From Australia to France Originally from Sydney, it was in France that Richard Hawke discovered pastry-making. After finishing his apprenticeship, he obtained his visa and left his country with the sweet dream of learning from the biggest names in French pastry. It was in Lyon that he decided to settle in and found a job…

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First French vegetarian restaurant It is in Lyon that Thomas Bouanich and Maxime Rémond opened Culina Hortus in 2018. The demand for plant-based food was growing in their first restaurant ‘Victoire & Thomas’, and the desire to offer vegetarian cuisine of gastronomic quality, then non-existent in Lyon, prompted the partners to create this brand new…

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Julia worked in Marketing for five years before making a career change. Since becoming vegan in 2016, she invests her free time in learning culinary techniques to create 100% plant-based dishes, which she first made for herself and those around her. She started training as a Chef and nutritional coach in 2017 and then created…

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Sébastien has always loved cooking. As a child, he observed his grandmother carrying the values ​​of traditional cuisine and followed his parents in the discovery of different culinary universes. A favourable family environment led him to have an open look at all gastronomic cultures and other ways of eating.  Having become a vegetarian at the…

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Complementary backgrounds After training in human resources management, Eline worked for a while in the training sector before moving into the catering business. Her health led her to change her lifestyle and to take an interest in naturopathy. For a year, she travelled to New Zealand and Asia from where she returned as a vegetarian.…

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As far back as she can remember, Irèna has always had a passion for recipes. To be able to cook and create new things, she used to organise evenings around ‘different’ dishes. The guests would discover another way of eating, enriched by these unique taste experiences. In 2016, Irèna’s life takes a turn. She gets…

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Sébastien Briant discovered cooking in 2000, at the Lycée hôtelier Saint-Louis, in Montargis. It was there that he learned the basics of traditional cuisine and the rigour of the profession. At the end of his studies, Sébastien worked at the restaurant ‘Les Antiquaires’ in Orléans. He then realised that starred catering is a very tough…

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The Friendly Kitchen

After a master’s degree in marketing, Fanny worked in fashion for luxury brands until the day she had to admit that this path no longer suited her. Her professional career was shaped by her personal development. Vegetarian since her teenage years, Fanny has cooked a lot for her family and friends, a hobby that has…

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A contest of circumstance(s) Sometimes all it takes is a competition to show what a pastry Chef is capable of. A suitable theme is also sufficient to show another side of the story. And all it takes is a good pastry Chef convinced by his ideas to revolutionise the world of pastry. While living in…

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Restaurant Le 44

Jérôme Clavel started his career as a cooker in 2001 on the Côte d’Azur, with a first experience at the Eden Roc restaurant at the Hôtel du Cap in Antibes, then at the Oasis in Mandelieu-la-Napoule. He then moved to Switzerland where he worked at Domaine de Chateauvieux (2* Michelin), then to Ireland where he…

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Restaurant Le Castel Ac'h

Originally from Bretagne, David Royer studied cooking at the Lycée Hôtelier in Dinard before going to Scotland and then to England to make his debut in starred restaurants. He met his wife who took him to Finland and it was in Helsinki that he opened his first restaurant (La Place). Open at lunchtime, the place…

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In Virginie’s family, everything is related to plant-based cuisine. Her grandmother, then her mother, passed on to her the desire to cook differently. From her travels in Asia, Virginie deepened her knowledge of plant-based cuisine. She learned and became very interested in this way of cooking. But it is thanks to her son Valentin, who…

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The plant-based plate While plants are often considered as an accompaniment to a dish, François Pasteau builds his plates from plants – creations where the plant is put forward and where animal protein takes second place. At Epi Dupin, the dishes therefore all revolve around plants. But in his menu, the Chef also offers a…

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