For budding chefs and a community of
Chef Tania Cuevas - New menu
Sabor a Oaxaca until November 30
Marais Chef Incubator
A Cartesian world
seen with latin eyes.
# 1) Anti-waste
Apple in 36 hours from chef Eldar: the whole apple, including its peelings, is part of the dessert.
We make our purchases strictly based on our customer reservations. We are always looking for the selection of recipes that don't produce waste.
# 3) Seasonal Products
Beet carpaccio, from Chef Thomas, in January 2019: apples and fennel seasoned with olive oil, raspberry vinegar and rose water. Nordic bread croutons.
# 5) Favored Terroir / Local Products
Chef Adele prepares her family's potatoes from NOZAY in AUBE
# 2) Passionate chefs / Activists
A kitchen FOR PASSIONATES
Carlos Moreno, Winner of the first season, a culinary enthusiast since his childhood; had never worked in a professional kitchen before FTLOF.
# 4) Around the world without jet-lag
In barely six months, our guests have tasted the flavors and fragrances of 5 continents across 14 countries.
We are now offering new culinary destinations from the comfort of your home. .
# 6) The more we change - the more we stay the same
If our Chef (fes), with their recipes, flavors, aromas and spices, change every month. The chefs' passion, the quality and the price of our menus don't.
Discover our new monthly chefs and their menus. You will also have priority to make your reservations, be informed of all our news and actions to promote chefs who are disadvantaged (disadvantaged) elsewhere.
TODD HARTWELL and OLIVIER NIZET
We are an incubator for budding chefs and curious gastronomes, a place of experimentation, a laboratory for cultural exchange and culinary discovery . For the Love of Food (FTLOF) was born from the desire to disrupt the hierarchy and standards of the restaurant and food industry, driven by a single force: passion.
FTLOF is an antidote to the culture of isolation often dictated by abusive social media practices and AN ever growing home delivery culture. The result of this? even further isolation. We embody responsible cuisine without borders, inspired by the values of sharing, exchange and reciprocity, Valuing the land and its riches by promoting local and waste-free cuisine. Defend without limit the cheffes and chefs from excluded or under-represented minorities.
For the Love of Food is a showcase for chefs which is designed to connect the traditional culinary world with the current trends and get the best of both. Our desire is to never stop evolving. FTLOF remains a Living concept, and as new addresses see their day we adapt and vary their offers. The first example of this is the Hôtel de la nouvelle République where we push our commitment to our chefs even further by offering them the opportunity to become the master of their own kitchen while at the same maintaining the values OF FTLOF.
todd and olivier
OUR PARTNERS IN THE ADVENTURE
Stéphane Pitre: our mentor, Michelin starred chef, always on our side to help us select our chefs and improve their menus.
Hotel La Nouvelle Republique
9 rue Moret 75011 PARIS is our host for our best chefs.