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Nouvelle Garde

A reimagined Parisian brasserie concept

Investment year

2020

Status

Active

Investment strategy

FrenchFood Capital I

Location

Paris

Founded in 2019 by Charles Perez and Victor Dubillot, Nouvelle Garde is reinventing the standards of traditional Parisian brasseries. The concept blends vibrant, design-forward spaces with a simple yet flavorful culinary offering that highlights French terroir products—all at a fair price

Nouvelle Garde welcomes guests in two locations:

  • Brasserie Bellanger
    140 Rue du Faubourg Poissonnière, 75010 Paris
  • Brasserie Dubillot
    222 Rue Saint-Denis, 75002 Paris
Offering

In a fast-changing restaurant scene where traditional brasseries can sometimes feel outdated, Nouvelle Garde meets new consumer expectations with a concept that combines craftsmanship and modernity : high-quality cuisine, made entirely on-site using locally sourced ingredients from trusted producers.

Dishes are served at fair prices, in experiential spaces with unique character. All of this is driven by an engaged community that actively shares and supports nouvelle garde’s values.

Website

nouvellegardegroupe.com

Testimonial

We were looking not only for a financial partner, but also for a skilled team able to support us in both our day-to-day operations and in accelerating our growth.

FrenchFood Capital checked all the boxes. We have regular, constructive discussions on financial matters, and we also benefit from their deep and valuable experience in the highly specific world of the restaurant industry.

Charles Perez et Victor Dubillot Co-founders

Impact

Impact Business Plan

A strategy aligned with the 4 pillars of food transition, integrated into the company’s development ambitions.

See the impact Business Plan
Climate

 Feeding all generations with responsible cuisine

Reducing our carbon footprint
TONNES OF CO2 EMITTED BY CATERING ACTIVITIES PER COVER (SCOPES 1, 2 AND 3)
2025 AMBITION 660 TONNES
2024 RESULT NC*
2020 BASELINE 771 TONNES
* 3 actions to achieve this ambition: 01.Adapting menus to the reduction trajectory (vegetarian dishes and meat proteins other than beef). 02.Setting up monthly monitoring of energy optimisation. 03.Introduction of bio-waste sorting.
NC
Preserving biodiversity through responsible purchasing
PERCENTAGE OF WINES WITH NO ADDITIVES (NUMBER OF REFERENCES)
2025 AMBITION 100%
2024 RESULT 90%
2020 BASELINE 50%
80%
PERCENTAGE OF BRASSERIES LABELLED BY ECOTABLE
2025 AMBITION 100%
2024 RESULT 67%
2020 BASELINE 0%
67%
PERCENTAGE OF TEAMS TRAINED ON THE NOUVELLE GARDE PRODUCT CHARTER
2025 AMBITION 100%
2024 RESULT 100%
2020 BASELINE NC
100%
PERCENTAGE OF SUPPLIERS TRAINED ON THE NOUVELLE GARDE PRODUCT CHARTER
2025 AMBITION 100%
2024 RESULT 100%
2020 BASELINE NC
100%
Social

Support those who have a passion for the profession

Promoting equal opportunities
PERCENTAGE OF EMPLOYEES PROMOTED FROM WITHIN
2025 AMBITION 30%
2024 RESULT 18%*
2020 BASELINE 14%
* With less turnover in leadership positions, internal promotion opportunities have declined
25%
NUMBER OF TRAINEES FROM ASSOCIATIONS PER BRASSERIE (REFUGEE FOOD*, CUISTOTS MIGRATEURS, DES ÉTOILES ET DES FEMMES)
2025 AMBITION 2
2024 RESULT 16
2020 BASELINE 1
* Refugee Food is an organization that aims to raise awareness about the situation of refugees, accelerate their professional integration into the restaurant industry, and promote tasty, fair, and sustainable food for all
100%
Developing quality of life at work
PERCENTAGE OF EMPLOYEES WHO HAVE TAKEN ANTI- HARASSMENT TRAINING
2025 AMBITION 100%
2024 RESULT 100%
2020 BASELINE NC
100%
PERCENTAGE OF INDOOR STAFF BENEFITING FROM A 4-DAY WEEK
2025 AMBITION 100%
2024 RESULT 90%*
2020 BASELINE 100%
* Not including managers (only one split shift per week).
100%
PERCENTAGE OF KITCHEN STAFF WHO DO NOT TAKE BREAKS, EXCLUDING CHEFS AND CHEFS DE PARTIE
2025 AMBITION 100%
2024 RESULT 71%*
2020 BASELINE 100%
*Two reasons explain this figure: 1/ Some team members request to work five half-days a week 2/ scheduling optimization (only one split shift per week)
0%
PERCENTAGE OF EMPLOYEES WHO WOULD RECOMMEND NOUVELLE GARDE TO A FRIEND*
2025 AMBITION 85%
2024 RESULT 78%
2020 BASELINE 65%
* Internal barometer conducted among employees.
65%
Health-Nutrition & Economic

 Defending French culinary heritage 

Promoting French culinary know-how
Percentage of Interns and Apprentices in the Brasseriess
2025 AMBITION 15%
2024 RESULT 11%
2020 BASELINE NC
73%
PERCENTAGE OF EMPLOYEES WHO HAVE FOLLOWED AN INTERNAL OR A PAID TRAINING
2025 AMBITION 50%
2024 RESULT 100%*
2020 BASELINE 65%
* In 2024, 100% of employees have taken anti-harassment training
100%
NUMBER OF EDUCATIONAL POSTS ON AGRICULTURE METHODS AND RAW MATERIALS PRODUCTION PROCESSES
2025 AMBITION 12*
2024 RESULT 12
2020 BASELINE NC
* 1 post per month.
100%
Supporting French producers and artisans
PERCENTAGE OF FRENCH SUPPLIERS WITHIN FOOD SUPPLIERS
2025 AMBITION 95%
2024 RESULT 100%
2020 BASELINE 89%
100%
PERCENTAGE OF FRENCH SPIRITS (NUMBER OF REFERENCES)
2025 AMBITION 100%
2024 RESULT 100%
2020 BASELINE 100%
100%
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