Le Bureau d'Etude Gastronomique

In 2017, there are more than 3600 Michelin-starred chefs in 24 countries where 616 are located in France. Together we will find the one that fits your needs perfectly.

Arriving in Paris in 1992, I discovered the exciting world of French gastronomy. I fell in love immediately. Four years later, I was asked to lend some personal and rare kitchen items for publishing the best and simplest book in France by chef Joël Robuchon and Christian Millau.

My professional career started at that moment with the great French cuisine and the world of gastronomy for which I already had a passion several years ago.

I then became a culinary stylist and journalist for magazines like Elle à Table. My privileged relationship with industry leaders has allowed me to build strong and exciting relationships with them - driven by mutual trust.

Often, these starred chefs would ask me in a friendly way for my advice.

I also became a culinary advisor for large groups like Grands Moulins de Paris, Reed Exposition, Délifrance and I took care of the positioning and the communication of starred restaurants.

The egg is not only recognized as one of the essentials, one of the key ingredients of French gastronomy, but it also represents birth, uniqueness, novelty, wealth and protection.

A strong symbol that illustrates the vocation of the Bureau d' Étude Gastronomique: to bring out your unique character, sustain your business and ensure the success of your projects.