After five years spent working with the designer Jean-Marie Massaud, Germain Bourré has developed his own path at the meeting of the universe of vegetal design and food design around the creation of furniture and objects. In 2005 he set up his agency in Paris and developed the multi- disciplinary approach of his work. With his background in food design, Germain Bourré values a sensitive and global approach. Bringing together his skills in object design and design of space, he works on food and its special features just as much as the staging of the actual food. He works in collaboration with great chefs (Arnaud Lallemant, Pierre Hermé, Philippe Etchebest, Jean-Pierre Vigato or also Mathieu Viannay…) and regularly exhibits in France and abroad.
In the ESAD he is in charge of the Master in Food Design.