We value your privacy
Our clients testify
Your Flavourist was set up in 2019 in response to a simple observation: for small and medium-sized businesses, access to the expertise of a flavourist was often out of reach.
We wanted to change that by offering personalised support, accessible to everyone, thanks to Quentin, our senior flavourist, and Paul, his partner.
Since then, our client base has continued to grow. Every year, we are pleased to welcome about ten new clients. Their satisfaction is at the heart of our concerns, and we're delighted to share their warm feedback here.
Finote
The Finote brand asked us to transform a grandmother's alcoholic recipe into a market-ready non-alcoholic aperitif drink, and to create a ready-to-drink cocktail from it.
Élodie Swanberg, founder & president:
« I'd like to emphasise the professionalism, responsiveness and creativity that Your Flavourist has shown throughout our collaboration. I really felt a strong team spirit, as if we were working together in perfect harmony. »
Kuantom
Kuantom, a mixologist offering top-of-the-range cocktails to hospitality professionals and their clients, has entrusted us with the formulation of drink premixes.
Alexis Kaplan, founder & COO:
« (…) I asked Quentin to guide and advise us throughout the development process, from the conception of the drinks to their industrialisation. Having his support and experience as a flavourist on our team and in the field was a major asset in the development and production of the recipes and saved us a lot of time. The premium taste of our products was paramount, and he immediately directed us to the right ingredients! I recommend without moderation the services of Quentin, who will listen to you, understand your objectives, and guide you in the best way possible, with proximity and good humour. »
Le Froid Normand
Le Froid Normand asked us to formulate a range of 4 organic flavoured ready-to-drink cold teas, and to find a co-packer for the assembling and packaging.
Anonymised reference:
« I enjoyed working with Paul and Quentin. They are very professional and responsive. They understood my needs, and that's what I call a real partnership. Quality was our common concern. »
Epitome
We gave personalised training to 4 employees of the Austrian start-up epitome, in our laboratory in Paris, about flavourings and sensory language.
Natalija Šantić, chemical engineer, attendee:
« I highly recommend Your Flavourist for flavour training. Right from our initial contact, they were attentive, addressing my questions promptly and guiding through choosing fitting topics and targets for the training. They tailored the training to suit learning needs and offered a truly unique experience. I left with a strong foundation. If you seek top-notch flavour training, this is the right place. »
Mérieux NutriSciences
Mérieux NutriSciences entrusted us with a very specific mission involving the identification and characterisation of an unpleasant aromatic note contained in one of their products.
Laëtitia Leriche, business developer:
« [Quentin] was able to bring his expertise in flavours to describe a very subtle flavour found in a chocolate product. He was also able to explain, guide and advise on the best way to communicate the presence of this note. Finally, [Quentin] was very flexible during the course of the project. »
iSense
We took part in the iSense adventure, which is now over. As part of a multi-disciplinary team, we contributed with our in-depth expertise in food flavourings for over three years.
Mathieu Asté, founder & CEO:
« Your Flavourist shows the competencies, the spirit and the flexibility that are required to serve entrepreneurs from the food industry. We’ve worked with them for 3 years now and could not have found a better partner company to support our development. »
Arkopharma Laboratoires
For Arkopharma, who develop food supplements, we designed and led a tailor-made two-day training course combining theory and practical applications.
Julie Sauvage, head of R&D for oral formulations:
« A training course tailored to the needs of the team, created with Quentin. Our needs were perfectly understood before the start of the training. The first day was dedicated to theory, to understand the principles of taste formulation in the field of food supplements. The second day was spent in the lab, putting the theory into practice, with plenty of discussion and flavour surprises. The whole team really appreciated the training, which was directly applicable to our day-to-day work. Many thanks. »
Our commitment to our clients
« Quentin and I adopt an approach of equality and respect. As experts in the field of taste and flavours, we believe that every assignment is also an opportunity to learn from our clients' perspectives.
We make transparency a point of honour: if we have the slightest doubt about the relevance of our intervention, we share this reflection, with honesty, to guarantee mutual trust. Working together means forming a team where everyone has the same objective: the success of the project.
Finally, even though our business is growing, we have chosen to keep our structure small and flexible. Our choice is clear: Quentin and I will remain the only two partners in the company. This modest size gives us the proximity and flexibility we need to build a genuine and effective client relationship. »
Paul Rey-Fauvinet, commercial relationship manager