With Azur, Mansogroup is continuing its development in Kirchberg, taking over the site of the former L’Avenue restaurant. The opening was completed in seven days, a deliberately short timeframe in an uncertain environment. For the group’s managing director & co-owner, Yannis Xydias, this choice was a conscious operational decision: “Most people expect perfection. We chose speed. In an uncertain environment, execution and alignment are more important than perfection. Customers come for the food and the experience—not because every decorative detail is already in place.”
The choice of Kirchberg is part of a location strategy targeting central, high-traffic areas. “Accessibility and relevance to the neighbourhood are essential,” stresses Yannis Xydias. “Our restaurants must operate at different times of the day and cater for a variety of audiences.”
After Greek, Portuguese, Italian and Spanish cuisine, French cuisine has now been added to the group’s offering. “Adding a French concept was a natural progression,” he explains. “We are too creative and too passionate to repeat the same concept indefinitely.”
Focus cuisine: French classics and simmering savoir-faire
In the kitchen, chef Christophe Deparday draws on a traditional approach to French gastronomy, nurtured by his experience in Michelin-starred restaurants. “Azur is based on French cuisine, with a strong emphasis on simmered dishes,” he explains. “Slow cooking, reductions and long preparations require time and precision, but they offer great depth of flavour. It’s a refined cuisine, but generous and sincere.”
The menu features emblematic dishes, such as bouchée à la reine, bœuf bourguignon or filet Rossini, as well as matured meats. Seafood also takes centre stage, with bluefin tuna tartare, oysters and scallops in particular.
The sweet section is entrusted to Judith Maciá, known for her cheesecakes, whose experience gained in Michelin-starred hotel environments brings a marked pastry signature to the restaurant.
Open for soft opening, Azur should allow teams to gradually adjust the experience. The group, which is aiming for annual sales of around €30m, is continuing its modernisation projects at the same time. “Profitability has become much more difficult,” admits Yannis Xydias. “But quality, experience and consistency will continue to make the difference.”
