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Nouvelle Garde

Concept of a revisited Parisian brasserie.

Investment year

2020

Status

Active

Investment strategy

FrenchFood Capital I

Location

Paris

Founded in 2019 by Charles Perez and Victor Dubillot, Nouvelle Garde reimagines the standards of traditional brasseries by combining trendy and stylish venues with a simple and flavorful gastronomic offering that highlights French regional products, all at a fair price.

Nouvelle Garde welcomes you to two restaurants:

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

 

Offer

In an ever-evolving restaurant market and with sometimes outdated perceptions of brasseries, Nouvelle Garde meets the new consumption trends with a concept that combines craftsmanship and modernity: high-quality seasonal cuisine, locally sourced products, dishes entirely prepared on-site and offered at a fair price, in experiential venues with unique settings, all driven by an engaged community and amplified on social media.

Website

nouvellegardegroupe.com

Testimonial

We were looking for a financial partner as well as a competent organization to support us both in our operational management and in our ability to accelerate our development.

FrenchFood Capital checks all the boxes of what we were looking for. We regularly discuss financial matters in a very constructive manner, and we can also benefit from a long and enriching experience in the particular sector of the restaurant industry.

Charles Perez and Victor Dubillot Co-founders, Nouvelle Garde

Impact

Impact Business Plan

Mission – A strategy aligned with the four pillars of food transition, integrated into the company’s development ambition.

See the Impact business plan
Climate

Feeding all generations with responsible cuisine

Reducing our carbon footprint
TONS OF CO2 EMISSIONS FROM CATERING ACTIVITIES PER COVER (SCOPES 1,2 AND 3)
AMBITION 2025 660 TONS
RESULT 2022 NC*
BASELINE 2020 771 TONS
*3 actions to achieve this ambition: 01. Menu adaptation in line with reduction trajectory (vegetarian dishes and meat proteins other than beef) 02. Implementation of monthly energy optimization monitoring 03. Implementation of organic waste sorting
NC
Preserving biodiversity through responsible purchasing
PERCENTAGE OF WINE WITHOUT ADDITIVES (NUMBER OF REFERENCES ON THE MENU)
AMBITION 2025 100%
RESULT 2022 80%
BASELINE 2020 50%
60%
PERCENTAGE OF ECOTABLE-CERTIFIED BRASSERIES
AMBITION 2025 100%
RESULT 2022 100%
BASELINE 2020 0%
100%
PERCENTAGE OF TEAMS TRAINED IN THE NOUVELLE GARDE PRODUCT CHARTER*
AMBITION 2025 100%
RESULT 2022 NC*
BASELINE 2020 NC
*Launch and deployment of the Nouvelle Garde Charter planned for 2023.
NC
PERCENTAGE OF SUPPLIERS TRAINED IN THE NOUVELLE GARDE PRODUCT CHARTER*
AMBITION 2025 100%
RESULT 2022 NC*
BASELINE 2020 NC
*Launch and deployment of the Nouvelle Garde Charter planned for 2023.
NC
Social

Supporting those who are passionate about the profession

Promoting equal opportunities
PERCENTAGE OF EMPLOYEES WHO HAVE BENEFITED FROM INTERNAL PROMOTION
AMBITION 2025 30%
RESULT 2022 29%
BASELINE 2020 14%
94%
NUMBER OF REFUGEE FOOD* STUDENTS ON INTERNSHIP PER BRASSERIE
AMBITION 2025 2
RESULT 2022 2 (total 8)
BASELINE 2020 1
*Refugee Food is an association aiming to raise awareness about the situation of refugees, accelerate their professional integration in the restaurant industry, and advocate for tasty, fair, and sustainable food for all.
100%
Improving quality of work life
PERCENTAGE OF EMPLOYEES WHO HAVE UNDERGONE TRAINING AGAINST HARASSMENT*
AMBITION 2025 90%
RESULT 2022 NC*
BASELINE 2020 NC
*Training implementation scheduled for the year 2023.
NC
PERCENTAGE OF FRONT OF HOUSE EMPLOYEES BENEFITTING FROM A 4-DAY WORK WEEK
AMBITION 2025 100%
RESULT 2022 100%
BASELINE 2020 100%
100%
PERCENTAGE OF KITCHEN STAFF NOT HAVING SPLIT SHIFTS EXCLUDING HEAD CHEFS AND CHEF DE PARTIES
AMBITION 20205 100%
RESULT 2022 100%
BASELINE 2020 100%
100%
PERCENTAGE OF EMPLOYEES WHO WOULD RECOMMEND NOUVELLE GARDE TO A FRIEND*
AMBITION 2025 85%
RESULT 2022 84%
BASELINE 2020 65%
*Internal barometer conducted among employees.
Sanitary and Economic

Defending French culinary heritage

Promoting French culinary know-how and heritage
PERCENTAGE OF INTERNS AND APPRENTICES IN THE BRASSERIES
AMBITION 2025 15%
RESULT 2022 17%
BASELINE 2020 NC
100%
PERCENTAGE OF EMPLOYEES WHO HAVE UNDERGONE INTERNAL TRAINING OR PAID TRAINING
AMBITION 2025 50%
RESULT 2022 100%
BASELINE 2020 65%
*In 2022, employees received training on products, carbon footprint, and the company's CSR strategy.
100%
NUMBER OF EDUCATIONAL POSTS ON CULTIVATION METHODS AND RAW MATERIALS MANUFACTURING PROCESSES
AMBITION 2025 12*
RESULT 2022 12*
BASELINE 2020 NC
*1 post per month
100%
Supporting French producers and artisans
PERCENTAGE OF FRENCH SUPPLIERS OF FOOD RAW MATERIALS (OUT OF TOTAL SUPPLIERS)
AMBITION 2025 95%
RESULT 2022 86%
BASELINE 2020 89%
0%
PERCENTAGE OF SUPPLIERS AND SHORT, DIRECT PRODUCER CHANNELS (OUT OF TOTAL SUPPLIERS)
AMBITION 2025 70%
RESULT 2022 86%
BASELINE 2020 60%
100%
PERCENTAGE OF FRENCH ALCOHOLS (IN NUMBER OF REFERENCES)
AMBITION 2025 100%
RESULT 2022 100%
BASELINE 2020 100%
100%
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