What is the FTLOF Paris experience?
OUR 6 COMMITMENTS
COMMITMENT 1: NO Waste
Apple in 36 hours: desert without waste; only the seeds weren't used.
commitment 2: passionate chefs
From 22 to 55 years old - without or with experience: all passionate - activist
commitment 3: seasonal products
Beet carpaccio: apples and fennel
commitment 4: round the world without jetlag
Menus/chefs from 25 different countries covering 5 continents
commitment 5: FAVOR LOCAL SOURCING
Potatoes from Nozay sur L'aube:
chef's family farm
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 HARTWELL and OLIVIER NIZET
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.
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.
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
Rebecca Lockwood d'Agapé
Lili & Clo.
60 rue de Clery
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.