{"id":10101,"date":"2020-06-20T01:02:43","date_gmt":"2020-06-19T23:02:43","guid":{"rendered":"https:\/\/diploma2020.ecolecamondo.fr\/memoire\/de-la-confiance-a-lhotel\/"},"modified":"2020-10-21T18:26:55","modified_gmt":"2020-10-21T16:26:55","slug":"from-reliance-to-the-hotel","status":"publish","type":"dissertation","link":"https:\/\/diploma2020.ecolecamondo.fr\/en\/memoire\/akhilla-ghiribelli\/from-reliance-to-the-hotel\/","title":{"rendered":"From reliance to the hotel"},"content":{"rendered":"
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I. Au commencement, la mise en place d’une soci\u00e9t\u00e9 agricole<\/p>\n <\/div>\n <\/div>\n<\/article>\n\n\n

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Sc\u00e8ne de la vie agricole dans les champs d’Iraou, Tombe de Senedjem, Deir El-Medineh (Egypte)<\/em><\/strong><\/p>\n

Rien ne nous prouve que les Homos Erectus n\u2019aient pas eu leurs propres mythes et l\u00e9gendes, n\u00e9anmoins l\u2019homo sapiens est le seul \u00e0 avoir op\u00e9r\u00e9 une r\u00e9volution agricole alors qu\u2019\u00e0 la base nous sommes une esp\u00e8ce de chasseurs\/cueilleurs. Pour nous nourrir, nous n\u2019avions d\u2019autres choix que de chercher des denr\u00e9es plusieurs heures par jour.<\/strong><\/p>\n<\/figcaption>\n <\/article>\n\n\n

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Totem, tabou et anthropophagie.\r\nLe cannibalisme est un tabou commun \u00e0 de nombreuses civilisations primitives \u00e0 travers le monde. Il a conditionn\u00e9 l’alimentation \u00e0 travers le temps. Il \u00e9tait \u00e0 la fois interdit de manger un membre de la tribu mais \u00e9galement son animal totem.<\/p>\n <\/div>\n <\/div>\n<\/article>\n\n\n

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Sc\u00e8ne de cannibalisme au Br\u00e9sil au XVIe Si\u00e8cle. Gravure tir\u00e9e du livre de Hans Staden Nus, F\u00e9roce et anthropophagie 1557<\/em><\/strong><\/p>\n<\/figcaption>\n <\/article>\n\n\n

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II. Les premi\u00e8res \u00e9tapes de la confiance : s’identifier \u00e0 son alimentation, nous sommes ce que nous mangeons. En consommant un aliment le nouveau-n\u00e9 prend conscience de la limite entre son corps et l’ext\u00e9rieur.<\/p>\n <\/div>\n <\/div>\n<\/article>\n\n\n

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La palette alimentaire de l’enfant correspond \u00e0 celle de ses parents, de nos jours, elle s’\u00e9toffe \u00e0 la cantine lorsque l’enfant go\u00fbte de nouveaux aliments en imitant les autres enfants de son \u00e2ge. A l’\u00e9poque o\u00f9 l’\u00eatre humain \u00e9tait nomade et chassait, ce processus permettait d’assurer la survie d’un groupe. Si le premier \u00e0 go\u00fbter un aliment survivait, alors les autres individus pouvaient \u00e0 leur tour consommer les denr\u00e9es pr\u00e9sentes dans la nature.<\/strong><\/p>\n<\/figcaption>\n <\/article>\n\n\n

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Des pi\u00e8ces mont\u00e9es de viandes par\u00e9es de plumes de paons, un rosbif ficel\u00e9. Sc\u00e9nographier, ritualiser son assiette, des moyens d’appr\u00e9cier son plat mais \u00e9galement de se d\u00e9tacher de l’acte de consommer de la chaire. <\/p>\n <\/div>\n <\/div>\n<\/article>\n\n\n

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Avant de devenir le \u00ab Roi des chefs et le chef des rois\u00bb, Antonin Car\u00eame voulait devenir architecte. Il s\u2019inspirait de l\u2019architecture pour dessiner ses pi\u00e8ces mont\u00e9es spectaculaires<\/strong><\/p>\n<\/figcaption>\n <\/article>\n\n\n

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III. L\u2019industrie agro-alimentaire repr\u00e9sente une sorte de \u00ab boite noire \u00bb aux yeux du grand public qui n\u2019arrive plus \u00e0 comprendre ce qu\u2019il consomme. Par le pass\u00e9 nous consommions des parties identifiables de l’animal, aujourd’hui avec les transformations, c’est de moins en moins le cas.<\/p>\n <\/div>\n <\/div>\n<\/article>\n\n\n

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Une r\u00e9flexion qui accompagne le travail de nombreux designers culinaires. Ici, des mouillettes multicolores \u00e0 placer sur ses doigts pour tremper directement dans le plat.<\/strong><\/p>\n<\/figcaption>\n <\/article>\n\n\n

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Avec la multiplicit\u00e9 d’offres sur le march\u00e9 et le peu de confiance en l’industrie agro-alimentaire, il est de plus en plus difficile pour le consommateur de faire des choix. Pour vendre un produit et gagner la confiance des consommateurs, il faut d\u00e9sormais raconter son histoire.<\/p>\n <\/div>\n <\/div>\n<\/article>\n\n\n\n \n\n\n\n\n

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“Think human, Drink Fair”.<\/strong><\/em><\/p>\n

Le cas des spiritueux est int\u00e9ressant \u00e0 \u00e9tudier. La marque FAIR a su s\u2019imposer comme incontournable (notamment dans le milieu du cocktail). Cette marque communique autour du commerce \u00e9quitable. La vodka de quinoa est faite \u00e0 base d\u2019un quinoa \u00e9quitable provenant du plateau Altiplano au sommet de la Cordill\u00e8re des Andes (\u00e0 plus de 3000 m\u00e8tres d\u2019altitude) et profite aux paysans locaux. Chacun de leurs produits (Rhum du Belize, liqueur de Grenade, London Dry Gin etc) a une histoire diff\u00e9rente. Les produits sont choisis et import\u00e9s en France pour \u00eatre distill\u00e9s \u00e0 Cognac depuis 10 ans.<\/strong><\/p>\n<\/figcaption>\n <\/article>\n\n\n

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IV. Le Food and Beverage. Cette nouvelle gamme d’h\u00f4tels se rapproche du consommateur en communicant le plus possible sur ses produits. De nouveaux services \u00e9mergent, se sont de v\u00e9ritables lieux de vie. Il faut d\u00e9sormais cr\u00e9er un lien pour \u00e9tablir un rapport de confiance avec le client.<\/p>\n <\/div>\n <\/div>\n<\/article>\n\n\n

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A l’h\u00f4tel Normandy du Manchefert Group \u00e0 Paris, les travaux sont en cours. Il n’\u00e9tait pas possible de fermer l’h\u00f4tel pour des raisons financi\u00e8res. Des ateliers de r\u00e9novations ont \u00e9t\u00e9 cr\u00e9\u00e9s pour que les clients participent \u00e0 la r\u00e9habilitation du mobilier. Ici, un lien se cr\u00e9e avec le client qui est lui m\u00eame impliqu\u00e9 dans la r\u00e9novation de l’\u00e9tablissement.<\/strong><\/p>\n<\/figcaption>\n <\/article>\n\n\n

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L’exp\u00e9rimental Group est devenu un incontournable. Ce groupe h\u00f4telier poss\u00e8de une communaut\u00e9 de clients tr\u00e8s forte \u00e0 travers le monde. Ce sont de v\u00e9ritables lieux de vie proposant bars \u00e0 cocktails, restaurants et clubs.<\/p>\n <\/div>\n <\/div>\n<\/article>\n\n\n

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Cuisines ouvertes, comptoirs et arri\u00e8res bars plus bas et moins larges. A “L’exp\u00e9”, l’architecture et les dimensions s’adaptent pour se rapprocher du client, montrer les pr\u00e9parations et discuter avec eux. Ainsi au Balagan, il est courant de recevoir “des gicl\u00e9es de pur\u00e9e au comptoir ou bien que le dessert soit \u00e9tal\u00e9 et pr\u00e9par\u00e9 \u00e0 m\u00eame la table avec l’ensemble de la cuisine qui chante danse tout autour<\/em>” (Interview d’Olivier Bon, l’un des quatre fondateurs du groupe). Ainsi la limite entre la cuisine et la salle s’amenuise, et en cons\u00e9quence, les clients se retrouvent plus proche des \u00e9quipes.<\/strong><\/p>\n<\/figcaption>\n <\/article>\n","protected":false},"author":55,"template":"","class_list":["post-10101","dissertation","type-dissertation","status-publish","hentry","keywords-hospitality","keywords-research-approach","keywords-societal-field","teachers_list_1-thierry-de-beaumont-en"],"acf":[],"yoast_head":"\nFrom reliance to the hotel - Diploma Camondo \u00e9dition 2020<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/diploma2020.ecolecamondo.fr\/memoire\/akhilla-ghiribelli\/de-la-confiance-a-lhotel\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"From reliance to the hotel - Diploma Camondo \u00e9dition 2020\" \/>\n<meta property=\"og:url\" content=\"https:\/\/diploma2020.ecolecamondo.fr\/memoire\/akhilla-ghiribelli\/de-la-confiance-a-lhotel\/\" \/>\n<meta property=\"og:site_name\" content=\"Diploma Camondo \u00e9dition 2020\" \/>\n<meta property=\"article:modified_time\" content=\"2020-10-21T16:26:55+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/diploma2020.ecolecamondo.fr\/memoire\/akhilla-ghiribelli\/de-la-confiance-a-lhotel\/\",\"url\":\"https:\/\/diploma2020.ecolecamondo.fr\/memoire\/akhilla-ghiribelli\/de-la-confiance-a-lhotel\/\",\"name\":\"From reliance to the hotel - 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