National culinary advisor

Maxime Villedieu

France

Maxime has a dynamic and bold personality, always on the lookout for the most innovative products and the most cutting-edge working methods. As a national culinary advisor, he leverages his innovative ideas to support his clients, expertly guiding them in the design of new menus that reflect current flavors and trends.

His Career

Maxime inherited his passion for gastronomy from his father. At 14, he joined a hospitality school and obtained a technical baccalaureate, followed by a BTS in hospitality and catering management in Biarritz, where he discovered French cuisine and its influences. His diverse career in catering, butchery, starred restaurants, and communities allows him to master contemporary catering. Eager for innovation, he specialized in the food industry with a bachelor’s degree in Innovative Culinary Development, Research, and Analysis (DRACI) and joined Euralis to continue exploring his culinary creativity.

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MY VISION OF GASTRONOMY:

Pending

Pending

His main recipes

Smoked salmon ventrèche, lemon whipped cream and radish salad

Enhance the smoked salmon belly with a lemon whipped cream and a crunchy radish salad. A combination of textures and refined flavors for an ...

Pan-seared foie gras escalope, beetroot and purple carrot

Combine the delicacy of a pan-seared foie gras escalope with the sweetness of beetroot and the intensity of purple carrot. A syrupy sauce made ...

Lobster tail and claws, peas and mesclun salad

Enhance the lobster with the sweetness of peas and a light emulsion. A fresh and refined dish, perfect for showcasing this exceptional product with ...