How to Use Food Building to Create a Bond with Your Teams ?
Since the start of the health crisis, traditional team-building methods have required a complete rethink. Companies are reinventing themselves and…
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Interview with Yazid Haddadou, restaurant owner, La Violette
Devoted and self-taught restaurateur Yazid Haddadou runs La Violette, a restaurant certified for quality by the French Culinary College. Offering…
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Interview with Audrey Buche, restaurant owner, Au Départ
With a rating of no less than ‘three forks’ in the Guide Michelin, a young talent award from the Gault…
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Interview with Sophie Ledoyen and Laurent Samson, owners of Bistrot de la Gare
Bistrot de la Gare, run by Sophie Ledoyen and Laurent Samson, is an institution in the French town of Cholet.…
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Interview with Marc Scognamiglio, Managing Director, Royal Emeraude Hotel
In November 2018, the four-star Royal Emeraude hotel in Dinard was bought by Gérard Jicquel, a co-founder of the company…
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Interview with Anthony Schneider, Restaurant Manager at Mercure Metz Centre
The Mercure Metz Centre hotel, with its contemporary décor inspired by the city’s cathedral, boasts a superb location in the…
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Interview with Alexandre Firer, Managing Director of Hotel DoubleTree by Hilton Carcassonne
Located a few steps from the medieval city, Hotel DoubleTree by Hilton Carcassonne offers a striking view of the citadel…
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Atypio Hotels Better their Guest Experience with the D-Vine
The entrepreneurial company Atypio invests in and manages hotels all over France, with special emphasis on French made products. As…
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D-Vine experience at Château des Tourelles ****
Wondering how the D-Vine experience looks within our partner establishments? Monsieur Moreau, Catering Manager at Relais Thalasso Château des Tourelles…
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