The french sensory collective
Savoir Faire & Excellence
Savoir Faire & Excellence
Their deep understanding of taste and texture makes them the driving force behind the World Taste Award.
18 Professionals at Your Door Step
Sophie, 31
Chocolatier
10 years of experience in crafting artisanal chocolates and other confectionary items. Known for her exquisite bonbons and pralines.
Julien, 34
Sommelier
12 years of experience in some of them in Michelin star establishment. Specialises pairing wines for fine dining experiences.
Elodie, 45
Culinary instructor
10 years of experience teaching French cooking techniques and classics. Specialises in hands-on classes for amateur chefs.
Thomas, 39
Executive pastry chef
20 years of experience in French patisserie. Renowned for his intricate wedding cakes and original gelatos recipes.
Michael, 40
Restaurant owner
20 years of experience in the hospitality industry. Runs a successful establishment in Regional Victoria. Runs a successful establishment in Regional Victoria.
Rachelle, 32
Pastry chef
14 years of experience in French Patisserie. Focus on creating vegan cake. She owns successful online store.
Camille, 26
Sous-chef
5 years of experience in classical French cuisine. Passionate about preserving and modernising traditional recipes.
Mathieu, 38
Executive chef
16 years of experience in Mediterranean cuisine, blending French and Italian influences.
Max, 37
Maître d'hôtel
15 years of experience in renowned French restaurants. Cheese connoisseur and known for his wine pairing abilities
Claire, 30
Photograph food stylist
7 years of experience in the hospitality industry. Now Specialises in creating visually stunning presentations for cookbooks, magasines, and advertisements.
Jacques, 47
Master baker
25 years of experience in traditional French bakery techniques. Known for his expertise in crafting artisan breads and pastries
Vincent, 35
Executive chef
12 years experience, Spent many years working around the Caribbean's island as a chef onboard private yachts.
Alexandre, 36
Butcher
15 years of experience. Skilled with a knife he also makes delicious charcuterie speciality from different regions of France.
Lucas, 25
Commis chef
2 years of experience in Michelin-starred restaurant. Vegetarian he is focusing on is TikTok community.
Leo, 32
Executive chef
10 years of experience specialised in fine dining and oriental cuisine, with a focus on using locally sourced, organic ingredients.
Marie, 32
Food scientist
8 years of experience in research development and innovation for medium and large scale companies.
John, 44
Restaurant owner
22 years of experience owning and operating bistros showcasing regional French cuisine. Known for his authenticity and hospitality.
Félix, 39
Production manager
16 years experience, overlooking the production of various dairy product in a modern and high volume facility.
Product developement & enhancement services
Product developement & enhancement services
Unlock Your Culinary Potential with Our Expert Guidance!
At French Sensory Collective, we harness insights from our F.L.A.V.O.R method to analyze your product’s sensory qualities, providing you with the tools to elevate and refine your offerings.
Transform Your Vision into Market Success
Whether you want to craft a new culinary masterpiece or improve an existing recipe, we partner with chefs and food scientists to ensure your product stands out.
Concept development
Concept development
We start with a discussion about your vision and target audience, ensuring alignment with your brand goals.
Ingredient sourcing
Ingredient sourcing
Recipe formulation
Recipe formulation
We refine your recipe to achieve perfect flavor harmony, texture, and presentation.
Testing & iteration
Testing & iteration
Through testing and sensory evaluations, we ensure your recipe is perfected to your satisfaction.
Finalization & support
Finalization & support
We provide documentation and support for a smooth production process, including ingredient specs and preparation guidelines.
Tailored to Your Needs
Tailored to Your Needs
Our service is customized to match the scale of your operation, ensuring personalized solutions that fit your unique goals.
Become Part of the Collective
Assessing quality through certified French expertise
At Flavoory, we are continuously seeking fresh talent to join our collective as our brand expands. Who hasn't dreamt of being rewarded for their discerning palate and culinary expertise? We offer you the opportunity to fulfil this dream by becoming a valued member of our jury.
Are you interested to join the Flavoory collective?
If your profile match theses criteria we would like to ear from you.
1 | Passion for food:
Demonstrated passion for food and a proven specialty in the culinary domain.
2 | Professional experience:
Possess a minimum of 5 years of experience in the food or hospitality industry, with the ability to provide references to validate this experience.
3 | French culinary background:
Must have studied in a culinary school in France and obtained one of the following certificates: CAP, BEP, BAC PRO, BTS; or have worked in one or multiple renowned establishments in France for a minimum total of 24 months.
4 | Adherence to training and directives:
Willingness and ability to follow training programs and adhere to strict guidelines regarding the sensory analysis process, ensuring consistency and accuracy in evaluations.
5 | Availability for events and jury sessions:
Must be able to attend a minimum of 5 meeting and jury sessions in Melbourne per year. This demonstrates a commitment to actively participate in the evaluation process and contribute to the success of the organization's activities.
6 | Legal requirements for work in Australia:
Must possess a full working visa for Australia and have an Australian Business Number (ABN). This ensures compliance with legal regulations regarding employment and taxation in Australia,
7 | Confidentiality:
Ability to maintain strict confidentiality regarding jury membership, understanding that disclosure could compromise the unbiased evaluation process.