LHotellerie Restauration, auteur/autrice sur Le 10 Minutes Hôtelier - Page 12 sur 26

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.

1 min

Candice Barwell Nassar nommée directrice générale de l’hôtel Arev St Tropez

🏡 Candice Barwell Nassar appointed General Manager of the new L'Arev St Tropez, opened March 2023 on the Côte d'Azur. Boasting over 30 years of luxury hospitality experience, Nassar began her career at 17 and has previously worked with Hôtel du Palais, Biarritz; Shangri-La Villingili, Maldives; Société des Bains de Mer, Monaco; Rosewood Abu Dhabi; and The Ritz, London.

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.

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.

1 min

Arrivées touristiques en hausse à Paris mais prix des nuitées en baisse

🏅 During the first week of the Olympic Games, Paris saw a 16% increase in tourist arrivals compared to the same period in 2023, including a 17.3% increase among French nationals and 14.8% for foreigners, totaling 650,000 additional tourists. Notable spikes in visitors were observed near Club France in the XIXe arrondissement (+35.4% on July 28), Porte de Versailles (+167% on July 28), and Stade de France (+45% on July 27 and +14% on July 28). Hotel occupancy rates are expected to hit nearly 90% for the upcoming weekend, especially near Olympic sites. The average city-wide hotel price is 218% of last week's rate (down from €258 on July 24). Reservations for the Paralympic Games period (August 28 - September 8) are up 5-10% from 2023.

2 min

Les formations en hôtellerie-restauration évoluent au CFA de Tours

💪 CFA de la Ville de Tours, founded in 1974, now called Cité des formations, originally offered only CAP in apprenticeship. The institution now provides 12 programs including CAP, specialization certificates, professional baccalaureates, professional certificates, and a BTS in hotel-restaurant management. Specialization in bartending, dessert in restaurant, and sommelier courses are particularly popular, with the bartending course having one of the largest classes in France, with 24-26 students annually. Demand for the CAP in production and restaurant services (PSR) is high, leading to the creation of a fourth class. However, there's a lack of interest in dining room service careers, with classes shrinking from 20 to 8-12 students. The school aims to strengthen BTS and dining room service enrollments for the 2024 academic year. Jean Royer founded the CFA in Tours, which moved to its current location in 1996 and came under the control of the Tours metropolis in 2020, now led by Marie-Jo Bodin.

3 min

Cristina et Pierre Chomet : “Notre cuisine est pêchue, avec du relief, de l’acidité”

🍴 Cristina Chomet-Tejeda and Pierre Chomet met in London in 2013. They opened Ambos in Paris' VIe arrondissement in December 2022, funded by the Gault&Millau Young Talents endowment, and recently launched Tina, a tapas bar. Cristina's background includes experiences with chefs like Joël Robuchon and Alain Ducasse, while Pierre trained in Dinard, worked with Éric Frechon in Bristol, Arnaud Donckele, and participated in Top Chef 2021. Ambos serves 60 covers per day with an average ticket of 100 €.

2 min

The Social Club : le groupe hôtelier se déploie

🏡 The Social Club, founded in 2020 by Denis Allegrini in Nîmes, plans to open a new establishment annually over the next 2-3 years. Recently, it acquired the 16th-century Château Les Oliviers de Salettes in Drôme, which they bought in 2023 and upgraded to a 5-star hotel with 29 rooms, a spa, and the Lavandin restaurant in 2024. The group now operates 5 hotels and 9 dining outlets, mainly in Southern France and Paris. The Social Club will transform a historical building into a 4-star hotel, Maison des drapiers, in Briançon by end of 2025, and convert Château de Barbegal to a 5-star, 27-room hotel in 2026. Chef Kevin Vaubourg, previously with Maison Pic, leads Lavandin's kitchen, offering fresh, plant-based cuisine.

2 min

Un groupement de restaurateurs crée une carte d’infidélité

🍴 François-Joseph Mugg, ex-restaurateur d’art à Paris, bought the oldest restaurant in Ault, Somme, Le Saint-Pierre (established in 1866), to start a new career in catering. He initiated a 'carte d’infidélité' among local restaurants, including Le Saint-Pierre, Chez Virgile, Fenêtre sur cour, and Aux vents et marées, to encourage patrons to explore different cuisines. Rewards like free desserts or cocktails are offered for dining at all participating establishments, boosting the area's popularity and media attraction without incurring costs to the restaurants.

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