You will find hereafter, the chefs and the researchers,
who helped and backed us while this enterprise
was created, as well as those who tested products
and utensils for you.
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Olivier Belin, chef at l'Auberge des Glazicks (Plomordien, 29) |
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Fernando Castellon, owner of Bar Expertise (Lyon, 69) |
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CEFPPA, European Centre for Professional Training (Illkirch, 67) |
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Joël Cesari, chef at La Chaumière (Dole, 39) |
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Roland Chanliaud, chef at Le Jardin des Remparts (Beaune, 21) |
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Sam Desjobert, chef at EskiS restaurant (Lyon, 69) |
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Alberto Herraiz, chef at El Fogon (Paris VIth) |
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Christele Gendre, chef at Léna et Mimile (Paris Vth) |
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IPEPS, Institute for Education and Social Promotion (Binche, Belgique) |
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Jean-Paul Jeunet, chef at the restaurant Jean Paul Jeunet (Arbois, 39) |
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Jean-Marie Lepeletier, chef at L'Hoirie ( Beaucouze, 49) |
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Cyril Lignac, chef at Le XV (Paris XVth) |
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Nicolas Magie, chef at La Cape (Cenon, 33) |
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Jean-François Maire, Culinary Academy of the Doubs (Besançon, 25) |
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Thierry Marx, chef at Le Château Cordeillan-Bages (Pauillac, 33) |
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Bruno Monnoir, chef at Le Benaton (Beaune, 21) |
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Marie Naël, Atelier Saveur et Savoir (Paris VIIth) |
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Laurent Petit, chef at Le Clos des sens (Annecy-le-Vieux, 79) |
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Pierre Olivier Petit, former chef at Le Réfectoire (Paris XIth ) |
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Christophe Roure, chef du Neuvième art (Saint Just Sur Loire, 42) |
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Periclès Roussounides, pastry chef at the Pastries Roussounides
(Nicosie, Chypre) |
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Akiko Usami, floral designer specialized in ikebana (Paris) |
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David Zuddas, former chef at DZ'envies (Dijon, 21) |
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Periclès Roussounides and Anne Cazor - Chypre
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