OLIVIA GREGOIRE, FRENCH DEPUTY - part 1
Olivia Grégoire is a member of Parliament for Paris. Supporting companies is the link between her professional experiences in the private and public sector. In this first interview we speak about her career and her strategy to allow France remaining first worldwide destination throughout a powerful gastronomy. Olivia Grégoire explains her project to federate chefs and facilitate the export of French products thanks to the creation of a French Institute of Gastronomy.
« As in school, it is almost more difficult to remain first than to become. »
When I see the energy and investments that are extremely important, for example, in Asia, the United Arab Emirates or the United States to take this first place from France, I think we must not rest on our laurels. With Guillaume Gomez, we spent a lot of time listening to great chefs with a very strong international experience like Alain Ducasse or Guy Savoy. The idea we proposed is that the actors of French haute cuisine come together to be stronger, a little on the model of haute couture. Great chefs, like great creators, are artists. It is not so easy to bring together within an institution so that new leaders can rely on the old ones, on their experience to be a little mentored and accompanied, especially internationally. »
00:00 Introduction of the venue and guest
00:30 How do your experiences in the private sector impact your political actions?
03:14 What projects have been selected to promote French gastronomy ?
05:08 Bring together the actors of gastronomy on the model of Haute Couture
07:05 Select and support chefs and artisans in their growth
08:51 A strategy to keep French gastronomy as a reference
09:35 The French centre of excellence, the Clairefontaine of gastronomy
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