quality-driven dishes. Les Prés d'Eugénie, opened in 1974, earned three Michelin stars by 1977, sustained for nearly 50 years. Guérard's "cuisine minceur" merged gastronomic pleasure with health, impacting chefs worldwide and redefining modern culinary standards. His passing marks an era's end but his legacy continues.

3 min

Trophée du Maître d’hôtel : les 12 demi-finalistes dévoilés

🍴 Twelve maître d'hôtels qualified for the semi-finals including David Cary, Elise Chanclou, and Margot Corvasier. Semi-finals to occur on October 28 at Institut Lyfe, Ecully, featuring four workshops: professional culture, sommelier skills, art of service, and coffee presentation. Six candidates will advance to the final at the Sirha International Salon in Lyon, January 25, 2025.

2 min

Insolite : Le bar-restaurant qui ouvre un week-end par an

🍺 On August 31 and September 1, the bar-restaurant Chez Justine in Moncheux (Moselle) expects over 300 guests for its annual event, preserving the memory of a hunting cafe and the couple who ran it from 1962 to 2014. Jacqueline Lelorrain, 66, reminisces about her parents' dedication to the social hub, which has been unaltered since their deaths in 2014. The venue, which must open yearly to maintain its liquor license, saw 210 reservations and over 300 visitors last year, with all profits going to a local association.

2 min

Décès de Michel Guérard : les hommages des chefs

🍴 Renowned chefs express deep sorrow for the loss of Michel Guérard, who passed away and has been widely recognized as an avant-garde leader in French gastronomy. Guérard, at the age of 25, was the first to earn the title of "Best Craftsman of France" and pioneered the culinary concept of "cuisine minceur" (slim cooking). His innovative plating techniques in restaurants and his influence on modern cooking have left an indelible mark on the culinary world. Chefs like Yannick Alléno, Mauro Colagreco, and Eric Frechon lament his passing, honoring his guidance and legacy, while others like David Sinapian and Marc Veyrat remember him as a monument in gastronomy and a mentor to many.

2 min

Kuti célèbre la cuisine panafricaine moderne

🍝 Antoine Lecocq, after a strategic consulting career, created Kuti, an African street food delivery service, in 2020 due to the pandemic. By 2023, he opened a takeaway kiosk in Montreuil with a terrace for warmer weather, and in 2024, he launched a restaurant inspired by Ghanaian "chop bars" at 6 rue des Petites Ecuries, Paris. Kuti offers masa dishes like Masa Fried Chicken (€11) and Masa Yassa (€13), and a dessert, Masa Choco and Peanut Butter (€6), plus various innovative dishes starting at €13. Open Monday to Saturday, 12 PM to 2:30 PM and 7 PM to 10:30 PM.

4 min

Nouvelles technologies : 7 pistes pour repenser la salle de restaurant

📈 A February 2024 OpinionWay study for the Lyf app reveals that 50% of French consumers know and use digital ordering and payment at the table, with the same percentage considering future use. Digitalization in the restaurant industry emphasizes customer interaction, offering solutions like Zenchef's 6-language menu, Tasty Cloud's one-click updates, and AirKitchen's server remote. Mistakes in orders account for almost 10% of food waste. All-in-one terminals like Zenchef's simplify order and payment processes, while ZenchefPay adds tipping options to payment terminals. Samsung's Hospitality TVs now support AirPlay and come with Lynk Cloud and SmartThings Pro for hotel management, enhancing guest experience.

2 min

Un nouvel hôtel éco-responsable à Amboise

🏡 In Amboise, La Maison Rabelais, a former retirement home since the late 19th century, transitioned into a hotel mid-July after 1.5 years of renovations. Managed by Laurent and Nathalie Lamirault, it employs eight staff, offers 32 rooms across 1,300 m², and features a 4,200 m² garden. The property includes various accommodations and aims for a 4-star classification. Owner Pierre Pouliquen, also of Paris's Hôtel Saint-Pétersbourg, invested €6M, including €1.5M for purchase. Eco-friendly initiatives include geothermal heating (€700,000 investment), rainwater collection, and photovoltaic panels expected to cover one-third of the energy needs. The renovation was supported by European funds through Feder and Ademe. Opening on July 15, the hotel plans a temporary closure between January and February for final adjustments.

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