TROPHIES B.R.A. CONCEPTS SNACKING

Café Joyeux "served with the heart" is a family of coffee shops that mainly employs handicapped people. In each address, kitchen and service professionals supervise the Joyeux servers and cooks, who work in a space adapted and organised for them. 22 Joyeux servers and cooks were hired as interns and then on permanent contracts in the 3 units already open in Rennes and Paris. The offer, both sweet (muffins, biscuits, brownies, cheesecakes) and salty (soups, pies, salads, sandwiches), is prepared on site with bio products, and includes gluten-free, veggie and vegan recipes. Other openings are already planned, notably in Bordeaux, and will be partly financed by the recently marketed signature coffee. Joyeux is a solidarity company wholly owned by the Foundation, which donates all of its dividends to charities.

Ibrik Kitchen takes up the challenge of restoring Romanian cuisine to Paris and democratizing Balkan culture. Upholstered in noble materials such as marble, this 45-seat restaurant has a central table seating 10 people, with an open kitchen in view. Two chefs have concocted recipes that are as good as the stalls in Bucharest, including Zacusca (stewed onions, aubergines and grilled peppers), Sarmale (cabbage leaves with beef and pork stuffing) and Mititeis (minced meat grilled over embers), and Ciorba soups with fish, beetroot and cauliflower. The sweet touch is based on Papanas, small curd cheese fritters with jam and fresh cream. 2 menus are proposed at lunch (Balkan street food) and in the evening (bistronomy), for 2 different targets. Cocktails by mixologist Stephen Martin complete the offer.

Eating healthy while participating in an experience of solidarity and eco-responsibility: this is what the Jargus concept proposes, the 2nd unit of which will serve as a model. This translates into the packaging of the dishes in Mason Jar, glass jars imported from the United States. No more disposable and polluting packaging, these containers sealed with a metal screw lid can be reused for personal use or returned to Jargus. Clients accumulate eco-points that allow them to receive discounts to spend or to offer to people in precarious situations. A zero-waste approach complements these progressive commitments. On the supply side, numerous recipes for salads and small dishes are on offer, from tandoori chicken to southern semolina and lamb with mint. A third address is already planned for 2020.

To create a great place of sharing and conviviality bringing together several catering concepts in Bordeaux, such was the ambition of the founders of La Boca, which want to be the first true French-style food court in Frence. On 1,300 m², 14 corners offer various types of cuisine, from pizza to Corsican specialities, steakhouse-style burgers and tapas. Independent, all these kiosks meet the same criteria of working with fresh products, respect for the seasons, home-made, requirement and innovation. Common tables allow customers to meet to share their meals, while open kitchens and a central bar ensure the show and energize this place of life. Open 7 days a week, La Boca FoodCourt also features a cocktail bar and a self-service beer wall. Everything can be paid for via a dematerialized cashless system.

Markotte is democratizing organic food beyond the Paris surrounding, with a starter-dish or main course-desert formula at 14€, and a soup of the day with quiche or sandwich at 9.50€. This "organic food dealer" is astonishing and astonishing, especially in its strict application of anti-waste. The menu is composed of 20% to 50% of products recovered according to the dishes, with 100% being in the line of sight. Agreements are made with organic distributors to recover crates filled with unsold fruit and vegetables. Lemon peelings to flavour lemonades, broccoli tails in quiches, surplus bread turned into pudding: nothing is thrown away here, everything is recycled! Sourcing and seasonality of food are pillars of the concept. For meat, organic and responsible breeding, and the geographical proximity of the breeders are not negotiable. And deliveries are, of course, by bicycle.

This small restaurant puts the spotlight on suris, i.e. naturally fermented products (on site). It highlights the virtues of this ancestral method of transformation and conservation. Bread, cheese, beer, sauerkraut, nuoc-mâm sauce, kimchi and kefir are from this process which requires no chemicals, energy or sterilization; it even enhances the taste, produces natural probiotics and prebiotics and enriches the food. The SŪRI founder's, an expert in fermentation, has designed a varied and seasonal snack menu. Sandwiches, soups, salads, quiches and other healthy and organic snacks mix raw, cooked and fermented. Natural sourdough pancakes, borsch (Russian fermented beetroot soup), rübli (fermented carrot cake), kombucha and homemade ginger ale are just some of the products offered by this concept, which could soon be develop.

To prove that veganism is accessible to all is the ambition of this fast good born from a crowdfunding with more than 600 contributors. The creative recipes for the 5 burgers offered each day are devoid of animal ingredients and use only vegetable, organic and local products. While Queen Cheese has all the makings of a cheeseburger, its steak is made with a dozen ingredients (vegetables, cereals, spices) and its cheese with coconut oil, spices and potato starch. Vélicious Burger works to the rhythm of the seasons, favours short circuits and is based on ecology: biodegradable packaging, compost system and educational decoration, in addition to being playful (garden sheds, swings). Launched as a franchise in January, this 100% plant-based concept has already received some thirty applications.