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Frenchy’s Bistro boosts the high-end dining offer at Paris-Charles de Gaulle Airport |
FRANCE. Aéroports de Paris has teamed up with Michelin star chef Gilles Epié to bring high-end brasserie Frenchy’s Bistro to Paris-Charles de Gaulle Airport.
Frenchy’s Bistro opens from 6am to 10pm, with room for up to 150 customers. The Franco-American menu adapts to suit the time of day and passengers can opt for full service dining or finger food and mini-sandwiches at the bar. The concept features a take-away area offering soups, salads, fresh sandwiches and small dishes cooked on the spot.
“We are proud to be welcoming Gilles Epié to Paris-Charles de Gaulle Airport,” said Aéroports de Paris Chairman & Chief Executive Officer Augustin de Romanet. “His style of cuisine, which brings together modernity and a great refreshing lightness, will delight the taste-buds of our passengers.
“This event fits in perfectly with the major project we have undertaken to modernise and refurbish our bars and restaurants in the airport terminals of Paris. We plan to open or renovate 50 food & beverage outlets by the end of 2013.”
The bistro offers different set menus, starting at breakfast-time. Customers can enjoy a Parisian breakfast for €12 which includes pain au chocolat or croissant, bread rolls, Bonne Maman jams, Echiré butter, a hot beverage, orange juice.
The Continental Brunch is available for €16. Passengers are served a plain omelette or scrambled eggs, beef sausage, bread rolls, Bonne Maman jam, Echiré butter, orange juice and a fresh fruit salad.
It also gives a nod to US cuisine featuring dishes such as the California veggie burger, American beef tartar, or albacore tuna tournedos with coriander, soya, and lime.
At 22, Epié was the youngest chef in France to be awarded a Michelin star and today, he runs the Citrus Etoile restaurant in Paris.
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At 22, Gilles Epié was the youngest chef in France to be awarded a Michelin star |
The chef said: “Frenchy’s is the last restaurant passengers will visit before they return to their home countries. That’s why it’s important for me that the welcome, the smile, and the quality of the cuisine should be up to standard. Our customers should come away with a wonderful memory of their time in France.”
A fresh approach to F&B at Paris airports
Starting in 2011, Aéroports de Paris launched a project to refurbish and renew its bars and restaurants.
The airport operator said its new food & beverage strategy is “ambitious”, with the focus firmly placed on quality, brand diversity, more spacious and better located outlets, and a new contractual relationship with the operators which emphasizes quality and customer satisfaction.
Between the end of 2013, 50 outlets are expected to be opened or completely renovated. New brands that have been introduced include Caviar House & Prunier, DailyMonop, Naked, Nespresso and Mariage Frères.
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Frenchy’s Bistro forms part of Aéroports de Paris’ ambitious food & beverage strategy |
*NOTE: The Moodie Report and The Foodie Report’s third annual Airport Food & Beverage (FAB) Conference and Awards will be hosted by Dubai Airports at Atlantis, The Palm on 1-3 October. Click here for more details or email Joanna.Puckett@TheMoodieReport.com
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Atlantis, The Palm will host the highly anticipated FAB 2013 Conference and Awards | |
