Léonie is first and foremost a grandmother, my grandmother but also yours. The one who prepares incomparable dishes that no one else has the secret, made from the products of our land, the know-how of our craftsmen, our producers-breeders. The concept of « Léonie » is built and shared around human value and local bistro dishes.
It's a restaurant that tends to work mainly with fresh products, and of local or recognized origin, and as much as possible in direct circuit.
The supply with breeders, market gardeners, fishermen, local farmers fully meets the reassuring and collaborative aspect.
A simple cooking over a wood fire, bringing the original taste of grilling and the speed of sending or at low temperature ensuring a constant quality and no dependence on fossil fuels. A new work organization with kitchen preparation deferred in time and also in space if necessary. This method reduces the stress of the "rush" and increases team comfort and customer recognition.
Professionals or not in the catering industry, already having a business or wishing to create one. A particular sensitivity for eco-responsibility and the desire to work locally with good products is required.
To integrate Léonie's concept, you have to believe in her and her values, wish to receive her clients as friends, be present to welcome them. Knowledge in management is essential for the success of your project.
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