With 1000 meals served each day, it is the largest restaurant in France. A buffet that offers foie gras, lobster, or even salmon… all-you-can-eat for just over 50 euros, without drinks. At its helm, a former actor who, 30 years ago, made the bet to open the first all-you-can-eat buffet in France.
More gourmet journeys over there 👉 https://www.youtube.com/channel/UCUjSNc0amb3zvP553AsgK0w?sub_confirmation=1
—
© All Rights Reserved
#brasserie #cuisine #frenchcuisine #culinary #food #frenchrestaurant
Ladies and gentlemen this is the ritual of the press duck as it was conceived in the 19th century the duck was roasted on a SP the Pressed duck ceremony is one of the attractions of this restaurant reserved for the big tables this dish had practically fallen into Oblivion the recipe is created by a duck Master the carcass is placed in this vintage duck press it extracts all the flavors of the
Animal this juice is the main ingredient of the dish I’ll make a cognac plume then I’ll add our bordet sauce base then I’ll mix the Ducks blood and sugars into the sauce in the grand tradition then I’ll add add a little red P butter lemon and a little pepper to
Finish we’re not in a Michelin star restaurant but in an all you can eat buffet far from the Chic districts in a commercial Zone on the outskirts of town nabon big buffets are next to the bowling alley and the public swimming pool it is the largest restaurant in France attracting 370,000 customers a
Year from all over Europe everyday is a Saturday night in here the reason for its success the all you can eat french Gastronomy the great Classics arala Roy come on ladies and gentlemen a rare rosini is ready Vol or frog leg cheeses 111 11 different ones the world’s largest platter but also oysters
Fagra salmon with no limits other than the size of the stomach a gargantuan meal for 5290 how does this immense machine which employs 200 people work how can it make a yearly profit of nearly a million Eur welcome good evening Merc to get a table you have to book in
Advance come on follow me we’ll be right rfor booked his Table 6 months ago this IT specialist drove 4 hours from groby to celebrate his birthday here with 11 friends and so you’ll be seated in Max leger’s dining room follow me I’ll take you to your
Table holy cow at rocks it’s all there for the show original work of art signed by one of the Masters of the art deco style candle lit dinner with fabric tablecloth and silverware here you’re free to move around as you please and eat what you
Like the M hands out the wine list but also a map come on let’s eat it’s essential to help you find your way around the Maze of Buffets I’ll keep the map it’s best not to get lost in the restaurant I’m going to fuagra if I’m not mistaken [ __ ] is over
There I think it’s over there wait that’s the deserts anyway we’ll wander around and see see oh yes let’s stroll to work their appetite over 500 different starters including nine types of ham or a mountain of seafood I don’t know where to turn there’s a will to it’s everywhere it’s
Crazy it’s incredible good evening good evening what do you recommend I’d say either AR armac because it’s good or truffle Basque pepper salt and pepper well let’s get going I’ll start with armanac bask Pepper too please there are nine types of fagra Anthony what do you want to eat
I’m going for lobster this is exceptional I’ve never tasted Lobster before it’s my first time so there I think we’re in for a fight we’re already going to eat it if we need more room we’ll push it down Anthony doesn’t even wait for his companions to start
Eating I love it it’s something I love I’m almost moved because it’s expensive so we don’t have access to it after having had two more starters Nick still has some appetite for the main course I’ll have the prime rib I also have leg of lamb and the suckling pig on
The spit just behind you can I have all three with pleasure I’ll take all three I’ll make you a tasting plate yeah right Anthony for his part is continuing his experiments so it’s a blood sauce then is it with the famous pressed duck the sky is too high the Earth’s too low
Only the counter is at the right level before tackling the dessert Buffet the only thing you can’t eat here the cardboard birthday cake but not everything is bottomless drinks are extra in addition to the € 5290 for the the buffet Nicholas and his friends will each pay1 15 for five
Bottles of wine and coffees the average bill here is €66 per guest hello hello hello cooks and pastry chefs behind this unique concept is 70-year-old Lou private passionate about art he wants to turn every meal into a show where the stars are the dishes he even employs a full-time lighting
Designer hello hello here’s the challenge we’ve got to get to the bottom of this on this particular day Rose is in charge of highlighting this new €3,000 silver cup it’s to be used as a display for the f and Porto creme brulee but what I’m interested in is the
Hardest thing you’re going to have to do is light up the stand as per usual we’re going to have to start from the top with these Rose has been working for Louis privet for 10 years to illuminate the FAA gra Buffet she has already installed 30 small lamps
Yeah it’s already there yeah yeah yeah the idea is to have a sliver or two of light on the thing that catches the eye so go ahead there you go yep there you have it he asks you impossible things sometimes always nothing is impossible we can always
Talk in the restaurant a total of 2,000 points of light and rotisserie like on a theater stage A Light Tracking System accompanies the progress of the grill even more technical is the lobster Cascade its Machinery required 6 months work and cost € 100,000 it looks like he’s doing the
Angel jump it’s extremely complex there’s an IND deniable technical expertise the fog descends the ice crystals fall there’s an ice production planted on the roof the interior the heart is inhabited by a coil that keeps it refrigerated it has to be beautiful in the end Louie privit spent €18 million EUR
On the lavish furnishings and Decor a taste for the spectacular inherited from his youthful passions in his cousin’s Olive Grove weekly family meal how are you Louie yes this epicurian first enjoyed a short career as an actor with the Grenier de tulo theater company but once he became a father he
Chose security certified public accountant half artist half manager it is as a restorator that he finally blossomed in 1,989 he won a call for tender from the nabon Town Council to open a cafeteria in a sports complex Louie invested all his savings €300,000 with an Innovative idea for the
Time it’s worth noting that this is the first restaurant in France to offer an all you can eat buffet it didn’t exist so everyone knew about Club Med but these were formulas for hotels or vacation Villages but there weren’t any independent restaurants offering all you can eat buffets so I didn’t hesitate and
I told myself here we go we don’t have a reference business model but after all if we’re very well it could work come on folks right from the start the buffet was a hit in 2009 Louie decided to move up Market but how could he make a profit
This Time by offering all you can eat oysters or fagra hello everyone the key is to anticipate what each customer will cost the former accountant has been keeping statistics for years is tracking down to the ground what the average customer consumes organic cherry tomatoes organic carrots organic leaks organic Tomatoes
All these items are Tracked Down to the gram to the cost price we’ll take the lentil sprouts for example and you’ll see that we’re talking about 2 G portions per place setting which means a cost price per portion of 0.05 per place setting the restaurant is fully booked
Several weeks in advance so the number of covers doesn’t vary from one day to the next but what about customer taste there you have about 50 g on the fagra but if all of a sudden he ate 60 g a day but you’re talking about a hypothesis that isn’t realistic because it doesn’t
Exist we know statistically that consumption of fagra turbo or shaku will be at this level and it won’t change so this question doesn’t arise and to keep cost down everything is done in house it’s good it’s not bad it’s very good seven full-time pastry chefs produce 42,000 cakes a day and 1,500
Macaroons these volumes enable economies of scale but at a buffet the way the food holds up is just as important as the taste good morning everyone hello today we’re testing a new raspberry Bubba come on let’s try this one so they say so let’s imagine that the public is
Helping themselves and let’s see if it’s good enough already the carpet of red fruits is problematic to slice so you have to be careful maybe you have to create spaces and slice between the spaces if the cake doesn’t stay impeccable until the end of the service it may not be eaten by the
Customers this is a catastrophe it’s called a trial run this is not a satisfactory look once the cake started but do we know how to make a cake that would hold better a little tighter yes that’s possible if it were a little denser it would stay it would come more easily with the
Portion in the end this babba will be offered exclusively in individual format last year Louie private raised his menu by €10 this was not only to cope with soaring raw material prices but also to increase his staff by 30% thanks to this decision his restaurant manager is having no trouble recruiting Hello
Friends in 6 months he has received 1,500 CVS we’re going to start by introducing you to the newcomers for those of you who haven’t seen her yet I’d like to introduce Vini who’s joining us virgin 53 years old resigned from former job as a waitress in a Seaside
Restaurant to earn 700 more here net salary €2 2,300 with like all waiters a tight schedule the working conditions were interesting four days of work 3 days off I can take my children to school every morning after that it’s a question of organization on the days I work I have
To take them to school and during my 3 days off I can fully enjoy being with them I love it so the idea is quite simply that we don’t trust our colleagues ever so we check the whole table all the time better working conditions but a higher
Expectation Simon Chef dang for 4 years expects her to provide service worthy of a gourmet restaurant one small fault is that the spoon is not the right way around we have twice as many Lids as a classic restaurant we use forks and basic fish knives as we’re on a buffet service we
Already use the teaspoon for dessert and people can go for dessert as soon as they enter our restaurant so these are things you can see that’s why we’re ready for any scenario we also have the champagne glass which is not necessarily on every restaurant table in France I’m
Convinced that having a glass of champagne on the table helps sell more champagne how did it go sir did you eat well great thanks a lot careful just the phrasing we use did you eat well rather have you enjoyed your meal Madame some of our phrases are forbidden
Like how was it a phrase that can’t be said did you enjoy your meal Madame it’s much prettier simply put it’s a protocol that has to be assimilated because it’s true that we’re not used to doing things like that in traditional restaurants how are you Madame did you enjoy your
Meal unlike traditional Brasserie waiters there’s no need to take orders or bring out dishes since customers serve themselves come on sir I’m here but Simon and viry do a lot more clearing up than in a conventional restaurant are you all right sir customers use an average of seven plates per meal put the
Placeat like this yes In Bloom and here it doesn’t move okay the idea is to be able to use more to be more efficient and make fewer trips back and forth virginy you feel like putting so many plates on so at first I would put so many plates how
Many plates are you putting on the tray Simon I think about 10 of them for the same number of covers the restaurant employs one and a half times more front of house staff than a large Parisian Brasserie come stra here to set up Dear Mr Brie thank you for your time
Dear Madame Bri hello hello sir if you’ll follow me yes of course sir Madam happy to welcome you back we I don’t know if you remember I was already your waiter last time the face did indeed look familiar Simon is isn’t much of a phom but he does have a computerized
Record for each customer which shows their Hometown and if they’ve been here before who served them and what wine they drank this lunchtime you’ll have lunch in the Jean Baptist noan dining room the ceremonial tent here’s to your birthday Anthony and his friends have been coming here every year since
2012 but there’s so much of it everywhere you’re so close to having a main course instead of fagra or the cheese platter now an expert they have put in place a strategy of going on a diet the days before when you come here you can’t be reasonable but know of course you know
Very well that you’re going to put a kilo on so we’ve lost it before because we know we’re going to get it back when we get here shrimps various sausages onion profit ham homemade mayonnaise we’re pushing ourselves today to be honest you wouldn’t eat this much in a restaurant Do you ever take too much and not finish it no we don’t like waste so that’s that we take small quantities It’s Quickly wasted and we always finish our plates during our filming we noticed that the majority of plates went back empty according to the owner the waste
Is equivalent to that of a conventional restaurant that’s kind of you sir thank you very much sir very kind of you this will be on TV as for Lou privit hasn’t had enough yet he’s thinking of leaving nbor to open a temple of gastronomy with a showroom grocery store hotel and an even
More gar Anin Buffet next time I’ll go to the surgeon to ask him to put a second stomach in me