L'Hôtellerie Restauration, auteur/autrice sur Le 10 Minutes Hôtelier - Page 4

1 min

C’Zon propose des légumes frais prêts à l’emploi

🌿 C'Zon, part of LSDH group and member of "Le Végétal Engagé" collective, innovates in the fresh, ready-to-use vegetable market. Responding to consumer demands for fresh, natural, and chef-enhanced vegetables, C'Zon offers a year-round range at fixed prices, bought directly from certified producers without intermediaries. Their manually prepared products are aimed at restaurant professionals, ensuring quality, convenience, and controlled costs.

2 min

Michel Guérard, le poète de la gastronomie, édito du journal du 30 août

🍴 Celebrated as the "poet of gastronomy," Michel Guérard influenced the culinary world with his innovative dishes such as the pillow of morels and truffles, and lobster à la cheminée. Alain Ducasse, a pupil of Guérard, acknowledged his role in pioneering nouvelle cuisine. Guérard's most significant contribution was the creation of 'Cuisine minceur', emphasizing the relationship between diet and health. He advocated for integrating nutritional knowledge into culinary education, a viewpoint he passionately shared with education ministers. At 91, Guérard dreamed of seeing his profession evolve and remains a visionary force in the industry.

1 min

Romain Henry est nommé directeur de la restauration du Domaine de Verchant

🍴 Romain Henry takes over at Domaine de Verchant, Relais & Château in Castelnau-Le-Lez, Hérault, managing Marcelle, La Plage, pool offerings, room service, breakfast, wine cellar, and sommellerie. Former Assistant Director and Head Sommelier at Park Hyatt Paris Vendôme's starred restaurant, and Michelin-starred Hisbiscus (2*) and Maze Restaurant (1*) by Gordon Ramsay in London. Trained at Purple Campus Béziers, Henry was a finalist in the "Un des Meilleurs Ouvriers de France, Maître d’hôtel du service et des arts de la table" contest in 2022.

2 min

Groupe Logis Hôtels : une croissance de 11% sur les 8 premiers mois

🏦 Groupe Logis Hôtels sets a new booking record with 6 consecutive years of growth, increasing revenue by 10%. Website logishotels.com grows by 10%, while specialized distributors like Booking and Expedia grow by only 2%. Notably, international clientele increased by 10%, accounting for 45% of seasonal bookings, influenced by the Olympic Games. Areas near Paris, such as Nord (+109%), Marne (+79%), Côte Fleurie (+52%), Oise (+39%), and Indre (+34%), saw significant boosts. Other growth factors include a modest price increase of 4% from 2023, a loyalty program with a 15% revenue hike and 5.5% cashback, and strong branding campaigns. The group expects a +12% growth in September, with a significant 27% increase in business clientele, as confirmed by the General Director, Karim Soleilhavoup.

1 min

Thibaud Binois nommé nouveau président de l’AIFLH

🌺 Located less than an hour from Paris, Domaine de Primard welcomes guests in the heart of a 40-hectare park. The garden, designed by Jacques Wirtz, features over 250 varieties of roses and a collection of rare trees. The estate is also home to Highland cows, Ouessant sheep, Valais Blacknose sheep, chickens, and donkeys.

6 min

Michel Guérard : “Je me suis toujours moqué des modes et des courants”

🍴 Michel Guérard, pâtissier and creator of 'Cuisine Minceur' in 1974, revolutionized health-oriented cooking. His restaurant, Les Prés d'Eugénie, located in Eugénie-les-Bains, has held 3 Michelin stars since 1977. Guérard's engagement with Nestlé for nearly 20 years led to the development of the Findus-Guérard range. Today, his establishment offers two menu types: traditional and health-conscious cuisine, the latter comprising 20% of served menus, nutritionally balanced with 58% carbs, 12% proteins, and 30% fats. He emphasizes the need for chefs to have nutritional knowledge, citing the metabolic syndrome's annual cost of over 25 billion euros. His restaurant seats 70, serves 58 covers per day, with menu prices ranging from 200 to 260 euros and an average ticket cost of 270 euros.

5 min

Michel Guérard : “J’étais et je reste très heureux d’avoir choisi ce métier”

🍴 Born in 1933, Michel Guérard became a pâtisserie apprentice in 1950 and achieved the title of Meilleur Ouvrier de France in patisserie in 1958. His Pot au feu restaurant earned 1 Michelin star in 1967 and 2 stars in 1969. With Christine Barthélémy, he renovated Les Prés d'Eugénie in 1974, introducing Cuisine minceur and earning its first Michelin star, followed by a second in 1976 and a third in 1977. In November 2023, his former pupils honored him at La Liste event in Paris.

3 min

Fondantes, dansantes ou élastiques, les nouilles asiatiques ont du bol

🍝 Monsieur Xu, nearly 50, leads Nouilles Ceintures, with three Parisian locations since 2018, the latest in the XVII arrondissement. Noucadémie in Lyon, run by siblings Gan and Meng, also finds success with Biang Biang noodles. South Koreans consume an average of 69 noodle portions yearly. In France, 1€ can buy a packet or cup of instant noodles. Iconic dishes like ramen, chow mein, and pad thai in noodle restaurants range from 10€ to 15€ on average.

1 min

L’Aigle Royal et L’Atlantis font payer le gaspillage pour mieux sensibiliser

🍴 Sarah and J.-P. Xu, owners of L'Aigle Royal and L'Atlantis restaurants in Quimper, combat food waste with a €5 penalty for unfinished plates at their all-you-can-eat buffets. Engaging with customers before imposing the fine, they only apply it if the food was satisfactory. Results show waste occurs only once a month, with customers supportive of the eco-friendly initiative.

1 min

Bristol : Arnaud Faye dévoilera sa carte courant septembre

🍴 Since May 20, Arnauld Faye has been the head chef at Bristol Paris, overseeing the two Michelin-starred restaurants: Épicure (3 stars) and 114 Faubourg (1 star), as well as Café Antonia, Banquets, and Room Service. Faye is 45 years old and plans to introduce a new menu at Épicure in September, promising a "contemporary gastronomic experience with a menu infused with colors and lightness where vegetables reign supreme." Unique ingredients like hyssop and black cardamom will feature in his dishes.

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