On this week's episode of Oui, Chef, Lucas and Nicolas discuss the significant challenges they are facing in operating their restaurant during the current wildfires in the area. They expressed concerns about staff safety, reduced business due to the fires and smoke, and ongoing issues with their insurance coverage. The conversation also covered their plans to switch their restaurant reservation system from OpenTable to Resy, which they feel may be a better fit for their restaurant's values and clientele. Despite the difficulties, the speakers acknowledged they are still a relatively new business at only 10 months old, and need to continue adapting to the changing circumstances. Overall, the focus was on navigating the various operational and logistical challenges the restaurant is facing due to the wildfires and broader economic conditions, while remaining committed to providing a quality dining experience for their customers.

 This week on Oui, Chef, Lucas and Nicolas welcome guest Chef Andy Allo. Andy reflects on herCameroonian roots and how they shaped her deep passion for food. As they explore the challenges of the restaurant industry and balancing creative ambitions, a common thread of resilience and mindfulness emerges. Andy is excited to highlight Cameroonian cuisine through our upcoming pop-up, eager tointroduce its flavors to a wider audience.

On this week's episode of Oui, Chef, Nicolas shares his decade-long journey of writing and publishing his book, revealing both the emotional highs and lows. He and Lucas also discuss the challenges of running a family business, including financial struggles and the closure of their Malibu location, emphasizing the need for persistence and honesty in overcoming these obstacles.

Nicolas and Lucas shared updates:Nicolas Eatery closed in Malibu, Deux Bistro opened in Woodland Hills, and a new Nicolas Eatery will launch in The Beverly Center, Beverly Hills. They discussed past financial challenges, relocating, and emphasized adaptability, self-care, and building a strong team for success amidst adversity.

In this episode of "Oui, Chef," hosts Nicolas and Lucas interview Dennis Kelly, a Michelin Star restaurant owner and sommelier. The conversation delves into Dennis Kelly's experiences in the culinary world, his journey as a sommelier, and his insights into running a Michelin-starred restaurant.

This week on the Oui, Chef Podcast, Nicolas and Lucas discussed the challenges of operating on Thanksgiving, expressing a longing for the fun camaraderie they've missed in their restaurant lately. They delved into their recent ventures, such as a bagel pop-up and a potential partnership providing French cuisine at LAX airport. Drawing parallels with Uber and Airbnb, they highlighted the importance of seizing growth opportunities and expressed gratitude for their restaurant's journey while emphasizing the need for continuous expansion and embracing new ventures.

This week on the Oui, Chef Podcast, Nicolas and Lucas discuss running challenges in the rain, and the restaurant staff's adjustment to early winter hours. They share insights into a quieter week, early closures, and a small fire incident. Additionally, they announce December events, such as fried chicken dinners on Wednesdays and mussels on Thursdays.

This week on the Oui, Chef Podcast, Nicolas and Lucas discuss their recent speech at Pepperdine University for the Investment Club, their fasting lifestyle, marathon training, and potential changes to their restaurant's lunch hours in response to evolving customer preferences and remote work trends. The conversation covers fasting, running, and restaurant challenges in today's economy.

This week on Oui, Chef Podcast, Nicolas and Lucas travel to Napa Valley to celebrate Bouchon's 25th anniversary, reflecting on its significance in the restaurant industry. They discuss the differences between European and American restaurant management, emphasizing family involvement in Europe. The hosts address the impact of COVID-19 on the industry, sharing insights into their restaurant’s evolution, covering layout, menu, and staffing changes. Expressing optimism about positive trends and growth, they stress continuous improvement and adaptation. Nicolas and Lucas envision future changes, acknowledging challenges and required investments.

This week on the Oui, Chef Podcast, Nicolas and Lucas discuss topics related to restaurant service, focusing on the role of busboys and bussers. They explore the responsibilities of busboys in the United States and France, stressing their significance in the restaurant industry. They also share their experiences with busboys and illuminate their restaurant's youthful, passionate busboy team. Overall, the episode provides insights into bussers’ often-overlooked but essential role in the restaurant world, along with anecdotes and observations from Nicolas and Lucas.