estiatorio Milos’ Post

9. When the table becomes a destination Takeover of the Auberge du Bois Prin by chef Emmanuel Renaut (three stars in Megève at Flocon de Sel) in the Alps, opening of Ô Plum'ART in Giverny by David Gallienne (one star), of Fleur de Loire by Christophe Hay (two stars and Chef of the Year 2021 for Gault&Millau), from the Villa Grand Voile in La Rochelle by Christopher Coutanceau (three stars), more and more chefs are opening their hotel, built around a restaurant thought of as a destination. And in another, more accessible register, the Mama Shelter hotel chain (Accor group) defines itself as “restaurants with rooms above”, with bars and restaurants representing more than half of the company's turnover. brand known for its attractive prices. Akira Back to the Prince of Wales © Patrick Locqueneux - Mr Tripper In Paris, five-star hotels and palaces call on well-known executive chefs, bring in starred chefs or rely on strong concepts even if it means taking risks and giving up the race for stars. This is the case of the Plaza Athénée which closed the three Michelin star restaurant of Alain Ducasse to call on Jean Imbert, or the Prince de Galles which replaced La Scène by Stéphanie Le Quellec (two Michelin stars) with the fusion restaurant Japanese-inspired by star chef Akira Back. Another strategy, the Cheval Blanc Paris which plays on abundance, with no less than four tables for only 72 rooms, and has just received three Michelin stars for Plénitude by Arnaud Donckele. If the food attracts, it is sometimes the wine and wine tourism that serve as a story for the hotel. This is the case in France at the spectacular Royal Champagne Hotel & Spa not far from Épernay, at Chais Monnet which recalls the history of Cognac, at the Palacio de Samaniego which tells the story of the Rothschild family's love of wine in the vineyards of La Rioja, or Ventozelo Hotel & Quinta, hotel and winery in the Douro in Portugal. As for the Sources de Caudalie, a pioneer of its kind in Bordeaux and the only hotel labeled “Palace” in the vineyards, it remains a reference in the field in France and has even just had a new decor.

Check out this months Industry News article on our Website! This months topic is about how you can use custom framing to keep your clients engaged during shoulder season. #Events #Hotels #Catering #Weddings #Pictureframes #Costomframing #hosipitality

!! LETS GET BACK TO BASICS!! In the ever-evolving landscape of modern hospitality, technology and innovation may take center stage, but it is the timeless basics that truly define our industry. Despite advancements, over 90 percent of the impact in hospitality hinges on these foundational principles. Unfortunately, as our training departments have shifted focus to complex topics, the essential basics have been largely neglected. It is imperative that we refocus our efforts to ensure that the core values of hospitality are not just remembered but are ingrained in every aspect of our service. It is through mastering these fundamentals that we can continue to deliver exceptional experiences and uphold the true spirit of hospitality. #hospitality #basics ##foodandbeverage #hotels #catering ##foodlinkcatering #foodlink #yashobhoomi #hoteliers #convention #mice #serviceexcellence Suresh Parmar

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Food markets and dining halls have been a staple of European culture for centuries. While vendors have been selling delicacies on the streets since the days of Ancient Greece, the ornate covered markets and grand food halls we know today are a 19th-century phenomenon. Here are the best food markets on the continent. Read more at traveltimes.ie - https://lnkd.in/eGmQZxEy #TravelTimes

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"Recent and disturbing restaurant closures have brought to light the probable latent impact of the Covid pandemic. During Covid, the government gave assistance to hospitality and other sectors in an attempt to ensure businesses were kept open and jobs maintained..." In my latest editorial, i speak about the challenges facing the sector at the moment as part of the January/February 2024 edition of the Hotel and Restaurant Times magazine Read more about it here: https://bit.ly/3T6jKTm #Editorial #CrisisWhatCrisis #Hotels #Hospitality #Restaurants #HotelandRestaurantTimes

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