Incubator for budding chefs and culinary experiences for curious foodies

Summer has arrived !

with peach melba for dessert
3 weeks only

Incubator for budding chefs and culinary experiences for curious foodies

OUR 6 COMMITMENTS

COMMITMENT 1: NO Waste

Apple in 36 hours: desert without waste or waste.

commitment 2: passionate chefs

From 22 to 55 years old - without or with experience: all passionate - activist

commitment 3: seasonal products

Beet carpaccio: apples and fennel

commitment 4: round the world without jetlag

`Menus from 18 different countries on 5 continents

commitment 5: FAVOR LOCAL SOURCING

Potatoes from Nozay sur L'aube:

chef's family

commitment 6: THE MORE WE CHANGE THE MORE WE STAY THE SAME

experience, quality, price remain the same

The chefs, dishes, and flavors change every month

Newsletter Inscription

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.

The founders
TODD HARTWELL and OLIVIER NIZET

MANIFESTO

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.

Our wishes

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.

our desires

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