The timeless charm of the broths invites on TF1 in the issue Big Reports – Bouillons: the right franquette!
We follow a strong moment: immersion in the heart of the kitchens of the Bouillon Julienwhere our Administrator, Christophe Moisand, perfectly embodies the passion of traditional cuisine, of generosity, know-how and authenticity.
It is a whole philosophy – the respect for products, the taste for the right gesture, the simple and sincere pleasure of the "homemade" – that appears in each plan. A strong reminder that our trades are much more than technical: they are culture, memory, and social bond.
🎥 Look at the extract here. → Big Reports – Bouillons: the right franquette! (TF1)
Christophe Moisand, former star chef, renews his card to surprise his clientele and adapt to new culinary trends. New in the kitchen... and also in the room, where Zekiye Tas, her young waitress, discovers the rhythm of the service in broth mode: the same table can rotate three to four times per service! But changing the map of a broth is in fact a great risk taking because by entering here the customers have a very precise expectation, says chef Christophe Moisand.