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    • Our Solutions
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Centre de recherche et d'innovation de l'Institut Lyfe
  • Who are we ?
    • Vision
    • Missions
    • Team
    • Events
  • Science
    • Research
    • PhD Program
    • Science & Society
    • Seminars
    • Publications
  • Innovation
    • Our Solutions
    • Our culinary accompaniment
    • Our user experience support
    • Our projects
    • Our Research & Innovation Committee
    • Our clients
  • Our ecosystem
    • Industry experts
    • Infrastructure
    • Partner Network
  • Contact
  • EN | FR

Our solutions
from ideation to market launch

The Innovation, Consulting, and Services division of the Lyfe Institute supports your projects, whatever your needs and contexts within the food service or consumption sector. We develop customized solutions designed to maximize your impact and transform your ideas into high‑performing offerings, from conception to market launch. We transfer research results to businesses.

Our offers

With a strong community of outstanding Chefs, hospitality experts, researchers, and a network of consumers, the Innovation Hub supports companies, restaurant players, institutions, research organizations, and start‑ups in creating new products and services geared towards the food of tomorrow and centered on the user – both consumers and professionals.

You need to...

Inspiration: We explore new creative avenues to transform your ideas into concrete concepts, designed around the expectations of your target audiences.
Formulation : Thanks to our industry experts, we develop products, recipes and food offerings related to the challenges of tomorrow's food.


Evaluation: We conduct in‑depth evaluations with professionals and consumers to ensure your products fully meet market expectations in various consumption contexts (home, restaurants, bars, etc.). These evaluations include hedonic measurements, preference testing, emotion measurement, implicit association testing, and more.


Promotion & communication: We showcase your innovations through dedicated communication strategies: books, guides, videos and inspiring content to enhance your visibility.

Feel free to contact us for your projects!

A committee of experts

The Innovation Hub is supported by a committee of industry experts who bring culinary excellence and rigor to food industry stakeholders, contributing to innovation and technology transfer projects. They are a leading authority on specific themes: plant‑based cuisine, sauces, fermentation, mixology, the pastry of tomorrow, and more.

BOIVIN_Florent

Florent BOIVIN

Head Chef

Awarded the title of Meilleur Ouvrier de France (Best Craftsman of France) in 2011, he has a distinguished career in France and abroad in Michelin-starred restaurants (Maison Décoret, Les Frères Pourcel, Maison Troisgros). He is currently the Director of Operations at the Lyfe Institute.

TISSOT Davy

Davy TISSOT

Head Chef

Awarded the title of Meilleur Ouvrier de France in 2004, he won the Bocuse d'Or in 2021. Previously at the helm of the Michelin-starred restaurant Saisons, he continues to train students and is now an ambassador for the institute worldwide.

TATON Joannic

Joannic TATON

Pastry Chef

Finalist in the Meilleur Ouvrier de France pastry competition in 2015 and 2023, Vice European champion of the art of sweets at SIRHA 2019. He is currently the executive chef of the Bachelor in International Pastry Management program.

PANSIN Floriant

Florian PANSIN

Head Chef

Formerly a chef in the establishments of Maison Trois Gros, he is now executive chef of the Saisons restaurant, the only training restaurant to have obtained a star since 2020.

LAHOREAU Marc

Marc LAHOREAU

Head Chef

After 20 years in prestigious establishments, he created the exclusive "Sauce School" module with chef Yannick Alleno. He is currently the executive chef of the Bachelor in International Culinary Arts Management program.

SACRISTE_Xavier

Xavier Sacriste

Head Baker

Head bakery instructor at the Institute, he became world champion in 2024 by winning the World Baking Cup. Xavier Sacriste's talent and dedication were recognized in the artistic piece category.

BOUVIER Gaëtan

Gaëtan BOUVIER

Head Sommelier

Former head sommelier and member of the Toques blanches lyonnaises, MOF Sommelier 2023, Master of Port 2019, Best Sommelier of France 2016. He is now restaurant manager and co-manager of our starred restaurant.

Contact us

Research and Innovation Center
Lyfe Institute
Château du Vivier
1A Calabert Road
69130 - Ecully
France
04 87 63 38 38
04 87 63 38 38
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Lyfe Institute
Research and Innovation Center

Château du Vivier
1A chemin de Calabert
69130 - Ecully
France