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neo - thanksgiving 

not as you imagined

Incubator for budding chefs

and culinary journeys for

  curious gourmets

What is the FTLOF Paris experience? 

 gault & millau logo for the love of food paris ile-de-france regional  guide 2022-2203

OUR 6 COMMITMENTS

no waste anti gasipage peu déchet minimize what is thrown out by using all parts of the fruit or vegetable

COMMITMENT 1: NO Waste 

Apple in 36 hours:  desert without waste;  only the seeds weren't used.

 

chefs de partout dans le monde passioné militants cuisine du monde cuisine inclusive de toutes origines parcours

commitment 2: passionate chefs 

From 22 to 55 years old - without or with experience: all passionate - activist 

capaccio de bettrave du saison toujours du saison legumes fruits végéterian, créations du chef,

commitment 3: seasonal products

Beet carpaccio: apples and fennel 

japonais asiatique cuisine du monde

commitment 4: round the world without jetlag

Menus/chefs from 25  different countries covering 5 continents

Pommes de terres st jaques oeufs du saumon cheffe Adele

commitment 5: FAVOR LOCAL SOURCING

Potatoes from Nozay sur L'aube: 

chef's family farm

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commitment 6: THE MORE WE CHANGE THE MORE WE STAY THE SAME 

experience, quality, price remain the same

The chefs, dishes, and flavors change every month

Discover our new monthly chefs and their menus.   You will also be given priority to make your reservations, be informed of all our news and actions to promote chefs who are disadvantaged (disadvantaged) elsewhere.

Todd and Olivier WEB.jpg Les fondateurs Todd Hartwell et Olivier Nizet en 2019. Cuisine du monde chefs de partout dans le monde tous les mois les chefs changent de tous le continents

The founders 
TODD HARTWELL and OLIVIER NIZET

 
 
MANIFESTO

We are an incubator for budding chefs and curious gourmets, a place of experimentation, a   laboratory for cultural exchanges and
culinary discoveries. For the Love of Food (FTLOF) was born from the desire to
disrupt the hierarchy and norms of restauration with a single criterion: passion.


 
Our wishes

FTLOF is an antidote to the culture of isolation currently dictated by disappointing and potentially abusive social networks as well as home deliveries, which are too often consumed alone. We embody a responsible and borderless cuisine, inspired by the values of sharing, exchange and reciprocity, Valuing the earth and its riches by advocating local and waste-free cuisine. Defend without limit the chefs from excluded or under represented visible minorities.

 
our desires

For the Love of Food is a springboard designed to connect the reality of the culinary world with these changes and the world of restauration.  in That light, FTLOF is a living concept with new addresses emerging with varied and adapted offers which allows us to take our commitment to budding chefs to the end of its process by offering future chefs an opportunity for several months to run their own kitchen while maintaining the values of  FTLOF.


todd and oliver

OUR PARTNERS IN THE ADVENTURE 

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Rebecca Lockwood d'Agapé 

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Lili & Clo. 

60 rue de Clery

75002 Paris 

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Rebecca Lockwood: our guide, Michelin starred chef, always by our side to help us select our chefs and improve their menus.

 

Rebecca was among our first 3 women chefs in 2019, winner of the 2nd prize for the first season and resident for 3 months at the hotel La Nouvelle République in 2021.