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Edito

The recession reaches into every domain. As of late 2008, the restaurant/hospitality industry’s fi rst trimester of 2009 saw a general decline in both the number of customers as well as in consumption.

When in this situation, which especially affects traditional restaurants, each must manage as best as possible. Some resort to scaling back on personnel, hiring, and extras. Others try a new approach, with a «special gift» systematically offered to every guest, or a shortened menu, concentrating on just one or two prix-fi xes which simplifi es the supplies for the kitchen, eases the work load, and is, in general, a safer bet for the customer. Even in the world of luxury and haute gastronomy, the struggling economy can be felt...

And this is why we are seeing, at this point of the year, with a nicely-timed lowered consumer tax, well-established restaurants proposing more and more tempting dishes at reasonable prices, hoping to attract a new clientele, especially the noon crowd. Looked at from a different perspective, is the present crisis maybe a benefi cial catalyst for changing one’s organization or offers, leaning towards more affordable gastronomy, placing more emphasis on authenticity and conviviality? In this edition of Dialogues Gourmands, we present two young chefs, Serge Vieira and Cédric Béchade, who each answer this very question. Indeed, a lot is happening in today’s restaurant industry. And we’re here to anticipate and facilitate these changes.

Pascal Schneider-Maunoury
Director Marketing