News

PR · Agence Ambroise · September 2026

Getting you talked about, by the right people

Agence Ambroise, our press relations division, is a human-scale agency specialising in lifestyle and art de vivre, hospitality and gastronomy. A team that stays close to its clients and takes the time to understand their story, their identity and their ambitions, in order to build a genuinely bespoke PR strategy.

Print, online, television, radio, opinion leaders and influencers: we activate a qualified network to give our clients, their projects and their concepts the visibility they deserve. Closeness, network, impact.

Because our job is not simply to make you visible, but to make you essential. Among those who have placed their trust in us: Ravì, artisan ice-cream maker in Provence, Jean-Paul Hévin, chocolatier in Paris and beyond, La Mère Brazier, two-starred restaurant in Lyon, and Norohy, the ingredients brand for culinary professionals.

Task Force · Biarritz · July 2026

Performance is built where the teams are

At Origine Hospitality, we believe the finest transformations happen alongside the teams, during service, at the heart of operations. Anna is currently supporting the teams of the Talaia MGallery hotel in Biarritz with a single ambition: to pass on expertise, help people progress and build lasting performance.

We do not come to observe: we come to live the operation with the teams. Because behind every great guest experience are people we support day after day. Being present, passing on, helping people grow.

Recruitment · Talent · July 2026

The best recruitment does not start with a CV

The best recruitment does not start with a CV: it starts with a meeting. At Origine Hospitality, we know our client partners, we know our talent and we know the field.

It is that combination that lets us create the right match, at the right moment. We do not place candidates: we create the right encounters.

Season · Vaujany · June 2026

Season opening in Vaujany: the unseen work behind the kitchen

The summer season in Vaujany is officially under way. Before the first holidaymakers arrive and the terraces come alive, teams have been preparing with passion and rigour.

In the kitchen, the start of every season is a genuine challenge: building menus, selecting produce, organising the brigades, refining processes and preparing every detail to welcome guests in the best possible conditions.

This often unseen work lies at the heart of the experience: behind every plate are dedicated people putting their expertise at the service of guests’ enjoyment.

Concept · F&B · May 2026

Designing a menu means revealing the identity of a place

At Origine Hospitality, we believe performance is rooted in detail, balance and meaning. Designing a menu is not just about imagining dishes: it is about translating the identity of a place, revealing its character and creating a coherent experience, designed as much for guests as for those who bring it to life every day.

Alongside our clients, we craft bespoke concepts where creativity, mastery and rigour move forward together. Every dish tells a story, every creation responds to a real operational context, carried by the talent of our consultant chefs.

Because beyond the numbers, we remain, above all, artisans of taste, guided by a single ambition: to bring true, desirable and lasting concepts to life.

Assignment · Hospitality · May 2026

4-star hotel in Vaujany: a successful assignment after three intense months

Curtain call after three intense months at the 4-star hotel in Vaujany. Performance, team energy and a great human adventure, culminating in a successful assignment.

But this is only a pause: we return to lead the summer season, with a reopening planned for 28 May. Thank you to the management for their renewed trust and to the teams for their commitment throughout this assignment.

Assignment · Provence · April 2026

Heading to Provence: a new Origine Hospitality assignment

Origine Hospitality begins a new assignment in Provence. Always guided by our DNA, we support every project with a bespoke, human and committed approach. Here, there are no off-the-shelf solutions: we adapt to each venue, each team, each ambition.

Our conviction? Performance is driven, above all, by the people who bring an establishment to life. Knowledge-sharing, rigour and attention to detail are at the heart of everything we build, with a single guiding principle: creating lasting value.

PR · Agence Ambroise · April 2026

Restaurant Bec opens the season in Les Baux-de-Provence

In Les Baux-de-Provence, the season kicks off for restaurant Bec. On the menu: a new Chef, Quentin Lailler, and a new menu celebrating culinary originality and creativity.

“Ramène ta fraise”, “Une souris verte”, “Maqviar”… a host of surprising dishes to discover at the table of Bec Paradou, supported by our press relations team, Agence Ambroise.

A word from the founder · March 2026

At Origine Hospitality, commitment is our signature

As founder, I am personally involved in every collaboration, with a demand for precision, discretion and results. Every assignment is tailored, built on a deep understanding of operational and financial challenges.

Our teams now operate right across France, close to the establishments they serve, guided by a single principle: to structure, optimise and durably raise performance. Beyond support, we deliver concrete results, with measurable improvements in financial performance.

Fabio Rossi — Founder of Origine Hospitality