Éloge du service en salle
VALEURS ET DÉCRYPTAGE D’UN MÉTIER DE LA RESTAURATION
BY VALÉRIE VRINAT ET JEAN-MARIE ANCHER
GUY SAVOY PREFACE
“The service team is an extension of the kitchen team and the search for perfection comes from only one challenge: please the guests and give the best of ourselves.”
Guy Savoy
Following the success of the first edition of Éloge du Service en Salle in 2021, Menu Fretin is publishing an expanded edition with testimonials from ten hotel and restaurant professionals: Sébastien Bazin (Groupe ACCOR), Olivier Bertrand (Groupe Bertrand), Alexandre Gauthier (La Grenouillère), Guillaume Gomez (Chef and personal representative for gastronomy on behalf of the French President), Marc Haeberlin (L’Auberge de l’Ill), Emmanuelle Jary (Journalist and host of “C’est meilleur quand c’est bon“), Danièle and Bernard Pacaud (L’Ambroisie), Sébastien Tantot (L’Auberge À la Bonne Idée) and Chantal Wittmann (MOF Maître d’Hôtel Service et Arts de la Table).
The media often highlights the skills and talents of chefs, pastry chefs and sometimes sommeliers. But little is said about front-of-house service. A restaurant is not only about the kitchen, it is also about the hospitality, the atmosphere and the service. The front-of-house professions are the indispensable link between the kitchen and the client, as the great chef Bernard Pacaud puts it in this book, evoking the indispensable complementary link between the conductor and his first violin.
The food service industry is currently experiencing difficulties in recruiting. In this educational book, Valérie Vrinat and Jean-Marie Ancher draw on their experience at the Taillevent restaurant, passing on the values of excellence and perfection and showing future generations just how beautiful, noble and rewarding these professions can be, as they work together towards a common goal expressed here by the Chairman and CEO of the Accor Group: customer satisfaction.
Through the testimonies of renowned professionals, their sound advice and delightful anecdotes, Valérie Vrinat and Jean-Marie Ancher bring to life the richness and nobility of the hospitality professions, and the career opportunities they offer.
Book only available in French
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