{"id":571,"date":"2026-03-13T11:30:36","date_gmt":"2026-03-13T10:30:36","guid":{"rendered":"https:\/\/studiorecipe.com\/?p=571"},"modified":"2026-03-30T12:29:39","modified_gmt":"2026-03-30T10:29:39","slug":"le-juste-prix-des-bonnes-choses","status":"publish","type":"post","link":"https:\/\/studiorecipe.com\/en\/le-juste-prix-des-bonnes-choses\/","title":{"rendered":"Podcast \u00abLe juste prix des bonnes choses\u00bb, the pilot for the series is online"},"content":{"rendered":"

Visit Foodorama exhibition in Paris on 9 and 10 February<\/a>, the head Jean Covillault<\/a> spoke at a round-table discussion on \u00abAre low prices a recipe for success\u00bb in the kitchen and restaurant business? The answer is obviously yes, as long as the quality is there. But the former Top Chef has another trick for saving money: he doesn't change the plates. The result: fewer dishes and less staff. And that's one more way to keep the bill down. His menus, as long as your arm, sell for 34 euros.<\/p>\n\n\n\n

It's all about the \u00abright price for the right things\u00bb, as the title of this podcast indicates. I imagined and produced it with the aim of obtaining RS6788 certification. <\/p>\n\n\n\n

If this same subject finds different echoes and other chefs tell me exciting or amusing savings stories, it's possible that this pilot will become a series on the Studio Recipe YouTube channel. <\/p>\n\n\n\n

Don't hesitate to send me your suggestions in comments, especially if you're a chef yourself.<\/p>\n\n\n\n

\n