End-of-Year Dinner 2024
Here is the menu offered at the price of €60 per person, including wine and hot beverages, with champagne specially provided for this occasion by the Club Féminin Pluriel Nouvelle-Aquitaine.
BUT WHAT IS THIS AI?
In every moment of our day, we should ask ourselves the question of “where and when” it doesn’t accompany us, because like air, it is colorless and odorless. It is everywhere: in our ears with music, in our eyes with vibrant images, on our plates with extraordinary recipes, in our glasses with exceptional mixology, and more… We talk about it often, both deliberately and inappropriately. But have you ever wondered how this extraordinary tool manages to organize and classify information? And furthermore, how does it know which pieces are truly useful for solving a particular problem, and which are not? Together, we will try to explore this vast black hole of AI, much like psychiatrists explore the unconscious of the human mind.
Elena Cognasso Labrousse – Honorary President of FPNA
In 1973, in Turin, at the heart of a sophisticated industry, Elena Cognasso began her career. For a decade, alongside the Founder President of the Turin-based company DEA Digital Electronic Automation, in her role as Personal Executive Assistant, she played a key role in opening subsidiaries and joint ventures around the world, marking the emergence of a new era: that of industrial robots… and this was almost 50 years ago!
Her journey then took her to Germany, where she first worked with the leading German ISO Certification Group, as International Director for Southern Europe, before founding and becoming the CEO of its French subsidiary in Paris (2000-2009).
Upon returning to Turin, Elena Cognasso was appointed General Manager of a well-known industrial group in the automotive sector.
After returning to France in 2012, she founded her own consulting firm, specializing in CSR, energy, and environmental issues.
Her career reflects an unwavering passion for innovation and a deep commitment to crucial challenges. Elena Cognasso speaks four foreign languages and continues to dedicate herself fully to ethical and environmental issues, which remain at the core of her concerns. She is actively involved in various public and private bodies, leveraging her expertise and profound knowledge of contemporary issues. Her engagement reflects her desire to make a positive impact on society and advance causes she deeply cares about.
A Gastronomic Dinner with a Feminine Touch: The Union of Plant-Based Creations and Chocolate
Unique Menu:
- Lettuce & Maritime Pine
- Haddock Stuffed with Charente Marsh Algae, Celery Stalk & Geranium
- Surprise Chocolate Dessert
I’m Marion, a lover of life, beauty, and of course, gastronomy. If you were expecting to read about discipline and strict rigor here, you’ll be surprised. Instead, I’ll speak of passion, emotion, and love, without which, I believe, nothing meaningful can be created. I’ll leave it to Marcel Proust to masterfully articulate what cuisine with a capital “C” can evoke, and I’ll humbly follow his footsteps with chocolates that blend simplicity, authenticity, and originality.
Inspired by childhood memories, boundless curiosity, and sensitivity to materials, textures, and scents, I strive to share all of that in each bite (or more) of indulgence.
With a vibrant imagination and a childlike soul, I’ve chosen to craft artisanal chocolate my way, staying true to my principles:
- Sustainable and mindful consumption (though not always “reasonable”).
- No preservatives or artificial flavors.
- Top-quality ingredients sourced locally and with minimal processing. In an era dominated by chemistry and industrial food, I believe in a return to authenticity.
- Less sugar. Praliné, yes—but with more hazelnuts and less sugar for better taste and guilt-free enjoyment!
- Eco-friendly packaging, including compostable boxes made from cacao beans.
In short: Love and Chocolate.
His cooking celebrates nature and plant-based flavors with honesty and commitment. Inspired by natural formations like reed beds—integral to ecosystems as they nourish and sustain countless species and purify waters—Florian’s work is an ode to nature.
He meticulously draws out the essence of simple, raw ingredients, working closely with farmers, breeders, and artisans to create a monthly renewed menu that highlights one product per dish. Each plate tells the story of a terroir and a meeting, reflecting the chef’s plant-focused culinary identity.
In perfect harmony with the cuisine, the wine list features vintners committed to biodynamic practices. Each wine complements the chef’s vision: pure, simple, and deeply rooted in nature.
The Discovery of the ENNEAGRAM avec Delphine GUZZO
Born in 1969, Delphine quickly realized that she didn’t understand the world she was living in—a world where inequalities were widely accepted and normalized. She became determined to make sense of what she observed and sensed around her. As a teenager, both rebellious and studious, she turned to psychology to find meaning in human behaviors and the unconscious forces driving them. After earning her degree from Psychoprat’, she spent a year in the USA exploring another societal model, which turned out to be not so different after all. However, it was in West Africa that she found the new perspective she sought, along with a husband with whom she would spend nearly 15 years working in humanitarian aid.
In 2009, following a divorce and with her son in tow, Delphine returned to France and started from scratch. She pursued a master’s degree in work psychology and human resources, eventually embarking on a career as an HR consultant. By 2018, she had set up her own practice as an HR facilitator. Alongside her work, aware of the need to integrate all three centers of intelligence—mental, emotional, and physical—she continued exploring fields like psychobiology, transgenerational psychology, neuroscience, animal communication, nonviolent communication, and more recently, the Enneagram.
Delphine invites you to discover this powerful tool for understanding the human psyche at her workshop, which will be held at her home at the Pranzac Mill.
The event will be followed by an aperitif.