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TREND & INNOVATION
“DELPORTE HOSPITALITY, the reference media of the decision-makers of the luxury hotel business, presents you the tendencies of future in the field of the art of receiving”
Shortened Meal Times During the latest SuccessFood salon, three issues facing restaurants today were laid out before industry experts. Let’s consider the issue of shortened meal times. This is certainly not a new phenomenon, since we’ve always been running...
Digitalizing Service to Create a Personalized Welcome and Increase Efficiency According to the IHG study that came out this year titled “Creating Moments of Trust,” 3 out of 4 travelers agree that international hotel chains are the most likely to offer the same...
The Hyatt Madeleine’s Commitment to Sustainable Development I recently had the pleasure of visiting the Hyatt Paris Madeleine Hotel in the 8th arrondissement, located beside the head office of my business. It is a charming boutique hotel, with 86 rooms spread out over...
Sylvie Amar at EQUIPHOTEL As a partner of the EQUIP’HOTEL salon, I will be publishing an article each Wednesday on a project that will be on display throughout the salon. Today, I’d like to present to you the concept of an “Arts of the Table” showroom for...
Health Comes First During the latest SuccessFood conference, three of the biggest issues facing restaurants today were laid out before industry experts. Let’s consider the issue of health. Clients these days are increasingly looking to eat healthily. Sanitary...
Update After the departure of multi-starred chef Alain Ducasse from the Plaza Athénée, Jean Imbert will succeed him at the head of the kitchens of the palace since July 2021. Revealed by the cooking show Top Chef broadcast on M6 in 2012, he is in charge of the hotel’s...
The bar During my visit to the Plaza Athénée in 2014 after the renovation of the hotel, I had the pleasure of meeting and speaking with head bartender Thierry Hernandez. He works now in another hotel in Paris. The decor of the bar of the Plaza has been redesigned,...
Alain Ducasse and His Art of the Table How have you arrived at reinterpreting tableware in your new restaurant? How have you moved past pre-existing codes? And could you also give us a few words about the cabinet of curiosities and the glassware you’ve set on your...
The fears that worry clients : hotel superstition Here’s a rather unconventional subject—though one that, based on stories from hotel employees, does not go unnoticed. I myself remember several clients who explicitly refused to sleep on the 13th floor of the Sofitel...
Alain Ducasse I interviewed Alain Ducasse, when he was the chef of the restaurant Plaza Athénée who oversees the cuisine of this Palace and balances it around these three themes: Restaurant offerings in luxury hotels The French art of welcoming The art of the table:...
