{"id":24,"date":"2020-10-29T16:13:49","date_gmt":"2020-10-29T15:13:49","guid":{"rendered":"http:\/\/infuse-c.com\/?page_id=24"},"modified":"2025-04-17T17:53:48","modified_gmt":"2025-04-17T15:53:48","slug":"24-2","status":"publish","type":"page","link":"https:\/\/infuse-c.com\/","title":{"rendered":"Nous"},"content":{"rendered":"

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Infuse‘C<\/sup><\/span><\/p>\n

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C’est<\/p>\n

insuffler\u00a0<\/p>\n

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de la cr\u00e9ativit\u00e9<\/strong><\/p>\n

du conseil<\/strong><\/p>\n

\n

<\/strong><\/p>\n

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du concept<\/strong><\/p>\n

de la culinarit\u00e9<\/strong><\/p>\n

\n

<\/strong><\/p>\n

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INFUSE ‘C<\/sup><\/span>\u00a0<\/span>accompagne l\u2019ensemble du cycle de vie <\/em>d\u2019un produit ou d\u2019un service F&B, des phases d\u2019exploration, de conception et de cr\u00e9ation \u00e0 la phase de communication clients<\/span>.<\/p>\n

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Infuse’c <\/span>conseille et accompagne<\/strong> les acteurs de la Restauration <\/span>Hors Foyer, de <\/span>l\u2019agro<\/span>-alimentaire, de la distribution et du lifestyle dans leurs re\u0301flexions strate\u0301giques et ope\u0301rationnelles.<\/span><\/p>\n

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Infuse’c <\/span>cr\u00e9e, r\u00e9alise et produit des images <\/strong>pour d\u00e9montrer, communiquer et magnifier les savoir-faire.<\/p>\n

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Nos secteurs<\/p>\n

d’intervention<\/p>\n

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<\/i>RHF<\/h2>\n

<\/span><\/p>\n

Apporter \u00e0 l’ensemble des acteurs du secteur<\/strong> une expertise exte\u0301rieure, neutre et bienveillante en front et back office.<\/span><\/p>\n

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Agro-alimentaire<\/h2>\n

<\/span><\/h3>\n

Travailler avec les e\u0301quipes R&D <\/strong>pour valoriser, innover, transformer, inventer ou renouveler.<\/span><\/h3>\n


Assister les <\/strong>e\u0301quipes marketing<\/strong> sur le lancement de gamme de produit a\u0300 toutes les e\u0301tapes : de la recette artisanale jusqu\u2019au transfert industriel.<\/span><\/h3>\n

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distribution<\/h2>\n

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<\/span><\/h3>\n

Imaginer et mettre en oeuvre <\/span>les produits MDD et les concepts <\/strong><\/span>food<\/strong> service de demain.\u00a0<\/span><\/h3>\n

Apporter un savoir faire et un regard neuf par l\u2019image.<\/strong>
<\/span><\/h3>\n

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lifestyle<\/h2>\n

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Accompagner <\/span>les acteurs de l\u2019habitat en lien direct avec l\u2019univers food <\/strong>(PEM, GEM, arts de la table, ustensiles, \u2026) dans la <\/strong><\/span>d\u00e9monstration et la valorisation de leurs produits <\/strong>par la culinarit\u00e9, la connaissance technique et la gestuelle.<\/span><\/h3>\n

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AMAURY<\/strong><\/p>\n

Dipl\u00f4m\u00e9 du CAAE-MBA de L\u2019IAE Paris Sorbonne, il commen\u00e7a sa carri\u00e8re dans le retail au sein de grandes enseignes prestigieuses, avant de se sp\u00e9cialiser en marketing services avec le lancement de la carte cadeau Kade\u0301os, devenue tre\u0300s vite leader incontestable du marche\u0301.<\/p>\n

Puis ce fut une rencontre passionne\u0301e avec le culinaire et la gastronomie en prenant successivement les directions commerciales et marketing de Leno\u0302tre, Fauchon, et L\u2019atelier des Chefs.<\/p>\n

C\u2019est donc le \u201cBizDev\u201d de la maison mais aussi le vo\u0302tre a\u0300 chaque mission.<\/p>\n

Il est e\u0301galement sportif, officier de re\u0301serve de l\u2019arme\u0301e de l\u2019air, chanteur- jusque la\u0300 tout est vrai -, danseur e\u0301toile, masseur-kine\u0301sithe\u0301rapeute, alpiniste, peintre e\u0301quilibriste, montreur de puces savantes\u2026il a aussi de l\u2019humour.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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LAURENT <\/strong>\u00a0<\/span><\/p>\n

Laurent est un cuisinier de passion, coeur et a\u0302me. Adepte de toujours du respect des saisons, des produits, des fournisseurs.<\/span><\/p>\n

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Vous <\/span>l\u2019avez <\/span>compris, un parcours modeste : Ho\u0302tel Ritz Paris, Le Relais Louis XIII, La Tour <\/span>d\u2019Argent <\/span>(en tant que commis a\u0300 son arrive\u0301e a\u0300 Paris, il y reviendra en tant que Chef), Lasserre aux co\u0302te\u0301s de Michel Roth, Chef des cuisines de l’Intercontinental Paris Le Grand<\/span>… C\u2019est <\/span>en 2004 <\/span>qu\u2019il <\/span>re\u0301ussit le plus prestigieux des concours et devient Un des Meilleurs Ouvriers de France. <\/span><\/p>\n

Il accompagne des restaurants divers, du bistrot au gastro, en bon de\u0301fenseur de la qualite\u0301 a\u0300 tous les niveaux dans le respect des contraintes de chacun. <\/span><\/p>\n

Il est aussi un formidable humain, plein et entier (<\/span>comme quand il de\u0301fend <\/span>l\u2019ASM <\/span>Rugby…chut<\/span>). <\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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VAKHTANG<\/b><\/p>\n

Ce n\u2019est pas un parcours classique – ni le pre\u0301nom d\u2019ailleurs, imprononc\u0327able -.<\/p>\n

Pilote d\u2019avion a\u0300 18 ans, il quitte les airs pour s\u2019adonner a\u0300 sa passion de toujours : la cuisine. BTS par une mise a\u0300 niveau, la haute gastronomie d\u2019abord au sein de l\u2019ho\u0302tel Ritz. Puis, c\u2019est la volonte\u0301 d\u2019explorer les cuisines qui l\u2019anime : Ladure\u0301e, sa premie\u0300re brasserie de luxe ; Ventilo \/ world food avant l\u2019heure ; Le Grand Ho\u0302tel Intercontinental, 1500 couverts\/jour et sept points de vente.<\/p>\n

Il devient Chef Exe\u0301cutif et ge\u0300re dans le 78 et le 27 six structures : du ****spa a\u0300 l\u2019auberge en passant par la restauration de concession, c\u2019est aussi la reconnaissance des guides. Retour a\u0300 Paris pour La Coupole, 800 couverts quotidien et le challenge de faire revivre un lieu mythique. Puis, il rejoint Amaury a\u0300 L\u2019atelier des Chefs pour de\u0301velopper les activite\u0301s professionnelles conseil\/contenu (R&D, GMS, restaurants, contenu…) puis c\u2019est le Fouquet\u2019s Paris Champs-Elyse\u0301es.<\/p>\n

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Bon, on me dit dans l\u2019oreillette que son pre\u0301nom est d\u2019origine ge\u0301orgienne et que le \u201ckh\u201d se dit \u201cr\u201d.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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M\u00c9GANE<\/b><\/strong><\/div>\n
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Me\u0301gane est une jeune femme de volonte\u0301 et de passion. 24 ans <\/span>(et demi, a\u0300 l\u2019heure ou j\u2019e\u0301cris ces lignes, <\/span>elle y tient)<\/span>, elle correspond parfaitement a\u0300 l\u2019adage qui annonce que le talent n\u2019attends pas le poids des <\/span>a\u0302ges ! Un parcours classique Bac Pro et BTS, avec passage en gastronomie pour la cuisine puis au <\/span>sein de la Pre\u0301sidence de l\u2019Assemble\u0301e Nationale <\/span>pendant 2 ans <\/span>(et demi la aussi)<\/span>. Puis un BTS Management des Unite\u0301s Commerciales, toujours en alternance en tant qu’Adjointe du Directeur de restaurant (800 couverts\/jour). Enfin un Bachelor <\/span>e\u0301ve\u0301nementiel chez Fauchon en tant qu\u2019adjointe <\/span>du service de re\u0301ceptions. Elle devient la <\/span>responsable du service a\u0300 l\u2019issu de cette <\/span>expe\u0301rience et ge\u0300re le recrutement des mai\u0302tres <\/span>d\u2019ho\u0302tel, e\u0301labore l\u2019ensemble des plannings, manage l\u2019e\u0301quipe globale <\/span>(environ 100 mai\u0302tres d\u2019ho\u0302tel, c\u2019est tout ?) <\/span>et effectue toutes les ta\u0302ches administratives ainsi que la liaison client-prestation sur le terrain.<\/span><\/p>\n

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C\u2019est une corse dans l\u2019a\u0302me : caracte\u0300re, volonte\u0301 (non, pas te\u0302tue), tenace et authentique. E\u0301galement sportive (adepte de la Mud Day, natation, hip-hop) et en plus elle chante (fan de karaoke\u0301) !(CoooOOOOoooRRRRrrrrsiiicaaaa). <\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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MATHILDE<\/b><\/div>\n
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(dit Kiki, pour les intimes\u2026)<\/span><\/em><\/p>\n

Jeune p\u00e2tissi\u00e8re dynamique et de caract\u00e8re d\u2019origine br\u00e9silienne.<\/span><\/p>\n

Un tr\u00e8s beau parcours professionnel qui d\u00e9marre au sein du Grand H\u00f4tel intercontinental Paris en apprentissage. BEP, Mention Compl\u00e9mentaire de Dessert \u00e0 l\u2019assiette et mention compl\u00e9mentaire en chocolaterie direction Londres au sein du prestigieux Sketch by Pierre Gagnaire. Entreprise multi activit\u00e9s : brasserie de luxe, salon de th\u00e9, restaurant \u00e9toil\u00e9 et bar lounge. Puis ensuite Orlando pour Les Chefs de France <\/span>(excusez du peu, petite maison cr\u00e9\u00e9e par Paul Bocuse et Gaston Len\u00f4tre). <\/span>Retour en France o\u00f9 elle prend des postes \u00e0 responsabilit\u00e9 au sein de restaurants classiques ou de grandes brasseries parisiennes. <\/span><\/p>\n

Elle voit son m\u00e9tier comme une exp\u00e9rience passionnante en \u00e9volution permanente rythm\u00e9e par un apprentissage quotidien des techniques et savoir-faire. <\/span><\/p>\n

C\u2019est avec gourmandise et une bonne humeur communicative que notre Kiki nationale transmet sa soif d\u2019excellence et sa joie explorative d\u2019exp\u00e9riences humaines et professionnelles.<\/span><\/p>\n<\/div>\n

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CHARLES<\/b><\/div>\n
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Directeur de production<\/p>\n

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A 13 ans, il explore pour la <\/span>premie\u0300re <\/span>fois <\/span>l\u2019univers <\/span>de <\/span>l\u2019image a\u0300 <\/span>travers la photographie argentique et les <\/span>de\u0301buts <\/span>du montage <\/span>vide\u0301o nume\u0301rique<\/span>. Plus tard, <\/span>c\u2019est <\/span>au Conservatoire Libre du <\/span>Cine\u0301ma Franc\u0327ais qu\u2019il <\/span>apprend <\/span>a\u0300 mai\u0302triser <\/span>la rigueur de <\/span>l\u2019organisation, <\/span>la gestion du temps, <\/span>l\u2019exigence <\/span>de shooter utile et le <\/span>de\u0301veloppement cre\u0301atif<\/span>.
Il <\/span>cre\u0301e <\/span>ensuite sa propre <\/span>socie\u0301te\u0301 <\/span>de production, dans ce cadre il apprends <\/span>a\u0300 <\/span>travailler avec les marques en <\/span>e\u0301tant <\/span>force proposition <\/span>cre\u0301ative<\/span>.
Comme il <\/span>l\u2019explique, <\/span>Il souhaite que le studio <\/span>cre\u0301atif Infuse\u2019c <\/span>ne se contente pas de vendre <\/span>l\u2019image <\/span>mais de fournir un outil de communication qui <\/span>re\u0301pond a\u0300 <\/span>de <\/span>re\u0301els <\/span>besoins.
Tout part <\/span>d\u2019un <\/span>brief de communication puis vient le processus <\/span>cre\u0301atif <\/span>et enfin ceux de la production et de la post production. <\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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FRANK<\/b><\/div>\n
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Gars du ch\u2019nord, il fait ses \u00e9tudes au sein du Lyc\u00e9e H\u00f4telier du Touquet.
Puis direction la capitale, il sera rapidement Directeur de Salle du prestigieux Relais Louis XIII (** Michelin) aux c\u00f4t\u00e9s du MOF Manuel MARTINEZ pendant pr\u00e8s de huit ans. <\/span><\/p>\n

Ensuite c\u2019est la bistronomie avec La Ferrandaise, \u00e9lu en 2006 alors qu\u2019il dirige la salle, Meilleur Bistrot parisien par le guide Lebey. Il y sera reconnu par Gault et Millau comme \u00e9tant Jeune Talent Service en Salle. <\/span><\/p>\n

Puis le Beaujolais d\u2019Auteuil, \u00e9lu Meilleur Bistrot parisien aussi un an apr\u00e8s son arriv\u00e9e. Il s\u2019adonne \u00e9galement \u00e0 sa passion du vin et de la vigne en travaillant au sein des caves Aug\u00e9. <\/span><\/p>\n

Aujourd\u2019hui Chef Sommelier au Gaya de Monsieur Gagnaire (qui n\u2019a pas l\u2019habitude de s\u2019entourer des plus mauvais…). <\/span><\/p>\n

Frank est un passionn\u00e9 au savoir encyclop\u00e9dique pour ce qui concerne le vin. Il est \u00e9galement un animateur de restaurant hors normes par son savoir \u00eatre et savoir faire. <\/span><\/p>\n

Il est bin ce ch\u2019tiot gamin, Heinnn !<\/span><\/p>\n<\/div>\n

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GERMAIN<\/b><\/div>\n
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Germain a commence\u0301 son parcours de pa\u0302tissier chez Ladure\u0301e en 1999 ou\u0300 il put apprendre les bases de la pa\u0302tisserie, suivi d\u2019un apprentissage du gou\u0302t chez Alain Senderens au Lucas Carton, Guy Martin au Grand Ve\u0301four, puis en 2003 aux co\u0302te\u0301s de Christophe Michalak au Plaza Athene\u0301e. C\u2019est tout ? \ud83d\ude42
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En globe trotter et apprenti permanent du gou\u0302t : un rapide passage en Angleterre, puis Istanbul en 2008 et devient chef pa\u0302tissier R&D pour Divan y dirige 14 magasins. Retour en France Chef pa\u0302tissier du Lancaster***** a\u0300 Paris. <\/span><\/p>\n

En paralle\u0300le, il commence a\u0300 donner des missions de conseils pour diffe\u0301rents projets culinaires et de\u0301marre en 2013 La Fabrique de Germain, qui le conduit partout en France et en Europe pour des de\u0301monstrations et des formations. <\/span><\/p>\n

Puis, inspire\u0301 par le chocolat, matie\u0300re vivante, Chef\u00a0Pa\u0302tissier R&D au sein de la Maison du Chocolat.\u00a0<\/span>Bon, pour re\u0301sumer : il peut et sait tout faire en\u00a0<\/span>pa\u0302tisserie…<\/span>et en plus il est beau gosse (c\u0327a <\/span>c\u2019est <\/span>pour <\/span>l\u2019embe\u0302ter)<\/span>.<\/span><\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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NIR<\/b><\/div>\n
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Ancien chef barman de palace. Il a notamment lance\u0301 le <\/span>bar du Park Hyatt Paris-Vendo\u0302me<\/span>.
<\/span>Issu d\u2019une formation ho\u0302telie\u0300re a\u0300 Thonon<\/span>-les- <\/span>Bains, il a commence\u0301 en tant qu\u2019assistant de <\/span>Chef Barman au <\/span>Dresden Hilton International<\/span>.
En 1998, il est e\u0301lu meilleur barman de France. Sa vraie passion est la cre\u0301ation de cocktails et la transmission de ses connaissances aux autres. <\/span><\/p>\n

Il est aussi un barista accompli : Champion de France Coffee and Good Spirit en 2014, anne\u0301e ou\u0300 il fait partie de la team France au championnat du monde de Melbourne.
Il est donc de fait aussi showman, acteur, illusionniste, magicien, humoriste et sans doute un peu philosophe <\/span>(sisi, regardez les liens internet). <\/span>Enfin, il aime insuffler son savoir faire, toujours <\/span>dans l\u2019esprit des lieux qu\u2019il accompagne, la prise en compte de l\u2019existant et les possibilite\u0301s de <\/span>monter en compe\u0301tences de chacun.<\/span><\/p>\n

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FLORE<\/b><\/div>\n
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D\u2019abord, et c\u2019est la grande classe, c\u2019est Flore qui a su nous accompagner dans la cre\u0301ation de notre identite\u0301 visuelle ! En supportant Vakhtang et Amaury : ah oui, quand me\u0302me, non mais, bravo !<\/p>\n

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Diplo\u0302me\u0301e du DSAA design graphique de l\u2019ENSAAMA <\/span>(plus connu sous le nom de Olivier de Serres), <\/span>Flore a acquis des compe\u0301tences en graphisme multime\u0301dia et imprime\u0301 (motion design, 3D, <\/span>animation, montage, habillage graphique, <\/span>composition). Sa fibre cre\u0301atrice lui permet d\u2019intervenir dans des univers tre\u0300s divers. C\u2019est aussi une passionne\u0301e de musique qui a sorti son premier album en 2020 au sein du groupe \u201cOnest\u201d en tant qu\u2019auteure<\/span>-compositrice- <\/span>interpre\u0300te. <\/span><\/p>\n

Flore met e\u0301galement ses multiples talents au service d\u2019associations en aide aux sans-abris et aux jeunes en difficulte\u0301s.
En somme, une vraie artiste engage\u0301e qui donnera <\/span>du sens a\u0300 tous vos projets de cre\u0301ation. <\/span>Du talent, du talent et du talent …<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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MARIE<\/b><\/div>\n
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Dipl\u00f4m\u00e9e d\u2019un double Master Marketing International et Management International de Rennes School of Business, Marie se sp\u00e9cialise dans le secteur food en travaillant pour de grands groupes agroalimentaires et de distribution en tant que Chef de produit puis Responsable de marque, puis poursuit sa route vers la cuisine \u00e0 L\u2019atelier des Chefs en tant que Responsable Trade Marketing.<\/p>\n

Une passion pour l\u2019alimentaire et pour la d\u00e9couverte du monde : les produits et les diff\u00e9rentes cultures food la pousseront \u00e0 passer son CAP Cuisine et \u00e0 partir \u00e0 la d\u00e9couverte des diff\u00e9rentes cultures culinaires d\u2019Am\u00e9rique Latine accompagn\u00e9e de son fid\u00e8le sac \u00e0 dos Quechua.
Un profil \u00e9nergique et enthousiaste adepte de boxe tha\u00ef, danse classique, course \u00e0 pied, randonn\u00e9e, paddle, voile, ski et j\u2019en passe\u2026 Mais aussi minutieux et cr\u00e9atif : travail des fleurs, tricot (non non elle n\u2019a pas 70 ans !)\u2026 Bref, de quoi vous concocter des propositions aux petits oignons.<\/p>\n

Son petit plus, elle peut vous parler en trois langues diff\u00e9rentes !<\/p>\n

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[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ inner_shadow=\u00a0\u00bbon\u00a0\u00bb admin_label=\u00a0\u00bbPopup – #christophe\u00a0\u00bb module_id=\u00a0\u00bbchristophe\u00a0\u00bb module_class=\u00a0\u00bbpopup no-shadow\u00a0\u00bb _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb30.4%\u00a0\u00bb width_tablet=\u00a0\u00bb\u00a0\u00bb width_phone=\u00a0\u00bb90%\u00a0\u00bb width_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb max_width=\u00a0\u00bb100%\u00a0\u00bb min_height=\u00a0\u00bb600px\u00a0\u00bb custom_padding=\u00a0\u00bb0px||6px|0px||\u00a0\u00bb da_is_popup=\u00a0\u00bbon\u00a0\u00bb da_popup_slug=\u00a0\u00bbchristophe\u00a0\u00bb da_has_shadow=\u00a0\u00bboff\u00a0\u00bb da_disable_devices=\u00a0\u00bboff|off|off\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb da_exit_intent=\u00a0\u00bboff\u00a0\u00bb da_has_close=\u00a0\u00bbon\u00a0\u00bb da_alt_close=\u00a0\u00bboff\u00a0\u00bb da_dark_close=\u00a0\u00bboff\u00a0\u00bb da_not_modal=\u00a0\u00bbon\u00a0\u00bb da_is_singular=\u00a0\u00bboff\u00a0\u00bb da_with_loader=\u00a0\u00bboff\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font_size=\u00a0\u00bb15px\u00a0\u00bb text_line_height=\u00a0\u00bb1.5em\u00a0\u00bb custom_padding=\u00a0\u00bb|0px||0px||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

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CHRISTOPHE<\/b><\/b><\/p>\n

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Breton d\u2019origine ou\u0300 il passe sa petite enfance tout<\/p>\n

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pre\u0300s <\/span>de la <\/span>fore\u0302t <\/span>de <\/span>Broce\u0301liande<\/span>. <\/span>C\u2019est <\/span>peut-<\/span>e\u0302tre <\/span>cette <\/span>proximite\u0301 <\/span>avec la magie qui <\/span>l\u2019a discre\u0300tement fac\u0327onne\u0301<\/span>. <\/span><\/p>\n

Apre\u0300s <\/span>un BTS au Touquet, il rentre au Ritz Paris puis, il suit Michel ROTH, MOF, chez Lasserre (**Michelin). Il retournera, avec lui, <\/span>a\u0300 <\/span>nouveau au Ritz quelques <\/span>anne\u0301es apre\u0300s<\/span>. <\/span>Fide\u0301lite\u0301 <\/span>! <\/span><\/p>\n

Dans le <\/span>me\u0302me <\/span>temps sa soif de savoir le conduit dans de nombreuses maisons parisiennes de haute <\/span>qualite\u0301, d\u2019extras <\/span>en extras.
Il rentre chez <\/span>Nestle\u0301 <\/span>en tant que commercial RHF <\/span>Nestle\u0301 <\/span>Professional. Ensuite, conseiller culinaire national Nestle Professional puis responsable de <\/span>l\u2019expertise <\/span>culinaire. Il reprendra sa casquette de commercial 12 ans plus tard en tant que Key Account Manager. <\/span><\/p>\n

Un <\/span>passionne\u0301 <\/span>de la cuisine et du culinaire en <\/span>ge\u0301ne\u0301ral e\u0301galement <\/span>boulanger <\/span>a\u0300 <\/span>ses heures. <\/span><\/p>\n

Jusque-boutiste infatigable, il est un perfectionniste aux savoirs faire rares : le traditionnel, la boulangerie, les fermentations, <\/span>l\u2019industrialisation… <\/span><\/p>\n

En somme, il peut tout faire me\u0302me chanter du Tri Yann (sisi, on a des te\u0301moins). <\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ inner_shadow=\u00a0\u00bbon\u00a0\u00bb admin_label=\u00a0\u00bbPopup – #benoit\u00a0\u00bb module_id=\u00a0\u00bbbenoit\u00a0\u00bb module_class=\u00a0\u00bbpopup no-shadow\u00a0\u00bb _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb30.4%\u00a0\u00bb width_tablet=\u00a0\u00bb\u00a0\u00bb width_phone=\u00a0\u00bb90%\u00a0\u00bb width_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb max_width=\u00a0\u00bb100%\u00a0\u00bb min_height=\u00a0\u00bb600px\u00a0\u00bb custom_padding=\u00a0\u00bb0px||6px|0px||\u00a0\u00bb da_is_popup=\u00a0\u00bbon\u00a0\u00bb da_popup_slug=\u00a0\u00bbbenoit\u00a0\u00bb da_has_shadow=\u00a0\u00bboff\u00a0\u00bb da_disable_devices=\u00a0\u00bboff|off|off\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb da_exit_intent=\u00a0\u00bboff\u00a0\u00bb da_has_close=\u00a0\u00bbon\u00a0\u00bb da_alt_close=\u00a0\u00bboff\u00a0\u00bb da_dark_close=\u00a0\u00bboff\u00a0\u00bb da_not_modal=\u00a0\u00bbon\u00a0\u00bb da_is_singular=\u00a0\u00bboff\u00a0\u00bb da_with_loader=\u00a0\u00bboff\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font_size=\u00a0\u00bb15px\u00a0\u00bb text_line_height=\u00a0\u00bb1.5em\u00a0\u00bb custom_padding=\u00a0\u00bb|0px||0px||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

BENOIT<\/b><\/div>\n
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Un pa\u0302tissier complet ! <\/span><\/p>\n

Benoit a fait un parcours assez classique a\u0300 partir du plus jeune a\u0302ge pour assouvir sa passion : du CAP au BTM. Apprentissage et premiers pas dans de prestigieuses pa\u0302tisseries (Dutton, Honore\u0301, Peltier, Stohrer), il se concentre ensuite sur la pa\u0302tisserie de restaurant au sein du 59 Poincare\u0301 ou encore au prestigieux Intercontinental Paris Le Grand en tant que Chef Adjoint. <\/span><\/p>\n

Du multisites e\u0301galement en tant que chef pa\u0302tissier aux co\u0302te\u0301s de Vakhtang <\/span>(le pre\u0301nom imprononc\u0327able du de\u0301but:-)<\/span>.
<\/span>Puis, apre\u0300s la Coupole, c\u2019est en R&D qu\u2019il fait ses <\/span>preuves au sein du groupe Thiriet. <\/span><\/p>\n

Aujourd\u2019hui, en plus de ses fonctions de Chef<\/span>Pa\u0302tissier Exe\u0301cutif au sein du groupe BTA\u00a0<\/span>(CakesAndBakes), Benoit est a\u0300 nos co\u0302te\u0301s pour\u00a0<\/span>nous apporter ses expertises tre\u0300s larges le tout\u00a0<\/span>avec son humilite\u0301 et sa gentillesse de rigueures. <\/span>On t\u2019aime.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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JEAN-CHRISTOPHE<\/b><\/div>\n
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Notre lyonnais d\u2019origine et de coeur suit tout d\u2019abord une formation de commerce et de gestion h\u00f4teli\u00e8re, il occupe diff\u00e9rents postes en France et \u00e0 l\u2019\u00e9tranger pour le groupe Bocuse avec lequel il a \u00e9galement occup\u00e9 le poste de formateur professionnel.<\/span><\/p>\n

Entrepreneur dans l\u2019\u00e2me et fort d\u2019une exp\u00e9rience de gestion de restaurants pour son propre compte depuis plus de dix ans – avec r\u00e9ussite ! – : brasseries, restaurants, r\u00e9sidences de tourisme, h\u00f4tels.<\/span><\/p>\n

Chef de cuisine et op\u00e9rationnel il est \u00e9galement multi-casquette front et back office (il est partout).<\/span><\/p>\n

Bon, il faut l\u2019admettre, il est dou\u00e9… il va encore nous dire que Lyon est la capitale mondiale de la gastronomie\u2026 (il est un peu chauvin \ud83d\ude42<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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