Gabriel Levionnois
“To be able to do together what we can do alone”. This is how Franco-Polynesian chef Gabriel Levionnois, founder of the Pacific Food Lab cluster ten years ago, explains his commitment to school canteen chefs in New Caledonia. His aim is to motivate and inspire children to cook and eat for themselves. A self-defined social […]
Stars and Women
Des Étoiles et des Femmes was initiated in September 2015 by La Table de Cana, the association Festin and Marseille Solutions, based on an original idea by Alain Ducasse. Based on the threefold observation that the unemployment rate for women in priority neighborhoods exceeds 50%, that female representation in gastronomy is low, and that there […]
Eugénie Béziat
It was during a dinner at Hélène Darroze’s home with her parents that Eugénie Béziat’s life changed. While studying literature at the University of Mirail, she was so moved by a dish of oysters in jelly and green apples, that she decided to take up a career in gastronomy. Her BTS in hotel and restaurant […]
Mirna Farhi
After studying gastronomy in Florianópolis, an island in southern Brazil, Brazilian-Swiss-born chef Mirna Farhi arrived in Paris to work in the restaurant at the Palais du Luxembourg. After working as chef Alexandre Furtado’s right-hand woman for 5 years, she helped him launch two new establishments, before moving to Bordeaux where, during the Covid, she set […]
Marie Curry
“Cooking is one of the few things women take with them into exile. It’s a transferable skill that makes it easy to forge links. We were keen to develop an integration project based on women’s passions and skills. In France, where 90% of chefs are men, it’s crucial to be able to make the talents […]
SOS Sahel
Founded in 1976 to combat drought and provide access to drinking water in sub-Saharan Africa, SOS Sahel is now an international NGO recognized for its work in food and nutrition security, and sustainable development. In particular, the association supports rural communities in the arid and semi-arid zones of 11 Sahelian countries, by developing local know-how […]
Vincent Brassart
While catering for a CAC 40 event, Vincent Brassart was forced to throw away 500 meals that could not be served due to timing issues. Shocked by this food waste, he went home that evening, vowing to do something to stop it happening again. But where to start? He discovered La Tablée des Chefs, founded […]
La Tablée des Chefs
Founded in 2002 in Canada by Jean-François Archambault, La Tablée des Chefs aims to educate young people about healthy eating through hands-on cooking, while also fighting food insecurity and food waste.The organization was introduced in France in 2013 by Vincent Brassart and relies on a strong network of professional chefs to carry out its actions, […]
Pacific Food Lab
Pacific Food Lab “is setting up an economic model that tests what our food system can be, based on the importance and pleasure of healthy, appealing-tasting food, while securing local production”. A key player in sustainable food in New Caledonia, the organization brings together canteens, restaurants, farms and other players to integrate more local products […]
Laurence Upigit
“In school catering, we have the most difficult ‘customers’!” Yet this is the specialty chosen by chef Laurence Upigit after her training at the hotel school. Inspired by her father, a chef of West Indian origin, Upigit had always wanted to work in the restaurant business, so she took up her post as canteen manager […]
Guillaume Gomez
Head chef at the Elysée Palace for 25 years, Guillaume Gomez has served French presidents and other world leaders. Now an ambassador for French gastronomy and know-how, his mission is to defend and promote the entire food service industry, both in France and internationally. Above all, he advocates a humanistic approach to food. A 360° […]
Emmanuel Renaut
In chef Emmanuel Renaut’s establishments, nothing is left to chance. A pioneer in eco-responsibility, Emmanuel transforms his kitchens into a veritable ecosystem where every gesture counts. While he favors short circuits and local produce for a cuisine that pays homage to Alpine nature, the chef also supplies his gourmet restaurant, Les Flocons de Sel, with […]