Our group is continuously seeking partners that have a true know-how and wish to offer high quality labels in order to meet the expectations of our hotel customers and guarantee produce that is fresh, in season and of controlled origin.
Our Chefs are permanently researching and strive to include new trends in their traditional inspirations. Our objective is also to be able to work with producers who have the same vision as ours.
The partner of the YEAR
Michel & Augustin
You may not know them yet but you will soon be pronouncing their names with pleasure. Michel and Augustin are responsible for the "petits sablés ronds et bons", the "vaches à boire" and the "fruits entiers mixés" that you can enjoy during your seminar breaks in our hotels. Here is the story of an adventure that began in 2005.
Michel and Augustin were nostalgic for the biscuits their grandmother used to make. After having spent a year searching for them in Parisian bakeries (and taken advantage of the opportunity to write a guide on them) they decided to bake them themselves. They perfected their first 100% natural, additive and preservative free recipe in Paris's 18th arrondissement. The "petits sablés ronds et bons" were born.
These childhood friends, tired with the world of finance, launched into a larger scale production that was respectful of their philosophy: taste, natural ingredients and fun packaging on which they mentioned their phone number. Our two heroes, for whom life is one "big delicious carnival", did not stop there. In 2006 they created the "vaches à boire": and noticed that "the French nation's morale was on the rise". In 2008 they unveiled their "fruits mixés". Again one can only love the packaging: "What's written on the front = what's inside". The proof that they are sincere: they give you the recipe so that you can make your own at home.