Research & Development

1. Concept
2. Innovation
3. Expertise
4. Evaluation

Florent Boivin Chef R&D

Our Research & Development division offers its expertise in the fields of cooking, baking, beverages and service for all types of catering and all targets, in public or private projects.

We realize for our clients from all Industry & Catering sectors, confidential tailor-made projects that take place all along the innovation chain:

 4 Axes research

The goal is to innovate, create new methods, new products, and new services.. 


Generation of concept: In France and Abroad
Field of Application

  • Pastry
  • Service
  • Kitchen
  • Drink 

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.Flow
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.


Creation of new products, recipes, menus by culinary experts: In France and Abroad Innovation

Field of Application

  • Pastry
  • Kitchen
  • Drink 

You want to highlight an ingredient, a utensil, an equipment and/or to create recipes around key theme (health, nutrition, innovation, vegan…)

We carry out sessions of culinary creativity focused on your problematic and abiding your specifications (prices, food service targets, operational and/or nutritional obligations)
We go as far as:

  • Book of receipts creation 
  • Creation of digital value of created receipts (photo and/or vidéo)
  • A culinary demonstration in trade shows

Project Examples

Guide alimentaire du Patient allogreffé en hématologie 
Hospices Civiles of Lyon: HEALTH FIELD

  • Creation of « Guide Alimentaire du Patient Allogreffé en Hématologie » by culinary experts of the Institute Paul Bocuse under the indications of the medical team - doctors, male nurses and dietitians.
  • The main objective is to fight against malnutrition and to introduce pleasure notion and meaning into the patient diet.

Biospringer S.A

  • Creation of three cocktail bites to highlight the characteristics of yeasts ©Biospringer.Biospringer
  • Participation at the FIE Frankfurt show during three days – Intervention by an expert of Institute Paul Bocuse right during filming of the promotional video ©Biospringer.


Optimization of an existing range of product: In France and Abroad 

Field of Application
  • Pastry
  • Kitchen
  • Drink

You are looking to improve some of your present products on the market
We offer an accompaniment by our professionals network in the objective of your product improvement


Monitoring implementation of a product: In France and Abroad

Field of ApplicationSuivi de la mise en oeuvre d'un prototype
  • Pastry
  • Kitchen
  • Drink
  • Service

You try to understand potential usages as well as the strengths and weaknesses of your prototype in order to obtain an ideal product for the market. 
We guide you with our professionals network during all the different steps of realization before the launch on the market.

Project Examples

Conservation solutions: AGRONOMIC SECTOR Solutions de conservation

Key words: Conservation, Accompaniment, Prospects of Improving 

  • Development of relevant solutions not altering the organoleptic profile of this product.

Cooking Technology: FOOD EQUIPMENTTechnologie de cuisson

Key words: Expertise, Scenario, Indications of Improvement

  • Prototypes comparison by an expert of the Institute Paul Bocuse during scenario sessions of these culinary equipment.
  • Identification of performances, strengths and weaknesses of each prototype and improvements proposals.
  • Accompaniment on several prototype improvement sessions.


Performances analysis of a product on the market: In France and Abroad

Field of Applicationl'école du thé 
  • Pastry
  • Kitchen
  • Drink
  • Service 

You want better understand the habits, the uses and professionals expectations on your products, equipment and utensils.
We evaluate your product with our professionals network within culinary applications (starter, main dish, dessert, drink).

Project Example

Vegetables Creams : NEW DIETS Crémes végétales

Key words: Expertise, Scenario, Sources of Improvement

  • Product comparison by an expert of the Institute Paul Bocuse in use situation.
  • Sensory description of the product and competitors in the rough.

Our Network: Worldwide Alliance / Alumni

Our Team: Estelle Petit, Florent Boivin, Céline Patois, Julien Ferretti

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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


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

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