Light Hotels has announced the alliance of its brand Light Human Hotels with ‘boco’, the 3-Michelin star “bistro in a jar”.
This exclusive alliance marks a crucial step for the London-based company aiming to bring a fresh approach to the hotel market. The brand will bring together boco’s fast casual French gastronomy concept developed by the Ferniot brothers, Simon and Vincent.
Light Hotels also recently announced an alliance of its brand Light Human Hotel with Trust Hospitality Hotels, a vital step in bringing its fresh approach to the North American market. In the next three years, Light Hotels plans to open five hotels across North America, with two hotels planned to launch in Miami, and another three hotels in L.A., New York and Dallas respectively.
The heart and soul of each Light Human Hotel will revolve around its Light Lounge, a different and unconventional boco bar and restaurant concept that features quick service and Michelin star recipes in an unforgettable and unique setting.
boco is a family affair. It began with the desire of the Ferniot brothers to create a new eating experience that could match their own high standards of quality and price. Both of them are passionate about cuisine and nutrition. Since their childhood they wanted to work together on a mold-breaking dining experience that would bring together both taste and well-being. The brothers were immersed from birth in a world of fine food, given their parentage. Their father, Jean Ferniot was a writer, journalist and above all, a celebrated gourmet in France who brought them up with a love of fine food and gastronomy. Each plowed their own furrow, without their paths crossing until boco; Vincent as a famous TV gourmet, Simon as a serial entrepreneur schooled at Disney and Vivendi. During all that time, they held on to their father’s watch-word: “I’ll only eat the good stuff”.
The concept
3 star Michelin fast food boco recipes are the creation of twelve of the most renowned chefs and pastry chefs in France, all with three stars to their name. The richness of their dishes and their expert judgement and professional standards when it comes to food allows boco fast casual restaurants to propose a standard of quality accessible to the masses.
All boco dishes are served in traditional ‘Kilner style’ preserving jars. In French these are called ‘bocaux’, hence the name bpco. These ‘bocaux’ evoke grandmothers’ cooking and are the ideal container to retain the flavour and integrity of the recipes. What is more, they are totally recyclable.
At boco, nature and the environment are to the fore. The ingredients are in season, organic, certified or free-range. If it cannot be eaten (such as cutlery, consumables or collateral) then it is environmentally friendly, re-usable or recyclable.
