Le Bel Ordinaire, a Tasteful Collaboration

Le Bel Ordinaire, a Tasteful Collaboration

Picture a delicious cafeteria where you can leave with a bottle of olive oil under your arm. A landmark for hedonists where the pleasures of the table are infinite in an equally delicious decor. Bel Ordinaire is a project that’s both ethical and tasty, the result of an encounter between the journalist, chronicler and ardent defender of better eating Sébastien Demorand and Cyrille Rossetto, an adventurous entrepreneur who switches from the digital world to that of food with ease and passion. The idea is simple and the two associates describe it as: authentic, ethical products, big informal tables, an everyday delicatessen and a good selection of wines. What they’re offering here is a cultural and culinary store with, at its centre, the concept of the pleasure of taste and good things shared in a very simple way. Assisted by around a hundred crowdfunders, the project saw the light of day a few months ago and hasn’t been empty since.

Le Bel Ordinaire, 54 rue de Paradis – 75010 Paris

Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto
Décoration Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto
Décoration Bouteilles Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto
Luminaires Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto

Cyrille, Sébastien, what’s your story?

Cyrille

Having spent 20 years creating and directing startups supported by big media and digital groups (TF1, Lagardère and SFR), I wanted a complete change of profession and even of sector for this second half of my working life. What I mean by that is recreating social ties via gastronomy. It’s a universal vector, as sport and music can be too. As the grandson of a farmer, I’ve always been aware of the earth and the best it can give, through his wonderful produce and extraordinary human stories. The recent emergence of crowdfunding… sorry!… shared financing, seemed to be the ideal cornerstone upon which to build a new kind of shared human venture.

Sébastien

I’ve spent twenty years working as a journalist in the food sector, in the press, on TV and on radio. I’d dreamed of owning and managing a place of my own for a long time. The encounter with Cyrille came at just the right time.

How did the adventure that is Le Bel Ordinaire come about?

Cyrille

From that premise, formalised by a dream one fine morning! And by that all-important meeting with Sébastien. We each had that desire to bring the food trade back to its former glory, where the quality of products and service are more than just marketing gimmicks. Because of its unusual and complex structure with the involvement of numerous shareholders (104 for the first shop), it took us nearly nine months to convince our future associates to join us in this amazing collective venture. What’s more, the story is only just beginning because we’ve already launched subscriptions for the second Bel Ordinaire (that will be opening its doors next spring). There are still a few places left, if any foodies are reading this, the information is available on our website!

Balance restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto
Le Bel Ordinaire, a Tasteful Collaboration
Comptoir Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto
Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto
Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto
Le Bel Ordinaire, a Tasteful Collaboration
Le Bel Ordinaire, a Tasteful Collaboration

Why is Le Bel Ordinaire much more than just a delicatessen?

Cyrille

Because it offers really good food! And, as you say, you can leave with products that have been combined and prepared on your plate. It’s truly a place for tasting and informality that you might compare to the meeting spaces that used to exist in our villages back in the day, where everybody gets together because it feels good to be there.

Sébastien

The aim of the game was that people should feel a bit at home in our place. We want the Bel Ordinaire to be a participative establishment, where people come to try good things, exchange recipes, take part in workshops and meet up.

What will we find on the shelves?

Sébastien

We offer foodstuffs that can be everyday groceries, like very good pasta, fine chocolate, delicious olive oil, wonderful jam and also things that are more of a “discovery”, a bit more of a treat and with a cultural touch. We stock quite a lot Italian and Spanish products. We also have a partnership with Poisscaille, that works on the same principle as Public-Private-Producer-Partnerships for vegetables, who deliver to us every Saturday. This means you can collect a basket of fish or shellfish, prepared depending on the catch of the day.

Tell us about your selection of wine.

Sébastien

We think that the wine and food sector in general still has a lot to do and a lot to defend these days. We offer lots of natural wines.

Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto
Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto
Bouteille d'huile d'olive Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto
Épicerie Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto
Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto

How does Le Bel Ordinaire restaurant work?

Sébastien

The first aim of the menus that we plan with Nicolas, the chef, is to present products from the delicatessen in a fun, tasty and sometimes unexpected way. The menu changes from top to bottom every week, and once a month we set up seven “Best of” days when you’ll find the key recipes from recent days, like couscous with Morteau, lemon cream with granola and mint, duck confit burger and shrimp pad thai.

What’s the story of this place?

Cyrille

This amazing place with its high ceiling (where you feel more like you’re in New York than in Paris) was an old crystal chandelier shop (we’re in Rue du Paradis, the legendary home of the Parisian crystal glassworks.

Who’s behind the interior design?

Cyrille

Lucie and Benoît from the Mur Mur agency did the design and the interior vision for the project. We already had quite a firm idea of what we wanted, particularly the big communal table and the open kitchen backing onto a big bar as a signature of the place. As for the rest, we hunted in brocantes in Normandy for the dishes, chairs and a few ornaments.

If you had to sum up the philosophy of Le Bel Ordinaire in a few words?

Cyrille

Open, demanding and simple.

Sébastien

Sharing the values that we hold dear, eating and drinking well.

Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto
Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto
Bouteilles de vins épicerie Salle restaurant Le Bel Ordinaire Sébastien Demorand Cyrille Rossetto

Photography and text: Eve Campestrini – Translation: TextMaster @thesocialitefamily

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