Margot B.

If you are developing a clinical food program, restaurant concept, or large-scale food service offer that must meet strict nutritional standards, I'm the person you need.

As a French-trained chef turned culinary consultant, I help you design coherent and scalable food concepts. With a background in professional kitchens before moving into private practice and consulting, I combine classical culinary rigor with strategic menu engineering, to build food programs that are both operationally viable and nutritionally aligned.

I specialize in the development of structured food frameworks, restaurant concepts and menu architecture adapted to complex requirements : anti-inflammatory, ketogenic, low-FODMAP, high-protein, post-partum nutrition, medical or performance-focused protocols. My role is to translate dietary guidelines and institutional constraints into clear, attractive, and implementable menu systems.

What differentiates me is my ability to think beyond individual recipes. I design complete menu strategies : recipe standardization, positioning, offer structure, seasonal coherence, ingredient optimization, and production efficiency. Whether for specialized clinics, restaurant groups, hospitality brands or emerging food projects, I build menus that respect nutritional frameworks, brand identity, cost control and operational flow.

The typical deliverables include :

-Recipe development and standardization

-Strategic weekly or cyclical menu planning

-Concept development and culinary positioning

-Full menu creation and restructuring

-Adaptation of existing offers to new dietary constraints

-End-to-end culinary project coordination

If you need a consultant who understands nutrition constraints, gastronomy, and large-scale implementation, I'd love to work with you. I design food concepts that are structured, adaptable, and built to perform.