Graduate insight with Elise Grandidier
Faire défiler la pageElise Grandidier has never been afraid to dream big. A 2017 graduate of Institut Lyfe’s Bachelor of International Culinary Arts Management, with a specialisation in Restaurant and Hospitality Business Management and Entrepreneurship, in parallel with her studies she launched Le Tour des Terroirs, an association promoting French terroirs.
Driven by a deep respect for the artisans, farmers, chefs and producers who form the backbone of French gastronomy, the association aims to bring all these actors together for the benefit of food enthusiasts. She is gradually building a vibrant community around strong values: knowledge sharing, commitment, and authenticity.
In 2022, the Festival des Terroirs was born: an event in Lyon bringing together a food court, round tables and masterclasses, battle of the chefs, a farmers and artisans market, and much more!
Can you tell us about your career path since leaving Institut Lyfe?
I created the association Le Tour des Terroirs during my 4th year specialisation in Restaurant and Hospitality Business Management and Entrepreneurship at Institut Lyfe, after completing a Bachelor’s degree in International Culinary Arts Management.
My Bachelor’s gave me access to great experiences in the kitchens of the Château de la Messardière in Saint-Tropez, and with Hélène Darroze at The Connaught in London.
Following my specialisation in entrepreneurship, I completed a Master’s degree in entrepreneurship at emlyon, which enabled me to structure the association’s projects. I organised the first few events with invaluable support from chefs and alumni of Institut Lyfe who are now members.
Tell us about the association Le Tour des Terroirs and your responsibilities today?
Since 2017, Le Tour Des Terroirs has been highlighting French terroirs, encouraging responsible consumption and promoting dialogue between farmers, artisans, chefs and food lovers.
The association now boasts a community of more than 650 members, bringing together committed stakeholders from the culinary and agricultural sectors. With more than 90 events organised throughout France, it creates opportunities for sharing and discovery around our members’ expertise. Its flagship event is the Festival des Terroirs, which will return to Lyon for a third edition in April.
My responsibilities are quite varied since there are only two of us full-time, with Louise who I recruited in June 2024. I also have the invaluable support of Claire who, since the association’s inception, has supported me on the editorial and communication side, including member biographies, and writing and distribution of our newsletters.
I’m fortunate to also be supported by a Board of Directors who are involved in all decisions and discussions to build initiatives that promote the exchange and transmission of knowledge. So my role is to guide all of this to some extent.
Since 2017, Le Tour Des Terroirs has been highlighting French terroirs, encouraging responsible consumption and promoting dialogue between farmers, artisans, chefs and food lovers. What do you think are the essential skills needed to perform your duties?
I think it’s essential to be ambitious, persistent, dynamic. When embarking on an entrepreneurial adventure, it’s essential to be aware that there will be ups but also downs, and to arm yourself to fight and go all the way to reaching your goals!
Dynamism is also necessary in view of the itinerant nature of the Tour des Terroirs, because I travel to all the regions of France, as often as possible!
What challenges have you encountered?
Setting up a project like Le Tour des Terroirs has been a challenge on several levels and there is still a lot to do! We had to convince chefs, producers, regions, and partners to join us from the very beginning: asking them to pay a membership fee to support the association, securing funding, and organising ambitious events with limited resources.
One of the most striking challenges has been establishing the Festival des Terroirs on a lasting basis, giving it a strong identity while continuing to strive to make it a must-visit in the gastronomic landscape.
Setting up a project like Le Tour des Terroirs has been a challenge on several levels and there is still a lot to do! We had to convince chefs, producers, regions, and partners to join us from the very beginning: asking them to pay a membership fee to support the association, securing funding, and organising ambitious events with limited resources.What are you most proud of today?
Being surrounded by 650 women and men who embody strong values and passion and care deeply, supporting the association’s initiatives daily to grow our community of advocates of eating well!
How has Institut Lyfe enabled you to achieve this result?
I don’t think I would ever have been able to create Le Tour des Terroirs without Institut Lyfe, its alumni, and its chef-trainers who are the foundation of the association. This has given us credibility with professionals in the food sector right from the start!
Do you have a particular recollection from your studies to tell us about?
I have lots of them! The one that really left its mark was the “Avant-Scène” project (editor’s note: now “Capstone”), with the concept of setting up a pop-up restaurant for a week with fellow students. I took that project as a first entrepreneurial experience and I loved it: looking for partners, food cost studies, recipe creation, coming up with the concept “In the fold” with proper staging in both the dining room and the kitchen.
The second was the “Graines d’Or” project that Mr. Fleury, the former CEO of the institute, allowed me to set up at the end of the third year: about 15 students joined me on the project to organise a cocktail party for 500 people at the Théâtre du Merveilleux in Paris.
What are your ambitions for the future?
To make the Tour des Terroirs Association an essential reference community for food industry professionals committed to quality and best practices. To achieve this, we’re developing events, editorial initiatives and connections, both online and in person, between our members.
Our ambitions also include promoting and gaining recognition for responsible approaches, to inspire as many people as possible and contribute, together, to the sustainable evolution of the artisanal and agricultural sector.
Any advice for students who want to get into entrepreneurship?
Go for it! Try, fail, start over, keep going without ever letting up, and keep believing in your idea.
From Institut Lyfe to entrepreneurship
Institut Lyfe serves as a true springboard for daring and passionate spirits. With an immersive educational approach and specialisations focused on innovation, it trains professionals capable of transforming their ideas into concrete projects. Elise embodies a generation of entrepreneurs who want to be a part of transforming the world by valuing local heritage. Like her, 18% of our graduates set up their own business within 5 years of qualifying. What if the next one is you?
*Specialisation open to parallel admissions, applications before 15 July 2025