Aromas and fragrances in "Grand"
As part of its tutored projects, the LProPAC professional degree program in perfumes and flavors welcomed Traiteur Grand this year for a meaningful partnership: immersing students in the fast-paced world of professional life. After a year of collaboration, the young chemists were able to reveal the essence of their creativity during a successful thesis defense.
Rarely has a thesis defense at the University of Montpellier been so stimulating for the senses. Students in the LProPAC Perfumes and Flavors program treated their examiners to a sensory journey at the end of the 2020-2021 academic year. It was a test in name only. Bursting balloons releasing scented powders, an olfactory cocktail bar, perfumed bubbles, massage candles, and flower and fruit-scented salts: a flood of scents and flavors, each more original than the last, welcomed Ghyslain Morvan, president of the Traiteur Grand group, on that day.
A partner of taste
A member of the Jardin des Plantes Foundation and a privileged partner of the University for the organization of its events, Ghyslain Morvan did not come to talk business. At least not directly. Today, this business leader came to evaluate the work of the students who, throughout the year, have followed in his footsteps as part of their tutored project. "Every year, we ask an industry partner to support the students on this professional degree program in carrying out a project that meets their specifications," explains Isabelle Parrot, who is in charge of industry relations for the program, which already owes its successful partnership with perfumer Arthur Dupuy to her.
And like any good entrepreneur, Ghyslain Morvan didn't hesitate for a second when presented with this proposal: "I have a head full of ideas, so when someone offers me the resources to develop them, I jump at the chance. I immediately imagined the innovation that could come out of such an exchange." And yet, when he saw the projects presented by the students that day, the president of Traiteur Grand couldn't hide his surprise: "I wasn't expecting that! I thought two or three projects would stand out, but I found fourteen excellent responses to my proposals. These young people amaze me with their ability to produce value and create, even in a period complicated by health measures. The results are striking!"
The meaning of innovation
The result of a year's work during which the manager and students were able to exchange ideas to imagine and design original sensory experiences in line with their partner's brand image. "The goal is for them to be able to propose a product or sensory experience that could be integrated into Traiteur Grand's commercial offering," explains Isabelle Parrot. This requires involvement on the part of the latter, whom we ask to participate in the training and guide the students through the different stages of their work. It's a new experience that the entrepreneur has willingly embraced. "I've always wanted to participate in the student challenge. I learned a lot at school and during my internships, and that's what made me who I am today. So whenever I have the opportunity, I strengthen the link between the school and the company. I'm passionate about it!"
From this stroll, Ghyslain Morvan will particularly remember the proposal of this student who imagined, for Traiteur Grand's high-end brand called Couture: "a small kit containing mini scissors, thread, a small tailor's tape measure, and a scented massage candle. It was cute and very chic!" He also remembers , the scented vase that was "as spectacular to look at as it was to smell," and the popping balloons. "I loved it! Our customers want sensory experiences to go with their culinary experiences. They demand originality." "A successful tutoring program whose scent of success should linger for another year, as the next class of students will in turn benefit from the caterer's expertise with an additional challenge to meet: adding a touch of eco-responsibility to the bouquet of their creation.