Centre Culinaire Contemporain / culinary & food innovation platform INNOVATION IN A LIVING LAB As a shared food industries innovation platform, the Centre Culinaire Contemporain uniquely combines expertise in marketing and R&D with a culinary engineering “toolbox”. Its range of food chain services and resources helps figures and companies from the agrifood, catering and retail industries to stand out from the crowd, innovate effectively, create value, and make it easier to introduce new culinary and food solutions to the market. The Centre’s promise: Encourage innovation in our culinary practices by developing an agile approach focused on user experience. The Centre Culinaire’s multi-disciplinary team puts practices at the heart of the innovation process, integrating the final user (whether a consumer and/or professional) into the cocreation process and placing special importance on experiments in real conditions. This method makes it easier to design new concepts, products, services or organisations that meet clients’ needs and expectations, while limiting risk. It encourages cross-fertilisation between the culinary world, social sciences, design, sustainable development and the digital universe.
From a spark of an idea to commercialisation, the Centre Culinaire works with all kinds of businesses, offering them a range of services for the entire innovation process: exploration & analysis (studying usage and trends, focussing on a market, generating ideas through workshops, forming focus groups, etc.), creation & trials (prototypes, product tests, product planning and mapping, etc.) and content marketing (communicating usage, photos and videos, websites, e-books, white papers, customised training, etc.). The Centre Culinaire Contemporain is a Mecca for cuisine and chefs. It organises custom cookery events on- and off-site, putting to good use its teams’ creativity and its modern, designer, connected spaces and equipment. It has a cookery school for businesses and individuals. The Centre Culinaire Contemporain was created in Rennes in 2013 and has won French state accreditation. It is a pioneering food industry living lab. An independent company: Simplified joint stock company (SAS); Turnover 2015: ₏3.3M (excl. tax); Number of employees: 30 Chairman: Christian Guyader; Director general: Freddy Thiburce; Research director: Fabrice Clochard
Contact for businesses: Laure Berthier Design lab director of clientele lberthier@centreculinaire.com Tel. +33 (0)6 35 03 59 62
Check out our video presentation https://youtu.be/5Pjjx0cWuzQ
Contact for press and partners: Sophie Briand Executive assistant sbriand@centreculinaire.com Tel. +33 (0)7 76 00 89 45