Nominations

📢 Anna Fedou was appointed as the brand and marketing director of Beaumier, which operates 10 hotels across France, Ibiza, and Switzerland, as announced in early July. A graduate of ESSEC, Fedou has experience with Sofitel, Sources de Caudalie, and has consulted for LVHM since 2012. Over the last three years, she's been instrumental in integrating new properties into Beaumier's portfolio and will focus on tailored marketing plans, web and visual identity, and digital marketing initiatives. Fedou emphasizes the importance of on-the-ground work and aims to bolster the group's marketing strategy.

🏨 B&B HOTELS Western Europe expands its executive committee with Marie Bocquillon as HR Director and Olivier Lucas as Operations Director, targeting growth and performance. Bocquillon brings expertise from roles at ArcelorMittal, CGI, AXA, and Louvre Hotels Group, while Lucas offers 30 years of management experience from Renault, Saint Gobain Abrasives, Lapeyre, and Sonepar France. B&B HOTELS, founded in Brest in 1990, operates 770 hotels in 17 countries and plans further expansion after opening 170+ hotels since 2022.

📅 Anna Fedou joins Beaumier as Brand and Marketing Director and Comex member, tasked with energizing brand development and visibility and consolidating her team. Her role includes custom marketing plans for each hotel, reinforcing brand identity, expanding digital marketing, and redefining roles to boost departmental autonomy. With 12 years of experience, Fedou's background includes marketing leadership at Sofitel, commercial and marketing direction at Les Sources de Caudalie, and consulting with LVMH.

🍴 Jorick Dorignac and Clotaire Poirier competed in the Top Chef finale at Hotel George V, Paris. After 10 hours, with teams of former opponents, Poirier scored 34 points from the jury but Dorignac won with 56.54% of the votes from Croix Rouge volunteers. Dorignac’s menu featured Saint-Jacques, roasted veal, and a faux pain perdu dessert. Dorignac, a Gironde native, had trained in various esteemed kitchens and is set to become the executive chef of Maisons Le Quellec in October.

🏠 Chef Sylvain Sendra is soon reopening an institution in Paris. Position needs immediate filling, offers 2 consecutive days off, attractive salary, and flexible schedules (split and continuous). Contact for more info via email: [email protected].

📅 Chef Sylvain Sendra is set to reopen a Parisian institution soon. Positions are available for immediate hiring, offering 2 consecutive days off, an attractive salary, and flexible hours (split and continuous shifts). Interested candidates should contact [email protected] for more information.

🍰 Louise Riot, 29, appointed as the new pastry chef at Le Sofitel Le Scribe Paris Opéra, brings her expertise from previous roles at the InterContinental Paris, with Christian Constant, The Peninsula, and Hotel Molitor Paris-MGallery since September 2021. Known for her chocolate millefeuille, Riot oversees desserts at Rivages and the hotel's sweet offerings, aiming to delight Parisians with her culinary creations.

🏖️ Stéphane Villain elected as president of ADN Tourisme during the annual general meeting, succeeding François de Canson. Villain, President of Charentes Tourisme and Mayor of Châtelaillon-Plage, aims to enhance the network's cohesion, promote external openness, and innovate to address environmental, social, and digital challenges. ADN Tourisme consists of 1,200 institutional tourism bodies and 12,700 professionals across local, departmental, and regional levels.

Les facteurs déterminant les types de chambres d'hôtel incluent le nombre de couchages, le type de lit, le design et l'agencement, ainsi que les commodités et le standing. La classification des chambres varie selon l'hôtel, permettant aux clients de choisir en fonction de leurs besoins et du confort désiré.

Quentin Testart, à 28 ans, devient le benjamin des chefs de palaces parisiens avec ses plats inspirés de sa Bretagne natale, comme la bisque d'araignée crémeuse, au Shangri La sous la verrière Eiffel de La Bauhinia à Paris. Son approche culinaire rend hommage à la mer et aux produits bretons, réinventant des classiques tels que le homard bleu et le maquereau. [[[POST_SCORE: +8.5]]]