From our special correspondent in New York
“In New York, people are less closed, there is more creative freedom. In France, customers want the label, they seek to find themselves in what they consume,”
says Hugo Hivernat, one of the founders of Fulgurances, a Parisian incubator for young international chefs created in 2015. After opening several restaurants in Paris, the team began a New York adventure seven months ago by inaugurating the
Laundromat
in Brooklyn.
While many businesses have had to go out of business, projects such as this are breathing new life into them.
"When we arrived, we only had one lawyer, after all everything went very quickly!,
explains the 30-year-old.
We have been put in contact with a broker.
A few months later, we bought this old laundry to transform it into a restaurant.
We had a very understanding landlord who offered us the rent during the most difficult months.”…
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