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Trends

It appears that the latest trend is to make tiny, ultra-precise dishes in small kitchens, using miniature utensils.

HOW MUCH DOES IT COST

You have to think of everything to ensure a restaurant runs efficiently. No one with the ambition of opening a successful eatery would dream of choosing second-rate suppliers or not taking care of the look of the dining room or giving diners a warm welcome.

Menu Design

Working on your establishment's menu in an effort to achieve a perfect result should be done thoughtfully and regularly, without losing sight of the delicate balance between raw ingredients and local needs.

THE KITCHEN’S OWN RULES

A comprehensive, varied wine list has become indispensible for any restaurant with the ambition of providing not just a meal but a memorable dining experience.

Street food

You’d like a pizza, but without the risk of dripping the topping all over you? Fancy a sandwich, but it must be something special?

success stories

In the end, on 1st October the 2017 Bocuse d’Or went to another Italian, Martino Ruggieri, currently the head chef at the three-starred Pavillon Lodoyen in Paris.