The Auvergne-Rhône-Alpes Region launches the “Clairefontaine” of gastronomy

Following on from the French victory in the 2021 Bocuse d’Or competition during the SIRHA food show in Lyon, Laurent WAUQUIEZ today announced the creation of an Auvergne-Rhône-Alpes Centre of Excellence for Gastronomy and the Culinary Trades, which will enable French professionals from these sectors to prepare for international competitions under optimum conditions. This Centre of Excellence will be built in partnership with Institut Paul Bocuse, located in Écully, and the Campus de Groisy in Haute-Savoie.

A CENTre of excellence of the gastronomy …

During the presentation of Team France at the Bocuse d’Or competition in 2021, led by Davy TISSOT, Laurent WAUQUIEZ announced that he wanted to create a “Clairefontaine” for gastronomy. On the basis of the observation that French competitors have far inferior preparation conditions to their foreign competitors, the objective of this project is to offer an ideal setting for our French talents by creating a centre specifically devoted to the preparation of major international competitions.

In partnership with Institut Paul Bocuse (Rhône) and the Campus de Groisy (Haute-Savoie), two iconic institutions representing our region’s gastronomic know-how, the Region is proud to announce the creation of an Auvergne-Rhône-Alpes Centre of Excellence for Gastronomy and the Culinary Trades, which it will finance to the tune of 20 million euros.

In practical terms, the Centre will take the form of two campuses. The first, located in Ecully, on a site adjoining the Institut Paul Bocuse campus, will be devoted to the culinary and pastry-making professions. This site will comprise two buildings. The first will house the kitchens, events, logistics and offices. The second will house a 40-bed residence, a sports hall, a bar and a restaurant.

The second site will be located on the Campus de Groisy and will be devoted to the bakery, butchery, delicatessen, catering, primeur, cheese-making and food service professions. Its construction will allow for the development of laboratories, reception areas, offices and accommodation.

The governance of the Centre will be ensured by an association led by Institut Paul Bocuse and the Campus de Groisy, guaranteeing flexible management and a balance between the two structures. In addition, a Steering Committee will be set up, bringing together representatives from the public sector, industry professionals, and the two project leaders, to define the strategic direction and operational guidelines for the Centre.

… FOR FRENCH CULINARY STANDING

By attracting the best talents in France, this leading Centre of Excellence will be a breeding ground for future ambassadors of the know-how and excellence of our country’s gastronomic heritage.

“All over the world, when we think of France, we think of gastronomy. Our traditions, our know-how, our great chefs, make it possible for our country to shine on the international scene. And yet when our best talents take part in major international competitions, they are less well supported and supervised than their competitors.  This is unthinkable and does not live up to the expectations of the successors of Paul Bocuse and Joël Robuchon. By creating this Centre of Excellence, we are going to set up a veritable Clairefontaine of gastronomy allowing our chefs to prepare and train under the best possible conditions. When we discussed this project with Davy TISSOT, it was obvious to me that this Centre should be located in Auvergne-Rhône-Alpes, the leading region for gastronomy. It will soon be a reality thanks to the partnership we have concluded with Institut Paul Bocuse and the Campus de Groisy, two outstanding institutions in our region. It is with great pride that we are launching this project which will allow us to promote the diversity of our traditions and our art of living”, says Laurent WAUQUIEZ, President of the Auvergne-Rhône-Alpes Regional Authority.