{"id":22229,"date":"2015-05-19T14:39:43","date_gmt":"2015-05-19T12:39:43","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=22229"},"modified":"2015-05-19T14:39:43","modified_gmt":"2015-05-19T12:39:43","slug":"boco-the-next-step-in-fine-dining-for-the-masses","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/boco-the-next-step-in-fine-dining-for-the-masses\/","title":{"rendered":"Boco \u2013 the next step in fine dining for the masses"},"content":{"rendered":"

Leonie van Spronsen<\/a>, lives and works in Paris and recently had lunch at boco<\/span> bistrot where you get food made from recipes by top chefs.<\/p>\n

It is an ongoing process, chefs decline Michelin stars<\/a>, close down their Michelin starred restaurants to start a gastropub like Ron Blaauw<\/a>, Michelin starred restaurants start selling take-away chicken<\/a>\u00a0and what self respecting chef doesn\u2019t have a bistrot or tapas bar<\/a>\u00a0next to his restaurant?\u00a0The fine dining world is becoming more and more accessible for the world to taste.<\/p>\n

The French brothers Vincent and Simon Ferniot want to take this to the next level. Boco<\/span>, a French F&B concept started in Paris, bringing together 8 different chefs that are renowned and celebrated in the culinary world for a fast casual, take away concepts. Every day they sell the favourite dishes of those 8 chefs made after their recipe in beautifully recyclable glass packages. On the display you can see who created the dish next to a full description of the biological ingredients.<\/p>\n

Boco<\/span> creates a culinary experience for everyone, a chance for anyone in the area to improve their daily life with a small look into the kitchen of an awarded chef.\u00a0And if they want to \u2013 they can try a different chef every day of the week.<\/p>\n

More information about boco<\/span>:<\/p>\n

<\/p>\n

The brothers Ferniot spent eighteen months working together intensely before their project was reality. Everything can be summarized in three ideas.
\n1. Bistro Presto – A quality cuisine served in glass jars on or off the premises, in a bistro with Parisian accents. The average price of a full meal
\n(Starter, main course and dessert) is below 15 euros.<\/p>\n

2. Stars in the jar – the creations of the greatest Chefs and Pastry Chefs \u2013 the recipes have been created by eight of the greatest French Chefs and Pastry Chefs. And they\u2019re waiting for other talents to join the \u2018la bande \u00e0 boco<\/span>\u2019.<\/p>\n

3. At boco<\/span>, the food is organic, wild or labelled. Anything that\u2019s not edible (tableware, products, publications etcetera) is green, sustainable or recyclable.<\/p>\n

Boco<\/span> has 6 outlets in Paris.<\/p>\n

The chefs are:
\n\u2022 Anne-Sophie Pic, Restaurant Pic***, Valence (Dr\u00f4me)
\n\u2022 Gilles Goujon, L\u2019Auberge du Vieux Puits***, Fontjoncouse (Aude)
\n\u2022 Emmanuel Renaut, Flocons de Sel***, Meg\u00e8ve (Haute-Savoie)
\n\u2022 Jean-Michel Lorain, La C\u00f4te Saint-Jacques**, Joigny (Yonne)
\n\u2022 R\u00e9gis Marcon, Restaurant R\u00e9gis et Jacques Marcon***, Saint-Bonnet-le-Froid (Haute-Loire)
\n\u2022 Christophe Michalak, H\u00f4tel Le Plaza-Ath\u00e9n\u00e9e, Paris (8\u00e8me)
\n\u2022 Fr\u00e9d\u00e9ric Bau, L\u2019\u00c9cole du Grand Chocolat Valrhona & Restaurant Umia, Tain l\u2019Hermitage (Dr\u00f4me)
\n\u2022 Philippe Conticini, La P\u00e2tisserie des R\u00eaves, Paris<\/p>\n","protected":false},"excerpt":{"rendered":"

Leonie van Spronsen, lives and works in Paris and recently had lunch at boco bistrot where you get food made from recipes by top chefs. read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[124,12,80,81,89,109,110,113,114,116,121],"tags":[],"class_list":["post-22229","post","type-post","status-publish","format-standard","hentry","category-p-en","category-uncategorized-en","category-sector-2","category-drinks-sector","category-restaurant-sector","category-trends-2","category-eating","category-hospitality","category-sustainability","category-co-creation","category-place"],"acf":[],"yoast_head":"\nBoco \u2013 the next step in fine dining for the masses | 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