La Belle Assiette: Très Très Bon

La Belle Assiette: un Très Très Bon reportage sur Paris Première. Ca fait toujours plaisir, et la critique des convives était d’une telle qualité que j’ai regretté de ne pas être invité ce soir-là.

Bon, on ne peut pas manger à tous les râteliers. De mon côté, j’ai reçu quinze amis à déjeuner il y a quelques jours. Ceux qui me connaissent savent que j’aime ces grandes tables vivantes et gaies. J’ai laissé le commentaire suivant sur le site de La Belle Assiette:

Déjeuner business/amical à 16 avec le chef Loic Krimm aux fourneaux. Je le recommande chaleureusement, nous avons tous passé un très bon moment (et j’ai reçu de nombreux messages de remerciements et de félicitations). Amuse-bouche, tartare de saumon, montgolfière de lotte, déclinaison de fraises, j’ai trouvé ça vraiment très bien. J’ai également été heureusement surpris de la capacité du chef à gérer une si grande tablée à partir de la modeste cuisine. Service parfait, très bonne interaction du chef avec les invités (juste ce qu’il faut, une belle présence, à la fois pour se présenter et dire un mot de ses plats). Expérience à refaire sans hésiter!

On ne peut pas non plus toujours recevoir comme ça. Nos budgets ne sont pas extensibles, et il est important de pouvoir serrer les frais. J’avais essayé le mois précédent notre nouveau service de plateaux-repas, que j’ai trouvé très réussi. Beau et bon. Je viens de voir cette vidéo de présentation, et le service ressemble vraiment à ça.

La bonne série continue. J’ai déjeuné hier avec une amie, qui venait d’utiliser notre service traiteur pour le cocktail d’anniversaire de ses parents, et qui m’a dit que c’était vraiment très bien.

Le lecteur remarquera que je suis assez fier des réalisations de La Belle Assiette. C’est vrai. Je mesure à la fois le chemin parcouru, et tout ce qui nous reste à accomplir. Nous avions commencé avec notre service Chef à domicile. Et maintenant nos nouveaux services: Buffets, Plateaux repas, Réceptions, Plateaux cocktail.

La Belle Assiette: le traiteur en ligne, réinventé.

Stephen Leguillon & Giorgio Ricco

L.T. Sachs est un membre gourmand du conseil de La Belle Assiette.

 

Oops! I dropped the lemon tart

Je n’avais pas ressenti une telle jouissance culinaire télévisuelle depuis Jiro Dreams of Sushi. Cinquante-quatre minutes à lécher l’écran des yeux, grâce à la récente série documentaire de Netflix, Chef’s Table.

Le premier épisode, dédié au chef Massimo Bottura de l’Osteria Francescana de Modène (3-étoiles Michelin), s’ouvre sur le tremblement de terre de 2012 en Emilie-Romagne, la détresse économique des producteurs de parmesan, la solution originale suggérée par le chef.

Quelle magnifique histoire d’amour, aussi.

C’est bien écrit, superbement filmé, et le premier opus de cette série semble suggérer une réflexion profonde sur le sens de la cuisine, le désir d’une agriculture responsable, le rapport entre tradition et modernité.

Here are six tortellini, you have to respect each one.

A suivre, sans modération.

Je dédie ce post à mon ami Giorgio Ricco, co-fondateur de La Belle Assiette, fin connaisseur et amoureux des bons produits de son Italie natale. Lorsqu’il y a trois ans Stephen Leguillon et Giorgio Ricco ont fondé le service de chefs à domicile La Belle Assiette, ils ont souhaité mettre en avant le talent des chefs, la qualité de la cuisine et la simplicité de la relation directe avec le client, pour nous faire retrouver le plaisir de recevoir.

Excellente occasion pour rappeler que c’est le moment de surprendre vos proches avec une expérience culinaire, un cadeau original, inoubliable: un Chef La Belle Assiette.

Cadeaux La Belle Assiette

L.T. Sachs est un membre du conseil de La Belle Assiette respectueux des tortellini.

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Londoners, I need your help !

Actually, I need your business.

La Belle Assiette — my beloved online booking platform of private chefs founded in Paris by Stephen Leguillon and Giorgio Ricco — recently launched in the UK.

Here’s how it works: a professional chef will shop, come to your place, cook and clean up, while you sit back and enjoy. Whether you are organising a dinner at home with friends, a corporate lunch for clients, a birthday brunch with family, La Belle Assiette will take care of everything.

Find a chef near you, talk about it to your friends and colleagues, and let me know how much you liked it!

Here is a glimpse of a recent dinner, prepared by Spanish chef César Fernandez, hosted by blogger Fiona Maclean from London Unattached and attended by other lifestyle bloggers in the city:

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CHEF CÉSAR FERNANDEZ. PHOTO BY LONDON UNATTACHED.

London Unattached: No Fuss Entertaining at Home – La Belle Assiette

As host, Fiona was initially a little nervous about whether her “quirky kitchen” would be a suitable environment for a professional chef. But she was pleased to see César take everything in his stride. “I was impressed. He really didn’t seem to have any problems with my odd assortment of pots and pans”. Having a pro in her own kitchen showed Fiona what was possible with the equipment she already has. Fiona enjoyed having guests in her own home while being free from worrying about the food and the cleaning up, with César even offering to mop the floor afterwards! “And of course the great thing about eating at home is that you don’t have taxi fares to pay or corkage on your wine.”

Fuss Free Flavours: La Belle Assiette – Fuss-Free Delicious Dining At Home

Helen from Fuss Free Flavours enjoyed the entire “splendid” La Belle Assiette experience: “great food, convivial company, without any of the niggles and annoyances of going out to eat.”

Luxury Columnist: Your Personal Private Chef with La Belle Assiette

“Up to now having your own personal private chef has been the preserve of a select few… La Belle Assiette aims to change all that, making it far more accessible to all.” Suze from Luxury Columnist was particularly impressed by how La Belle Assiette democratises private dining and makes it possible for more people to experience a private chef looking after everything from shopping, to preparing the meal, to table service, and cleaning up.

French Yummy Mummy: If you don’t have it, fake it

While blogger Muriel might be French, she admits to not really enjoying cooking. So she was surprised and delighted to learn about the service La Belle Assiette offers. “The chef will prepare everything, cook, and clean for you. You can sit back, relax, and enjoy your guests instead of slaving away in the kitchen. Why hadn’t anyone told me?”

So here I am, telling you!

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http://labelleassiette.co.uk

L.T. Sachs is a greedy member of La Belle Assiette board.

2014 – A year of redefining the pleasure of entertaining at home

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In 2012, Stephen and Giorgio, co-founders of La Belle Assiette, embarked on a culinary adventure that aimed to revolutionise the way people entertain at home. The private Chef market was growing steadily in Europe and after a year of development to lay the foundations of the proposed experiment, in March 2013, La Belle Assiette was officially launched…


In December 31, 2013, Stephen, our CEO wrote the summary of a successful year. 170 Chefs had then already joined us and the team was growing with the 7 gourmets: Baudoin, Heleen, Audrey, Thomas and Pierrick, accompanied of course by Stephen and Giorgio. Late 2013 also marked our first beautiful press coverage, namely on France 2. We were by then also already offering our service throughout France, with big ambitions for the coming year…

Today, January 2015, 434 Chefs are online on our platform and our service is now available in five countries: France, Belgium, Luxembourg, Switzerland and United Kingdom. A community of over 100 Chefs already exists in the United Kingdom and the team has since doubled, with 14 members in our offices between Paris and London. Last but not least, there are thousands of people who have enjoyed our services over the past 12 months.

To open the new year, here is a small retrospective of those moments that we shared together in 2014, with this community that trusts us, follows us, supports us and enjoys the unique experience offered by La Belle Assiette.

The year 2014 started in the best possible way, since by the end of January, we were already celebrating the presence of 200 Chefs on the platform.

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Baudoin, Thomas, Pierrick, Giorgio, Sarah, Stephen and Audrey celebrate 200 Chefs available on La Belle Assiette.

In February, we were living through our first Valentine’s Day with this new online platform. For the first time, all of our available Chefs were booked for the evening and the site began to set new records of visits!

April marked a big step for La Belle Assiette. At the end of the month, we announced the first step of our internationalization: the expansion of our service in the Belgium, Luxembourg and Switzerland. The news was picked up by major media and blogs such as Techcrunch or Rude Baguette.

The first Chefs then started to join us from these countries and soon the first bookings were placed. It was a big challenge to the young team of La Belle Assiette, which began to go international with hiring dedicated to the management of these new markets.

Finally, April 2014 also marked the launch of our Instagram account. A growing number of our followers followed our Instagram account to discover the mouth-watering creations of our Chefs on a daily basis.

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As for May, it marked the return of the heat waves, the refreshing energy of spring and the beginning of a summer season that allowed a true renewal in the menus of our Chefs. May was also an important month due to Mother’s Day. On this occasion, offering a La Belle Assiette gift voucher was on the top list of mother’s day gifts.

Moreover, several blogs included La Belle Assiette in their list of gift ideas including Les Petits Béguins, through a very (very very) beautifully illustrated article.

In June, we, for the very first time, participated in the Startup Assembly. It was also the first time we opened our offices to visitors. The opportunity for us to meet dozens of curious Chefs and customers that came to see us to discuss our service and adventure. A nice moment of sharing that our team truly enjoyed. Moreover, note that the office door is ALWAYS open.

June was also the birth of the “Private Chef Guide”. This collection of articles offers tips and tricks to the private Chefs and customers of La Belle Assiette. But it would also become a resource in this niche and would soon be enriched by dozens of articles that accompany private Chefs in their everyday lives.

July and August were high in lessons for La Belle Assiette. Due to the season, our activities were slightly weaker than usual but our desire was to compensate and even take advantage of this to highlight the unique experience of booking a full-time Chef. Summer holidays are all about relaxing. What better way to enjoy a summer break in your beach house than having a Chef handle the food preparation and offering unique and refreshing summer dishes during your entire holiday?

And our intuition was good since dozens of customers trusted us and welcomed La Belle Assiette Chefs for several days during their summer holidays. A real success that we plan to replicate this summer!

Then, September came! La Belle Assiette was back to work with fresh ideas : an original contest in association with Bureaux à Partager. #UnChefAuBureau, went viral, young french companies promoted on Twitter and through photographs, their desire to put an end to the sad “on the run sandwich culture”.

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The winners? Cosmopolit’home and its victory-hungry team that collected more than fifty retweets!

At the end of the month, we took part in the first edition of Festival de la Fine Bouche. This culinary event brought together fifteen young French companies for a gourmet day in Paris. The opportunity for the team to meet the La Belle Assiette community again, but also to promote our service to the festival visitors on that day. A day to remember.

Hundreds of visitors also came to meet us and enjoy the creations of our Chefs at the Festival de la Fine Bouche.

Hundreds of visitors also came to meet us and enjoy the creations of our Chefs at the Festival de la Fine Bouche.

October came with big news. La Belle Assiette announced a complete overhaul of the design of the site that was put online after fierce weeks of work carried out by our technical team. This was also accompanied by a change of identity with a new logo, new fonts and new colors. We also explained our approach on the blog and through this video.

And as a big announcement never comes alone… It was also a time for us to formalize an important step in the development of La Belle Assiette: a new fund raising amounting to 1.3 million euros. For the internationalization of our service, its development and the recruitment of new talent, these funds will allow us to offer the La Belle Assiette experience to a greater number. The press also echoed this major event for our company. TechcrunchRude BaguetteVenturebeat and many others. Even the Mayor of Paris, Anne Hidalgo, congratulated us via Twitter.

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The month of November was big in London. La Belle Assiette participated to the winter edition of Taste of London Festival. During three intensive days, our UK team welcomed thousands of gourmets traveling to this major food festival in the UK. A really successful contact with our new and young English community.

The penultimate month of the year witnessed our first conference on “Entrepreneurship for Chefs”. Especially designed for theLa Belle Assiette Chef community, this day of keynotes and discussions brought together gourmets, industry professionals, and of course, Chefs. Success stories were told by, among others, Chef Alexandre Couillon who runs the restaurant La Marine**, as well as François Bergerault, co-founder of the Atelier des Chefs. You can also find the event’s report and podcast of the conference on our blog.

December closed this beautiful and active year. Very busy with an unprecedented number of requests for these year-end holidays, the team focused on meeting the desires of our community of gourmets.

We are very proud to have participated in the “La Liste de Noël de la French Tech” initiative. Relayed by major media such as M6 (a main TV channel in France) and welcomed by big politicians, this list of gift ideas for Christmas, all from young French companies, received a lovely buzz and quickly gathered a community of nearly 5,000 fans on Facebook.

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Finally to complete the most of this wonderful year 2014, the last two months have been full of press coverage from, among others, France 2Le BonbonReuters or the Daily Mail that talked about us. The unique experience offered by La Belle Assiette seems to fit perfectly with these festive seasons and thus arouses the interest of all!


So that’s it for this retrospective of 2014.

The whole team is very happy with the work done and the adventure that we live with our community. We first and foremost thank our Chefs and their talent, without which our service could not exist. It was another wonderful year of collaboration.

But also a big THANK YOU to all our customers who have trusted us and encouraged us during every single day in our adventure. Already, thousands have been able to enjoy a moment with one of our Chefs and we hope that you will still be thousands more to discover our services in 2015.

Major challenges lie ahead for La Belle Assiette and the Chefs in the new year, with an unchanged goal: to offer you the opportunity of receiving private Chefs in your home without any effort, and create unforgettable moments.

We hope to live a wonderful new year with you. We can already tell you that great surprises await you!


Giorgio, Stephen and the La Belle Assiette team wish you a delicious year 2015, full of happiness, surprises and good cuisine. See you soon!

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Follow our adventure every day on FacebookTwitter and Instagram!

L.T. Sachs is a gourmet angel of La Belle Assiette board.

Vacances romaines

J’ai participé il y a quelques semaines à Paris au dîner de validation La Belle Assiette de la chef italienne et Food Interpreter Eleonora Galasso.

Au menu : Bellini vénitien, Friselle des Pouilles avec tomates, câpres et origan de Pantelleria, Poivrons jaunes à l’aigre-douce aux amandes avec mozzarella, Pasta alla Norma palermitaine (j’en ai repris deux fois), et Tiramisu de Trevise.

Qu’est-ce qui fait la réussite d’un dîner? L’hôte évidemment, le lien qu’il sait créer, l’alliance qui se forme entre les convives, et bien sur, la cuisine…

Originaire de Rome et du sud de l’Italie, Eleonora Galasso se présente comme une interprète du savoir-faire culinaire familial de son pays. Elle sait raconter, en quatre langues, les traditions anciennes, l’origine des plats et des tours de main, qu’elle replace avec modernité dans leur contexte historique, artistique et social. J’ai aussi apprécié son amour des bons produits, des tomates et des épices rares, qu’elle va chercher régulièrement chez les producteurs.

Je me suis senti en vacances romaines. Pas comme un touriste mais comme un invité privilégié, heureux de partager le temps d’une soirée à la maison les secrets des habitants cultivés de la Ville Eternelle.

Nos chefs italiens La Belle Assiette. Et pourquoi ne pas offrir un chef cadeau ?

https://labelleassiette.fr

La Belle Assiette sur Facebook

Téléphone et Conciergerie : 09 67 31 35 46

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L.T. Sachs est membre glouton du conseil de La Belle Assiette.

La Ville de Paris félicite La Belle Assiette

Nous sommes fiers.

À l’occasion de sa récente levée de fonds, La Belle Assiette a reçu les félicitations de la Ville de Paris. Paris.fr en a profité pour interviewer notre fondateur Stephen Leguillon et faire un reportage sur une de nos chefs. La reconnaissance d’une des capitales de la gastronomie mondiale nous réjouit et nous oblige.

Dans son communiqué, Paris souligne notre position de leader européen du secteur. Avec 400 chefs à domicile, une présence croissante en France, Belgique, Luxembourg, Suisse et au Royaume-Uni (déjà 80 chefs), La Belle Assiette permet aux gastronomes européens de retrouver le plaisir de recevoir.mairie_de_paris_logo.png

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https://labelleassiette.fr

Téléphone et Conciergerie : 09 67 31 35 46

L.T. Sachs est membre du Conseil de La Belle Assiette.