Raconter les tendances culinaires et les stratégies marketing françaises d’aujourd’hui pour inspirer le monde vers une transition alimentaire. Voilà une belle mission confiée par Ferrandi Paris. Ensemble, nous avons conçu un module de formation en ligne en marketing et design culinaire, en anglais, et réalisé des vidéos pédagogiques auprès de professionnels reconnus à la fois pour leur engagement et pour la maîtrise de leur image de marque et leur design global inspirant.
Nous sommes donc tout naturellement allés nous balader en Bretagne, pour transcrire en image cet incroyable territoire comestible.
Voici quelques extraits de ce travail qui aura pris plus de 2 ans pour être finalisé
- Client : Ferrand Paris, école de gastronomie
- Partenaires : le Comptoir, Breizh Café ; Restaurant le Pourquoi Pas, Castelbrac, Pâtisserie Vent de Vanille
- Réalisations : Développement pédagogique, création de contenu de formation, tournage en anglais, journalisme culinaire
- Année : 2022-2023
- En savoir + www.ferrandi-paris.com
Extraits vidéo
Voici quelques extraits vidéo (teaser) en attendant de pouvoir retrouver la formation en ligne :
Découvrir Breizh Café https://www.breizhcafe.com
Découvrir les maisons de Bricourt, Roellinger et Vent de Vanille https://www.maisons-de-bricourt.com/fr/
Découvrir le Pourquoi Pas, restaurant étoilé Michelin chez Castelbrac https://www.castelbrac.com/fr/
Course outline (in English of course)
This class is an introduction to creative food marketing and design. It is made of 4 chapters and an online learning expedition.
Chapter one, A Conceptual framework of creative food marketing and design
We will see the theories of renowned French authors in the fields of sociology and food anthropology, the fundamental marketing principles of satisfaction and enchantment, and how the UNESCO listing of French gastronomic food has marked a new turning point in the discipline.
Chapter two, Food trends in the restaurant and tourism industry
We will see the major trends of the western market and, above all, the principle of monitoring and inspiration through the discrete signals that make the success of creators. We will enhance this course by shedding light on beverage trends, and restaurant offers in the field of hotel and/or tourism. We will also talk about how food cultures inspire each other in a globalized market.
Chapter three, How sustainability impacts the restaurant industry
We will see the impact of sustainable development on the food and beverage industry, The necessary local and seasonal anchoring of contemporary cuisine, Sparsity and authenticity in the culinary industry, and New food business models (eateries, farm to table, third places)
Chapter four, Food design, identity and branding
We will see the design of restaurants, culinary brands, communication media (print and online) as well as the work with the community to create a memorable culinary experience.
Online learning expedition : Exclusive interviews with successful food entrepreneurs
We will meet three successful culinary entrepreneurs in Brittany, on the Emerald Coast, not far away from the Mont-Saint-MIchel, between Dinard and Saint-Malo. We will meet the team of the star restaurant “Pourquoi Pas” located in the luxury hotel Castelbrac, we will discover the farm and the establishments of the Breizh Café which is a French-Japanese success story, and will talk with managers of a committed restaurant.
A table ! Would we say in french. Let’s enjoy this food journey