La Cuisine Itinérante demonstrates that gastronomic excellence can be local, that the seasons are not a brake on taste and that the inventiveness of an "eco-responsible" cuisine can surprise. It tells us stories, often forgotten, about the links between producers and consumers. In this short circuit, the first thing to do is to rediscover the love of the product and the pride of talking about it over a tasting session.
After ten years' experience as manager of a sustainable food structure, Axel Hernandez founded the SCOP Cuisine Itinérante in 2015, specialising in short, local, seasonal and organic food circuits where the offer exists in the Lyon region. The company started with an eco-responsible catering activity, but is now expanding rapidly with the launch in 2016 and 2017 of grocery and bakery activities, and the upcoming opening of a tapas bar.
La Cuisine Itinérante demonstrates that gastronomic excellence can be local and that the inventiveness of an "eco-responsible" cuisine can surprise.
Risks: Investing in young companies presents a significant risk of partial or total loss of the invested amount as well as a risk of illiquidity.
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