Innovation - Consulting & Services

Our solutions for public and private sector players
Our achievements
Our infrastructure
Our Innovation Committee

From ideation to market launch

Drawing on our community of top chefs, hospitality experts and researchers, and thanks to our network of consumers in France and around the world, we support everyone from farm to fork in the development of new services and products geared towards the food of tomorrow.

Our solutions for public and private sector players

Dual approach

Our all-encompassing approach means we can support you from ideation to market launch with :

• A culinary approach:
  

Would you like to...
--> Better understand the market, monitor scientific trends?

• We can work with a number of different players to provide you with comprehensive reports with figures and illustrations at global level.

--> Want to develop new concepts, prototypes, food offers and/or revamp your product range?

• We offer you a range of formats: expert interviews, workshops with desginers and professionals incorporating professional and consumer data, culinary creativity and formulation sessions, etc.

--> Carry out a benchmark: position your products in relation to your competitors and/or internal prototypes (reduce salt, sugar, etc. find plant-based alternatives), create a sales pitch, etc.

• We can offer you laboratory tests, in-context tests with hotel and catering professionals, and complementary consumer and sensory tests with photo/video data collection.

--> Creating recipes to showcase your ingredients, products and equipment?

• We can support your teams in culinary creativity sessions, in the production of guides/booklets/videos, and in demonstrations at your internal and/or external events with professional graphic designers, photographers and video makers.

• A professional and consumer approach (user experience):
  

Would you like to...

--> Understand the attitudes and expectations of professionals and end consumers?

• We can conduct individual interviews, focus groups with and without product tastings - prototypes, cross-cultural online surveys, etc.

--> Testing your products and equipment in a preparation and/or consumption context?

• We can carry out preference/perception/choice/appreciation studies, observing consumers in real-life situations (ethnographic approach) in different application settings (at home, Living Lab, immersive room, bar, student residences, etc.).

Our achievements

Farmed aquatic food for all taste : the journey of twelve Mediterranean and black species from Farms to your plant iron to your plate - FAO

Book on how to promote the acceptance of aquaculture in the Mediterranean and the Black Sea by highlighting the gastronomic potential of farmed aquatic species (creation of recipes, expert advice from chefs, etc.). Find out more

Le plaisir dans l'assiette Download the book

Creation of a culinary guide to improve the well-being and eating pleasure of elderly people at the end of their lives (culinary advice, creation of recipes, study)

State of knowledge and development of coarse grains applications (culinary sessions)

Promoting coarse grains with SMEs (e.g. SANTALIM) as part of a project carried out with financial support from DINAII. Culinary sessions using raw materials from SMEs to promote coarse grains. Find out more

Product positioning: tea

Creation of different environments around two tea recipes to understand the impact of context on the perception, choice, feeling and satisfaction of the product (multi-sensory immersive room).

Pulses for young people - A creative multi-sensory experience

Immersive workshops with 360° sound and visual effects. Creation of legume-based recipes to appeal to young French people. Poster

 

Our infrastructure

• Culinary creation laboratory: the Cook Lab
• Restaurant and kitchen equipped with cameras: Living Lab
• Immersive multi-sensory room
• Home kitchen
• Culinary demonstration amphitheatre
• Coffee area
• Application bar
• Sensory analysis laboratory (early 2025)

Our Innovation Committee

Davy TISSOT	Florent BOIVIN	Marc LAHOREAU
Culinary ambassador	Executive Chef & Education Director	Assistant Eexecutive chef
MOF Cuisine 2004, Bocuse d'Or in 2021 and Chef of the Year by the Toques Blanches Lyonnaises on 9 January 2023. Experience in various establishments such as L'auberge de Collonges 3*, La Rotonde 2*. Awarded 1* Michelin for the Saisons restaurant in 2020.	Meilleur ouvrier de France 2011, with a talented career in France and abroad in Michelin-starred restaurants (Maison Decoret, Frères Pourcel, Maison Troisgros).	Winner of the Création et Saveur 2011 and Les Etoiles de Mougins 2012 competitions; Semi-finalist in the MOF cuisine 2022 competition. He created the exclusive ‘School of Sauce’ module with Chef Yannick Alleno.

Florian PANSIN	Joannic TATON
Chef instructor	Assistant executive pastry chef
MOF 2022 finalist. Has worked in several Michelin-starred restaurants during his career: Les Trois Dômes 1*, L'Epuisette 1*, TroisGros 3*, etc. Executive chef and trainer at the 1* Saisons restaurant, where he is also co-director.	Finaliste au Concours un des Meilleur Ouvrier de France pâtisserie (2015 et 2023); Vice champion d'Europe de sucre artistique SHIRA 2019. Chef Pâtissier en boutique et restauration : Pâtisserie Fresson, Délices des sens, Les Terrasses de Lyon 1*.