At a conference co-organized by Luxus+ and Hôtels et Préférence on Monday, February 6, at the Pavillon Elysée, five prominent speakers had the opportunity to answer questions from Claire Domergue, director of the Luxus + publication, and to discuss together the “new face of gastronomy”.
Gastronomy and tourism : this was the theme of the roundtable discussion bringing together various personalities, organized by Luxus+ and Hôtels et Préférence. Among them, The French Way, youtuber and influencer, Gaston Savina, private chef, Christelle Taillardat, Director of the Departmental Committee of Tourism (CDT) of Aube, Philippe Faure-Brac, Best Sommelier of the World 1992 and Antoine Bidan, General Manager of the Hotel de Pourtalès. The theme, “the new face of gastronomy”, allowed each of them to express their vision of gastronomy, but also on the culture of wines, champagnes and spirits and tourism combined with the pleasures of the mouth. A tasting of champagne from the Côte des Bar & Montgueux was organized after the conference in partnership with the Sv Marketing agency.
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Gastronomy, a world of sharing culture and exchange
Sabrina, influencer and head of the Youtube channel The French Way, had the opportunity to collaborate with great chefs. Among others, the Italian-Argentinian Mauro Colagreco, chef and owner of the 3-star restaurant Le Mirazur in Menton, voted best restaurant in the world in 2019. Together, they are promoting the Kitchendiet product collection and the creation of a new recipe. The concept ? A range of detox juices, which celebrate the seasons, nature and biodiversity, themes dear to Sabrina. The prestige of a 3-star restaurant combined with “pure simplicity” according to Sabrina, are criteria that are sought after by the public today. And the French Way’s Youtuber does not limit herself in her discoveries. “I’m still discovering gastronomy and it fascinates me”, she explains with a bright smile.
Gaston Savina, a private chef, is also very interested in gastronomy. It is commonly said that chefs today have become real stars. But Gaston Savina likes to remind us that the real opportunity of the profession is to work alongside producers. “Being a private chef is ultra-luxury, and it is this experience of luxury that attracted me to this profession”, he also explains. Indeed, luxury brands have always called upon private chefs to promote their brands to a demanding clientele. In the hotels where Gaston Savina officiates, everything is made to measure to satisfy them. Note that he will be part of the new season of Top Chef. Broadcast from March 1, 2023, the famous show is an ideal opportunity to demonstrate to the general public the talents of the expatriate chef in London.
Antoine Bidan has also placed this recourse to private chefs at the heart of his offer. General Manager of the Hotel Le Pourtalès, hidden in the heart of Paris, he receives a large number of wealthy clients. The philosophy of his establishment : confidentiality and the marketing of fully equipped apartments from 100 to 350 square meters. His clients who come to the hotel often travel with their private chefs. But sometimes, Antoine Bidan can take charge. The objective is then “to offer clients private chefs, who provide personalized culinary experiences”, describes the Director with the beautiful bacchantes. By working in collaboration with international luxury brands, the hotel is able to create menus that reflect 100% of the brand’s DNA.
Philippe Faure-Brac, elected Best Sommelier of the World, also shared his expertise. For him, gastronomy is above all a world of culture and sharing. Starting from a natural need, that of nourishment, the choice of ingredients, the experience of the chefs and the creativity of the winemakers allow for infinite customization, with quality at the rendezvous. President of the French Sommelier Union since 2016, Philippe Faure-Brac had the idea of proposing France to the Best Sommelier of the World competition, which takes place from February 7 to 12 in Paris. With 65 countries participating and 68 candidates, he sees it as “a privileged opportunity to celebrate the profession and the people who perform it”. As a true child of gastronomy, the sommelier finds in wine more than a drink, a true art of living. “There is philosophy in wine”.
An opinion that Christelle Taillardat, the director of the departmental committee of tourism (CDT) of Aube does not refute. “Wine is history”, she says. This department has a very preserved heritage, carrying the history of champagne, but also of course, producer. Through “slow tourism”, Aube can discover three territories of champagne (the Côte des Bar, Montgueux and Villenauxe la Grande attached to the Côte des Blancs) and the historic grape varieties of its land (Pinot noir, Chardonnay but not only …). For Christelle Taillardat, nothing can replace experience in the field. “Drinking champagne with a winemaker is important and has nothing to do with buying a bottle at a wine shop or in a supermarket, even if it is the same !”
Hotel et Préférence, a key player in the luxury and gastronomy sector
The conference was also an opportunity to celebrate the 20th anniversary (if we put aside the two years Covid) of the label Hôtels et Préférence. This French hotel label was created in 2000 to provide an alternative to existing hotel chains. Today number 1 in France in its niche, this voluntary upmarket chain has 8,500 rooms in the 4 and 5 star independent hotel segment.
Affiliated with the Independent Hoteliers, Hôtel et Préférence opened internationally in 2006, in the United States. But in 2008, the chain saw the creation of competitors like Booking.com. This did not hinder its growth, via the creation in 2012 of a franchise in Asia, initially consisting of three establishments. Hôtels & Préférence was acquired at the end of 2017 at 80% by the Louvre Group, owned by Jin Jiang International, the 2nd largest hotel group in the world and the leader in tourism in China. With the development of H&P and the creation of the Kitchen generation brand, the hotel label is now looking to professionally launch young chefs. The aim is to push young chefs by putting them forward and helping them in their projects.
Read also >Wine : Paris hosts the 2023 World’s Best Sommelier competition
Featured photo : (From left to right) Claire Domergue, The French Way, Philippe Faure-Brac, Christelle Taillardat, Gaston Savina and Antoine Bidan © Luxus+
