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"The dilapidated premises, their lack of practicality, security issues: so many points raised the need to install a new production area," explains Axel Joigny, Deputy Director of ETAPE 43.
At Pomigliano d’Arco (Naples) a new butcher shop concept is born, starting with the highest quality ingredients, the meats of course, proposing a gourmet format which makes the stuffed sandwich its culinary specialty.
Travelers always have the problem of what and where to eat in the airport, often eating low quality, heavy foods that make their traveling experience even more stressful.
The Osteria Le Cementine takes its name from its flooring, made of original tiles from the late 800’s in Italy, which today cover the entire restaurant environment, from the inside to the outside.
Blue Lotus showcases modern Chinese cuisine using Electrolux Professional Combi Oven and XP Induction Wok for the best cooking results while creating a healthy kitchen environment for chefs!
Le Train Bleu is an exceptional place located on the first floor of the Lyon Station. Chef Jean-Pierre Hocquet confidently chose the Molteni cooking suites, which are perfectly adapted for the gourmet cuisine of a restaurant as prestigious as Le Train Bleu.
Triglia is the new “Trattoria di Mare” sea restaurant concept, located in the city center of Avellino.
Le Bistrot en Seine opened its doors for the first time on September 2016 in Rouen. The restaurant emerged from the city’s project of renovating its docks along the river, a location that became very popular by the locals.
The restaurant Le Cercle is an integral part of the 350 hectares site, one of the key locations of the manufacturer in which each year the high-end models of the brand are produced.
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