Divers

🌿 Mido Paris, inspired by the Japanese word "Midori" for green, offers a culinary journey from Japan to South America. La Môme Groupe, within a decade, has become a key player in the French Riviera's hospitality. Founders Antoine and Ugo Lecorché from Lyon, after a season in Cannes in 2004, opened their first restaurant, La Môme, rue Florian in Cannes in 2015, envisioning a perfect blend of impeccable service, quality cuisine, and a relaxed elegant ambiance.

🍛 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.

🍴 Michel Guérard, born in 1933 in Vétheuil, Val-d'Oise, was the first chef on Time Magazine's cover in the U.S. A pioneer of nouvelle cuisine, he won the Meilleur Ouvrier de France (M.O.F.) title in 1958. In the 1970s, he partnered with Régine for restaurant openings from Paris to New York. He met and married Christine Barthélemy, an HEC graduate, in 1975. His cookbook "La Grande cuisine minceur" (1976) and the three-Michelin-starred restaurant Les Prés d’Eugénie (joined in 1974, third star in 1977) were significant successes. Guérard, widowed since 2017, passed the family empire to his daughters, Eléonore and Adeline.

🍽 Chef Michel Guérard, a legend in French gastronomy, passes away, leaving behind a 47-year legacy and the three Michelin-starred Les Prés d’Eugénie. His innovative approach, focusing on quality and simple, natural ingredients, inspired chefs globally. Guide MICHELIN and its International Director, Gwendal Poullennec, extend condolences to his family and collaborators.

🍴 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.

🍴 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.

🖤 Chef Romain Meder, Fréderic Biousse, and Guillaume Foucher announce the closing of Michelin-starred restaurant Les Chemins on September 29. Located at Domaine de Primard in Guainville (28), Les Chemins has provided a unique plant-based culinary experience for two years. The domain will keep its bistro, now named Martin. At 46, Meder plans to open his own restaurant in Paris in early 2025 and continues partnership with Alain Ducasse at Sapid, in Paris's 10th arrondissement, where plant-based dishes are featured.

🏨 Starhotels, an Italian private high-end and luxury hotel company, opens a new global sales office in the UK as part of its international expansion strategy. This UK office will support business development in the UK and Northern Europe, enhancing coordination for Starhotels' growing portfolios and strengthening international market influence. The expansion includes recent representative appointments in the Middle East and India, adding to the US, Latin America, Russia, and CIS presence. Romano Campione leads the new UK and Northern Europe sales office, leveraging his extensive hospitality experience to drive growth and client base expansion.

🍝 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.

🏕 KSL Capital Partners invests $21 million for a complete renovation of W Maldives, with a reopening planned for late 2024. The company has resumed investment plans for the Sheraton Maldives to maintain its status as a leading family resort. The investment projects at Sheraton Maldives were previously suspended earlier this year. KSL acquired W Maldives and Sheraton Maldives in June 2022 and has investments in six major hotels in the Maldives.