What would a body be without its vital organs? An inanimate object at best. 220 BPM is powerful. Its cellular organism draws its energy and strength from its leader. Jérémy galvan couldn’t accomplish this extraordinary project without his passionate and creative team, both in the kitchen and outside it. His sous-chef Jordan Souchon, his apprentice Alexis Rochet, maître d’hôtel Christopher Aguroux, sommelier Roselyne Buiret, pastry chef Eva Chuimer, artistic director Rachel Benali and marketing manager Elodie Letemplier.

“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 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.

“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.