LHotellerie Restauration, auteur/autrice sur Le 10 Minutes Hôtelier - Page 5 sur 26

1 min

[Podcast] Comment augmenter ses ventes de boissons

📌 Groupe RAULIC, a key operator in tourism, wellness, cosmetics, and industrial laundry sectors, is mainly established in Ille et Vilaine, Côtes d'Armor, Pays de la Loire, and the Paris region. The group manages multiple facilities across these areas.

1 min

Huîtres au BBQ terre/mer

🍛 Serving size for 4 as an appetizer: 12 Ostra Regal oysters No. 0-1. Seasoning includes 1 chorizo, sliced into thin petals, and 2 tablespoons of olive oil. Cooking instructions involve gently frying chorizo petals in olive oil, discarding the first water from opened oysters, grilling oysters with chorizo oil until slightly swollen, topping with chorizo petals, and serving immediately.

2 min

Kuti célèbre la cuisine panafricaine moderne

🍝 Antoine Lecocq, after a strategic consulting career, created Kuti, an African street food delivery service, in 2020 due to the pandemic. By 2023, he opened a takeaway kiosk in Montreuil with a terrace for warmer weather, and in 2024, he launched a restaurant inspired by Ghanaian "chop bars" at 6 rue des Petites Ecuries, Paris. Kuti offers masa dishes like Masa Fried Chicken (€11) and Masa Yassa (€13), and a dessert, Masa Choco and Peanut Butter (€6), plus various innovative dishes starting at €13. Open Monday to Saturday, 12 PM to 2:30 PM and 7 PM to 10:30 PM.

2 min

Michel Guérard nous a quittés

🍴 Michel Guérard, renowned French chef and pioneer of "nouvelle cuisine," passed away at his home in Eugénie-les-Bains where he established his famous Les Prés d'Eugénie. Guérard and contemporaries like Paul Bocuse introduced "nouvelle cuisine" in the 1970s, focusing on lighter, quality-driven dishes. Les Prés d'Eugénie, opened in 1974, earned three Michelin stars by 1977, sustained for nearly 50 years. Guérard's "cuisine minceur" merged gastronomic pleasure with health, impacting chefs worldwide and redefining modern culinary standards. His passing marks an era's end but his legacy continues.

2 min

Insolite : Le bar-restaurant qui ouvre un week-end par an

🍺 On August 31 and September 1, the bar-restaurant Chez Justine in Moncheux (Moselle) expects over 300 guests for its annual event, preserving the memory of a hunting cafe and the couple who ran it from 1962 to 2014. Jacqueline Lelorrain, 66, reminisces about her parents' dedication to the social hub, which has been unaltered since their deaths in 2014. The venue, which must open yearly to maintain its liquor license, saw 210 reservations and over 300 visitors last year, with all profits going to a local association.

2 min

Lancer sa marque de burger, la nouvelle lubie des influenceurs

🍔 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.

4 min

Nouvelles technologies : 7 pistes pour repenser la salle de restaurant

📈 A February 2024 OpinionWay study for the Lyf app reveals that 50% of French consumers know and use digital ordering and payment at the table, with the same percentage considering future use. Digitalization in the restaurant industry emphasizes customer interaction, offering solutions like Zenchef's 6-language menu, Tasty Cloud's one-click updates, and AirKitchen's server remote. Mistakes in orders account for almost 10% of food waste. All-in-one terminals like Zenchef's simplify order and payment processes, while ZenchefPay adds tipping options to payment terminals. Samsung's Hospitality TVs now support AirPlay and come with Lynk Cloud and SmartThings Pro for hotel management, enhancing guest experience.

3 min

Trophée du Maître d’hôtel : les 12 demi-finalistes dévoilés

🍴 Twelve maître d'hôtels qualified for the semi-finals including David Cary, Elise Chanclou, and Margot Corvasier. Semi-finals to occur on October 28 at Institut Lyfe, Ecully, featuring four workshops: professional culture, sommelier skills, art of service, and coffee presentation. Six candidates will advance to the final at the Sirha International Salon in Lyon, January 25, 2025.

2 min

L’Élysée a désormais son propre café-pâtisserie

🎉 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.

2 min

Décès de Michel Guérard : les hommages des chefs

🍴 Renowned chefs express deep sorrow for the loss of Michel Guérard, who passed away and has been widely recognized as an avant-garde leader in French gastronomy. Guérard, at the age of 25, was the first to earn the title of "Best Craftsman of France" and pioneered the culinary concept of "cuisine minceur" (slim cooking). His innovative plating techniques in restaurants and his influence on modern cooking have left an indelible mark on the culinary world. Chefs like Yannick Alléno, Mauro Colagreco, and Eric Frechon lament his passing, honoring his guidance and legacy, while others like David Sinapian and Marc Veyrat remember him as a monument in gastronomy and a mentor to many.

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