LHotellerie Restauration

🍕 Chef Stéphane Abby launches IKÊ, a Pacific cuisine restaurant on the 8th floor of Printemps Homme, Paris. Blending Japanese precision with South American flavors, IKÊ offers seafood dishes like Ceviche (€20) and seasonal oysters (€23 for 6). Emphasizing sustainable fishing and local French fishers, the restaurant seats 40 indoors and outdoors each, operates daily from 10 AM to 9:30 PM, and employs 7 kitchen staff and 5 servers.

🎂 The École Nationale Supérieure de Pâtisserie (ENSP) celebrated its 40th anniversary on June 24 at Yssingeaux campus with a varied program highlighting its prestigious past and promising future. Notable speakers included Alain Ducasse, Luc Debove (ENSP Director and World Champion of Ice), Elise Masurel (École Ducasse General Director), and Evelyne Bayet (Deputy Mayor of Yssingeaux). Key topics discussed were sustainable pastry-making, recruitment challenges, management, training evolutions, and technological innovation mastery for future professionals.

🐦 Éric Dumas, président du Cifog, stated post-vaccination of ducks began October 2, reducing avian flu cases from 402 to 10 between November and March. France's foie gras production is recovering, with mid-cooked foies gras back in stores by late 2023, and negligible avian flu risk since May 6, 2024. Farms like Rémy Saint-Germain's raise 7,300 ducks annually, EARL Maouhum produces 29,000, and La Patte d’Oie rears 40,000 on agroforestry parks. The country leads international vaccination efforts, crucial for continued exports.