20 years ago, Joyce Levi and Sarah Aouate-Sokol met at the famous and well known « Ecole de Cuisine Ferrandi ».
Each one of them led on their own professional path with different famous restaurants like Joel Robuchon, Potel et Chabot and Lenotre.
Sarah has created her own consulting company in the hospitality industry 6 years ago.
Her strong personality, her seriousness and her expertise in catering are her strongest assets to lead all your projects perfectly in the Gastronomy field.
With her partner and her longtime friend Joyce, they are the perfect pair to bring their own expertise and their own advice in helping you to maximize your project.
La Cuisine Agency is a meeting of passionate talented persons with specialized know-how very thorough, who decide to work together to offer the best to their clients.
By joining their competence and their respective experiences our teams have one and only one goal which is to offer perfect advice while adjusting to the market.
A true Epicurean and passionate by Gastronomy since her youth, Joyce stood out thanks to a Professional path : classical as well as Exceptional.
She graduated in 2008 from the famous Ecole Superieur de cuisine Francaise named « Ferrandi » afterwards she worked for « La table de Joel robuchon » and in the kitchens of the popular « Hotel Scribe »
Always on the look out in the hospitality sector, Joyce decides to go for an adventure by becoming an entrepreneur in creating in 2009 “Les Diners D Eloise” the first company in-house Chef based in Paris. Shortly after like evidence, Joyce started her our own catering company named “Palais Royal” as well as 2 Reception Halls in the heart of Paris named : 8 Valois and “Saint Fiacre” in the meantime, she opens a contemporary canteen named BAT located on “ les Grands Boulevards de Paris”
Nothing stops her from fulfilling her quest of discovering and learning the professions of Gastronomy: in 2015 Joyce decided to embark on a new journey in one of the top quality products and raw materials company by integrating the prestigious “ Maison Colom” supplier of “ les Grandes Tables” of fruits and vegetable in Rungis. She discovers a new world that fascinates her and strengthens her professional knowledge in the hospitality.
Since her your young age she has been driven by the French Gastronomy. Sarah attended ESCF (Ecole Supérieure de Cuisine Française – FERRANDI) as evidence. Those 3 professional years were a true revelation for her. She worked for Lenotre, for Potel et Chabot, for the restaurant Lasserre 2*for the guide “ Michelin” and other famous Parisian Maisons.
Sarah has been exercing also with the President de la Republique Jacques Chirac for the “ Garden Party” at the Elysee and Rolland Garos as the head of lunch.
Thereafter she had the crazy amazing idea to open a “ Creperie Bretonne” in the heart of
Today and for more than 6 years, Sarah has been putting its expertise to her clients. Her culinary consultancy is a real passion that drives her in her daily life
E-mail : firstname.lastname@example.org