"I chose ice cream for their pleasure dimension"

“One of my best memories is linked to the breakfasts we would have on Sundays at the Central, the Troisgros family's bistro, when I was little and we lived in Roanne (Loire).Another is associated with the 'smell of baking bread, which I loved.My mother was a good cook, she always made us tasty traditional dishes - blanquette, sauerkraut, cassoulet, regional dishes and sharing - but also meat and fish grilled, fried vegetables from the market and comforting desserts such as crème caramel or fruit pies ...

I was immersed in it, I was a “gourmet gourmand”, an epicurean without knowing it.I studied advanced and postponed, an engineering school in construction, a postgraduate at Essec, I am I became a management controller for Printemps, then a general management consultant at McKinsey after Insead.But a few years later, I realized that this kind of job did not suit me.

"I wanted to find an activity that would make me vibrate and allow me to rediscover the emotions that my taste discoveries had given me."

Ten years ago, I therefore decided to change my career.I wanted to find an activity that would make me vibrate and allow me to rediscover the emotions that my taste discoveries had given me.I also wanted to create.I analyzed the culinary market, but also my own strengths and weaknesses.

When I started in 2011, there had already been a shift in cooking and pastry making: more proposals, more daring associations, more creativity.On the other hand, the ice cream sector was still very flat.There were classic French artisans like Berthillon, the American chains, and Amorino who began to break through by offering Italy in bloom in its cones, but very few alliances between perfumes, spices, fruits and vegetables, alcohols or herbs.

Posted Date: 2020-11-22

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