Génération de concept :

Interviews, Design thinking

You want to understand better the habits, the uses and professionals expectations on your products, equipment's and utensils.
You want to generate a concept with experts in Culinary Arts, Catering & Hospitality.

We realize interviews and workshops with experts according to your target.
We set up studies with our application FLOW to define innovation strategies adapted to the usages and also collect sources of inspiration and international comparison.

For further:

We support a complete offer by soliciting in the project our Formation continue: Consulting

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  • Altered taste Symposium
    A Symposium on altered taste organised by three partners : Flinders University (AU), Newcastle University (UK) and the Institut Paul Bocuse Research Center.

Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02


Bénédicte Simon
Sales & Marketing Manager Research Center
Send an email
+33 (0)4 26 20 71 85


Estelle Petit
Tel: +33 (0)4 72 18 54 60
> Send an e-mail

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