Christian Gillet, French Baking Champion, and Rachel Blanchon, Scientist. Together, they co-authored the French bakery reference book “Devenir Boulanger” and co-founded the company “Pour Apprendre autrement” (rebranded as “BakeLabRC” in 2023).
Originally from a small village between the Vosges and Germany, Benoît developed his passion for cooking on the family farm, where large communal meals nurtured his calling as a chef.
Known for cooking what he calls, the ‘cuisine of the soil’, Drapeau’s dishes are inspired by the seasonal produce of The Vendée region of France, where he grew up.
Serge Granger became a “Meilleur ouvrier de France” (Best Craftsman of France) in the chocolate category in 1993.
Patrick Jeffroy expressed early on his taste for the diverse and unusual products, introducing algae in these recipes, while he was in the kitchens of the Hotel de l’Europe in Morlaix.
Chef Jean-Rémi Caillon has newly been awarded two Michelin stars for his restaurant Le Kintessence Restaurant at Courchevel. Le Kintessence Restaurant was praised for the quality of its produce..
