see you at the
end of August
Incubator for budding chefs and culinary experiences for curious foodies
love at first sight FOR THE LOVE OF FOOD (ftlof)?
you are not alone :
chose FTLOF as 1 of the 10 favorite restaurants in Paris (among more than 1000!)
OUR 6 COMMITMENTS
COMMITMENT 1: NO Waste
Apple in 36 hours: desert without waste; only the seeds weren't used.
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 29 different countries on 5 continents
commitment 5: FAVOR LOCAL SOURCING
Potatoes from Nozay sur L'aube:
chef's family farm
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
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 gourmets, a place of experimentation, a laboratory for cultural exchanges and
culinary discoveries. For the Love of Food (FTLOF) was born from the desire to disrupt the hierarchy and norms of restauration with a single criterion: passion.
Our wishes
FTLOF is an antidote to the culture of isolation currently dictated by disappointing and potentially abusive social networks as well as home deliveries, which are too often consumed alone. We embody a responsible and borderless cuisine, inspired by the values of sharing, exchange and reciprocity, Valuing the earth and its riches by advocating local and waste-free cuisine. Defend without limit the chefs from excluded or under represented visible minorities.
our desires
For the Love of Food is a springboard designed to connect the reality of the culinary world with these changes and the world of restauration. in That light, FTLOF is a living concept; new addresses are emerging with varied and adapted offers. our first example is at the Hôtel de la nouvelle République, which will allow us to our commitment to the end of its process by offering future chefs an opportunity for several months to run their own kitchen while keeping the values of FTLOF.
todd and oliver
OUR PARTNERS IN THE ADVENTURE
Hotel La Nouvelle Republique
9 rue Moret 75011 PARIS is our host for our best chefs.
Rebecca Lockwood: Our godmother, Michelin starred chef, by our side to help us select our chefs and improve their menus.
Rebecca was among our first 3 women chefs in 2019, winner of the 2nd prize, and resident for 3 months at the hotel La Nouvelle République in 2021.