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MAJOR Moore

Adrian

Paris food, hotel culture and culinary oddities from a former palace concierge.

Platform
Substack
PricingOnly free issuesPublishesInfrequently
Issues4SubscribersRead adrianmoore.substack.com

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Latest Issues

Recent posts by this newsletter. Browse the email archive.

"Our People Are Our Greatest Asset"

I’ve memorized more hotel mission statements than most guests have read.

22 days ago
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0

Bistronomy is Dead. Long Live Cooking.

Bistronomy, legend has it, was coined by the late food writer Sébastien Demorand in Le Fooding—a mash-up of bistro and gastronomy—to describe the early wave of chef-driven neo-bistros. Think Yves Camdeborde at La Régalade, Stéphane Jégo at ...

a month ago
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1

Seasonality

As an avid restaurant goer living in France, and someone who is paid for said obsession, on and off, by way of articles and books, one of the great things about eating in this country is the culture and love of seasonal product, and availab...

a year ago
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Musings about hospitality A.I. and robot concierges

Welcome to MAJOR Moore by me, Adrian, Paris palace concierge and author of Inside Chefs' Fridges (Taschen) and Chefs' Fridges (Harper Collins). This is a scratchpad for my musings, obsessions and stuff that no-one is interested in publishin...

5 years ago
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Authors

The writers behind this newsletter.

  • Adrian

    Paris palace concierge (currently laid off) and author of Inside Chefs' Fridges (Taschen) and Chefs' Fridges (Harper Collins). This is a scratchpad for my musings, obsessions and stuff that no-one is interested in publishing elsewhere.

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