Fitz establishments conquer Paris - Interview

Do you know the FITZ group, which advocates the return of the French "art de vivre"? Interview with Guillaume Bénard, co-founder and creator of living spaces in the heart of Paris's finest districts.

SORTIRAPARIS: Guillaume, could you introduce yourself for our readers?

Guillaume Bernard: Of course. I co-founded FITZ Group in 2016 after training at a hotel school in Switzerland. My first establishment, Fitzgerald, opened in 2016 with a simple idea: to wake up a sleepy neighborhood(editor's note: the 7th arrondissement...) and infuse it with a warm, festive atmosphere. Since then, the group has grown to include five restaurants in Paris, each with a strong identity.

Your vision of the restaurant business: what inspires you most in the restaurant business? What unique signature would you like your establishments to have?

What inspires me most of all is telling a story through our places. This involves the cuisine, of course, but also the welcome and the customer experience. Every detail counts: the decor, the smells, the tableware. Our DNA is to offer a festive and refined atmosphere in trendy places where you feel good as soon as you walk through the doors. Our aim is to combine French art de vivre with a touch of modernity.

Who surrounds you in development? Who are your key people and how do they help you build FITZ Group?

My partner, Nick Heys, is a seasoned entrepreneur who manages support functions and the structuring of the head office. I take care of project development and conceptualization. We also have a team of art directors for each of the Paris banks, and collaborate with renowned decorators such as Sophie Lacroix and Lázaro Rosa Violán. Each brings his or her own expertise to guarantee the coherence andexcellence of our projects.

Customer experience: if I'm a customer in one of your restaurants, what unique experience will I have in each of your establishments?

Each restaurant offers a unique experience:

Fitzgerald: Refined French cuisine, a festive atmosphere and a hidden bar / speakeasy that surprises our customers (some of whom have been coming to dinner for a year... without knowing about the bar!).
Abstinence: A bistronomic approach, with dishes to share and biodynamic wines, in a convivial atmosphere.
Vesper: Franco-Japanese cuisine with a sushi master, all in an elegant and exotic setting.
Hollywood Savoy: A festive restaurant with classic French cuisine and a basement club, ideal for extending the evening.
La Fontaine Gaillon: Our flagship, with a magnificent terrace and private lounges, offering traditional French cuisine sublimated by our consultant chef.

Who is the typical FITZ Group customer? What message would you like to convey to them?

Our customers are generally people in the 30-50 age bracket, who are looking for places where they can have a business lunch and come back for a party in the evening. We attract a regular and demanding clientele, sensitive to the quality of the welcome and the overall experience. My message would be: come and discover our restaurants if you want to experience a unique blend of Parisian elegance and festive spirit.

Where do you see your company in five years' time? What are your wildest dreams for your restaurants, in Paris and beyond?

In five years' time, I'd like FITZ Group to have 25 establishments, not only in Paris, but alsoabroad. We want to develop locations by the sea, in the mountains, and in destinations like Dubai or Monaco. My dream would be to continue to create memorable experiences while preserving thehuman scale that is the strength of our restaurants.

A final word to Sortir à Paris readers?

There's no substitute forexperience! Push open the doors of our establishments and let yourself be seduced by thesingular atmosphere that is the signature of the Fitz Group's living spaces.