Servair EN

On Wednesday, June 6th, 2018, the Studio Culinaire Servair met in the premises of Foodentropie, business incubator, located in the Castle of Nanterre. Among the boarders of Foodentropie, United Kitchen had drawn the attention of the Studio’s members!

United Kitchen is an incubator of culinary start-ups, putting at their disposal shared professional kitchens.

Eight of fifty incubated start-ups were so able to present their products to the Chefs of the Studio Culinaire

Among the presented innovative products, the Chefs were able to taste "modernized" marshmallows (MWAJ), horns of gazelles revisited for the high gastronomy (Maison Gazelle), culinary preparations made from tablets of vegetables presented as bars of chocolate (Carré Léon), donuts to have a rough time without guilt and especially realized in the oven (Les Petits Donuts), some plant cheese (Tomme Pousse), Vegan couscous prepared by grandmas (Mamies Couscous), fresh spiruline intensifying ready-made meal  nutritonal values (Origine Bleue) and original alternatives in the traditional sandwiches with sushi-burritos (Kumo).

The euphoria of meetings between the cuisine of tomorrow and the master Chefs of today  has allowed numerous exchanges of wise advice and deep discussions, the whole in a friendly atmosphere.

This day was also the opportunity for the members of the Studio to welcome, for the first time, Massimo Bottura, Italian Chef 3* at the head of the 2016 best restaurant of the world, having recently joined the Studio Culinaire.

All took advantage of it to discuss current trends of consumption, last food trends and the future projects of the Studio Culinaire.