{"id":10530,"date":"2016-12-02T16:01:09","date_gmt":"2016-12-02T15:01:09","guid":{"rendered":"http:\/\/lyonbondyblog.fr\/LBB\/?p=10530"},"modified":"2016-12-02T16:01:09","modified_gmt":"2016-12-02T15:01:09","slug":"food-and-you-client-devient-chef","status":"publish","type":"post","link":"https:\/\/lyonbondyblog.fr\/LBB\/food-and-you-client-devient-chef\/","title":{"rendered":"Food and You : \u00ab Quand le client devient chef… \u00bb"},"content":{"rendered":"
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On se laisse de plus en plus se\u0301duire par l’art culinaire et le mythe des fourneaux. La cuisine est devenu un ve\u0301ritable phe\u0301nome\u0300ne de socie\u0301te\u0301. Une start up lyonnaise permet aux passionne\u0301s de jouer les chefs pour leurs amis ou leurs colle\u0300gues dans un vrai restaurant et une ambiance des plus de\u0301tendue. Decouverte.<\/strong><\/p>\n

 <\/p>\n

La te\u0301le\u0301vision et le cine\u0301ma y contribuent assez bien au regain que connai\u0302t l’art culinaire. Preuve en est les frasques de l’e\u0301minent Gordon Ramsay ou le film de John Wells A vif avec Bradley Cooper et Omar Sy sorti en 2015.
\nDe\u0301ambuler entre les fourneaux et s’impre\u0301gner de l’intensite\u0301 du rythme ge\u0301ne\u0301re\u0301 par la pre\u0301paration, rester aux co\u0302te\u0301s de ces chefs est un re\u0302ve de\u0301sormais re\u0301alisable. Food and you est une start-up lyonnaise cre\u0301e en 2015 par Karen Finzi, passionne\u0301e de cuisine et de restaurants.<\/p>\n

\u00ab Notre projet de base est d’ouvrir la cuisine aux amateurs. Faire vivre l’expe\u0301rience aux co\u0302te\u0301s d’un chef. Nous souhaitons de\u0301mocratiser tout c\u0327a, montrer les coulisses d’un restaurant quelque soit son statut ou sa re\u0301putation.\u00bb.<\/em><\/p>\n

Un concept au service des restaurateurs et des clients<\/h2>\n

Les passionne\u0301s ont donc la possibilite\u0301 d’aller a\u0300 la de\u0301couverte de la cuisine gra\u0302ce a\u0300 des chefs communicatifs, souriants et pe\u0301dagogues. Ces cuisiniers d’un soir, de tous niveaux sociaux pre\u0301parent ainsi le menu pour leurs invite\u0301s. Ce concept permet aussi aux restaurants d’ame\u0301liorer sensiblement leur chiffre d’affaire. Karen Finzi note que le public est assez large. Une tendance stimule\u0301e par les re\u0301seaux sociaux qui encore une fois jouent leur ro\u0302le.<\/p>\n

\"\"<\/p>\n

Le flexitarisme au menu<\/h2>\n

En octobre dernier, l’agence de strate\u0301gie de communication digitale Viadigis organisait un Fleximix Dinner. Une soire\u0301e organise\u0301e autour du flexitarisme dans l’une des sessions Food and You au Got Milk, situe\u0301 dans le quartier de Perrache. Le flexitarisme de\u0301signe des personnes ve\u0301ge\u0301tariennes qui se nourrissent toutefois de viande et de poisson. Ainsi, elles prennent conscience de la place trop importante qui leur a e\u0301te\u0301 donne\u0301e au prix de ve\u0301ritables conse\u0301quences sur l’environnement. Selon les sondages, les franc\u0327ais consommeraient trois fois trop de viande. Marion Brunel qui est en charge des recommandations strate\u0301giques pour les marques chez Viadigis e\u0301voquait un vrai de\u0301fi pour cette soire\u0301e:<\/p>\n

\u00ab A travers cet e\u0301ve\u0301nement, on voulait faire comprendre aux gens qu’ils pouvaient e\u0302tre flexitariens sans le savoir. Il est e\u0301vident qu’il faut adopter ce genre de re\u0301gime au vu des habitudes alimentaires des gens qui tendent vers la surconsommation de viande. On conside\u0300re que les les marques de viandes-mise a\u0300 part celles classe\u0301es comme bio- ne communiquent pas assez sur le flexitarisme. \u00bb<\/em><\/p>\n

Au Got Milk, c’e\u0301tait l’e\u0301quipe Viadigis qui e\u0301tait au fourneau aux co\u0302te\u0301s des cuisiniers. La bonne humeur e\u0301tait de mise en salle et bien su\u0302r en cuisine. <\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Pour Sole\u0300ne Robert en charge du de\u0301veloppement commercial et Vincent Lorival directeur de\u0301le\u0301gue\u0301 le challenge suscitait un peu de stress au de\u0301but mais le jeu en valait la chandelle.
\nAu menu, filet de cabillaud avec feuille de bananier cuit en vapeur et Orgetto, au safran, courge carame\u0301lise\u0301e au four en guise de plat de re\u0301sistance.<\/p>\n

\u00abLes chefs sont souriants et pe\u0301dagogues. On apprend beaucoup de choses. En travaillant ensemble en cuisine, on retrouve les me\u0302mes notions et valeurs qu’en entreprise mais dans un cadre diffe\u0301rent. La cuisine est un me\u0301tier jeune explique le directeur.\u00bb<\/em><\/p>\n

Dominique Antunes et Kevin Joubert, les cuisiniers qui jouaient les seconds pour ce soir la\u0300 assuraient :
\n\u00ab Ce sont les employe\u0301s de l’agence qui ont cre\u0301e le menu qui est relativement simple a\u0300 faire. On leur laisse faire les choses les plus simples et on les accompagne. Pour nous, c’est gratifiant. On remarque une vraie motivation chez eux. \u00bb<\/em><\/p>\n

Et de s’amuser du fait que le directeur de l’agence n’apparai\u0302ssait plus comme un dirigeant habituel au cours de ce repas qui aura permit aux gourmets de se rendre compte qu’ils pouvaient se passer de viande. Quand la cuisine et le monde professionnel s’associent, les cliche\u0301s et les caricatures tombent au fil des bouche\u0301es.<\/p>\n

Lien : https:\/\/social-food-menu.fr\/reportage-video-etes-vous-flexitarien-sans-le- savoir\/<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

On se laisse de plus en plus se\u0301duire par l’art culinaire et le mythe des fourneaux. La cuisine est devenu un ve\u0301ritable phe\u0301nome\u0300ne de socie\u0301te\u0301. … <\/p>\n","protected":false},"author":28,"featured_media":10533,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","footnotes":""},"categories":[5,4,2],"tags":[2206,563,2331,1953,2614,1176,2622,977,1641,477,2620,78,674,140,1876,2615,2621,2611,2612,541,297,135,10,2623,2617,1586,2159,556,2613,2619,651,2618,421,2616],"class_list":["post-10530","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ambiance","category-lyon","category-societe","tag-2206","tag-affaire","tag-amateur","tag-ambiance","tag-chiffre-daffaires","tag-client","tag-commission-de-regulation-de-lenergie","tag-communication","tag-concept","tag-consommation","tag-courge","tag-cours","tag-cuisine","tag-entreprise","tag-environnement","tag-flexitarisme","tag-four","tag-gastronomie","tag-gordon-ramsay","tag-humeur","tag-jeune","tag-lbb","tag-lyon-2","tag-motivation","tag-poisson","tag-professionnalisme","tag-projet","tag-quartier","tag-restaurant","tag-safran-epice","tag-startup","tag-surconsommation","tag-tendance","tag-viande"],"yoast_head":"\nFood and You : \u00ab Quand le client devient chef... \u00bb - Lyon Bondy Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lyonbondyblog.fr\/LBB\/food-and-you-client-devient-chef\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food and You : \u00ab Quand le client devient chef... \u00bb - Lyon Bondy Blog\" \/>\n<meta property=\"og:description\" content=\"On se laisse de plus en plus se\u0301duire par l’art culinaire et le mythe des fourneaux. 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