LHotellerie Restauration, auteur/autrice sur Le 10 Minutes Hôtelier - Page 11 sur 26

1 min

Nomination : Vincenzo Tuccillo, nouveau chef du Farago On The Roof

🍴 Vincenzo Tuccillo, a 33-year-old chef from a small town near Naples, Italy, joins AC Hotel Nice by Marriott. With experience working alongside Alain Ducasse, Thierry Marx, and Simone Zanoni, he now heads the seasonal restaurant Farago On The Roof, serving Mediterranean dishes and menus for private events, featuring specialties like "quasi de veau basse température, sauce tonnato," "marinated beet carpaccio," and "sea bream ceviche with blackcurrant vinaigrette." Tuccillo emphasizes shareable plates and ends with desserts like chestnut cream tiramisu and deconstructed lemon tart.

1 min

Les restaurateurs parisiens à l’épreuve des Jeux olympiques, édito du journal du 2 août

🏅 Paris Olympic Games' opening ceremony took place last Friday. Local Parisian business, especially cafes and restaurants, faced security measures throughout July, leading to a revenue drop of 20-25%, with some areas seeing activity decreases up to 80%, as reported by Alain Fontaine, president of the French Association of Master Restaurateurs. Despite long-term positive economic impact predictions by the Medef president, local professionals remain anxious.

1 min

Relais & Châteaux progresse dans sa politique environnementale

🏠 Relais & Châteaux, with 580 members, showcases progress in its second sustainability report on 15 goals related to environmental protection, sustainable cuisine, and social impact. Aiming for heightened sustainability for its 70th anniversary, new commitments will be unveiled in November. President Laurent Gardinier and a new 7-member commission, including experts like Aggie Banda and Mauro Colagreco, will address social and environmental challenges.

3 min

Loi Egalim et restauration : quelles obligations ?

🌿 La loi Egalim du 30 octobre 2018 vise à équilibrer les relations commerciales dans les secteurs agricole et alimentaire. Depuis 2020, une réduction de 50% du gaspillage alimentaire est visée pour 2025, avec des mesures comme les dons obligatoires pour les cuisines centrales préparant plus de 3 000 repas par jour. Dès janvier 2022, les menus scolaires doivent comprendre 50% de produits durables, dont 20% bio. La loi Egalim 2 du 6 mars 2024 impose l'affichage de la provenance des viandes en restauration commerciale et la suppression de vaisselle jetable en plastique depuis le 1er janvier 2021.

2 min

La branche des CHR signe un accord sur la formation

📓 Syndicat and employer representatives in the French Cafés-Hôtels-Restaurants sector unanimously signed a historic agreement. They committed to increasing training funds with a contribution rising from 0.2% in the first year to 0.35% in the second, and 0.5% from the third year onwards. Facing recruitment challenges with a need for 100,000 qualified personnel annually and only 50,000 new trainees per year, this initiative aims to boost training and employment attractiveness. The agreement, a 24-month effort, awaits official validation for a January 1, 2026 implementation.

1 min

Les Jeux olympiques d’hiver 2030 se dérouleront dans les Alpes françaises

🏅 France to host Winter Olympics in the French Alps from February 1-17, 2030, with Paralympics from March 1-10, 2030. This follows Paris hosting in 2023. France was the sole candidate since November and must provide financial guarantees by October 1. Events will take place across Haute-Savoie, Savoie, Briançon, and Nice, utilizing existing venues like La Plagne's bobsleigh track, Courchevel's ski jump, and Méribel's Roc de Fer ski course. Ice sports, excluding speed skating, will be in Nice; speed skating may be outside France. Five Olympic villages are planned to house athletes within 30 minutes of venues.

3 min

L’implication des salariés au coeur de la stratégie d’entreprise

🍳 Louis Privat implemented a profit-sharing scheme at Les Grands Buffets in Narbonne 30 years ago, benefitting its 220 employees with a nearly 20% salary increase. Olivia Gautier, managing a small team at Les Orangeries in Lussac-les-Châteaux, applies Lean Management to optimize processes and promote a collaborative work environment. Mickaël Couturier, at Altéora Futuroscope in Vienne, emphasizes training, offering 2-3 days per year to each employee, and implements a unique coffee grounds recycling program, which contributes to a sense of team pride and helps in recruitment.

1 min

Le Domaine du Liziec, nouveau MGalley à Vannes en octobre

🏡 The Domaine de Liziec, an MGallery Collection hotel by Accor, owned by Philippe and Laurent Davalo, opens in October in Vannes, Morbihan. The 16th-century estate spans 6 hectares and will feature 71 rooms including 12 suites. Chef Olivier Samson heads two restaurants and a bar on-site, with a history of 13 years at the Michelin-starred La Gourmandière in Vannes. It also includes two meeting rooms, a 500 m2 event space, and a 300 m2 spa with a 10-meter pool.

2 min

Galette Saucisse

🍝 This recipe serves 10 people, involving a combination of meats (400g pork belly, 200g pork ham, 100g back fat), aromatics (100g lemongrass, 75g shallots, 30g garlic, 125g galangal, 6g turmeric, 12g kaffir lime leaves), and spices for the sausages. A buckwheat galette requires 330g of buckwheat flour, 75cl water, and 10g coarse salt. The sriracha sauce includes 500g red chili, garlic, sugar, salt, and vinegar, fermenting for 7 days and lasting up to 6 months in cold storage. Pickles are made with 100g carrot, 100g red onion, and 100g green papaya, using a liter of water, 500g white vinegar, 150g sugar, and coriander seeds. Saucisses are cooked on a plancha and finished in the oven at 180°C for 6 minutes.

2 min

Le Passage secret : la gastronomie en toute intimité

🍴 Thomas Pasquereau, chef of restaurant Passage secret in Bordeaux's 19th-century passage Sarget, offers a lunch menu (€29 or €35) and a candlelit evening gastronomic menu in the 25-seat dining space since March. The chef's background includes being the executive chef at the French Embassy in Cambodia and managing the Garde républicaine's dining in Paris. His cuisine, inspired by Escoffier, features creative French dishes. A standout dish is the mushroom-caviar with local ingredients. Pasquereau and associates Hang Pham, Antoine Lefez, and Vincent Tellier aim to host private events and collaborate with chefs and suppliers.

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