Creativity

CREATIVITY


Creation of new products, recipes, menus by culinary experts:

Creation of recipes, menus, culinary guides, Range renovation

You want to highlight an ingredient, a utensil, an equipment and/or create recipes around a key theme (health, nutrition, innovation, vegan…)
We carry out sessions of culinary creativity focused on your issue with respect to your specifications (prices, food service targets, operational and/or nutritional obligations)
We offer : 

  • Creation of a recipe book
  • Creation of a digital valuation of the created recipes (photo and/or video)
  • A valorisation in trade shows - culinary demonstration

Optimization of an existing product range:


You are looking to improve some of your products on the market.
We offer support through our network of professionals in order to improve your product.

Project Examples


2019

             Read the booklet (in French)


2017


                                                                                                      See the project's video


Page One

  • 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

Contact

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

Contact

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

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