ALL-YOU-CAN-EAT BUFFETS : ALWAYS MORE ! | M6 | 66 minutes

All-you-can-eat buffets promise unlimited, affordable food – and they work! They’re springing up on the outskirts of cities and in industrial zones.  Cheap, hearty, varied… they’re all the rage, especially since the recession! Unlike traditional restaurants, which have seen their patronage drop by 30% in recent months, establishments offering all-you-can-eat menus are still going strong! With menus starting at 12 euros and the assurance of a full belly, many French people are now turning to this type of restaurant! All the more so since the unappetizing image of the all-you-can-eat buffet́ not fresh and a cover-up has well evolved́….

Today, you’ll find more and more homemade dishes, but also exceptional products! Even chefs have opted for this option.

Such is the case with former top chef Julien Duboué, who has opened Boulom in the 18th arrondissement. Behind his traditional bakery, an all-you-can-eat buffet sells for between 32 and 45 euros, depending on the day and time of day. On the menu, the promise of quality and terroir, with platters of charcuterie from Ospital and foie gras from Maison Barthoui….So how does chef Julien manage to offer haute cuisine in buffet form?

In Mondelange, in eastern France, Julien and his wife have opened a buffet inspired by the American Pizza & Pasta chain, and it’s a huge success, with 4 openings planned for this year. Here, he shares the secrets of his success and his tips for staying profitable.

In Niort, William runs one of the 5 all-you-can-eat buffets in the industrial zone, and to make the difference, he’s decided to give his customers an eyeful by offering an XXL venue. But will this be enough to fill the restaurant to capacity?

But how to explain this revival? What goes on behind the scenes of these buffets that make young and old salivate? And above all, what secrets do these restaurants have to make them profitable? Are they all as fresh as they promise?