PRESS KIT
NOVEMBER 2016
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THE BOCUSE D’OR
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VOITURE OFFICIELLE
SUMMARY
A DAY, A STORY ............................................. 4
WORLD PALMARES ....................................... 17
SELECTION PROCESS ...................................... 7
PODIUMS...................................................... 18
FINALIST COUNTRIES ..................................... 8
SIX BOCUSE D’OR STORIES ............................ 19
RUNNING ORDER ........................................... 9
THE FOOD SERVICE DIVISION OF GL EVENTS
EXHIBITIONS ................................................. 22
TWO TESTS ...................................................10
JURY AND MARKING .....................................11
ANNIVERSARY ...............................................13
HISTORY, HERITAGE,TRIBUTE ........................14
CONTACTS .................................................... 23
A DAY, A STORY
Every two years since 1987, 24 participants representing 24 countries take part in the
greatest contest in modern cuisine. After nearly two years of national and continental
qualifying events, following months of practice and rehearsals, they have 5.35 hrs and
two tests to try to win the Bocuse d’Or.
BOCUSE D’OR DAY
Lyon, January 24th, 2017. The lights are switched on, flags are hoisted amidst a crowd of 2,500
people united in a same breath, the same shouts of enthusiasm. From the very first moments, the
grand final of the Bocuse d’Or is a show.
Time, location, action, the audience faces the stage, like at the theatre the dramaturgy is perfect.
The actors are ready in the wings, silent and concentrated. In just a moment the first 12 duos of
finalists, composed of a chef and a commis, will spring into action for a much awaited event after
two years of competition. Two ultimate tests await them. The Bocuse d’Or is a contest of high
precision, a race against time, involving team work as well as a confrontation with oneself.
Confrontation with the world too, as 24 nations compete over a period of two days. For the
duration of the test, the identical contest kitchens built to accommodate the teams, become a
territory - 24 plots of countries competing on the neutral grounds of Haute Cuisine.
IN SEARCH OF TIME LOST
5.35 h on the countdown. Noise is at its loudest. The first trays are presented, carried by two
members of the International Organization Committee and cheered on by many fans,
professionals, family members - a crowd of enthusiastic supporters who made the trip to come
and encourage their champion. The tension is palpable, movements in the kitchen, at the passthrough and service seem guided by burst of shouts. Then the judges retire, heads bowed, taste
buds and eyes sharpened, with their notepads in front of them. The time has come to taste the
gourmet creations before the final deliberation.
TIME OF SETTLMENT
Now the entire hall is filled with one loud shout. The spotlights glare down on an impressive stage
assembled during the deliberation, the contest kitchens are relegated to the wings. The colourful
flags are paraded past the participants, three envelopes make their way to the President of the
jury. Bronze, Silver, Gold. Tears and hugs, rounds of honour and the promise of a brilliant future
– because winning the Bocuse d’Or can be a life changing experience with exciting new career
perspectives and pride for the home nation. ‘Not many people realise how much time, effort and
resources are involved in the competition’, says Philip Tessier, chef for Thomas Keller at Per Se
in New York and winner of the Silver Bocuse in 2015. ‘The most difficult aspect is to overcome
the disappointment and continue to move forward during the events that punctuate the selection
process. I have surrounded myself with people who helped me pull through the moments of
discouragement.’ The Bocuse d’Or is all about teamwork and emotions.
10 VALUES PROMOTED BY THE BOCUSE D’OR
1. Work as a team
2. Represent your county with pride
3. Endeavour to respect the producers and the products
4. Show spirit, freedom and imagination
5. Use the very best of your knowledge
6. Do not waste, do not throw away
7. Be your own master in the face of adversity
8. Remain humble in victory and luminous in defeat
9. Endeavour to serve humanism through your cooking
10. Pass on your passion to the future generations
SELECTION PROCESS
GRAND FINAL AT SIRHA
January 24th-25th 2017
From 2015 to 2017
National and continental selections
24 countries
BRAZIL
URUGUAY
GUATEMALA
3 countries
JAPAN
SINGAPORE
AUSTRALIA
CHINA
SOUTH KOREA
5 countries
BELGIUM
DENMARK
ESTONIA
FINLAND
FRANCE
HUNGARY
ICELAND
NORWAY
THE NETHERLANDS
SWEDEN
SWITZERLAND
11 countries
USA
CANADA
MOROCCO
3 countries
Individual
participations
3 countries
selected
Bocuse d’Or
Latin America 2016
Bocuse d’Or
Asia-Pacific 2016
Bocuse d’Or
Europe 2016
Sirha Mexico
February 11-12th 2016
Singapore
April 14-15th 2016
Sirha Budapest
May 10-11th 2016
GERMANY
CHILE
2 countries
Wild Cards
2 countries
selected
FINALIST COUNTRIES
COUNTRY
JURY
CANDIDATE
GERMANY
Patrik JAROS
Marvin BÖHM
AUSTRALIA
Philippe MOUCHEL
Daniel ARNOLD
BELGIUM
Peter GOOSENS
Peter AESERT
BRAZIL
Laurent SUAUDEAU
Giovanna GROSSI
CANADA
Donald GYURKOVITS
James OLBERG
CHILE
Sebastian Felipe SALAS
NICOLAU
Homero Antonio
BURGOS OLMOS
CHINA
Stefan STILLER
Peter LIN
SOUTH KOREA
Dong Suk KIM
Joonjae HAM
DENMARK
Francis CARDENAU
Morten FALK
ESTONIA
Dimitri DEMJANOV
Dmitri ROOZ
USA
Thomas KELLER
Mathew PETERS
FINLAND
Pekka TERÄVÄ
Eero VOTTONEN
FRANCE
François ADAMSKI
Laurent LEMAL
GUATEMALA
Mario Enrique CAMPOLLO
SARTI
Marcos Jose
SAENZ GONZALEZ
HUNGARY
Zoltan HAMVAS
Tamás SZELL
ICELAND
Sturla BIRGIRSSON
Viktor ANDRESSON
JAPAN
Hiroyuki HIRAMATSU
Kotaro HASEGAWA
MOROCCO
Kamal Rahal ESSOULAMI
Issam JAAFARI
NORWAY
Lars-Erik UNDERTHUN
Christopher William
DAVIDSEN
THE NETHERLANDS
Jonnie BOER
Jan SMINK
SINGAPORE
Bruno MENARD
Eng Tong YEW
SWEDEN
Henrik NORSTRÖM
Alexander SJÖGREN
SWITZERLAND
Armin FUCHS
Filipe FONSECA PINHEIRO
URUGUAY
Alvaro VERDEROSA
Jessika TONI
RUNNING ORDER
TWO TESTS
THEME ON A TRAY
5 hours and 35 minutes, not a second more:
that’s the time allotted to prepare a recipe using
the imposed main product. Top quality meat or
extra fresh fish, the recipe imagined using
these superb products will be presented ‘à la
française’ on a tray. The French touch of the
contest is discrete and leaves room to express
identity and culture. Prepared like jewellery
creations the centre piece and garnishes must
reflect the specific tastes of the countries, the
colours and sensitivity of the different identities.
Indeed, the Bocuse d’Or is part of our heritage
– just as cuisine is part of the French DNA –
but it is essentially a shared and universal
value. It is the expression of varied savoir-faire,
showcasing the most avant-garde techniques
to better reveal the teams’ sensitivities, their
unique cultural and artistic expression.
The Bocuse d’Or offers total freedom of
expression in the form of the seemingly imposed
theme and has continuously evolved over the past 30 years, thereby representing a form of
perpetual movement in cuisine.
SURPRISE, HERITAGE AND PRODUCTS
The Bocuse d’Or is the contest that never sleeps. With each edition, it starts anew. 2017 has a
big surprise in store for its fans but more importantly for the participants. The theme for the dish
to be served on a plate will be announced in November, and to further highlight the products, the
“MÉTRO Market” will be set up as part of the contest.
As for the presentation on a tray, the Bocuse d’Or will proudly state its Lyon and French identity.
To celebrate its 30 years of existence the participants will work with ‘Bresse chicken and shellfish’
based on an interpretation of the famous Lyon recipe for ‘Chicken and crayfish’.
THEME ON A PLATE
Within the allotted 5 hours and 35 minutes, the participants must deliver their own interpretation
of the second imposed product. However, the recipe must be presented on a plate, like at a
restaurant.
The Bocuse d’Or is at the heart of culinary creation. The contest is the antechamber of what is
created and experienced at restaurants. Strictly timed cooking, attention to texture, precision
cutting, brilliant sauces, careful choice of the vegetal satellites, perfectly balanced touches of
acidity, masterful and harmonious arrangement on the plates: everything contributes to the
gustative success and internal coherence of each of the dishes. ‘But don’t forget that behind the
aesthetics, the concepts and designs, there is first and foremost cooking’, says Thibaut Ruggeri,
winner of the event in 2013, and president of the international jury in 2015. The Bocuse d’Or
represents excellence in cooking techniques and reveals what will be served in the near future,
when the show is over, at modern restaurants.
JURY AND MARKING
THE JURY
To determine, assess and judge the excellence of the gourmet creations, 24 members sit on the
jury, the same as the number of finalist teams, one per participating country. Balance and fairness.
Most importantly, they represent 24 top figures in cuisine from around the world. They judge the
participants on taste, aesthetics, and creativity. The members on the tasting jury take place facing
the public, dressed in their uniforms and wearing their toques and spotless aprons, forming an
impeccable white guard of honour. They sit at a long table set up at the foot of the impressive tiers,
half auditorium, half Olympic stadium.
MARKING
THEME ON A TRAY
Presentation counts for 20 points in the
final mark awarded by the tasting jury,
but taste is the focus of attention: 40
points for this criterion alone. Potency and
lightness, depth and complexity, texture
and neatness. The peers observe,
prodding delicately with their forks before
tasting.
CRITERIAS
POINTS
TASTING JURY
The geographic specificity and originality
of each recipe can also net up to 20
points. Obviously, the interpretation of
guinea-fowl concocted by the American
team cannot be the same as that of
Norway or China.
Taste
40
Presentation
20
“Specificity and geographic
originality”
20
TASTING JURY TOTAL
80
KITCHEN JURY*
On their side, the members of the kitchen
jury keep an eye on everything, noting it
all down to determine the participants’
ability to
limit
wastage, respect
sustainable
development,
and
demonstrate impeccable hygiene and
work methodology. Cooking requires
rigour and 20 points are attributed to
reward this aspect.
Waste optimization and
sustainability
10
Hygiene and methodology
10
KITCHEN JURY* TOTAL
20
TOTAL
100
THEME ON A PLATE
CRITTERIAS
POINTS
TASTING JURY
A total of 100 points mathematically
describe the gourmet creations, the result
of cuisine tending toward absolute
flawlessness, at the cost of great risk
taking many times calculated. The Bocuse
d’Or is implacable.
* The mark awarded by the Kitchen Jury applies to each dish. It
has a coefficient 10 for the theme on tray and a coefficient 10
for the theme on plates.
** An ‘interpretation’ test will also be introduced. It is marked out
of 10 points and will be announced in further detail at the same
time as the theme for the preparation to be served on plates,
i.e. toward the end of November 2016.
.
Taste
40
Presentation
20
“Specificity and geographic
originality”
10
« Interpretation » **
10
TASTING JURY TOTAL
80
JURY CUISINE*
Waste optimization and
sustainability
10
Hygiene and methodology
10
KITCHEN JURY* TOTAL
20
TOTAL
100
ANNIVERSARY
The Bocuse d’Or is 30 years old and is keen to enjoy the 21st century to the full.
Created in 1987 by legendary chef Paul Bocuse, the Bocuse d’Or has undoubtedly
become the most important of international cooking contests.
30 YEARS OF GOLD
Every two years in Lyon, before a jury of experts, twenty four chefs from all parts of the world
compete for the title of ‘best chef of the world’.
Over the course of 30 years, the Bocuse d’Or has welcomed thousands of professionals, men
and women, who have performed live in front of thousands of supporters. As teams, with their
commis and coaches they have spent many months and put much effort into preparing for the
grand finale. The Bocuse d’Or is a contest that drives chefs to draw from unknown resources, to
discover themselves and reveal themselves to the world.
Comparable to the Olympic Games of cooking, by awarding 14 gold, silver, and bronze statues,
the contest has drawn into the limelight chefs who concocted the most perfect of recipes and
superbly arranged trays. The Bocuse d’Or has contributed to the rise of little known gastronomies.
It has filled crowds with enthusiasm in countries committed to the highest level of the state in
search of a prestigious victory that resounds on the international scene.
In 30 years the Bocuse d’Or has never lost sight of the avant-garde in culinary trends and
techniques. It anticipated the global phenomenon that has placed gastronomy at the heart of
modernity, innovation and social challenges. Well before the boom in TV cooking shows, it
established itself in the wake of Paul Bocuse, the man who revolutionized the image of the Chef,
both artist and artisan, at the same time guardian of the temple and pioneer in a constantly
changing world. To this effect, the Bocuse d’Or has always adapted its format, explored new
avenues with new imposed themes, in order to continue to clear new ground, relentlessly. Such
is the golden recipe to remain 30 years ahead.
In January, many surprises will happen during the two days of the contest, in order to celebrate
this anniversary and a new web site created for the occasion will share 30 years of chefs and
passion.
HISTORY, HERITAGE,TRIBUTE
THE GENIUS TOUCH OF MONSIEUR PAUL
In 1987, Paul Bocuse had already been a 3-star Guide Michelin chef for 22 years. He created
timeless signatures dishes, mullet with potato scales or VGE soup. Together with several of his
peers, Michel Guérard, the Troisgros brothers, Alain Senderens, Alain Chapel and Roger Vergé,
he revolutionized the image of the Chef and contributed to promote French gastronomy all over
the world. Aged 61, he could have decided to rest a little, but that is really not his style. He had
something else in mind: the creation of a major international contest. He viewed it as an
expression of rigour, savoir-faire, and excellence, but with the festive spirit of a sport competition,
young and modern. The Bocuse d’Or was born.
THE MOUNT EVEREST OF CUISINE
From its very first edition, the event imposed itself as much more than a mere contest. Thirty years
on, it still represents the ultimate goal, the Everest and summit of world cuisine. Very few chefs
have succeeded in taming it. Since 1987, 15 editions –chef, commis, and coach roped together–
have made it to the summit. But thousands have attempted the adventure, from the national and
regional qualifying rounds through to the final, which is held in Lyon every two years as part of
the Sirha trade show, in odd-numbered years. Some gave up at base camp, others persevered,
or turned back to come back later and stronger.
.
SUCCESSFUL GLOBALISATION
To understand the importance of the Bocuse d’Or today, you only need to listen to Rasmus
Kofoed. Chef at the Geranium in Copenhagen, he is the only candidate to have taken part in the
event three times in order to finally win gold in 2011, achieving after Bronze (2005) and Silver
(2007). ‘I really wanted to push myself to the limit’ he explains. ‘It’s not really an obsession, but
rather because I like to surpass myself, and it was also a personal challenge.’ Every two years,
it’s the same commitment for everyone, the same determination, former participants take
newcomers under their wing, and others persevere like Rasmus Kofoed. Tommy Myllymaki for
instance -Silver Bocuse in 2011 and Bronze in 2015 - may return to become the second Swedish
chef to win gold after Mathias Dahlgren in 1997. With the exception of Luxemburg chef Léa
Linster, the only woman to win in 1989, the Scandinavian countries are neck and neck with
France: 7 Bocuse d’Or trophies on each side. But this may be drawing to an end as the whole
world have their eyes set on the podium, such as Japan in 2013 (Bronze) and the United States
in 2015 (Silver).
TIMELESS AND AVANT-GARDE
Over the course of 30 years and fifteen grand finale events, the Bocuse d’Or has established itself
as the most prestigious of titles for chefs. As a timeless classic, like the Gand-Wevelgem or ParisRoubaix cycling races, it constantly reinvents itself in order to better endure. The Bocuse d’Or is
in line with its time and era; it endeavours to reveal talents and modern techniques, and highlights
the underlying trends. It serves a culinary heritage that is more alive today than ever, a heritage
related to the generations and enthusiasm of a world in which cuisine has become a universal
value. The Bocuse d’Or proudly upholds these values.
.
A HUMAN ADVENTURE
These values are those of its founder Paul Bocuse who has passed on all his knowledge to the
contest. In 2013, although he was physically weakened he insisted on announcing himself the
victory of the French participant Thibaut Ruggeri. Monsieur Paul has not only given his name to
the contest, he has given it his life energy. In creating this universal event, he passed on a piece
of heritage to a trade that he loves so much and has always endeavoured to defend. In the wake
of this most extraordinary man the Bocuse d’Or has become the most fascinating human
adventure in modern cuisine.
.
WORLD PALMARES
PODIUMS
Total number
of medals
France
7
2
1
10
Norway
5
2
2
9
Denmark
1
3
1
5
Sweden
1
4
1
6
Belgium
-
3
2
5
Germany
The
Netherlands
-
-
3
3
-
-
1
1
Singapore
-
-
1
1
Japan
-
-
1
1
Iceland
-
-
1
1
Switzerland
-
-
1
1
USA
-
1
-
1
TOTAL
14
15
15
44
SIX BOCUSE D’OR STORIES
They have won the Bronze Bocuse, the Silver Bocuse, or have returned several times
in an attempt to win the supreme title. The Bocuse d’Or seen through eyes of six
international top chefs.
LÉA LINSTER / LUXEMBOURG
BOCUSE D’OR 1989
‘Léa, you are the queen of taste’. Coming from Paul Bocuse the compliment made Léa Linster winner of the Bocuse d’Or 1989- blush. A trophy that was sadly stolen in 2013: ‘no one will take
away my savoir-faire I will always be a Bocuse d’Or winner, but the person who stole my trophy
has no idea of the pain it has caused me’. Today, the chef from Luxemburg manages two
restaurants and remains the only woman to have been consecrated in the history of the Bocuse
d’Or. However, things are about to change. There are more and more woman in the qualifying
rounds and Giovanna Grossi (Brazil) and Jessika Toni (Uruguay) - two South American chefs have already qualified for the final in 2017.
RASMUS KOFOED / DENMARK
BRONZE BOCUSE 2005, SILVER BOCUSE 2007, BOCUSE D’OR 2011
Perseverance is probably a word that was invented to
describe him! Danish chef Rasmus Kofoed participated
three times in the final, winning first Bronze in 2005, then
silver in 2007, and finally the much coveted Gold trophy
in 2011. Three trophies, three stars in the Michelin Guide
for his Geranium in Copenhagen: the mission of the
Danish metronome who is an adept of bio and a keen
football enthusiast is far from over. The Bocuse d’Or is a
family that you never really leave behind you. He is now
mentor to Tamas Szell, the Hungarian chef of the starred
restaurant Onyx in Budapest. Tamas successfully
qualified for his second final in a row (he finished 10th in
the 2015 final) by winning the Bocuse d’Or Europe, at
home in May 2016. The Rasmus effect!
ODD IVAR SOLVOLD / NORWAY
BRONZE BOCUSE 1997, COACH OF BOCUSE D’OR 2003, 2009, 2015
This is ‘Monsieur Bocuse d’Or’! The Norwegian chef is a true contest enthusiast (appointed three
times Best Chef of Norway). He started out ‘timidly’ with a Bronze Bocuse in 1997, but he caught
the virus and didn’t bother to find a cure. In turn adviser or coach for the successive Norwegian
teams, he is a keen strategist and his knowledge of the contest rules is simply impeccable. He
has successfully shared his knowledge and experience. In so doing he has contributed to create
a unique lineage of exceptional chefs who went on to win three Bocuse d’Or trophies with Charles
Tjessem in 2003, Geir Skeie in 2009 and Orjan Johanessen in 2015. With a total of 5 titles,
Norway is on France’s heels (7). Odd Ivar has not said his last word.
PHILIP TESSIER / UNITED-STATES
SILVER BOCUSE 2015
For a long while, the United-States were absent from the
limelight. Often they failed to qualify or finished in the
middle of the ranking. Their best performance was a 6 th
place in the final with Tim Hollingsworth in 2009. But that
was before Philip Tessier! Then, like a bolt out of the
blue, in 2015 the American chef of Quebec origin (hence
his rather French name), sous-chef of Thomas Keller at
The French Laundry, climbed on the second step of the
podium. In addition to the irreplaceable support of Chef
Keller, Philip benefited from a virtuous chain that
included Gavin Kaysen (participant in 2011) and Richard
Rosendale (participant in 2013) to arrive at the contest in
the best conditions. Beware! When the Americans up the
ante the results follow suit.
NORIYUKI HAMADA / JAPAN
BRONZE BOCUSE 2013
Asia has always answered the call of the Bocuse d’Or. However, after William Wai, Bronze
Bocuse 1989 for Singapore, it was only in 2013 that Noriyuki Hamada, Japanese chef at the
Yukawatan in Karuizawa managed to achieve a similar feat. A moment of pure joy: ‘The greatest
change was the way chefs, both Japanese and international, considered me’ he explained. ‘Being
acknowledged by my peers is very important to me.’ As if to illustrate the loyalty of Asian
countries, the Japanese finalist in 2017 will be Kotaro Hasegawa, already 6th in 2007. Behind the
Japanese locomotive all the other Asian countries are also continuously improving. The Bocuse
d’Or is a springboard for young chefs but also for the nations they represent. The Francophile
Japanese chef Hiroyuki Hiramatsu, president of the Bocuse d’Or Japan, has created a foundation
that will award 17,000 euros to each country of the Asia-Pacific zone that qualifies for the final in
2017. The sun rises in the East.
TAMAS SZELL / HONGRIE
BOCUSE D’OR EUROPE 2016
In the final of the Bocuse d’Or 2013 Tamas Szell came out
of nowhere to land a most honourable 10th place, out of 24.
This was Hungary’s first participation in the contest. The
performance was as good in 2015 (13th) but Tamas Szell is
not one to give up so easily. Hungary has made the Bocuse
d’Or an economic and major patriotic cause. Supported by
everyone in the country as well as by the national
community (chefs, politicians, industrials), and mentored by
virtuoso Danish chef Rasmus Kofoed, Bocuse d’Or 2011,
Tamas is back stronger than ever. Before a cheering crowd,
at home in Budapest, he won the Bocuse d’Or Europe 2016,
and brilliantly earned his qualification for the final to be held
in January 2017. Like other nations whose gastronomy is
little known, Hungary had remained away from the spotlights
until then, the Bocuse d’Or contributes to bring it into the
limelight. This is one of its most beautiful missions.
THE FOOD SERVICE DIVISION OF
GL EVENTS EXHIBITIONS
Managed by Marie-Odile Fondeur, the Food Service Division boasts impressive expertise in the
organization of trade fairs and events addressing all types of catering. The most emblematic being
the Sirha-the world’s rallying point for the catering and hotel industries- and the prestigious
Bocuse d’Or and Coupe du Monde de la Pâtisserie, which finals are held every two years
during the Sirha in Lyon.
The next events that will be organized by the Food Service Division of GL events Exhibitions will
be:
SIRHA ISTANBUL
November 24 - 26th 2016
Featuring the regional selections of Bocuse d’Or and
Coupe du Monde de la Pâtisserie
OMNIVORE ISTANBUL
November 24 - 26th 2016
during Sirha Istanbul
SIRHA MEXICO
February 8-10th 2017
Featuring the continental selections of Bocuse d’Or
and Coupe du Monde de la Pâtisserie
OMNIVORE PARIS
March 5 – 7th 2016
CONTACTS
MANAGING DIRECTOR OF FOOD SERVICE DIVISION AND SIRHA
Marie-Odile FONDEUR
MANAGING DIRECTOR OF
GASTRONOMIC EVENTS
PROJECT MANAGER
Amandine SAVI
Quentin PARIOT
Florent SUPLISSON
[email protected]
phone: 04 78 176 294
[email protected]
phone: 04 78 176 274
[email protected]
SPONSORING MANAGER
Marie MONTABONNEL
[email protected]
phone: 04 78 176 284
Bocuse d’Or,
The mount Everest of the cuisine
PROJECT MANAGER
A
PROJECT MANAGER ASSISTANT
Héloïse DROIN m
a
[email protected]
n
phone: 04 78 176 297
d
i
n
In January 1987, Paul Bocuse created the Bocuse
e
d’Or, a revolutionary
gastronomy contest. Replicating the codes S
of major sporting events, he
imagined a true show placing the emphasis
A on cooking and on the
chefs.
V
I all over the world, among
The idea: bring together 24 young chefs from
A and have them prepare
the most promising talents of their generation,
m in front of an enthusiastic
superb dishes within 5 hours 35 minutes, live
a
audience. And to tell them apart: a jury composed
of the most illustrious
n
chefs of the planet.
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Bocuse d’Or, January 24-25 2017
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Chefs Area
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A Sirha event, 21-25 January 2017
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Eurexpo Lyon, France
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Press Contact :
AB3C
Jean-Patrick Blin - Aurélie Mestelan
[email protected] - [email protected]
+33 (0)1 53 30 74 01
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