Yannick Alléno
It was a personal tragedy that prompted chef Yannick Alléno to commit himself to a cause that is now very close to his heart. On May 8, 2022, his son Antoine, also a cook, was hit on his way home from work by an individual under the influence of alcohol and drugs, driving a stolen […]
Mauro Colagreco
Nourished by travel and discovery, Mauro Colagreco’s DNA carries a genuine sensitivity to nature. Driven to the pinnacle of his art by his boldness, vision and commitment, he now runs more than 25 establishments around the world (London, Tokyo, Hong Kong, Singapore, Dubai, Palm Beach, Buenos Aires…), including of course Mirazur***, his flagship in Menton, […]
Media Social Factory
Inspired by the Cuisine Mode d’Emploi(s) model, Mathilde de l’Ecotais opened Media Social Factory in 2018, a school that trains school dropouts and young people who have lost touch with the world of work in image-related professions for the social media. The eleven-week training course is completely free of charge and without public subsidies. It […]
Cuisine Mode d’Emploi(s)
The concept: free training courses in cookery, bakery, restaurant service, seafood products and pastry-making for people who have missed out on employment. The course lasts eleven weeks, and culminates in a diploma recognized by the State and the professional sector. And it works! Since 2012, almost 90% of trainees who have taken these courses have […]
Thierry Marx
There is no doubt as to the sincerity and effectiveness of the actions taken by this very socially- conscious leader who has made commitment a pillar of his life, starting with the importance of giving a chance to those who have only known failure or social exclusion. In 2009, he set up the Nomadic Cooking […]
VIE Endowment Fund
Nadia Sammut created the VIE Endowment Fund in 2023 to promote a positive food model that regenerates living things, is committed to respecting planetary limits (climate, biodiversity, fresh water…), living longer in good health and raising awareness about food. The VIE Endowment Fund supports public-interest research, cooperation and awareness-raising projects in the fields of agriculture, […]
Nadia Sammut
Nadia Sammut runs the first Michelin-starred gluten-free restaurant, the Auberge La Fenière, in the heart of the Luberon. She has also created Kom&sal, a brand of bakery, pastry and cookie products made with local gluten-free flours, as well as a training organization. For the past 10 years, she has been developing a new holistic approach […]
Ethic Ocean
Ethic Ocean mobilizes all professionals in the fishing and aquaculture sector by encouraging good practices in favor of preserving the ocean and its resources. For restaurateurs, Ethic Ocean provides information and support to help them better understand the resource issues at stake, so they can make responsible, sustainable purchases to limit overfishing and respect marine […]
Jacques Marcon
Jacques Marcon made a name for himself with his father, Régis. This gifted and passionate chef has also inherited his family’s commitment to the environment. The disappearance of crayfish and blueberries from his region has sharpened his awareness that “Humans can very quickly damage an environment by using its resources too intensively “. He has […]
Régis Marcon
The man who put the village of Saint-Bonnet-le-Froid on the map of great culinary destinations is also famous for his commitment to causes close to his heart, starting with training, promoting apprenticeships and passing on knowledge to the young (including running the village canteen to cultivate “eating well”). Sustainable development is an indispensable ingredient in […]