LHotellerie Restauration, auteur/autrice sur Le 10 Minutes Hôtelier - Page 6 sur 26

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.

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.

2 min

Un nouvel hôtel éco-responsable à Amboise

🏡 In Amboise, La Maison Rabelais, a former retirement home since the late 19th century, transitioned into a hotel mid-July after 1.5 years of renovations. Managed by Laurent and Nathalie Lamirault, it employs eight staff, offers 32 rooms across 1,300 m², and features a 4,200 m² garden. The property includes various accommodations and aims for a 4-star classification. Owner Pierre Pouliquen, also of Paris's Hôtel Saint-Pétersbourg, invested €6M, including €1.5M for purchase. Eco-friendly initiatives include geothermal heating (€700,000 investment), rainwater collection, and photovoltaic panels expected to cover one-third of the energy needs. The renovation was supported by European funds through Feder and Ademe. Opening on July 15, the hotel plans a temporary closure between January and February for final adjustments.

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.

1 min

Pâtiss’Art : le nouveau rendez-vous de la haute pâtisserie

🍰 Nina Métayer, acclaimed as 2023's best pastry chef by the International Union of Bakers and Pastry Chefs and by The World’s 50 Best Restaurant awards, is the patron of Pâtiss’Art, the first 100% pastry fair outside of Paris. Pâtiss’Art, organized by Spat Group, will be held at C.I.D. in Deauville from October 26-28, 2024, expecting over 10,000 visitors. October 28 is set for professionals with round tables and interprofessional meetings, and the Pâtiss’Club and Pâtiss’Hub areas dedicated to networking and recruitment.

5 min

Cécilia Spurio et Eugénio Anfuso : un retour aux traditions

🍴 Cécilia Spurio and Eugenio Anfuso, a couple in both life and the kitchen, opened Amâlia in Paris, France, in 2024. Spurio, born in 1989 in Italy, pursued pastry after studying law, working with chefs like Enrico Bartolini and Guy Savoy before becoming Amâlia's co-owner and pastry chef in 2024. Anfuso, born in 1993, also Italian, trained in starred kitchens including L'Ambroisie with Bernard Pacaud, and became co-owner and chef of Amâlia in 2024. The couple aims to blend French and Italian culinary traditions, avoiding clichés for a modern and original cuisine, highlighted by their signature gnocchi dish.

2 min

Spaghettoni aux huîtres piquantes, livèche et sumac

🍝 Recipe for 4: 200g Benedetto Cavalieri spaghettoni, 10 size 3 oysters, 2 garlic cloves, 1 liveche bunch, 1 lemon, 100ml white wine, 50g sumac powder, 100g grape seed oil, 100g olive oil, 10g Espelette pepper, 1 bird’s eye chili, 20g sriracha, 1 knob of butter. Prepare oyster broth with shells, garlic, liveche stems, chili, and white wine; cook for 1 hour and strain. For oyster cream, use a pacojet or blend until smooth. Cook spaghettoni for 15 minutes, finish in broth with butter, zest, sriracha, and oyster cream. Serve with liveche oil, sumac, and oyster ice cream.

1 min

3. Le récap info de la semaine

🖤 The 5-star Boutique Hôtels Collection underwent a five-year renovation challenge, opening on July 26 in Arcachon with unique offerings. Chef Dieuveil Malonga featured African cuisine at the EquipHotel show on November 5, 2024. The hotel combines luxury, wellness, and ecological responsibility in a historic setting.

1 min

Baan PhadThai arrive à Paris

🍜 Baan PhadThai, praised for its traditional Pad Thaï, was launched in Bangkok in 2011 by French entrepreneur Frédéric Meyer. The brand earned a Bib Gourmand from the Michelin Guide Bangkok for consecutive years. It expanded through franchises to Taiwan, Hong Kong, Malaysia, and Paris, with plans for Japan, Australia, and Singapore in 2024. The Paris menu features beef, chicken, tiger prawns, crab meat, and roast duck Pad Thaï with a secret 18-ingredient sauce and premium “Sen Jan” rice noodles, alongside Massaman curry and green chicken curry. Decor inspired by traditional Thai houses, with imported Thai tableware and decorations, offers an authentic dining experience.

3 min

Vin : quelles alternatives aux bouteilles à usage unique ?

🍷 Frédéric Goubet's Bag-in-box (BIB) is cost-effective, has a lower carbon footprint than glass bottles, and keeps natural wine fresh for two weeks post-opening. Denis Pommeray utilizes BIBs for storage and serving ease at Domaine de Rozan. Matza bistro in Marseille, by Mathieu Zard, offers wines from Château Pompette's reusable 25-liter kegs with only the aluminum pouch recycled. La Robe du vin, by Brigitte Desprès, has twelve wine can references, less energy-consuming and infinitely recyclable. Thomas Lemasle's Oé company sees 51% water savings, 76% energy, and 79% CO2 reduction with reused bottles. Johan Afriat's Hoba foodcourt in Paris stocks 80% consigned wines, tackling increased glass costs due to the Ukraine crisis.

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