LHotellerie Restauration

🍔 French content creators diversify into the fast food industry, capitalizing on their social media following. In 2023, fast food accounted for 55% of France's restaurant revenue. Ibrahim Tsetchoev (IbraTV) and Djam pioneered with Black & White Burger in 2018, now boasting 37 locations and expecting 30 more within two years, with quarterly growth of 15%. Influencers' eateries, like Michou's Mealy and Amixem's Star Smash, show a 20% higher patronage rate in their first year compared to traditional restaurants. Various business models include physical restaurants, virtual establishments with dark kitchens, and collaborations with existing venues.

🎉 Inaugurated on July 24th by Brigitte and Emmanuel Macron, Maison Élysée, located at 88, Faubourg Saint-Honoré in Paris, offers a glimpse into presidential desserts. The 600 m2 venue features a café with 40 seats, where pastries by chef Fabrice Desvignes and pastry chef Lun-Yi Hsing are enjoyed dine-in only, priced €9-€12 each, €3.50 for espresso, and €6 for tea. The ground floor houses a shop and a museum with presidential items, open Tuesday to Saturday, 11 am to 6:30 pm, free until mid-September, then by reservation only.

🍴 Cécilia Spurio and Eugenio Anfuso, a couple in both life and the kitchen, opened Amâlia in Paris, France, in 2024. Spurio, born in 1989 in Italy, pursued pastry after studying law, working with chefs like Enrico Bartolini and Guy Savoy before becoming Amâlia's co-owner and pastry chef in 2024. Anfuso, born in 1993, also Italian, trained in starred kitchens including L'Ambroisie with Bernard Pacaud, and became co-owner and chef of Amâlia in 2024. The couple aims to blend French and Italian culinary traditions, avoiding clichés for a modern and original cuisine, highlighted by their signature gnocchi dish.

🍷 Frédéric Goubet's Bag-in-box (BIB) is cost-effective, has a lower carbon footprint than glass bottles, and keeps natural wine fresh for two weeks post-opening. Denis Pommeray utilizes BIBs for storage and serving ease at Domaine de Rozan. Matza bistro in Marseille, by Mathieu Zard, offers wines from Château Pompette's reusable 25-liter kegs with only the aluminum pouch recycled. La Robe du vin, by Brigitte Desprès, has twelve wine can references, less energy-consuming and infinitely recyclable. Thomas Lemasle's Oé company sees 51% water savings, 76% energy, and 79% CO2 reduction with reused bottles. Johan Afriat's Hoba foodcourt in Paris stocks 80% consigned wines, tackling increased glass costs due to the Ukraine crisis.