CONSULTANCY SERVICES
ORGANISATION OF EVENTS

I have already set up and laid on a large number of events, some of them well-known nationally, others internationally, such as (see under 'Organisations') :
 
The Coupe du Monde de la Boulangerie
  
The Festival International du Casse-Croûte
 
The Fournil des Régions
The Marché International du Pain
 
'Pain - Vin - Fromage'
 

I have a deep passion for the world of food production and catering and a wealth of ideas for promoting the profession and our traditional skills.

To help you stage your business events, I can place at your disposal my specialist understanding and abilities:

- Creativity
- Dynamism
- World-wide connections in the spheres of baking and food production in general
- Promotional skills and especially original presentational events of high quality
- Group management in France and abroad
- Overseeing events-planning and communication within fixed time and space considerations
- Organisation of professional demonstrations and training courses conducted by the 'France's Best Bakers' .

PAIN - VIN - FROMAGES or the proper association of dishes …
The accepted golden rule as far as bread is concerned is that, when one sits down at table in a restaurant or at home, the first bite of tasty bread should be enjoyed with a piece of cheese simply to stave off the pangs of hunger, or even just because it is there, and anticipate the forthcoming trinity of bread, wine and cheese with copious quantities washed down with a chilled wine.
For this reason I have spent some time advising on the proper association of dishes one with another. I have also drawn up the concept of a trade fair for the promotion of the symbiotic relationship between the three elements of this trinity of bread, wine and cheese.
SOCIETE DES CAVES DE ROQUEFORT
I have on a regular basis advised the Société des Caves de Roquefort on the best kinds of bread to accompany the various varieties of Roquefort cheeses..
With Maurice ASTRUC, the society's Maître Affineur, and Georges Albert Aoust, Maître en Vins, I recommend to accompany Roquefort a stone-ground bread or rye bread with figs, offering a pleasing blend of the sweetness of the figs and the powerful taste of the cheese.
BREAD IN GASTRONOMIC CUISINE
Along with the great chefs of French gastronomic cuisine, I have worked for enhancement of the place of bread on the table and also for the use of dough-based products in the preparation of recipes. This work has afforded me the opportunity of meeting great masters of the culinary art and discovering their favourite recipe…
Guy LEGAY and Michel ROTH
Hôtel RITZ - PARIS
'French toast with caramelised apples and preserved fruits with a vanilla cream'
Gaby BISCAY
Maison PRUNIER - PARIS
" Tartelette de filets de rougets aux pointes d'asperges "
Christian LE SQUER
Pavillon Le Doyen - PARIS
'Pan-cooked young goat with black olive dried bread crust and rocket and ricotta ravioli'
Marco ALBAN and Yves MICHOUX
Reid's Palace - MADEIRA
'Lemon-braised cod with a drizzle of extra virgin olive oil and bolo do caco'
Jean Jacques MATHOU
Le Petit Luxembourg - PARIS
'Pain Quercynois'
Régis MARCON
Auberge et Clos des Cimes - Saint Bonnet le Froid
'Lamb baked in hay with spices and assorted vegetables'

 
PROMOTING FRENCH GASTRONOMY OVERSEAS
As a contribution to the SIAL CHINA fair in Shanghaï in 2002, I created a presentation promoting my speciality breads along with the very best of French gastronomy. I served soft chestnut-flour bread with Périgord foie gras and a sweet white wine from the south-west, as well as Auvergne rye bread to accompany cheeses with parsley.
PRODUCT IMAGE
I also associate my image with the promotion of products that I use and that I consider to be in tune with the continuing development of traditional bread-making.
With this in mind, I have worked with Lallemand, the makers of dried yeast, promoting their 'Lalvain du jour - LA 4', which is marketed in France, the USA, Canada and the countries of Europe.