Light Human Hotels form strategic Alliance with boco with « boco », the « 3 Michelin star bistro in a jar ».
This exclusive alliance marks a crucial step for the visionary London based Company, bringing its fresh approach to the hotel market. The brand will bring together boco's fast casual French gastronomy concept developed by the Ferniot brothers, Simon and Vincent.
In just 3 years Light Hotels will open 5 hotels across North America, with 2 hotels planned to launch in Miami, and further hotels in L.A., New York and Dallas respectively.
The heart and soul of each Light Human Hotel will feature a Light Lounge, a refreshingly different and unconventional bar and restaurant boco concept that features quick service Michelin star recipes in an unforgettable and unique setting.
The shape of things to come.
www.lighthumanhotel.com
About boco
A family affair, between brothers It all began with the desire of the Ferniot brothers to create a new eating experience that could match their own high standards of quality and price. Both of them are passionate about cuisine and nutrition. Since their childhood they wanted to work together on a mould-breaking dining experience that would bring together both taste and well-being. Thirty years of a common dream have now been realised through BOCO. The brothers were immersed from birth in a world of fine food, given their parentage. Their father, Jean Ferniot was a writer, journalist and above all, a celebrated gourmet in France who brought them up with a love of fine food and gastronomy. Each ploughed their own furrow, without their paths crossing until BOCO, Vincent as a famous TV gourmet, Simon as a serial entrepreneur schooled at Disney and Vivendi. During all that time, they held on to their father's watch-word: « I'll only eat the good stuff ».
The Concept 3 star Michelin fast food
boco recipes are the creation of twelve of the most renowned chefs and pastry chefs in France, all with three stars to their name. The richness of their dishes, their fine judgement and professional standards when it comes to food, allows boco fast casual restaurants to propose a standard of quality accessible to the masses.
As transparent as the glass itself
All boco dishes are served in traditional 'Kilner style' preserving jars. In French these are called 'bocaux', hence the name BOCO. These 'bocaux' evoke grandmothers' cooking and are the ideal container to retain the flavour and integrity of the recipes. What is more, they are totally recyclable.
Organic, certified or free-range
At BOCO, nature and the environment are to the fore. The ingredients are in season,
organic, certified or free-range. If it cannot be eaten (such as cutlery, consumables or
collateral) then it is environmentally friendly, re-usable or recyclable.
[email protected] - www.boco.fr
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