French fintech Qonto nears $5 bln valuation after new fundraising

1/11/2022 11:30:00 AM

French fintech Qonto nears $5 bln valuation after new fundraising

French fintech Qonto nears $5 bln valuation after new fundraising

Qonto, a French online bank for small and medium-sized companies (SMEs), said on Tuesday it had raised 486 million euros, bringing its valuation to 4.4 billion euros ($4.98 billion), in another sign of the good health of the French fintech sector.

Register now for FREE unlimited access to Reuters.Save Story Save this story for 7:16 AM Today is Sunday, Jan.Share Email Most bakers are familiar with meringue-based buttercreams, like Swiss and Italian, but their French cousin isn't nearly as well known.

com Register (0700.HK) , also participated in the funding, Qonto said.The protein (the white) is fluffy and textured, shaped by the currents of the water it has been cooked in.The five-year-old company has a banking license for payments and offers bookkeeping and financial management services for SMEs at a monthly subscription price starting at 9 euros ($10.Today’s Highlight in History: On Jan.20).An egg poached is different from other egg preparations: it requires no grease for frying, no butter for scrambling, nothing at all besides salt and pepper.It has recently partnered with another French fintech, October, which offers SMEs small loans of up to 30,000 euros.Classically, French buttercream is made by pouring a hot syrup over whipped egg yolks, but I make mine over a water bath instead.

It has also partnered with Payfit, a software company that has developed a payroll platform.In France, one variation involves poaching the eggs in red wine instead of water.S."Our goal is to make life as easy as possible for companies," said co-founder and CEO Alexandre Prot.The company says it has 220,000 clients across four countries, including France, Germany, Italy and Spain.It is also called oeufs en meurette , in reference to the sauce that is made with the poaching liquid.The money it has raised will allow it to quadruple its staff to 2,000 by 2025, it said, with the aim to bring the number of clients to 1 million SMEs and freelancers.In 1861, Mississippi became the second state to secede from the Union, the same day the Star of the West, a merchant vessel bringing reinforcements and supplies to Federal troops at Fort Sumter, South Carolina, retreated because of artillery fire.The startup plans to enter new markets in 2023, but did not say which.Traditionally, it is served with freshwater fish of the region, which only makes sense (red wine with fish?) when you know the other ingredients: onions, mushrooms, garlic, and smoked or cured pork belly: i.I like brandy best, because it's flavorful and aromatic but subtle, adding depth of flavor to the buttercream without getting in the way.

Qonto does not disclose its financial figures.($1=0., bacon.In 1945, during World War II, American forces began landing on the shores of Lingayen Gulf in the Philippines as the Battle of Luzon got underway, resulting in an Allied victory over Imperial Japanese forces.8832 euros) Register now for FREE unlimited access to Register Reporting by Mathieu Rosemain; Editing by Lisa Shumaker Our Standards: More from Reuters Sign up for our newsletter Subscribe for our daily curated newsletter to receive the latest exclusive Reuters coverage delivered to your inbox.Many chefs prepare the sauce and the eggs separately, simmering the wine in one pot and, in another, poaching the egg in water in the conventional way.Sign up.In 1972, reclusive billionaire Howard Hughes, speaking by telephone from the Bahamas to reporters in Hollywood, said a purported autobiography of him by Clifford Irving was a fake.This takes about eight minutes on my KitchenAid, but the exact timing can vary considerably with the wattage of your mixer, so let the visual cues be your guide.

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A Very French Way to Poach an EggThe French kitchen, at its best, has mystery and wonder and a little weirdness. Expand your brunch palate with oeufs en meurette, an egg dish simmered in wine instead of water. I’m sorry but it looks gross

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Silky French Buttercream Without All the FussTurn leftover egg yolks into a silky-smooth buttercream frosting that tastes like old-fashioned French vanilla custard. Unlike in traditional recipes, this one is made over a water bath rather than with a candy syrup, streamlining the process and cleanup, too.

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