DIJON: The City of Gastronomy is navigating the trend in the restaurant area


“It’s a new format, we’re a hybrid between restaurant, market and snack bar”, explained the director of Vila Gastronòmica on Monday 1 August. For example, visitors can sit on the terrace and taste the fresh fish they have chosen on the grill, tourists intend to be able to taste while being told about gastronomy. Thus, responding to the demand of visitors to the Cité internationale de la Gastronomie et du Vin, the Poble Gastronòmic team – led by the K-Rei group and its subsidiaries – adapted the commercial offer. After the stands outside the stores, more and more tables and chairs have appeared in the aisles. Installation of nebulizers The Gourmet Village has de facto become the fifth restaurant in the City, a restaurant only on the terrace protected from the weather. Beyond the initial air conditioning of the shops, to make the environment more pleasant for the guests, plants have been put in pots. installed in the corridors, shade sails have been stretched under the transparent ceiling and misters help to cool the corridors. evolution since the inauguration of the Cité. “The basic idea was that we create shops of quality products, selected by the best workers in France, French Ice Cream Champions, or bought directly from the producers – sold by the teams”, recalled Matthieu Honnorat. Then the commercial offer included snack proposals to taste the products in front of each of the use of fresh products: table cutting for charcuterie, presentation of cheeses… Some visitors pointed out that Dijon lacked what they had been able to know during their international trips: a restaurant area. From the first moment, the demand affected the Écaille fish shop, because of the practical ease of eating seafood, but also because of the appetite that was awakened by the possibility of eating the fish presented fresh on its bed of ice, in the plancha al plat. tends to navigate this trend in the restaurant area, positioning itself between a fresh produce market and a restaurant with a terrace. So the c onsumidors can sit down to eat all week, at any time of the day.”On the weekends, between two in the afternoon and two, it has become a real meeting place.” Saturday 30 July right at the Écaille fish shop. , “when you sit there, you can order a cheese board after the fish, and then they serve you a coffee.” The servers of the Experiential Kitchen come to contribute to the ballet of the dishes. “It’s a new format, we’re a hybrid between restaurant, market and snack bar”, enthused Matthieu Honnorat. A complementary offer from the bistro restaurant, the brasserie and the wine bar of the Cité, not forgetting the “dining bar” in front of the cinema, which have their own opening hours. “Eating good products is open to everyone” “When I enter the Cité internationale de la Gastronomie et du Vin, I learn that eating good products is open to everyone, you just have to explain it to me”, emphasized the director, encouraging start the tour with the exhibitions on the gastronomic food of the French before. continuing with the experiential cooking courses. at 10 euros. Without drinks, a lunch in the dining room can therefore range from 10 to 25 euros, between main dish, cheese and coffee Friday and Saturday until 10 p.m. The atmosphere in the Gastronomic Village on Sunday, July 31, 2022 in the morning Matthieu Honnorat, director of the Gastronomic Village, on Monday, August 1, 2022
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