From Luxury Caterer to Culinary Incubator

In today's episode, I'm accompanied by Clothilde, who is currently event and sales manager at La Commune, the first “food court” in Lyon.

In this episode, Clotilde shares her passion and her professional experience with us. She talks about her diverse role at La Commune, where she accompanies chefs during their residency, manages customer requests, and looks for new customers, among other things.

We dive into the heart of La Commune and discover how the establishment reinvented itself after the COVID-19 pandemic. It explores the multiple facets of this project: a place for the incubation of culinary projects, a space for cultural programming, and a place to host private events.

Clotilde also tells us about the importance of sustainability for the establishment, which requires its chefs to source 50% of their products from local sources. A real commitment to gastronomy that is more respectful of the environment and the seasonality of products.

We also discuss the more technical part of his job, by discussing the financial and legal aspects necessary to manage an establishment like La Commune.

Finally, Clotilde shares with us her exciting future projects at La Commune, such as the launch of a podcast highlighting the experiences of former incubated chefs, and the idea of organizing workshops for seminar clients.

This podcast is a real mine of information for all event and gastronomy enthusiasts.

Join us on this exciting journey to the heart of culinary innovation in Lyon.

We'll see you soon in the episode!