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Founded in 1957 in the 16th arrondissement of Paris, the brand quickly became a true icon of French gastronomy. Over time, the company has grown and the issue of eco-responsibility is more than ever at the heart of its concerns.
With its high standards, know-how, values and sharing, Maison Lenôtre is a temple of French cuisine. For more than six generations now, chefs, pastry chefs and other professionals have been perpetuating tradition, while bringing a new touch to the kitchens. Some of the Maison Lenôtre artisans have been awarded the title of Meilleur Ouvrier de France (Best Craftsman in France), such as Fabrice Gendrier (cuisine and gastronomy) and Jean Christophe Jeanson (pastry chef).
Authentic values
Proud of its traditional and national heritage, Maison Lenôtre has many values. The spirit of service is one of the key words of the House. It is defined by a response to the customer’s expectations, in order to provide a quality service and a unique experience. Lenôtre also places people at the heart of its commitments. As its founder said: “We owe this success to the expertise of our teams. This is why we attach so much importance to the transmission of knowledge”. Finally, the spirit of progress consists in always looking ahead, with the certainty that there is a solution, an innovation to be implemented.
Responsible commitments
Restaurants, caterers and other actors of the catering and cooking industry are increasingly taking ecology into account. Seasonality and short circuits are the founding principles.
Until recently, the catering sector was affected by problems such as food waste, unsold products and selective sorting. Since then, many solutions have been put in place such as eco-responsible labels or commitments specific to each brand and establishment. The French empire of high-end gastronomy has implemented responsible commitments such as sourcing products that respect the seasons, recycling waste and passing on artisanal know-how. Donating unsold products is also an important part of this responsible promise, via partnerships with associations and digital platforms such as Restos du Coeur, bicycle and Too Good to Go.
A culinary arts school just a stone’s throw from Rungis
“Learning by doing” was the motto of Gaston Lenôtre, the founder of the eponymous company, when he opened the doors of his first school in 1971. A philosophy that, 50 years later, continues to exist. Last year, the French establishment inaugurated a new school a stone’s throw from Rungis. A strategic location that follows its responsible approach, and allows it to work with fresh products and train high-level professionals in cooking, pastry, chocolate and baking. “Here, you learn everything, with your hands, with your eyes and with your head, from respect for raw materials to strict rules of hygiene. The Lenôtre school is much more than recipes, it is an ethic of a job well done, a vocation for the transmission of knowledge and a sense of honor to be a good worker” said Monsieur Lenôtre.
Like the company, the school is anchored in its time and wears the colors of French gastronomy, conscious of environmental issues. It is committed to transmitting to its students the recognition of the quality of products and producers and the respect of the seasons. It trains its students in responsible practices and zero waste, to fight against food waste. The school also wants to introduce apprentices to urban agriculture with the use of its bioponic vegetable garden on the roof of the building.
Between know-how, transmission, eco-responsibility and commitments, Maison Lenôtre is committed to a respectful approach, training for the cuisine of tomorrow.
Read also >“(F)EAT by Hennessy v.s.”, the ephemeral restaurant that combines street food and mixology
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Founded in 1957 in the 16th arrondissement of Paris, the brand quickly became a true icon of French gastronomy. Over time, the company has grown and the issue of eco-responsibility is more than ever at the heart of its concerns.
With its high standards, know-how, values and sharing, Maison Lenôtre is a temple of French cuisine. For more than six generations now, chefs, pastry chefs and other professionals have been perpetuating tradition, while bringing a new touch to the kitchens. Some of the Maison Lenôtre artisans have been awarded the title of Meilleur Ouvrier de France (Best Craftsman in France), such as Fabrice Gendrier (cuisine and gastronomy) and Jean Christophe Jeanson (pastry chef).
Authentic values
Proud of its traditional and national heritage, Maison Lenôtre has many values. The spirit of service is one of the key words of the House. It is defined by a response to the customer’s expectations, in order to provide a quality service and a unique experience. Lenôtre also places people at the heart of its commitments. As its founder said: “We owe this success to the expertise of our teams. This is why we attach so much importance to the transmission of knowledge”. Finally, the spirit of progress consists in always looking ahead, with the certainty that there is a solution, an innovation to be implemented.
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Founded in 1957 in the 16th arrondissement of Paris, the brand quickly became a true icon of French gastronomy. Over time, the company has grown and the issue of eco-responsibility is more than ever at the heart of its concerns.
With its high standards, know-how, values and sharing, Maison Lenôtre is a temple of French cuisine. For more than six generations now, chefs, pastry chefs and other professionals have been perpetuating tradition, while bringing a new touch to the kitchens. Some of the Maison Lenôtre artisans have been awarded the title of Meilleur Ouvrier de France (Best Craftsman in France), such as Fabrice Gendrier (cuisine and gastronomy) and Jean Christophe Jeanson (pastry chef).
Authentic values
Proud of its traditional and national heritage, Maison Lenôtre has many values. The spirit of service is one of the key words of the House. It is defined by a response to the customer’s expectations, in order to provide a quality service and a unique experience. Lenôtre also places people at the heart of its commitments. As its founder said: “We owe this success to the expertise of our teams. This is why we attach so much importance to the transmission of knowledge”. Finally, the spirit of progress consists in always looking ahead, with the certainty that there is a solution, an innovation to be implemented.
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