Since the interview, Christophe Hache left the Hotel de Crillon and he works for his own restaurant.<\/p>\n
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Take the example of pastries. In France, I find that we\u2019ve always been 10 years\u00a0ahead in this field, as much in terms of flavors and tastes as of aesthetics. Where\u00a0cuisine is concerned, chefs from other countries remain deeply inspired by\u00a0European cuisine, whether from France, Spain, Denmark, or other\u00a0countries\u2014and this gives way to some truly inventive cuisine when it allows for\u00a0new techniques to be married to an existing tradition.<\/p>\n
On my travels abroad, I have been highly impressed numerous times. To prepare my\u00a0\u2018world tour,\u2019 I used the \u201cThe World\u2019s 50 Best\u201d guide, which compiles\u00a0the\u00a0best chefs from each continent. And the majority of these chefs first came to\u00a0France to learn the basics of French cuisine, before returning to their countries\u00a0with the goal of reinventing what they had learned, to fashion something in their\u00a0own way\u2014that\u2019s where new concepts come from, and that\u2019s what clients are\u00a0looking for today.<\/p>\n
Now, it\u2019s up to us to reinvent French cuisine to deliver a unique experience to our\u00a0clients.<\/p>\n
The French art of welcoming has its own customs and rituals. In the past, the\u00a0client would enter a Michelin-starred restaurant in a suit and tie, but today, most\u00a0people want to enjoy a memorable time, all while remaining laid-back. What\u2019s\u00a0important to the client is having an experience that is welcoming, both in terms of\u00a0service (especially one that is more personalized) and a more casual dress code,\u00a0all while promoting a true identity in the cuisine.<\/p>\n
This explains why there\u2019s such a real craze for restaurants like Akrame, David\u00a0Toutain, Septime, Mocoto in Sao Paolo, Restaurant Central in Lima, and many\u00a0others. Clients are looking for a unique experience. Today when we talk about\u00a0the French art of welcoming, we think of something outdated, a bit pompous. And\u00a0it\u2019s up to us to breathe in some new life and introduce a touch of modernity.<\/p>\n","protected":false},"excerpt":{"rendered":"
Meet Christophe Hache, the head Chief of Hotel de Crillon, a Rosewood hotel Since the interview, Christophe Hache left the Hotel de Crillon and he works for his own restaurant. Is French gastronomy still a standard\u00a0of\u00a0reference for the rest of the world? Take the example of pastries. In France, I find that we\u2019ve always […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[141],"tags":[],"class_list":["post-26075","post","type-post","status-publish","format-standard","hentry","category-the-art-of-welcoming"],"yoast_head":"\n