Category : Residents' news
Resident profiles - Oriane Chu and Arnaud Pfeffer
Oriane Chu and Arnaud Pfeffer, founders of Mâche&Maché, a food innovation agency combining design, gastronomy and innovation.
Mâche&Maché 's interdisciplinary team of designers, engineers, chefs and pastry chefs work together to create sustainable food products for the food industry and professionals.
Mâche&Maché is the brainchild of a pair of designers, engineers and cooks.
With a background in food innovation and foodtech start-ups, Arnaud works on food by integrating questions of use and production at scale. His approach starts with users and manufacturing processes, to propose desirable and realistic products. He works with leading names in the pastry and food industries to develop new products, services and experiences.
An agronomist by training, Oriane brings a culinary dimension and in-depth sensory research to her creations. Her approach blends traditional culinary know-how with an intimate knowledge of production processes, new ingredients and consumer trends. She explores new fields of food by constantly testing new processes.
Their projects
Mâche&Maché is supporting the SEB Group in its move into the professional sector, by integrating its expertise in understanding chefs' uses. To achieve this, a field study was carried out in some fifteen restaurants in Europe.
The Brittany Region is working with Mâche&Maché to help Breton restaurateurs integrate their heritage into their dishes. In particular, the team helps them introduce a more plant-based cuisine, highlighting their know-how and identity.
Their news
The Mâche&Maché team has expanded with the recruitment of Margaux. A graduate of the Arts Décoratifs and then trained in baking, pastry-making and cooking, Margaux combines use, form and culinary experience in the development of new products.
Mâche&Maché is developing an edible packaging solution with a self-production approach. These products, intended for take-away sales, provide a rich experience in taste, texture and color, while helping to reduce single-use packaging in this sector. For this project, and thanks to incubation at the BDMMA, Mâche&Maché was awarded the BPI's FPI grant, which will help accelerate the research and deployment of this solution.
Mâche&Maché will be present at Equiphotel in Paris in November, and at SIRHA in Lyon in January, to meet food industry professionals and support them in their innovation projects.
