CHRISTOPHER COUTANCEAU: Creating sustainable experiences in a high-end restaurant

Chef Christopher Coutanceau is renowned for his commitment to respecting the environment and the seasons.
Together with Nicolas Brossard, head sommelier and Gault&Millau's Restaurant Manager of the Year, he bought the family restaurant in 2008.
He was awarded the Michelin Guide-s Sustainable Gastronomy prize in 2019 and his third Michelin star in 2020. They manage the immersive restaurant without digital artifice in a sustainable way.

- Of trends and challenges in high-end catering and sustainability
- Of the realities of managing a high-end restaurant
- Of how to synthesize, diagnose, and make recommendations

Catering - Experience - Immersion - CSR

L1, L2, L3
M1, M2, Masters spécialisés
MBA, Executive MS
Cadre, dirigeant

Secteur de la restauration haut de gamme

PPT debriefing (12 slides)

Année de la problématique : 2026

Livraison : Livraison par lien de téléchargement

Nombre de pages : 8 avec 5 page(s) annexe(s)

Temps d'utilisation : 3h00

Code du secteur d'activité : 15 - Industries alimentaires