Concept Ô2Continents – a unique gastronomic adventure
Concept Ô2Continents – a unique gastronomic adventure Ô2Continents aims to mobilize gastronomy to promote cultural mixing.
Concept Ô2Continents – a unique gastronomic adventure Ô2Continents aims to mobilize gastronomy to promote cultural mixing. We offer you unique services, in an itinerant and festive concept accessible to companies, embassies or private events.
It is surrounded by her Chefs that Sandrine offers, across Ô2 continents, fine but gourmet cuisine that subtly mixes traditional dishes, arpeggios of African spices and condiments with European, American or Asian gastronomy. The team also offers to combine the flavors of Asia with the know-how of the Old Continent to take you into a symphony of the senses. The team also offers to combine the flavors of Asia with the know-how of the Old Continent to transport you into a symphony of the senses.
SANDRINE LINGOM
Founder and manager
Sandrine Lingom is a graduate of the Faculty of Business Law and an L.L.M. from the University of Wiesbaden Business School. She began her career as a tax lawyer in Germany and Luxembourg before she was caught up by the tender memories of her mother’s mixed cuisine.
She now wishes to pay tribute to her mother by highlighting the beauty of culinary fusion , with talent and creativity, to bring two continents and their flavours to her tables. Sandrine is driven by the idea that escapade and the confluence of varied cultures sublimate the culinary art and tantalise curious palates with the promise of unforgettable sharing moments.
JEAN-MARIE BUCUMI
Michelin Star Chef Ô2Continents
Jean-Marie Bucumi graduated from the hotel school in Brussels in 1999. After having worked in kitchens of several famous restaurants in the Belgian capital (Orangeraie Roland Debuyst, Sea Grill, etc…), he moved to the French Riviera with his knife case as his only companion.
He was Sous-Chef de Cuisine or is second in command in the kitchen of prestigious restaurants such as ‘La Réserve de Beaulieu’, the ‘Moulin de Mougins’ and ‘La Palme d’Or’, a Michelin starred restaurant. After 8 years in France, Jean-Marie Bucumi decides to return to Belgium with the ambition to become a chef of his own restaurant. An ambition that became a reality with the opening of Bistro Racine.
Passionate about culture, he uses the Culinary Arts to express his creativity through a cuisine with mixed flavours. His inspiration comes from the Art of Travel and his cultural mix that he enthusiastically puts at the service of the gourmet palate.
MAMADOU MEÏTE
Chef Ô2Continents
Passionate about cooking, Chef Mamadou Meïté apprenticed at EPMTTH (École de Paris des Métiers de la Table, Tourisme et Hôtellerie), where he learned basic techniques. Starting out in 2003 as a commis de cuisine at the Printemps Haussmann brasserie, he progressed to chef de partie and then second de cuisine.
In 2012, his adventure continued at “Ô” Restaurant. In 2016, he opened the Polpo restaurant in Levallois Perret as chef. He will then officiate at the Auteuil brasserie in 2019 as Chef de cuisine.
Following his growing reputation with the Bertrand group, France’s leading restaurant group, with 19 years’ experience, he has managed 4 restaurants and teams of up to 38 people in the kitchen. Highly experienced in his field, he ensures perfect coordination of service organization in the kitchen.
Chef Meïté is Head Jury for the CAP and BEP hotel/restaurant exams, and also teaches culinary courses.
CHEF ALF
Chef Ô2Continents
Chef Alf is an experienced international cook and pastry chef, with a passion for the culinary arts from an early age. Professional, creative and attentive to detail, he offers unique experiences to the guests.
As a double-hatted chef, he is able to combine these two complementary but different arts in order to offer a high quality service.
PERFORMANCES:
→ Private chef
20+ weddings, 70+ private dining at home , 10+ athletes & celebrities
→ Consultation
10+ restaurants, caterers and private chefs
→ Training
+ Over 100 students trained for the CAP in pastry-making and cooking
→ Banquet
+ Over 700 covers in 1 service, over 7500 plated desserts in 3 weeks…
YVON MBIAVANGA
Chef Ô2Continents
From the age of 9, little Yvon discovered cooking with his mother, and in 2007, at the age of 16, after a summer in St Lary, he decided to take the plunge in a more professional direction. After a phone call, he started at the Ed Wood Café on a professional qualification contract. But then it was love at first sight, as he passed Café Régent (Place Gambetta) every morning. That was the moment when Yvon decided to offer his services. His 2-year apprenticeship was an immediate success. A rapid progression that enabled him to evolve thanks to his Chef Yannick Arrieta. Without having finished his apprenticeship, he was approached by Pascal Nibaudeau, Chef of the Grand Hotel. The adventure lasted 4 years with this formidable establishment. After arriving as a commis, he became sous chef junior at the age of 21, and his passion for gastronomy continued to grow.
He follows Chef Pascal Nibaudeau on his new project at Pinasse Café (Cap Ferret) for 1 year. After 5 years of working together, his desire for a new challenge led him to the Hôtel de Sèze, where he fell in love with Chef Laurent Costes. This was followed by a stint at Chez Mémé, where Chef Nicolas Haros saw in him potential, opportunity and confidence. He didn’t hesitate to introduce him to the creator of the Brasserie des Terres Neuves, who offered him a position as head chef. A few months later, Yvon received a call from Groupe Nicolas Lascombes. They invited him to join their new restaurant, 7 de la Cité du Vin. A major breakthrough for this young chef.
Today, Chef Yvon shares his cuisine, which is inventive, simple and creative. He wants it to be a bridge between generations and cultures. He wants to be far-sighted, exploring new flavors and working towards new culinary and technical perspectives to improve and refine African cuisine, and above all to tell a story — our story! A golden generation!
NATHALIE BRIGAUD
Cheffe Ô2Continents
Nathalie Brigaud Ngoum is originally from Cameroon, married and mother of 2 children. She mainly practices her art through her structure Envolées Gourmandes, a new concept of writing and cooking.
The Envolées Gourmandes adventure was born from two passions and three wills. The passion for cooking and the passion for writing. The will to give its letters of nobility to the emotion beyond the technique in the kitchen, that of enhancing the value of African gastronomy and products, particularly those of Cameroon and finally the burning desire to fight against illiteracy and exclusion through the culinary art while promoting creative writing.
Nathalie, who already holds a postgraduate degree in comparative literature, a specialized Master’s degree in marketing and distribution, 3 HEC Paris Certificates (stand up) in entrepreneurship, is also the proud holder (July 2017) of a Professional Aptitude Certificate (CAP) with a cooking option.
This passionate person who loves to pass on her expertise highlights African culinary know-how and the continent’s gastronomic inventiveness during the many workshops she offers for companies and individuals, ephemeral restaurants and on her blog envoleesgourmandes.com.
Nathalie is currently working in close collaboration with committed actors from some countries of the African continent on projects around training and the promotion of local products.
She has recently written a new book, poetic and gourmet, to consume differently. It is both a tribute to her deceased mother and also a cry of love for the agricultural wealth of the African continent through fifty original and creative recipes that also give pride of place to culinary techniques from here and elsewhere.
Between tradition and innovation, she makes her way in the teeming landscape of gastronomy and her recent professional activity is already recognized.
AHAMADA BINALI
Executive Chef Ô2Continents
30 YEARS OF EXPERIENCE
Born in the Comoros archipelago and raised in Marseille, Chef Ahamada BINALI now practices his art in the Paris region.
As a child, Ahamada Binali came into contact with flavors, spices and the pleasures of the table, thanks to his mother.
She planted an ideal in his mind that he now calls his “African geo-gastronomy”, a quest for identity based on the gastronomies of Africa.
With a CAP and BPE in hotel and catering, Chef Ahamada Binali rose through the ranks to become head chef at the Café Madeleine, the Pavillon du Luxembourg and the Brasserie Georges V, among others.
Chef Ahamada Binali has mobilized his skills around three services: event catering, private chef and culinary consultant.
Event catering and private chef
Professional collaborations include: Ministère des Outres Mer, Johnson & Johnson (Swiss) Moon Look (ready-to-wear), Réva le Réseau, Black Fahrenheit (Marriott hotel), Eden 5, Nofi, Sofistik and Crêperie Caramel Sarrasin, Grown Kid Music, AKM design, Roots magazine, Be Live 4 Africa, Maison de l’Artisanat and participation in 3 editions of the Festival international de la Gastronomie.
Culinary consultant
His restaurants include The Groovy, La Villa Massaï, Kwetu restaurant, l’Awalé restaurant (Switzerland) and the Chalets de l’Escale aux îles Comores, la Maison de l’artisanat, Johnson & Johnson (Switzerland).
His cutting-edge expertise also earned him a place on the jury for Goût de France aux Comores in 2018, an event supported by the French Embassy in the Comoros.
His commitment, determination and professionalism will enable him to be appointed Comoros Ambassador to the World Gastronomy Organization in 2019.
FATOUMATA MIETE
Cheffe Ô2Continents
After a 15-year career in marketing and communications at P&G (Procter & Gamble, which manages the Pampers, Ariel, Gilette and Always brands), Cheffe Fatoumata MEITE, formerly known as ÔDélices Gourmet, decided to turn her passion into a profession by setting up her own catering and pastry-making business.
After starting out delighting and celebrating the stomachs of Parisian night owls with her pastries and finger food, she now organizes professional and private events for the very best.
Holder of the Cap Pâtissier obtained as an independent candidate with the Michel et Augustin competition in July 2019 and the wedding planner certificate in January 2020. After COVID? CHEFATOU obtained her CAP Cuisine by working in the kitchen of the famous conceptual restaurant Le Bistrot TOP CHEF, a mythical place where customers enjoy a unique immersive experience in the atmosphere of the show and discover the emblematic dishes of the Chefs who have made their mark on the competition.
On the menu, winning bistro dishes, acclaimed by the famous jury and the greatest French and international Chefs.
CHEFATOU is a graduate of the “Envolées gourmandes Academy”, a training program with expertise in Afro-Caribbean and African gluten-free flours. Authentic, innovative and creative culinary creations with a taste of Africa.
VICTOIRE GOULOUBI
Executive Chef Ô2Continents
25 YEARS OF EXPERIENCE
Italian-Congolese Chef Victoire defines cuisine as “a birth”, the result of a creative combination of the infinite variety of raw materials between cultures and traditions. A mulatto cuisine, with colorful, balanced flavors, with dishes that express harmony, elegance but also vivacity, thanks to the perfect combination of ingredients symbolic of Italian culinary tradition and those of Africa (and beyond).
She discovered haute cuisine in Milan at the age of 23, working in renowned hotels and restaurants with Michelin-starred chefs.
Executive chef in her turn in various hotels and high-end restaurants in the city of Milan, she has won first prizes from the public: the Touring Club Italy prize for good cooking, the “Run Zaccapa du Gambero Rosso” prize, Ambassador of We Women for Expo 2015, recognition from l’Identità Golose as “Maraine des Cuisines du métissées” and one of the San pellegrino Italian guest chefs for Expo 2015.
Her culinary philosophy has been defined as “biodiversely contaminated cuisine” by Massimo Bottura (best chef in the world 2018). The one and only African woman and chef at her side to celebrate the diplomatic delegations during the 2015 expo through a dinner called “the dinner of dinners” (they are present at the dinner with 8 hands the chef Massimo Bottura *** michelin and best chef in the world, the chef Giorgo Nava price EatOut South Africa, the chef Luca Montersino *michelin and best pastry chef of Italy and Chef Victoire).
After the end of the experiment in her restaurant Victoire (2015), she won the “Woman of the Year 2015” award at the “Africa-Italy business awards”.
Her signature was as the first and only African chef finalist in the Top Chef italia program, and she is a trainer in several Italian establishments including Eataly Milan.
Chef Victoire shares her experiences and views on her profession in the award-winning film by French director Verane Frediani: à la recherche de femmes chefs 2016.
She is the ideator and creator of Make Taste & Change by Victoire, a short video format in which she transforms and interprets stories – emotions – future messages into personal recipes tailored to invited guests (presented at the parabere forum international 2018 as one of the best “five speed projects”); and to date she is author and presenter of the program “Il Tocco di Victoire” on the Gambero Rosso Sky Chanel channel.
BATOR DIENG
Cheffe Ô2Continents
As a child, Cheffe Bator came into contact with flavors, spices and the pleasures of the table, thanks to her grandmother.
In 2016, she decided to leave everything behind to make a living from her passion. She resigned from her job as a sales and marketing executive assistant to take her CAP cuisine et pâtisserie. It was a revelation for her, as she learned a huge number of techniques.
On graduating, she set up her own catering company called “Teranga Houseâ€, the start of a new adventure.
Bator was back in the limelight again, with magnificent performances at the Château de Versailles, the Louvre Museum, in Dublin for Google, etc.
Today, Bator is proud to make her customers travel through her creativity, and to help them discover African products through culinary fusion.
Her main objective is to continue to make her customers travel in one bite.
As a woman and a mother, Bator is proud to set an example for her granddaughters.
JEAN-RONY LERICHE
Chef Ô2Continents
Jean-Rony Leriche is a promising Caribbean chef, born and raised in Guadeloupe of Haitian parents, and the pride of the Caribbean islands.
Trained by Michelin-starred chef Frank Renimel, the chef juggles careers like he does knives. Chef, pastry chef, author, home chef, caterer, restaurant dessert chef. A former national basketball player and Midi-Pyrénées vice-champion, he also has a degree in chemistry and is a cookery teacher.
His hard work, sense of sharing, passion and tenacity have earned him a place in the Gault et Millau gastronomic guide, including a toque for his restaurant Leriche de saveurs.
Jean-Rony Leriche is preparing to take on new challenges with the opening of a new gourmet concept in Toulouse, “Maison JR Leriche” (autumn 2020), and the establishment of his restaurant “Leriche de saveurs” in Paris (during 2021). His gastronomic restaurant is likely to be awarded a Michelin star, and the Caribbean chef is working hard on it.
CLARENCE KOPOGO
Chef Ô2Continents
Born in Central African Republic to a father who is a soccer player and a mother who is a housekeeper of a famous hotel chain, Chef Clarence KOPOGO decided in 2014 to be trained in the culinary arts, with the aim of creating a catering business with African influences.
In 2015, she joined the ‘Cuisine Mode D’emploi’ of starred chef Thierry Marx and created with her sister the same year the restaurant ‘Table Nali with the aim of introducing Central African cuisine, as well as other African cuisines that are still unknown to a bigger public.
It was during her reconversion that she realized that African cuisines were unknown to the general public and were subject to many prejudices: too spicy, too fat …
As a true ‘explorer of African cuisines’, she began a real research project, not finding any encyclopaedias on the history of African gastronomy nor directories of products used in these cuisines.
At the end of the Table Nali adventure in 2019, the chef Clarence began to offer her expertise in workshops under her brand “The Kwest by Clarence”. It should be literally translated as Clarence’s quest. This universe of hers is a space for hybrid reflections, which involves a return to empirical cooking (because it is necessary to go back to the sources and to her history), in order to define what she calls the new cuisines of Africa.
Her culinary DNA is based on her desire to enhance the heritage of African culinary cultures, through a new approach.
Always in search of new tastes (her hybrid cuisine has no code), she draws her inspiration from multiple influences, while remaining deeply rooted in the African cultures, from which she has inherited practical knowledge from her mother and her aunts.
By reproducing these learned gestures with the aim of rediscovering the comforting taste and smell of her mama’s cooking, she never imagined that cooking would be her profession one day.
This thirst to improve her knowledge and techniques of the African culinary arts and this from the French Gastronomy, will allow her to realize what an incredible asset it is to be like her, coming from several cultures.
Clarence is a ‘Young Leader’ of the French-African Foundation’s Class of 2021.