GIL D'HARCOUR
RESTAURATEUR
CONCEPTOR
FOODSERVICE CONSULTANT
Free standing Outlets
Hotel & Appartment outlets
Mall outlets
MISSIONS
Fabrice’s World Music Bar Management 1994
Brasserie Kemang Conceptualisation & Management 1997
Brasserie Bar Conceptualisation & Management 1999
Bistro Plaza Senayan Conceptualisation & Management 1997
Café Batavia Restructuring 1999
Praline Ice Cream Conceptualisation 2002
The Gourmet Boutique Conceptualisation 2002
Le Café Bilbo Conceptualisation 2002
Tartine Citos Conceptualisation 2002
Tartine FX Conceptualisation 2008
Alessandro Nannini Rejuvenation 2006
The Nine Muses Club Conceptualisation & Management 2004
Brasserie Madeleine Technical assistance opening 2006
The Pizza Company Franchise survey 2006
The W9 Club Tango Conceptualisation & Management 2006
ISCI Sports club Cilandak Restructuring & Training 2005
Boka Buka Cipete Menu development 2004
Orleans Bistro Rejuvenation 2008
Cal Roll Factory Gandaria Conceptualisation Franchise 2009
Cal Roll Factory Epicentrum Conceptualisation Franchise 2010
Alex Pizze e Pasta Conceptualisation 2011
06 Bistro Medan Technical assistance & Training 2011
The Cow Feed Resto Conceptualisation 2011
Pique Nique Pavillion PX Conceptualisation 2012
Pique Nique Grand City Conceptualisation 2012
Pique Nique UI university Conceptualisation 2012
Bistroquet ARC Singapore Conceptualisation 2012
The Goods Department Technical assistance Opening 2013
Oppadak – Korea Franchise survey 2011
Zoodle Noodle shop Conceptualisation 2011
Zahra Turkish ice cream Conceptualisation 2013
F.U.B.A.R bar Conceptualisation 2012
Paris-Lyon Allium hotel Conceptualisation 2014
Paris-Lyon Allium Batam Conceptualisation 2015
Petit Paris-Lyon Essence Conceptualisation 2014
Samali Catering Conceptualisation 2015
1953 Restaurant Indonesien Conceptualisation 2015
www.baguetteandco.org Founder 2012
Gauden brasserie Conceptualisation 2016
Coffindo Concept development proposal 2016
Bing Go GC / PIM / CP Technical assistance 2016
www.restobazaar.id Founder 2016
Gedung Pos Jakarta Technical assistance 2017
Boucher Deli Makassar Conceptualisation 2017
Echalote Makassar Conceptualisation 2017
Warung Javané Conceptualisation 2020
Events & Press
Best Asian Restaurant Design book - Kim Inglis
Allium Hotel - Samali Group