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July 31, 2018updated 15 Nov 2018 1:42pm

Sodexo wins contract to manage Eiffel tower restaurants

Sodexo Sports & Leisure led consortium has won a contract from the Société d’Exploitation de la Tour Eiffel (SETE) to manage its restaurants in Paris.

Sodexo Sports & Leisure led consortium has won a contract from Société d’Exploitation de la Tour Eiffel (SETE) to manage its eiffel tower restaurants in Paris.

The ten-year contract will begin from 1 October this year and involves restaurants such as the Jules Verne, the first-floor brasserie and the concessions on the courtyard and upper levels of the tower.

The company will focus on multi-disciplinary and complementary teams to operate the Eiffel tower restaurants, including Frédéric Anton and Thierry Marx to run a project for French cuisine.

Anton will lead Jules Verne restaurant by offering menu featuring graphic dishes emphasising the tower machinery while Marx will focus on offering accessible cuisine with seasonal and sustainable options to visitors.

Sodexo Sports and Leisure Worldwide CEO Nathalie Bellon-Szabo said: “We are thrilled to continue the adventure with the SETE for the next ten years.

“The company will focus on multi-disciplinary and complementary teams to operate the Eiffel tower restaurants.”

“The Eiffel tower is the French symbol par excellence, that the entire world dreams about, and a wonderful standard-setter for the millions of visitors we welcome every year.

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“As Paris and France prepare to welcome visitors from around the world for major international events, we made the daring choice to put together a transversal team and place our bets on the exceptional alliance of two chefs who embody the French gastronomy of our time, and offer a more inclusive, open, modern and democratic approach to French cuisine.”

In addition, the company has hired architects such as Aline Asmar d’Ammanto renovate the Jules Verne, and Nicola Delon and Ramy Fischler to redesign the other spaces.

Sodexo will also work with French start-up Ubudu to optimise visitor traffic for the restaurants.

Furthermore, the company plans to launch social and environmental commitments to promote French artisanship and local, waste-free catering.

A network of catering artisans will form a guild to invite visitors to discover and taste pastries, drinks, breads, and cold-cuts from Paris-based artisans under the ‘Made in Paris’ label.

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