FERRÉ & CONSULTING GROUP

FABIEN ROUILLARD, Creation & Design, and former Head Pastry Chef at the LUCAS CARTON - 3 Michelin star restaurant. After graduating from the Institut Vatel (International Hotel Management School), Fabien quickly chose to specialize in desserts. He decided to enrich his prospects by travelling around the world, working with chefs from all countries. He climbed the rungs of the catering ladder, first as pastry chef de partie at the 2 Michelin star restaurant, the Tastevin, and then at Fauchon. He then joined the renowned caterers Raynier & Marchetti as Head Pastry Chef. Finally, in 1998 he joined Mr Senderens’ team at the famous Lucas Carton establishment.
He set up his own company, jointly with Laurent, Création Conseil Dessert in 2000 for the enhancement and innovation of desserts. At present we are partners of Ferré&Consulting Group.

 

LAURENT MEREDIEU, Research & Development, learned his trade working along side the great chefs of Paris, and in particular at the select Grand Véfour restaurant. After graduating from the Jean Ferrandi culinary school, Laurent started his career as pastry chef for the famous Maxim’s restaurant, before becoming Head Pastry Chef for the prestigious Lucien Barrière group. Appointed production manager for the renowned caterer Raynier & Marchetti (Groupe FLO), Laurent is responsible for the R&D of product ranges and for the organisation and monitoring of production profitability. Laurent is the very first in France to have created a management software, ‘Assistant Chef’, capable of optimizing profitability by controlling costs and increasing the gross margin. In 2005, Laurent was winner of the “Toque d’Or Internationale” for “petits fours”.

CREATION AND DEVELOPMENT

TRAINING

CONSULTING

TASTING PROGRAMS AND EVENTS

MULTIMEDIA AND EDITING