My principal mission is to implement and monitor administrative,
financial and data management procedures.
The development of the Group will require that we gradually designate managers in each of these domains. It is vital that we formulate a precise response for each problem. We analyse problems collectively before making a decision. From the start the Group has been gradually and progressively developed on a solid foundation. All of the targets that we have fixed have always been achieved in a calm atmosphere and with respect for our investors. Today the La Boucherie restaurant concept can be clearly seen as a success story.
current Chairman of the Group.
a professional butcher.
meat cutting and maturing workshops,
in order to support the growth of
the Group and to ensure a supply of
meat for all the restaurants.
Tours. In parallel the first steps on
the international market, with the development of
the concept in Switzerland and in Thailand.
in the Group's capital to promote
acceleration of development.
meet the demand of professionals
keen to transform their establishment
or to set up business in a central location.
restaurants) acquired Bistrot du Boucher (20
restaurants) and Assiette au Boeuf (2
restaurants) and we gave ourselves four years to the opening
of our 200th restaurant.