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Because Boris is not only an executive chef behind his stoves, he creates his department of culinary advice.

He puts in your service his experience and his knowledge, in France as in every corner of the world, so that can put into rhyme: performance and success…

• Creation of concepts
• Creation of cards and menus (catering, room service and banqueting)
• But also working organization and tools of production

In the outcome from his mission, Boris assures the follow-up and the after-sales service.