Day 1- From Paris to Saint-Jean-de-Monts: Where Sweet Beginnings Are Made

Our adventure began with a train ride from Paris to Nantes, followed by a scenic bus journey to La Mie Câline, a beloved French bakery brand famous for its “Cookiz” line. Inside their state-of-the-art production site in Saint-Jean-de-Monts, we witnessed the intersection of precision and passion that defines modern bakery innovation. From dough preparation to packaging, every step showcased their dedication to maintaining artisanal quality at an industrial scale.

After the visit, we checked into our cosy coastal stay at Hotel de la Côte Océane, just steps away from the beach. The evening brought relaxation, shared laughter, and a delicious group dinner the perfect way to end our first day together.

Day 2 - Sodebo: A Vision of Modern Food Manufacturing

The second day took us to Sodebo, one of France’s most forward-thinking food companies. Renowned for its ready-to-eat meals, pizzas, and salads, Sodebo embodies the balance between convenience and culinary creativity.
We were welcomed by Arnaud Dubreuil and Anthony Brizard, who guided us through the company’s R&D facilities and production plants. Their presentations emphasized innovation driven by consumer insight, sustainability, and automation pillars that align perfectly with the FIPDes philosophy.
Lunch was a treat, featuring a tasting of various Sodebo products that reminded us how thoughtful design can transform even the simplest meal into an experience.

We ended the day in Les Sables-d’Olonne, a charming seaside town, where we enjoyed another delightful group dinner and a well-deserved rest at Hotel Maison Richet.

Day 3 - A Taste of Tradition: Chocolate and Florentins

Our third morning began with the aroma of cocoa at Le Chocolatier Sablais. This family-owned chocolate maker, born from the discovery of an old chocolate mould, represents the beauty of tradition meeting creativity. We toured their confection workshops, observed artisanal chocolate-making in action, and of course, indulged in a tasting that delighted everyone’s senses.
In the afternoon, we visited Maison des Florentins in La Chapelle-sur-Erdre masters of the delicate Florentin, a crisp biscuit coated with dark chocolate. Between the warm welcome, detailed presentation, and another round of irresistible tastings, we gained a deep appreciation for how craftsmanship and storytelling elevate food beyond mere sustenance.

Beyond the Visits - Lessons in Collaboration and Innovation

This trip was more than just company visits; it was an immersive exploration of the French food ecosystem, where tradition, technology, and creativity coexist harmoniously. From industrial food design at Sodebo to artisanal mastery at Le Chocolatier Sablais, each experience offered invaluable insights into the real-world applications of what we study in the FIPDes programme.
Equally memorable were the bonds we strengthened, sharing long train rides, seaside dinners, and early-morning coffees while discussing ideas that crossed cultures and disciplines. The trip reaffirmed what makes Erasmus Mundus so unique: a collective learning journey shaped by diversity, curiosity, and shared purpose.
Sincere thanks to Lucile Deloince, Marwen, and Isabelle for their constant guidance, support, and enthusiasm throughout the study trip. Their efforts in organizing, coordinating, and accompanying us made this experience both insightful and memorable, allowing us to truly connect with the spirit of food innovation in France.