“220 BPM represents all possibilities. There is no boundary between the imaginary and the real”

I’ve been passionate about art since childhood, and all my senses are awake. Art and creativity take me out of reality, which is not unlike 220 BPM! When I came across the world of Jérémy Galvan in early 2024, it was like an electroshock: the creativity and artistic approach of his gastronomy matched my aspirations to blossom in gastronomic communication.

“220 BPM, these are the beats that will resonate and pierce anyone who dares to let themselves be bewitched in this extraordinary universe proposed by chef Jérémy Galvan.”

Gastronomic service unfolds like a show, as we play our part in the dining room, orchestrating the meal for our guests. The human relationship and the exchange I can have with people I didn’t know before a service and who I’ll probably never see again transports me, as does the possibility of letting my creativity express itself in the elixir creations I can make for 220 BPM. Meeting the chef is a real source of inspiration and motivation!

“You feel transported into a dreamlike universe, the landscape awakens a deep sense of connection with a wild and mysterious nature, almost alive, leaving an imprint of total escape.”

Ever since I was a little girl, I’ve been drawn to patisserie: the shapes and colors fill me with wonder, and of course the tastes intrigue me as much as they delight me. I then joined Jérémy Galvan, whose disruption immediately drew me in with gusto. Delighted and excited to be part of the 220 BPM adventure, I’m evolving with the values the chef holds dear: emotions and a return to childhood through the senses. Participating in the opening of such a unique new place is an incredible opportunity.

“Welcome to 220 BPM. Your “Dream Ticket” will be your boarding pass with us into the asperities of the unknown. From mouth to heart there’s only an invisible wall, which will be broken, with each bite, ever harder: comfortably installed in your usual heart rate of 80 BPM, you’ll experience the escalation of pulsation, up to 220 BPM. Welcome to the unknown.”

“220 BPM, for me it’s David Lynch’s Mulholland Drive, a disquieting universe full of contrasts, we no longer know which part of us is in sleep limbo or perfectly awake.”

My career has been a succession of decisive encounters, and necessarily around creativity and all forms of art. For over 10 years, I led a multidisciplinary artistic project involving music, photography and video performance. I lived in Seoul and New York for several years, working in communications and events. Always a little dissident and atypical, my meeting with Jérémy was an obvious choice: our love is a strength and nourishes our creative universes, which are in perfect symbiosis.

“220 BPM is at the heart of the living and its nature, questioning the unreal and our emotions”

This job has been a matter of course and a passion since I was a child, brought to life by memories of the market on Wednesday mornings, and getting my hands dirty with my Mum in the kitchen. I joined the Jérémy Galvan restaurant in January 2024. I immediately fell in with the Chef’s sensibility: cooking the wild to surprise, adapting to the rhythm of nature and always with emotion. Today, I have the opportunity to be part of the 220 BPM project, which is unprecedented, exhilarating and where innovation is at the heart of our culinary project.

“A confusing decor, an intriguing cuisine, this place doesn’t leave me indifferent.”

I’ve always had a sweet tooth. The smell and taste of a roast chicken on Sunday lunchtime, the texture of a cookie, the indulgence of a chocolate cookie – these are childhood emotions, but it’s these emotions that drive me in my life as a chef. What I liked about the chef’s world was its strong, unique identity. Flavor combinations that previously seemed impossible are now possible in this restaurant. There are no limits with 220 BPM. It will be the apotheosis of childhood culinary emotion.

“220 BPM is the epicenter of your emotions.”

In 2010, I founded Saveur Ajoutée, a consulting firm specializing in brand strategy in the gastronomy sector. Working alongside chefs, I offer a global, made-to-measure approach to revealing and enhancing the uniqueness of each individual. I’ve been working with Jérémy for the past ten years; his culinary approach to the gastronomic experience shakes up the codes and allows him to bring out his singularity.