​« True sustainability is craftmanship.»

Régis Baudy​

 

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A COMMITED TRAJECTORY​

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Originally from the Landes, Régis Baudy trained in fine arts in France and Denmark. From this artistic background, he retained not only a sense of aesthetics, but also a demand for precision in movement, accuracy in manual work, and the power of commitment.

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In 2010, he began to express himself trough cooking. He trained in classic culinary techniques and deepened his knowledge of raw food and plant-based cuisine. He built a solid self-taught expertise based on practice, innovation and fieldwork.

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AT THE HEART OF REALITIES OF SUSTAINABLE ENTREPRENEURSHIP​

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In 2018, he founded Beauclair, a small catering counter, with the ambition of offering healthy cuisine, supported by responsible production.​

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Over the years, the project has faced challenges from the market and the health crisis to become a studio dedicated to plant-based cuisine and socially conscious events.

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The studio supports who wish to promote sustainable food systems and build an economically viable model capable of generating a positive impact.

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