Alimentation Générale is the platform for food culture.

Alimentation Générale Agency provides consulting for the conception of editorial content and events for clients in both the private and public sectors. Its expertise is founded on the experience of its founders and incorporates the fields of culture, journalism, communication, and food.

Our Services

Consulting and Research

Alimentation Générale provides research and prospective studies, consulting, and strategic analyses to help you define your project and and to accompany you during its development. A preliminary diagnostic is established based on the overall context, expressed needs, as well as on your expectations and the area in which your activity is enrolled. We then offer solutions uniquely designed for your identity and budget. We may assist you on isolated events or for the duration of your project, and we develop action plans and tools indicated within the suggested strategic framework.

Editorial Development and Production of Multimedia Content

Alimentation Générale implements communication strategies and oversees the editorial direction of your projects and promotional tools in order for your messages to reach the widest audience possible. We provide our clients with the expertise and skills of our team (journalists, community mangers, artistic directors, graphic designers, web designers, film editors, photographers, video journalists or cameramen) to develop and produce editorial materials. This editorial content (web or print) may be developed as a white label product or as a collaboration. It is available in a variety of media formats: editions, special issues, supplements, books, films.

Event Planning and Organization

Alimentation Générale plans and produces events (debates, workshops, cultural gatherings) related to food and gastronomy for public or internal business functions. These events, which are eco-designed and developed based on your needs, are built upon a network that regroups various actors of the culinary world (schools, producers, organizations, chefs, businesses, artists).

Our Clients and Projects

  • All
  • Conception de projets
  • Conception éditoriale
  • Conseil
  • CIGC: Museum concept design and curation for the Maison du Comté (Poligny)

    CIGC: Museum concept design and curation for the Maison du Comté (Poligny)

    The Maison du Comté will open in 2020, and Alimentation Générale is part of the winning consortium, along with the agency Architectures Amiot-Lombard, scenography agency Klapisch Claisse and Le Troisième Pôle, who was selected to design and curate the space. This brand new Maison du Comté will serve to welcome visitors and introduce them to the history and latest developments surrounding Comté cheese.

  • Relais & Châteaux: Concept design for Food Temple event

    Relais & Châteaux: Concept design for Food Temple event

    Since 2014, with Allons au Marché avec les Chefs (Let’s go to the Market with the Chefs), Relais & Châteaux has been bringing together producers, chefs and artisans from across France to celebrate the values of dining and hospitality, sharing, and the passion for all that is beautiful and good. In 2017, Relais & Châteaux approached Alimentation Générale about integrating Allons au marché into the Food Temple event at Carreau du Temple. As part of the food festival, this new autumn event designed by Alimentation Générale in collaboration with Carreau du Temple hoped to promote basic, everyday cooking. It is becoming clear that our culinary situation is changing: Despite the plethora of cooking shows and prolific cookbook publications, we know less and less abut how to cook and are even gradually loosing the memory of certain culinary gestures. So, if we were to summarize Food Temple, it would be this: Re-learning together how to make bread dough, pasta, basic broths and jams. It is an event for cooking, eating or, quite simply, grocery shopping…

  • Ministry of Culture

    Ministry of Culture

    Commission and design of the exhibition “Food + Nature + Culture”

    From the soil to our plates, what is happening now? And how can we talk about food in cultural spaces today? It was based on these two issues for which the Ministry of Culture called upon Alimentation Générale to develop an exhibition with an educational aspect. The Ministry of Culture is essential to both ends of the chain: the supply and the demand. The supply is that of the many artists, mostly visual artists and photographers, who have taken on these subjects as the raw materials for a number of their works. The demand is that of the many spectators who not only attend national theaters, but also go to media libraries and gardens, and who are asking all of these questions while also trying to both understand the logic behind them and put them into perspective.

  • Artévia


    Research mission as part of the “Démonstrateurs” program

    As part of the “Démonstrateurs” support program established by the Caisse des Dépôts et des Consignations to revitalize the “City Centers of Tomorrow”, Alimentation Générale worked with the Artévia agency to design a project to revitalize the town center of Cahors. What was the question being asked? How can the city of tomorrow be constructed: one that is intelligent, resilient, frugal, post-carbon? The project was designed through both a series of meetings and an analysis of the territory based on its cultural, gastronomic, agricultural, and industrial heritage.

  • MC93 – Bobigny

    MC93 – Bobigny

    Assistance in creating catering options tied to the site’s programming

    The Maison de la Culture de Seine-Saint-Denis in Bobigny, more commonly known as MC93 Bobigny, is an important cultural space in the region of Paris. Primarily orientated towards the creation and presentation of live performances, MC93 is now exploring the importance of cuisine and food in cultural spaces. Is it a form of conviviality? Of meeting and exchanging with the public? What kind of catering options should there be in a theater? With a vision towards re-opening the site, Alimentation Générale assisted MC93 in defining its culinary program.

  • Relais et Châteaux – Paris

    Relais et Châteaux – Paris

    Editorial coordination and writing for the magazine Instants

    Concerned about the negative evolution of food practices and the standardization of cuisines across the world, in 2014, Relais et Châteaux presented its Manifesto: to preserve the cuisines of the world, to share the passion for that which is good and beautiful, and to be actors in a more humane world. Shortly afterwards the online magazine Instants was born, advocating another way of sharing the experiences and commitments of Relais et Châteaux. Since May 2016, the Alimentation Générale Agency has worked with Relais et Châteaux to coordinate the magazine’s editorial content (copy editing, visual strategy), while also contributing articles committed to a more sustainable food system.

  • Institut Français

    Institut Français

    Programming of the Quizz Cinéfood

    From May 26 to 31, 2016, as part of the French Year in South Korea, the Seoul International Food Film Festival screened a special selection titled “Taste of France”, in which the public was able to exclusively discover nine French short films and features, from silent films to more recent ones, that combined food and cinema. Alimentation Générale was present at the event with its Quizz Cinéfood, a selection of eclectic and mainstream French film excerpts in which eating was involved.

  • Le Carreau du Temple

    Le Carreau du Temple

    Project Conception

    Carreau du Temple is a site of creation and diffusion, but also one of reflection. It is a lively place in which food, just like the art of cuisine, naturally find its place. Since 2015, Alimentation Générale has been collaborating in the creation of its culinary events: meetings, photographs, documentary films about food, but also through our famous Quizz Cinéfood at Street Food Temple 2, and a Do-It-Yourself picnic that doubled as a market during Street Food Temple 3. The good, the seasonal, and the grown nearby… And who knows, now that we are in residency, why not regular gatherings at Carreau du Temple’s bar? Stay tuned for the next episode…



    Creation of editorial content for SISQA (Quality Food Trade Expo) / Toulouse

    As its French acronym indicates, SISQA is the Salon de la Qualité Alimentaire (Quality Food Trade Expo) in Toulouse. Now an XXL version for the newly created region of Occitanie, it presents the many producers of its territory while also pushing the pedal on protected designations. Alimentation Générale has been assisting the expo since December 2014, presenting SISQA on its media platform through a series of articles.

  • City of Paris

    City of Paris

    Strategy development and conception and creation of marketing materials for the Mangez Paris campaign

    With over 10,000 events listed as part of the Fête de la Gastronomie that is held throughout France, it is not always clear how to single out the key event that should not be missed. As for Paris, the city really doesn’t need to prove its status as the capital of gastronomy: its heritage is immense, its cuisines coming from around the world are excellent, its urban agriculture is flourishing, and Food Tech is being developed. And yet, a story still needed to be told. As a fan of cartography and history, Alimentation Générale created a narrative and image strategy for the city of Paris of the different Parisian culinary events partaking in the 2015 Fête de la Gastronomie. This is how the Mangez Paris event and the creation of its marketing materials took shape. Discover the program.

  • Center for National Monuments

    Center for National Monuments

    Assistance in the conception and implementation of a cultural and scientific program for the Hôtel de la Marine

    The Hôtel de la Marine is one of two large palaces that were designed to embellish the royal square that was commissioned by Louis XV in the 18th century. Designed by architect Ange-Jacques Gabriel, it was inaugurated in 1774 as the “Hôtel du Garde-Meuble” and served to house the Garde-Meuble de la Couronne (responsible for the maintenance and storage of royal furniture and objects), predecessor to the Mobilier National. Then, in 1806, the French Navy came to occupy the entire building, thus turning it into the “Hôtel de la Marine”. Today, a new page has been turned, and this prestigious building hopes to become a site dedicated to French gastronomy. Winner of the public procurement contract aimed at assisting in the implementation of a newly designed cultural and scientific program for the Hôtel de la Marine, Alimentation Générale, in collaboration with Studio Gardère and Le Troisième Pôle, accompanied the Center for National Monuments from July 2015 to July 2016 in designing the upcoming project.

  • La Ruche qui dit Oui / Fermes d’Avenir

    La Ruche qui dit Oui / Fermes d’Avenir

    Conception of films and articles

    In 2015, Fermes d’Avenir, an association that explores viable economic models for the agriculture of tomorrow, and La Ruche Qui Dit Oui!, an organization engaged in the marketing of local food systems, launched an initiative called “France Seeks its 13 Farms of the Future”. The two organizations called on Alimentation Générale to develop a series of films and articles as part of the competition for the 13 Fermes d’Avenir.

  • Minister of Agriculture / FranceAgriMer

    Minister of Agriculture / FranceAgriMer

    Conception and production of films about food

    Forty-six questions about food were posed to 46 key French figures, from May 13 to October 21, 2015, as part of Les Mercredis du Pavillon France during the 2015 Milan Universal Expo. Filmed, edited and produced by Alimentation Générale into a 26-minute segment, these short films summarize the debates and provide an overview of the major subjects concerning food today.

  • Voyage dans l’Imaginaire des Céréales

    Voyage dans l’Imaginaire des Céréales

    Editorials on the world of grains

    Was it Wagner’s biscuit that inspired Proust’s Madeleine? Were oats the magic potion of the Vikings? Millet, a grain of travel…. So many questions are raised and stories told on the blog “Voyage dans l’Imaginaire des Céréales” that bring together the rich and inspiring world of grains. Alimentation Générale has written and submitted a dozen articles for the blog.

  • Palais de Tokyo

    Palais de Tokyo

    Creation of a thematic day

    Are there works that are not art? It was by questioning with Duchamp the essence of creation and its territories that the Palais de Tokyo decided to explore interstitial worlds, those at the the fringes of art, creation and invention, with the exhibition At the Edge of the Worlds. And if the edge of the worlds could be tasted, if the exit of territories could be savored, what would their flavors, textures, and colors be? In response and as an extension to the exhibition, Alimentation Générale developed a food-themed day of events for the Palais de Tokyo in March 2015.

  • Bordeaux S.O Good

    Bordeaux S.O Good

    Content creation: Debates for the Bordeaux S.O Good festival

    In November 2014, Bordeaux S.O Good launched the first edition of its festival with the notable goal of placing the spotlight on the gastronomy of France’s Southwest. Alimentation Générale designed and hosted three debates as part of a partnership with Bordeaux S.O Good and Sud-Ouest Gourmand. And here is the program!

    Food waste: The hunt is (finally) over
    Debate introduction: Jean-Marc Gancille, cofounder of the Darwin Ecosystem.
    Speakers: Bruno Parmentier, former director of the Ecole Supérieure d’Agriculture d’Angers and author of Nourrir l’humanité, les grands problèmes de l’agriculture mondiale au XXIème siècle, Manger tous et bienFaim Zéro : en finir avec la faim dans le monde.
    Bruno Lhoste, engineer and noted author of La Grande (sur-)bouffe, pour en finir avec le gaspillage alimentaire
    Sandrine Roumat, sustainable development manager at Auchan Mériadeck
    Philippe Etchebest, chef and principal figure at the M6 event on food waste in Lille.

    Gastronomy, is everyone a critic?
    Speakers: Anne Lataillade, editor of the blog Papilles & Pupilles
    Jacques Ballarin, journalist and food critic at Sud-Ouest
    Virginie Félix, journalist specialized in food at Télérama
    Vivien Durand, chef at Le Prince Noir in Lormont

    Is farming the profession of the future?
    Speakers: Arnaud Daguin, chef, consultant, and activist for a complete organic agriculture who brilliantly defends the required changes needed to be able to feed the planet in 2050
    Anne & Thierry Herpin, founders of La Ruche qui dit Oui Bordeaux
    Bernard Artigue, president of the Chamber of Agriculture in Gironde
    Bérénice Walton, cattle farmer
    Franck Barbieri, Butcher and Slaughter Association of the Gironde

  • Salon International du Livre Gourmand de Périgueux

    Salon International du Livre Gourmand de Périgueux

    Conception and hosting of debates

    With 3,500 m2 of expositions, numerous authors, demonstrations by chefs, tastings and workshops for children…. the Salon de Périgueux frankly cannot be visited in express mode, it’s simply not made for that. Here, people come every two years to gain insight on the underlying idea, not only its forms. People head to Périgueux to dig deeper into culinary culture, more than to fill up on the latest trends. In November 2014, Alimentation Générale designed and hosted a series of debates and conferences for the Salon.

    Grand debate: Responsible Production and Consumption: A Sweet Utopia?
    Jacques Caplat, author of Changeons d’agriculture, Éditions Actes Sud, 2014
    Eric Birlouez , author of Faut-il arrêter de manger de la viande ? Éditions Le Muscadier, 2014.
    Guilhem Chéron, cofounder of La Ruche qui dit Oui !

    Face to face with Michel Troisgros

    Seminar with
    Lina Tornare, director of the short film Concerto(s)
    Bénédict Beaugé, author of L’Acide, Éditions Argol

    At the heart of the wild Southwest, discussion with Éditions Confluences
    With author Eric Audinet and photographer Jean-Luc Chapin of the books Cèpes, Chasseur cueilleur, and Pêcheur.

    Fish cuisine
    With : Grégory Coutanceau, Explorateur de saveurs
    Elisabeth Tempier, author of Poissons, histoires de pêcheurs, de cuisiniers et autres,  Éditions Libre et Solidaire
    Camille Labro, author of La cuisine des marins,  Gründ
    Mireille Gayet, author of Petit traité de la sardine,  Le Sureau

The Team

  • Pierre Hivernat

    Publication Director

    As a journalist, Pierre was the sections editor of the magazine Les Inrockuptibles (1995-2000). He was also program director of the Grande Halle de La Villette in Paris (2000-2007), as well as the artistic director during Marseille-Provence’s candidacy as the European Capital of Culture in 2013. The founder and editor-in-chief of Alimentation Générale’s first issue, he also covered food at Médiapart and for the Omnivore guide. Until May 2014, he was the business development manager for the daily newspaper Libération.


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  • Elisabeth Martin

    Project Director

    After having been the Network Administrator for the Informal European Theater Meeting (IETM) in Brussels, she collaborated regularly with the Art du Spectacle PACA Agency. She was also head of communications for the Cezanne project in 2006 and for Marseille-Provence 2013, European Cultural Capital. As the project manager, she created and produced the culinary program for the European Capital of culture. She is the project director for Alimentation Générale, but also manages its editorial and graphic content.

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  • Cilene Oliveira

    Editorial and Production Assistant

    After earning a Masters in Food and Food Cultures at the Sorbonne, Cilene joined the group at Alimentation Générale. She handles the visual content, the publishing of articles, and project monitoring.

  • Pierre-Yves Bulteau


    He works with Le Monde newspaper and Causes Communes, a journal specialized in migrations edited by Cimade. In 2013, he published Poussière d’âmes in which he questions the collective and individual memory during the Ukrainian and Rwanda genocides. His last book, En finir avec les idées fausses propagées par l’extrême droite (Putting an end to the misconceptions propagated by right extremists) refutes, one by one, over 70 preconceived notions about extremist thought. Beyond the facts, he unveils a propaganda-like discourse according to which human equality is not a blessing but a menace.

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  • Guélia Pevzner 


    Originally from Moscow, she has been living in France since 1991. A journalist at Radio France International (Russian editor, weekly food section) and the author of various food chronicles in different Russian media (Ogoniok, Condé Nast Traveler, Robb report), Guélia Pevzner previously worked for Connaissance des Arts, Paris Match and ELLE International. After gaining valuable experience abroad (Russia, China, USA), she travelled for three years throughout France, discovering local products and meeting producers, and has been planning the Russenko food festival in Kremlin-Bicetre  (Val-de-Marne) since 2013.

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  • Camille Labro

    (French) Journaliste

    (French) Journaliste indépendante, auteur de livres et films documentaires, elle est spécialisée dans la gastronomie. Elle a contribué à Vogue Paris, Vogue Hommes, Beaux Arts Magazine, Air France Madame. Depuis 2011, elle écrit régulièrement pour M le magazine du Monde sur les sujets liant alimentation et agriculture durable. Convaincue que l’on peut changer le monde par la façon dont on mange, elle défend des valeurs écologiques, paysannes, artisanales et humaines. Camille aime cuisiner, manger, partager… et en parler.

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  • Eugénio Mailler


    Educated in philosophy, he worked at the Slow Food headquarters in the Piedmont where he was responsible for international development. In Touraine, France, he was in charge of the 2011 and 2013 editions of Euro Gusto, the French festival of Slow Food.

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  • Pascale Brevet


    Educated in central Lyon, she went onto a successful career working for prestigious companies. In 2008, she changed course and attended the University of Gastronomic Sciences, the academic institution created by Slow Food in Italy. She then left for Kenya, followed by the United States, before returning to France, where she actively campaigns for good “grub,” finding the the term gastronomy too reductive. She divides her time between different projects that concern food (editing articles, producing classes and conferences).

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  • Susanna Hsing


    Hailing from the Blue Ridge Mountains of Virginia, Susanna studied anthropology and philosophy, graduating with a degree in East Asian Studies from Washington & Lee University. After several years working abroad as a consultant for local and international NGOs, she decided to settle down in Marseille. Since 2014, she has transitioned into a career as a translator, creating a niche in her main areas of interest: food and food culture, along with architecture and urban planning.

Contact Us

Alimentation Générale
Carreau du Temple
2 rue Perrée, 75003 Paris