Julien Fouin et Ludovic Dardenay : un développement sans vertige

Eight restaurants, two bakeries, a wine wholesale business, and a consulting service for restaurant entrepreneurs… The breadth of Vertigo Family’s expansion in just over fifteen years could make one dizzy. Yet, despite its growth in Paris and now across France, the company has remained true to the values upheld by its two founders, Julien Fouin and Ludovic Dardenay: showcasing quality products and the teams who bring these vibrant places to life every day under the banner of this ambitious group.

"We had the illusion that a restaurant could be a side business," recalls Julien Fouin with a smile. After a fifteen-year career in journalism, which led him to create the magazine Régal, he met Ludovic Dardenay, who shared the same entrepreneurial spirit. In 2008, they opened Glou in the Marais district of Paris, with the initial goal of replicating the concept of "French-style tapas" introduced at the establishment. "Not being chefs ourselves, the idea of assembling quality products seemed like a smart approach. The success was immediate, leading us to abandon our other activities." The duo quickly realized not only the level of commitment required to run restaurants but also that "the success of a restaurant is directly tied to the people who make up its team."

Human-centered growth
What would become the "Vertigo Family" quickly took off with new openings, starting with Jaja in 2010. "Beyond structuring ourselves, we also wanted to bring our employees into the company's capital, which we achieved as early as 2015." This strategic decision allowed them to delegate responsibilities and retain key team members, such as Pierre Mouquet in front-of-house and chefs Massimiliano Monaco and Eduardo González, who have been alongside the founders for many years.

Diverse formats
Bistros, a plant-forward brasserie in collaboration with Mauro Colagreco, pizzerias… The diversity of concepts reflects the resilience of this venture, which has been tested by both economic challenges and the realities of entrepreneurship. "We’ve been through tough years, made mistakes, faced bankruptcy, and overcome crises such as terrorist attacks, the Yellow Vest protests, and COVID," says Fouin. These valuable experiences are now shared with aspiring restaurateurs through the Service Compris incubator, a program historically supported by Transgourmet that has accelerated more than 50 projects since 2018. This gradual diversification—including the group’s ventures into bakeries (with the Dupain brand and its two Parisian bakeries) and wine trading (through Duvin)—serves both the company’s operational needs and its ambition to build a more resilient business model.

Today, "the entrepreneurial drive is still strong," Fouin says enthusiastically, emphasizing a deep commitment to "promoting a wonderful profession where social mobility is a reality." This spirit justifies the group's exploration of new horizons: after acquiring Le Belvédère restaurant in the heart of Vaucluse (Crillon-le-Brave, 84), a project combining hospitality and fine dining is set to open by 2026.

The flagship restaurant

Glou
111 Rue Vieille du Temple, 75003 Paris
Style : Bistrot à vins
Chefs : Yuri Fernandes et Anushan Thangavelayutham
Operations Directors : Amandine Costes et Octave Louineau
Establishment : 2008
Average check : 40 € HT

The Vertigo family

Jaja
3 Rue Sainte-Croix de la Bretonnerie,
75004 Paris
Style : Bistrot gourmand
Chefs : Yuri Fernandes et Ismail Hussain
Operations Directors : Agnese Lo Prinzi et Olivier Jetil
Establishment : 2010
Averafe check : 45 € HT

GrandCœur
41 Rue du Temple, 75004 Paris
Style : Brasserie chic
Chefs : Mauro Colagreco et Alfredo Martin
Directors : Alexandre Mithieux et Attalie Rousselot
Establishment : 2015
Average check : 70 € HT

Bonvivant
7 Rue des Ecoles, 75005 Paris
Style : Bistrot "retour aux sources"
Chefs : Eduardo Gonzales et Kader Abdul
Director : Pierre Mouquet
Establishment : 2015
Average check : 45 € HT

Bonvivant Pizza
4 Rue des Ecols,75005 Paris
Style : Pizzeria "à la romaine"
Chef : Salah Uddin
Operations Director : Pierre Mouquet
Establishment : 2018
Average check : 20 € HT

Cocotte
2 Cours d’Herbouville, 69004 Lyon
Style : Cuisine à la braise
Chef : Massimiliano Monaco
Sommelier : Pierre Emile Ribeyre
Establishment : 2019
Average check : 50 € HT

Cocozza
2 Cours d’Herbouville, 69004 Lyon
Style : Cuisine italienne
Chef : Massimiliano Monaco
Sommelier : Pierre Emile Ribeyre
Establishment : 2020
Average check : 20 € HT

Casimir
6 Rue de Belzunce, 75010 Paris
Style : Bistrot gourmand
Chefs : Eduardo González et Ignacio Troncoso
Director : Pierre Mouquet
Sommelier : Matthieu Bruno
Takeover : 2024
Average check : 50 € HT

Le Belvédère
Route de Bedoin à Malaucène, Crillon-Le-Brave
Style : Brasserie
Directrice des opérations : Laure Maneveau
Clientèle : locale et touristique
Reprise : 2024
Ticket moyen : 40 € HT

Dupain
Two bakeries
20 Boulevard des Filles du Calvaire, 75011 Paris
www.dupain.paris
Manager : Mélanie Cliville
Establishment : 2015

By Remi Héluin