L'omnivore Food Festival Fait Le Plein

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L'omnivore Food Festival Fait Le Plein 24 février 2011 n° 3226 Il succède à michel blanchet page 32 ANNONCES CLASSÉES À PARTIR DE LA PAGE 12 christian têtedoie, nouveau président des maîtres cuisiniers de france 5 RUE ANTOINE BOURDELLE · 75737 PARIS CEDEX 15 · TÉLÉPHONE : 01 45 48 64 64 · FAX : 01 45 48 04 23 · E-MAIL : [email protected] · ISSN 1151-2601 le temps d’un week-end à deauville pages 2-3 L’OMNIVORE FOOD FESTIVAL FAIT LE PLEIN En ouverture du festival, le critique culinaire Sébastien Demorand (à gauche) anime le ‘set normand’ proposé par un trio de chefs créatifs composé de Philippe Hardy, Jean-Luc Tartarin et Valentin Vabre. Retrouvez L’Omnivore Food Festival et les Palmes du Leaders Club en vidéo sur www.lhotellerie- restauration.fr © ERNEST MORALES © l’innovation en pole position page 8 lauréat de la bourse évian-badoit page 3 Les Palmes du Leaders Club Bertrand Grébaut ouvre pour la Baracca - Cucina Italiana son restaurant à Paris en avril et La Pâtisserie des rêves juridique page 11 Quelle est la durée maximale du travail de nuit ? débat à l’Imhi page 9 L’avenir des médias sociaux dans l’hôtellerie micro-trottoir page 4 “Êtes-vous favorable à un report en 2015 de l’application Mark Korzilius (à gauche aux côtés de Pascal Bredeloux, vice-président Thierry Teyssier (au centre) et Philippe Conticini (absent sur des règles de sécurité incendie du Leaders Club), créateur de La Baracca - Cucina Italiana, à Munich en la photo), créateurs de La Pâtisserie des rêves, à Paris (XVIe), Allemagne, reçoit la Palme d’or du Leaders Club international. remportent la Palme d’or du Leaders Club France. des petits hôtels ?” POUR NOS ABONNÉS, CE NUMÉRO EST COMPOSÉ D’UN CAHIER DE 32 PAGES 02 N° 3226 du 24 février 2011 Des millions d’amis dernière minute 7 000 à 8 000 personnes au total L’Institut de management hôtelier international (Imhi), rattaché à l’Essec, vient d’organiser un débat révélateur Fête de la gastronomie : premières ÉDITO de l’embarras de la profession face aux extraordinaires décisions du comité de pilotage L’OMNIVORE FOO développements de la communication numérique. Présidé par Frédéric Lefebvre, secrétaire Il est vrai que la tâche est immense, angoissante, d’État chargé du Tourisme et des PME, déroutante, pour un hôtelier, mais également pour un le comité de pilotage de la Fête de la Deauville (14) Pendant trois jours, une quaranta restaurateur, de s’y retrouver dans la jungle mouvante gastronomie (dont l’organisation est prévue des ‘médias sociaux’, ‘moteurs de recherche’, ‘fournisseurs chaque premier jour de l’automne) vient cuisine contemporaine devant une salle comble. d’accès’, ‘web 2.0’, sans oublier les méandres des ‘sites de donner ses premières pistes de travail. participatifs’, des ‘applications iPad’, des ‘référenceurs’ et on Parmi celles-ci, la création d’un comité de our certains, c’était une première. Comme en oublie forcément. D’autant qu’avant de terminer la lecture labellisation, qui récompensera les initiatives LÉVÉNEMENT Cyril Lignac, qui a découvert, dès l’ouverture de cet article, des nouveautés seront apparues sur le web, locales et nationales créées à cette occasion ; du festival, un amphi occupé par plus de 1 200 depuis un garage de Singapour ou une officine du Minnesota, la création d’un logo, représentatif de la personnes concentrées sur sa démonstration. présentées comme la dernière révolution à ne pas manquer. Fête ; la mise en ligne d’un site internet p “C’est ma première démonstration en public Mais il est bien évidemment impossible d’ignorer internet, dédié ; la nomination d’un commissaire de pendant un festival. C’est impressionnant et ça Léviathan de notre époque prompt à dévorer tous ceux qui la fête de la gastronomie et l’installation met la pression”, avoue le chef du Quinzième à Paris. ne sauront le maîtriser ou du moins l’apprivoiser au mieux de groupes de travail thématiques (cuisine Luc Dubanchet, le père de l’Omnivore Food Festival, de leurs intérêts. domestique, événements dans les écoles ou OFF, est lui aussi impressionné par la foule qui a Néanmoins, pas de panique, derrière le langage abscons hôtelières, gastronomie et éducation envahi le centre international de Deauville (CID), 7 000 que de nombreux ‘spécialistes’ cultivent à l’envi pour alimentaire…). “À l’occasion de la fête, les à 8 000 personnes au total, et ravi de voir l’intérêt que affirmer leur éventuelle importance, se trouvent de triviales organisations professionnelles, ainsi que les suscite sa programmation éclectique témoignant d’un réalités qui se résument à une formule lapidaire (désolé chefs étoilés représentés par le collège culinaire “vrai renouvellement générationnel”. “Notre succès vient pour l’américanisme, mais il est inévitable) : ‘Where is the de France se mobiliseront pour proposer aussi du travail que nous avons fourni ces six dernières money ?’ collectivement une initiative exceptionnelle années pendant lesquelles nous avons suivi la même ligne Car ces centaines de millions d’amis inconnus rassemblés portant les valeurs du partage, de la convivialité et éditoriale : défendre la jeune cuisine créative. Nous pré- pour les causes les plus variées, de la protection des scarabées du plaisir”, précise le secrétaire d’État. sentons également des chefs inconnus, des pique-prune le long des autoroutes (mais si, ça existe !) à la cuisiniers qui viennent de loin et ça crée démocratie égyptienne, qui ne se savait pas si populaire il y a Portes ouvertes à l’école Grégoire une curiosité”, ajoute le patron du festival. un mois, représentent d’abord et avant tout une cible. Comme Ferrandi, les 11 et 12 mars prochains Entre les deux amphis - un pour le salé, au bon vieux temps du Far West, dans ce pays où naquirent L’école Grégoire Ferrandi, établissement l’autre pour le sucré -, les spectateurs navi- Apple, Google, Microsoft et on en passe, toutes entreprises technologique de la chambre de commerce guent. Ils passent de la Paella (risotto au destinées à drainer les dollars par milliards pour le plus grand et d’industrie de Paris, situé dans le VIe safran, chorizo, calamar, cabillaud au sel et bonheur de leurs actionnaires, et accessoirement celui d’une arrondissement de la capitale, ouvre ses sucre) version Cyril Lignac aux Aubergines humanité consentante à cet esclavage numérique. portes le vendredi 11 et le samedi 12 mars de Kyoto braisées aux crêtes de coq et lan- Et si tout cela paraît bien compliqué, le ressort ultime est de 10 heures à 18 heures. Au programme de gues de canard d’André Chiang (Restau- simple à comprendre : de plus en plus de trafic génère de ces deux jours : démonstrations culinaires, rant André à Singapour). Des Pommes de plus en plus d’abonnements, d’annonces publicitaires, de visite des 25 000 m² d’ateliers et de terre cuites dans sa terre de Ben Shewry redevances diverses et variées qui connaissent des taux de laboratoires que compte l’établissement, Luc Dubanchet : “Notre succès vient du travail que nous croissance stratosphériques. vente d’articles réalisés par les étudiants, avons fourni ces six dernières années pendant lesquelles nous Vous l’avez compris, il est plus que temps pour toute témoignages de jeunes apprentis, avons suivi la même ligne éditoriale : défendre la jeune cuisine la profession, des grandes entreprises forcément déjà expositions autour du thème des cinq créative.” ERNEST MORALES © aguerries aux techniques de communication sur le web continents. Un moment d’échanges jusqu’aux établissements individuels, de s’accorder les privilégiés avec les étudiants et apprentis, moyens de garder son rang sur la Toile. ainsi que les enseignants autour de la afin d’optimiser le positionnement marke Les Facebook, Twitter et autres se proclament les outils pédagogie, de l’apprentissage et des indispensables d’une amitié universelle. N’exagérons rien. débouchés professionnels pour les jeunes et Artisan-référenceur, la solu Et souvenons-nous du visionnaire Marshall McLuhan, les adultes en reconversion professionnelle. sociologue canadien célèbre en son temps, qui publia - en www.egf.ccip.fr sur internet 1968, un hasard - sa théorie prémonitoire du “village global”. Mais où tout le monde, comme dans n’importe quel village, Le restaurant Quick d’Avignon a rouvert Diplômé d’école hôtelière et propriétaire n’était pas vraiment l’ami de tout le monde. L. H. ses portes d’un hôtel durant de nombreuses années, Le restaurant Quick d’Avignon (13) qui Thomas Yung a créé cette société, il y a avait été fermé à la suite de la mort en janvier d’un adolescent, dont l’enquête a quelques mois, afin d’aider au référencement établi qu’elle était liée à un repas pris dans et au positionnement des entreprises L’hebdo des C.H.R. RÉDACTEURS GRAPHISTES l’établissement, a rouvert ses portes le indépendantes et des sites touristiques sur les Patricia Delville et Nathalie Hamon week-end dernier, rapporte l’Agence Édité par la France-Presse. moteurs de recherche web. SOCIÉTÉ D'ÉDITIONS DIRECTEUR DE LA PUBLICITÉ Quick, qui a évoqué un possible ET DE PÉRIODIQUES TECHNIQUES S.A. JEAN-PIERRE LESAGE “dysfonctionnement local”, a “repris en rtisan-référenceur est une société qui Siège : 5 rue Antoine Bourdelle DIRECTEUR DE LA PUBLICATION exploitation directe le restaurant”, situé dans s’adresse aux hôtels, restaurants ou chambres 75737 PARIS CEDEX 15 CHRISTIAN BRUNEAU la zone commerciale Cap Sud, a indiqué d’hôte, qui souhaitent optimiser leur posi- Tél. : 01 45 48 64 64 l’avocat de l’enseigne. Le parquet d’Avignon tionnement marketing et faire en sorte Fax : 01 45 48 04 23 CONCEPTION GRAPHIQUE a ouvert une information contre X pour que leur site internet apparaisse en pre- E-mail : [email protected] Atelier Manifesto a homicide involontaire, en pointant des mière page des moteurs de recherche, un COMMISSION PARITAIRE RESPONSABLES DE RUBRIQUE manquements graves aux règles d’hygiène.
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