{"id":3742,"date":"2026-01-07T06:42:21","date_gmt":"2026-01-07T06:42:21","guid":{"rendered":"https:\/\/chef-frenchgastronomy.com\/?page_id=3742"},"modified":"2026-10-19T14:46:44","modified_gmt":"2026-10-19T14:46:44","slug":"about","status":"publish","type":"page","link":"https:\/\/chef-frenchgastronomy.com\/en\/about\/","title":{"rendered":"About us"},"content":{"rendered":"<div class=\"et_pb_section_0 et_pb_section et_section_regular et_block_section\">\n<div class=\"et_pb_row_0 et_pb_row et_block_row\">\n<div class=\"et_pb_column_0 et_pb_column et_pb_column_4_4 et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough\">\n<div class=\"et_pb_heading_0 et_pb_heading et_pb_module et_block_module preset--module--divi-heading--bbfae65c-bba2-41c9-964a-c67305ff82f1\"><div class=\"et_pb_heading_container\"><\/div><\/div>\n\n<div class=\"et_pb_heading_1 et_pb_heading et_pb_module et_block_module preset--module--divi-heading--1761562a-ed3f-40f6-9722-de640ef78b78\"><div class=\"et_pb_heading_container\"><\/div><\/div>\n\n<div class=\"et_pb_heading_2 et_pb_heading et_pb_module et_block_module preset--module--divi-heading--bbfae65c-bba2-41c9-964a-c67305ff82f1\"><div class=\"et_pb_heading_container\"><h1 class=\"et_pb_module_header\">QUI SOMMES NOUS ?<\/h1><\/div><\/div>\n<\/div>\n<\/div>\n\n<div class=\"et_pb_row_1 et_pb_row et-vb-row--no-module et_block_row\">\n<div class=\"et_pb_column_1 et_pb_column et_pb_column_1_3 et_block_column et_pb_column_empty et_pb_css_mix_blend_mode_passthrough\"><\/div>\n\n<div class=\"et_pb_column_2 et_pb_column et_pb_column_1_3 et_block_column et_pb_column_empty et_pb_css_mix_blend_mode_passthrough\"><\/div>\n\n<div class=\"et_pb_column_3 et_pb_column et_pb_column_1_3 et-last-child et_block_column et_pb_column_empty et_pb_css_mix_blend_mode_passthrough\"><\/div>\n<\/div>\n<\/div>\n\n<div class=\"et_pb_section_1 et_pb_section et_section_regular et_block_section\">\n<div class=\"et_pb_row_2 et_pb_row et_block_row\">\n<div class=\"et_pb_column_4 et_pb_column et_pb_column_1_2 et_block_column et_pb_css_mix_blend_mode_passthrough\">\n<div class=\"et_pb_heading_3 et_pb_heading et_pb_module et_block_module preset--module--divi-heading--c7120f15-ed77-4b09-bc8b-db5159fc4207\"><div class=\"et_pb_heading_container\"><h1 class=\"et_pb_module_header\">portrait d'olivier<\/h1><\/div><\/div>\n\n<div class=\"et_pb_image_0 et_pb_image et_pb_module et_block_module\"><span class=\"et_pb_image_wrap\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/chef-frenchgastronomy.com\/wp-content\/uploads\/2026\/02\/Olivier-Berte.jpg\" title=\"Olivier-Bert\u00e9\" width=\"1315\" height=\"400\" srcset=\"https:\/\/chef-frenchgastronomy.com\/wp-content\/uploads\/2026\/02\/Olivier-Berte.jpg 1315w, https:\/\/chef-frenchgastronomy.com\/wp-content\/uploads\/2026\/02\/Olivier-Berte-1280x389.jpg 1280w, https:\/\/chef-frenchgastronomy.com\/wp-content\/uploads\/2026\/02\/Olivier-Berte-980x298.jpg 980w, https:\/\/chef-frenchgastronomy.com\/wp-content\/uploads\/2026\/02\/Olivier-Berte-480x146.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) and (max-width: 1280px) 1280px, (min-width: 1281px) 1315px, 100vw\" class=\"wp-image-4185\" \/><\/span><\/div>\n\n<div class=\"et_pb_text_0 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--d4e46276-f435-402d-aefa-0790d8322284\"><div class=\"et_pb_text_inner\"><ul>\n<li><span style=\"font-size: 16px;\">Cr\u00e9ation plus de 23 ans les Coulisses du chef<\/span><\/li>\n<li>Chef m\u00e9diatis\u00e9 (TV, radio, ouvrage\u2026)<\/li>\n<li>Dipl\u00f4m\u00e9s du Lyc\u00e9e h\u00f4telier de Bordeaux\/Talence<\/li>\n<li>\n<p>Membre des Toques Blanches Internationales Club<\/p>\n<\/li>\n<li>M\u00e9daill\u00e9 Chevalier National du M\u00e9rite<\/li>\n<\/ul>\n<h2 data-path-to-node=\"2\">L'Art de Nourrir : Conseil, CrEation et Haute Cuisine<\/h2>\n<p data-path-to-node=\"3\">J'accompagne les porteurs de projets dans l\u2019\u00e9closion de leurs concepts de restauration. Plus qu'un simple conseil, mon intervention est une <b data-path-to-node=\"3\" data-index-in-node=\"153\">immersion strat\u00e9gique<\/b> d\u00e9di\u00e9e au d\u00e9veloppement de lieux de vie o\u00f9 l'excellence op\u00e9rationnelle rencontre l'\u00e9motion gastronomique.<\/p>\n<p data-path-to-node=\"4\">Mon expertise s'\u00e9tend \u00e9galement \u00e0 la <b data-path-to-node=\"4\" data-index-in-node=\"37\">sc\u00e9nographie culinaire<\/b>. Je con\u00e7ois des \u00e9v\u00e9nements sur mesure pour les secteurs de l'h\u00f4tellerie de luxe, de la culture et de l'\u00e9v\u00e9nementiel, transformant chaque r\u00e9ception en un r\u00e9cit sensoriel unique.<\/p>\n<h3 data-path-to-node=\"5\">Une Signature Culinaire SinguliEre<\/h3>\n<p data-path-to-node=\"6\">En tant que <b data-path-to-node=\"6\" data-index-in-node=\"12\">chef priv\u00e9<\/b>, je propose une exp\u00e9rience de haute voltige, discr\u00e8te et exclusive. Ma cuisine est une c\u00e9l\u00e9bration du <b data-path-to-node=\"6\" data-index-in-node=\"125\">monde v\u00e9g\u00e9tal<\/b>, une toile o\u00f9 s'entrem\u00ealent influences culturelles et raffinement artistique. Chaque menu est une cr\u00e9ation unique, pens\u00e9e pour entrer en r\u00e9sonance avec l'esprit de mes h\u00f4tes et la beaut\u00e9 de l'instant.<\/p>\n<h3 data-path-to-node=\"7\">Nos Piliers Fondamentaux<\/h3>\n<p data-path-to-node=\"8\">Mon approche repose sur une philosophie de la <b data-path-to-node=\"8\" data-index-in-node=\"46\">cuisine vivante<\/b>. Nous ne pr\u00e9parons pas seulement des plats ; nous cr\u00e9ons des liens.<\/p>\n<ul data-path-to-node=\"9\">\n<li>\n<p data-path-to-node=\"9,0,0\"><b data-path-to-node=\"9,0,0\" data-index-in-node=\"0\">Passion &amp; Innovation :<\/b> Repousser les limites du go\u00fbt tout en respectant l'authenticit\u00e9 des saveurs.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"9,1,0\"><b data-path-to-node=\"9,1,0\" data-index-in-node=\"0\">G\u00e9n\u00e9rosit\u00e9 &amp; Convivialit\u00e9 :<\/b> Placer l'humain et le partage au c\u0153ur de l'assiette.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"9,2,0\"><b data-path-to-node=\"9,2,0\" data-index-in-node=\"0\">Sensibilit\u00e9 :<\/b> Une attention particuli\u00e8re port\u00e9e au d\u00e9tail, au geste et \u00e0 l'harmonie des produits.<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"10\">La Transmission comme HEritage<\/h3>\n<p data-path-to-node=\"11\">Parce que la cuisine est un patrimoine en mouvement, je m'engage quotidiennement dans la <b data-path-to-node=\"11\" data-index-in-node=\"89\">transmission des savoir-faire<\/b>. Qu'il s'agisse de la pr\u00e9cision du geste technique ou d'une r\u00e9flexion plus profonde sur le respect du vivant, mon r\u00f4le est de faire circuler cette vision exigeante du m\u00e9tier.<\/p>\n<p data-path-to-node=\"12\">Chaque prestation est une invitation \u00e0 cultiver l'excellence et \u00e0 honorer l'art de la table comme un langage universel.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<\/div><\/div>\n<\/div>\n\n<div class=\"et_pb_column_5 et_pb_column et_pb_column_1_2 et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough\">\n<div class=\"et_pb_video_0 et_pb_video et_pb_module et_block_module\"><div class=\"et_pb_video_box\"><video controls><source type=\"video\/mp4\" src=\"https:\/\/chef-frenchgastronomy.com\/wp-content\/uploads\/2026\/05\/Chef-French-Gastronomy.mp4\" \/><\/video><\/div><div class=\"et_pb_video_overlay\" style=\"background-image:url(https:\/\/chef-frenchgastronomy.com\/wp-content\/uploads\/2026\/05\/ChatGPT-Image-10-mai-2026-08_50_11.png)\"><div class=\"et_pb_video_overlay_hover\"><a class=\"et_pb_video_play\" href=\"#\"><\/a><\/div><\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div class=\"et_pb_section_2 et_pb_section et_section_regular et_block_section\">\n<div class=\"et_pb_row_3 et_pb_row et_block_row\">\n<div class=\"et_pb_column_6 et_pb_column et_pb_column_1_2 et_block_column et_pb_css_mix_blend_mode_passthrough\">\n<div class=\"et_pb_image_1 et_pb_image et_pb_module et_block_module\"><span class=\"et_pb_image_wrap\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/chef-frenchgastronomy.com\/wp-content\/uploads\/2026\/01\/3.jpg\" title=\"3\" width=\"1014\" height=\"1472\" srcset=\"https:\/\/chef-frenchgastronomy.com\/wp-content\/uploads\/2026\/01\/3.jpg 1014w, https:\/\/chef-frenchgastronomy.com\/wp-content\/uploads\/2026\/01\/3-980x1423.jpg 980w, https:\/\/chef-frenchgastronomy.com\/wp-content\/uploads\/2026\/01\/3-480x697.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1014px, 100vw\" class=\"wp-image-4074\" \/><\/span><\/div>\n<\/div>\n\n<div class=\"et_pb_column_7 et_pb_column et_pb_column_1_2 et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough\">\n<div class=\"et_pb_heading_4 et_pb_heading et_pb_module et_block_module preset--module--divi-heading--c7120f15-ed77-4b09-bc8b-db5159fc4207\"><div class=\"et_pb_heading_container\"><h1 class=\"et_pb_module_header\">      portrait de nadine<\/h1><\/div><\/div>\n\n<div class=\"et_pb_text_1 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><p style=\"text-align: justify;\">Nadine Rodd est une figure embl\u00e9matique de la gastronomie fran\u00e7aise, tant en tant que journaliste que comme animatrice de t\u00e9l\u00e9vision. Elle a \u00e9t\u00e9 journaliste pour Liberty TV et animatrice de l'\u00e9mission \"Voyages de Stars\" sur la cha\u00eene Liberty TV.<\/p>\n<p style=\"text-align: justify;\">Nadine Rodd est \u00e9galement une experte en arts de la table et gastronomie de luxe, et elle a tiss\u00e9 une relation de confiance avec de nombreux chefs \u00e9toil\u00e9s de la gastronomie fran\u00e7aise au fil des ans. Son ouvrage \"La Route des Saveurs\" pr\u00e9sente les coulisses de la cuisine gastronomique et les adresses gourmandes \u00e0 travers la France, offrant des conseils pour profiter de la cuisine des chefs sans se ruiner.<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">Elle nous emm\u00e8ne aussi l\u00e0 o\u00f9 les chefs font leur march\u00e9 : leurs meilleurs produits ; leurs fournisseurs attitr\u00e9s, les restaurants o\u00f9 ils aiment se d\u00e9tendre pour savourer une autre cuisine que la leur, cette route pav\u00e9e de rencontres gourmandes vous prom\u00e8ne aux quatre coins de France, et vous apprend o\u00f9 vous pouvez, vous aussi , vous procurer l\u00e9gumes, viandes, beurre servis dans les restaurants les plus prestigieux, r\u00e9compens\u00e9s d\u2019\u00e9toiles, \u00e0 Valence, Perros-Guirec, Strasbourg, Paris ou Reims...Plus encore, soucieuse de vous faire diner aux meilleures tables, Nadine Rodd vous glisse \u00e0 l\u2019oreille les meilleures occasions pour profiter de la cuisine des chefs... sans vous ruiner ! Suivez Eric Fr\u00e9chon, Guy Savoy, Philippe Bohrer et 23 autres grands chefs sur la Route des saveurs, la t\u00eate dans les \u00e9toiles... mais aussi dans l\u2019assiette !<\/p>\n<p style=\"text-align: justify;\">\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3742","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A propos de nous - Olivier Bert\u00e9<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chef-frenchgastronomy.com\/en\/about\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A propos de nous - 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