Sharing our expertise, industry news, etc.

Bread is constantly reinventing itself: new types of bread, new shapes, new flavours and an ever more varied offer. Wholemeal, organic, rye or sourdough bread, there is something for everyone and each region of France has its own speciality, just like cheese! And for you, little lady, will that be all?

What impact will the war in Ukraine have on the hotel industry in France? Is our industry concerned about the war that Russia has decided to wage against Ukraine? Will the sector be able to withstand a new crisis?

Jean-Elie arrived in Paris for a 6-month internship at the L’Echiquier Opéra Paris hotel, part of the Accor group’s MGallery collection. He welcomes us at the end of lunch service for an interview on his customer experience with Talent Developer.

With all the restrictions for two years now, restaurant owners never know what to expect, so many of them are trying to find solutions by taking inspiration from what is already being done across the Atlantic. We explain it all to you.

While Talent Developer continues to deploy in several countries abroad, it is with the Ivory Coast that the exchanges have so far borne the most fruit since the beginning of this new year!

Who said that the festive season was the time when we put on the most fat? February is no exception as it is a month full of events that encourage the consumption of more and more delicacies made by our favourite chefs! Paris also remains at the forefront of the European hotel scene in February and we tell you more here…

Guy-Lionnel has had an atypical career path. Passionate about cooking since his childhood, he left his home country, Gabon, to study for two years in a Moroccan school. Upon his return, he was lucky enough to work for the Gabonese presidential family where he developed his love for cooking!

2021 is behind us and we entered the new year with relief, hoping it would be sweeter than the previous two. But that was without counting our (not so) new realities. Between government measures, barrier gestures and solutions to anticipate new risks of loss of turnover, restaurateurs have not said their last word!

Since the health crisis, more and more companies are setting up teleworking, and some establishments have sensed the extent of this new trend and now offer coworking spaces. And if you need a little break during your day, it’s time to let yourself be tempted by a delicious king’s cake or a good brunch, we give you our best addresses!

A long time ago, in the distant kingdom of the comets, there lived one that shone brighter than the others, ” Etoile “. Etoile had been a goblin for many years in the service of the big boss with the white beard and the red suit, but also and above all in the service of her clients, the children…

For the holidays, customers always ask for more and this year again, they will not be disappointed. To cope with these announcements, restaurant owners are full of ideas: take a culinary world tour without changing restaurants or enjoy the mountains in Paris, follow the guide!

At nightfall in December, Paris lights up and its nickname of “City of Light” takes on its full meaning.
Even if this year there are fewer tourists to admire all the Christmas decorations, Parisians, young and old, are always delighted.

After the closure of summer terraces and the end of free PCR tests, follow the changes in the hospitality sector and how restaurant owners are modifying their communication methods to improve customer loyalty

Autumn also marks the start of the new school year for our two apprentices! It is also the time for Talent Developer to review its organisation and the tasks entrusted to it. It is essential for Talent Developer to share its knowledge and help young students to develop their skills.

The Christmas spirit is felt in the streets of Paris. Between the illuminations on every corner, the gourmet advent calendars and the Yule log cakes being prepared and posted on social networks, the chefs are making our mouths water. Discover the must-have trends for the end of the year.