Conscience Concept, the story of a lifetime

Conscience Concept was born out of an awareness on the part of founder Ilan DERNAUCOURT

Born in Chambéry, Savoie, Ilan has been passionate about cooking ever since he was a child, and loves giving pleasure and creating moments of conviviality by adding a touch of novelty to each dish he creates.

The son of a mother working in art and nature and a father in the military, he learned from them the values of respect for others, fairness, discipline, perseverance, courage, ambition and independence.

Ilan started out in the restaurant business at the age of 14. He obtained 3 CHR diplomas, then developed his experience in gastronomic and Michelin-starred restaurants in France, such as :

Yannick Alléno at Pavillon Ledoyen in Paris,

The Benvengudo in Baux-de-Provence,
La Table d'Armante in Saint-Nicolas-de-Véroce,
L'Abbaye de Sainte-Croix in Salon-de-Provence,
L'Almandin in Saint-Cyprien,
and traditional restaurants such as :
Araucaria Hôtel & Spa in La Plagne,
Le Malgovert by Mostel in Bourg-Saint-Maurice,
Hôtel Le Royal in Nice,
Le Radeau d'Alexis in Amphion-les-Bains.

Notre concept

From these experiences, he learnt the know-how of gastronomy, and in particular developed a wide repertoire of catering professionals such as :

Michelin-starred chefs, France's best workers and world champions in all culinary categories.

Thanks to this repertoire of professionals, he can solve all kinds of problems and perfect his projects.

What's more, he has organised numerous cooking competitions with Escoffier's disciples, training courses for international groups, cookery classes for the elderly and children, and is involved in the creation of several new restaurant concepts.

Thanks to his rigorous approach, Ilan has been trained in today's management techniques. But he also learnt about new ways of doing business, marketing, communication, management, engineering and global optimisation.

After a meeting in Europe with the Amazonian Indian people, he became aware of the environmental and social problems of this world, and studied the solutions to be found in order to care for and protect the planet.

Determined to change things, he developed the Conscience project with professionals in the catering industry, with the aim of changing environmental and social issues in the catering industry, while adapting to current contexts.

In concrete terms, this project consists of taking care of the planet and its inhabitants, starting by solving the problems in the catering world.

By solving these, we can ensure a healthy world for our children and grandchildren.

Because, if the catering industry sets an example of good practice, we can now give everyone the opportunity to do their bit to protect the planet.