Ludo began in the world of Hotel Management and Food Service at a young age. He travelled in many different countries where he learned to develop his knowledge of specialty coffee and discovered his true passion for the world of coffee shops and its way of life, focused on well-being and the love of all things good.
He is now back in France to do what he loves most; to share all this with all those around him.
After travelling through Europe and the United States, Quentin moved to Australia where he discovered a newborn passion for specialty coffee. He first worked in one of Melbourne’s most renowned coffee heavens, Hammer and Tong, before moving to a high quality neighbourhood coffee shop, Page 2.
Now back in Paris, and thrilled to see that this speciality coffee wave has crossed the oceans, he wants to put his knowledge to good use and have a strong hand in the evolution of this growing industry by bringing new ideas and products to the table.
When Quentin returned to France, he couldn’t be happier to discover that this movement had spread all the way to Europe. A community full of motivated people, with great skills and knowledge, and who are eager to share their experiences to promote specialty coffee.
“Now my goal with LA MAIN NOIRE is to improve the coffee and brunch scene of Paris by bringing new ideas, new products, and most important of all, by sharing my passion.”
La Main Noire is a history of a Franco Australian friendship.
These 3 guys met in Melbourne, the capital of modern brunch and coffee shops.
After having travelled around multiple continents, always looking for new experiences and inspiration, they returned to Paris together and created La Main Noire, a collective specialized in coffee shop and brunch culture.
Their ambitions : to bring new ideas and new healthy products ; delicious and innovative, to stimulate the parisien café scene and those abroad.
This disappointment aside, they realised that the beginnings of a new wave of specialty coffee and brunch culture were there and that the potential for this industry to grow was immense. The 3 coffee lovers set about brainstorming what they could do to help bring the Parisian market to new heights… LA MAIN NOIRE had its new identity. The guys moved quickly to identify areas that the industry could improve, and the most clear of these was vegetable milks. In Melbourne, Berlin, New York (all cities at the forefront of specialist coffee) high quality vegetable milks are an expectation of most customers. They made this their first priority and sourced the best Soy milk available to bring to Paris. It was until the second product, however, that LA MAIN NOIRE really found itself. 100% made by LA MAIN NOIRE, the Sticky Chai.
As Paris begins to get a feel for LA MAIN NOIRE, the guys are constantly working with high quality cafes and products to bring more to this wonderful city.
Son of a Chef, cheesemaker and an olive oil producer, Ryan lived in France for a year with his family which made him realise the true impact of the French identity on the world of gastronomy.
After working for five years in a Gourmet Butcher in Melbourne, Ryan made a slight turn towards the world of Finance. He then quickly rediscovered his true passion and pursued his dream of becoming a Chef by training at the famous school Le Cordon Bleu in Paris and then taking his big step to 3 Michelin Star Cuisine at Guy Savoy restaurants, while constantly stimulating his palate through travels around the world…
After quitting his finance job, Ryan moved to Paris to pursue his cuisine training with Le Cordon Bleu and afterwards with Restaurant Guy Savoy and now Les Bouquinistes”.
Travelling through Asia, South America, Europe and more, Ryan credits his travels to stimulating his palate and giving him new ideas.
“Living in the most globalized time in history, we must benefit from the variety of knowledge that is spread around the world. Travelling is directly linked to the expansion of our palate and technique.”
Now, settled in Paris, Ryan can’t wait to bring his foreign ideas to a market that is begging for change.