Context
Fresh and organic products are gaining more and more popularity. La Cuisine itinérante tells stories of the food in our plates and how it goes from the farm to our table. They focus on the love of product and the pride of taste in order to understand the life of the farmer, his constraints and so on. Far from the consumer-based food system, this project aims to write the story of sustainable food.
Project
La Cuisine Itinérante is a company working for the recovery of a sustainable and responsible food through three activities:
- a laboratory Traiteur in Avenue Lacassagne,
- a bar at Les Halles de la Martinière,
- a bakery and pastry shop in 107 rue de Marseille.
Implementation: The products are exclusively fresh, local, organic and seasonal which means that the supply depends only on the harvest because food additives are not being used. This way, different products will be sold on the market and served to the public, including professionals and companies in accordance with the environment.
Objectives: Recovery of sustainable food going to waste, first caterer in Lyon to include organic food and buy directly from the producers without intermediaries and respecting traditional agriculture.
Means necessary: human resources for kitchen, bar, bakery.
La Cuisine itinérante has several partners, including those related to the catering service, festivals, weddings and company buffets.
"We bring life back to Les Halles de la Martinière, a warm and friendly place that welcomes more and more people. We offer many events and activities in Boulang '& Pâtiss': brunches, concerts, and more."
Team and history
La Cuisine Itinérante was founded in 2015 by Axel Hernandez, Martin Lattay and Florent Peronnet in SARL SCOP. Now the team has changed, however, Axel Hernandez is still manager and core of the decision-making process along with five other partners, who also decide the company’s strategy. In June 2019, the project included nearly 30 employees.
The project started in a food truck in 2015 with the idea of recovering sustainable food that was about to be wasted. Today, the project has completed these steps:
- Renovated Les Halles de la Martinière (UNESCO heritage monument) and created a tapas bar called El Bar;
- Created the Pastry Bakery: Boulang & Pâtiss in the Hevea building (rue de Marseille) known to be a center for social innovations and solidarity economy;
- Developed a Catering business: buffets, meal trays with private customers working for La Métropole de Lyon, The Théâtre de la Croix-Rousse, Les Subsistances, The Salon Primrose, The Aurillac Festival, The Comedy Odeon, The MJC Montchat etc.
The Little EWritten by Alice Deshons, LFC volunteer - March 2019.xtra
They offer innovative and seasonal cuisine, with ecological logistics thanks to deliveries by electric scooter, meals in glass jars. Various catering activities are possible with several private and professional a customers and can meet all types of requests ranging from 10 to 1000 for catering services, and including a wide range of products.
This is the only company in Lyon that offers a catering service, tapas bar and bakery.
This company is also well-organized in terms of decision-making process as all the board members meet every week to discuss the company's strategy.
Needs :
- in training for the site managers in management, business development and communication,
- financial support for the development of the company and its restructuring. As part of the development of the itinerant kitchen, a common space is needed to share ideas, improve skills etc.
Written by Alice Deshons, LFC volunteer - March 2019.
Last modification : 30 Mar 2020.
Cuisine Itinérante
Since 2015, La Cuisine Itinérante has been working improving our diet thanks to its activities of food truck, catering, bakery, pastry, tapas bar and grocery store.