* Vegetarian option: Artichoke ravioli

April 1st new menu at FTLOF Oberkampf

FTLOF Oberkampf presents:
Round trip Paris - Tokyo
Nikkei menu from January 6

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

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.

commitment 3: seasonal products

Beet carpaccio: apples and fennel

# 4) Around the world without jet-lag

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

The chefs, dishes, spices, 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