After fifteen years away from her native land — rich in scents, flavours and colours — Raphaëlle came back to create ChouetteEnsemble, a delivered catering offer, heavily plant-based: she had missed good vegetables, fruit, fresh herbs and flowers so much during all those Parisian years. Like an ode to nature, to those who grow it and to those who transform it with sincerity. 

Mathieu, who shares that same passion, became her partner in the kitchen, taking up the "biting into the seasons" concept with real enthusiasm. 

And what is even more Chouette' is that Mathieu, who describes his craft as Plaisir, Passion, Partage — pleasure, passion, sharing — also spontaneously took on Raphaëlle's deep wish to invite disability into a gastronomic kitchen.

Gastronomy therefore becomes a way of bringing people together, and of bringing Different Talents to light.