Germain Bourré

Head of the Design & Culinary department. Works with DNSEP students.

After spending 5 years working alongside designer Jean-Marie Massaud, Germain Bourré developed his career at the crossroads of the plant and culinary worlds, creating furniture and objects. In 2005, he set up his own agency in Paris, cultivating the multidisciplinary aspect of his profession. He favours a global and sensitive approach to design. Combining his skills in product design and space design, he works on foodstuffs and their specific characteristics, as well as on their presentation. He works in collaboration with top chefs (Arnaud Lallement, Pierre Hermé, Philippe Etchebest, Jean-Pierre Vigato and Mathieu Viannay) and regularly exhibits in France and abroad.