Concept Ô2Continents – a unique gastronomic adventure
Ô2Continents uses culinary arts to promote cultural diversity by offering a unique culinary experience to private companies, embassies and individual private events.
Surrounded by her Chefs, Sandrine offers through Ô2Continents, a fine but gourmet cuisine that subtly blends traditional dishes, spice arpeggios and African condiments with European, American or Asian gastronomy. The team also welcomes you to experience flavours of Asia combined with the know-how of the Old Continent: a symphony for 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.
YVON MBIAVANGA
Chef Ô2Continents
At the age of 9, Yvon discovered cooking with his mother and in 2007, at the age of 16, after a summer in St Lary, he decided to start a more professional career. After a phone call, he started at the Ed Wood Café on a professional qualification contract. The real love at first sight came when he passed the Café Régent (Place Gambetta) every morning was the moment that Yvon made the decision to offer his services. An immediate success for his apprenticeship which lasted 2 years, a rapid progression that allowed him to evolve thanks to his Chef Yannick Arrieta. Without having finished his apprenticeship, he is solicited by Chef du Grand Hôtel, Pascal Nibaudeau. The adventure will last 4 years in this formidable house, arriving as a clerk, he ends up as Junior Sous Chef at 21 years old and his passion for gastronomy continues to grow.
He followed his Chef Pascal Nibaudeau on his new project at Pinasse Café (Cap Ferret) for 1 year. After 5 years of collaboration, his desire for challenges pushes him to the Hotel de Sèze, a true love affair with Chef Laurent Costes. After a stint at the restaurant Chez Mémé, his Chef Nicolas Haros sees in him potential, opportunity and confidence. He doesn’t hesitate to introduce him to the creator of the Brasserie des terres neuves which offers him a position as Head Chef. A few months later, Yvon received a call from the Nicolas Lascombes Group. They asked him to join their new restaurant on 7 de la Cité du Vin, which became a consecration for this young Chef.
Today, Chef Yvon discovers his cooking, that is inventive, simple and creative. He wants it to be a bridge between generations and cultures. He wants to be clear-sighted, explore new flavours and work for new culinary and technical perspectives for the improvement and refinement of African cuisine and above all tell a story, our story! A golden generation!
NATH BRIGAUD NGOUM
Chef 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
Chef Ô2Continents
Born in the Comoros archipelago and raised in Marseille, it is in the Paris region that Chef Ahamada Binali practices his art.
As a child, Ahamada Binali got in touch with the flavors, spices and pleasures of the table, thanks to his mother. She integrated in his mind an ideal that he calls today: his “African geo-gastronomy”, a quest for identity around African gastronomies.
Classically trained, Chef Ahamada Binali has worked his way up to the rank of chef at the Café Madeleine, the Pavillon du Luxembourg and the Brasserie Georges V.
Chef Ahamada Binali has been able to mobilize his skills around three services: event catering, services as private Chef and culinary consultant.
Event caterer and as private Chef
We can list among the professional collaborations: the Ministry of Overseas Territories, Moon Look, Réva le Réseau, Black Fahrenheit, Eden 5, Nofi, Sofistik and the Crêperie Caramel Sarrasin, Grown Kid Music, AKM design, Roots magazine, Be Live 4 Africa, the Maison de l’Artisanat and the participation in 3 editions of the International Festival of Gastronomy, the Platform of Comorian Associations of Seine Saint-Denis
As Culinary Consultant
We can count among others the restaurants The Groovy, La Villa Massaï or l’Escale Moroni in the Comoros thanks to the assistance of Modec, the Maison de l’Artisanat and Management 4.0.
His sharp expertise also earned him to be appointed among the members of the jury for Taste of France in Comoros in 2018, an event supported by the Embassy of France in Comoros.
His commitment, determination and professionalism will allow him in 2019 to be appointed Comoros Ambassador to the World Gastronomy Organization.
FATOUMATA MIETE
Chef Ô2Continents
CheFatou, formerly known as Ô Délices Gourmet, chose to turn her passion into a profession by building her own catering and pastry business after a 15-year career in marketing and communication at P&G (Procter & Gamble, which manages the brands Pampers, Ariel, Gilette and Always).
After starting out by treating and celebrating the stomachs of her clientele with her cakes and finger food, she now organises professional and private events for some of the biggest names.
Chefatou obtained her Cap Patissier as a free candidate with the Michel et Augustin competition in July 2019 and the wedding planner certificate in January 2020.
Her future plans ? CHEFATOU is renewing herself with an innovative e-restauration project on the Food Tech market in partnership with FOODAFRO: an e-restauration that honours exotic cuisine, more precisely: African gastronomy with a modern twist.
VICTOIRE GOULOUBI
Chef Ô2Continents
As Italian-Congolese Chef, Victoire defines cooking 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 and balanced flavors, with dishes that express harmony, elegance but also vivacity, thanks to the perfect combination of ingredients that are symbols of the Italian culinary tradition and those of Africa (and beyond).
Victoire started cooking Haute Cuisine in Milan at the age of 23, in renowned hotels and restaurants where she worked with different Michelin starred Chefs.
As Executive Chef in Hotels and high end restaurants in the city of Milan, Chef Victoire started winning her first audience prizes:
*Prize of the Touring Club Italy for good Cookery;
*Prize of the “Run Zaccapa of Gambero Rosso”;
*Ambassador of the We Women for Expo 2015;
*Recognition of the Identità Golose as “Godmother of Mixed Kitchens” and one of the Italian guest Chefs San Pellegrino for the expo 2015.
Her culinary philosophy has been defined as “a biodiverse influenced Cuisine” according to Massimo Bottura (The World’s Best Chef 2018), at which side she celebrated as the first and only African female Chef, the diplomatic delegations during the expo 2015 through a dinner called “the dinner of dinners” ( A dinner prepared by Chef Massimo Bottura * michelin and best chef in the world,
Chef Giorgo Nava EatOut award South Africa,
Chef Luca Montersino *michelin, best chef and best pastry Chef of Italy and Chef Victoire).
After closing her restaurant Victoire in 2015, Chef Victoire received the “Woman of the Year 2015” award at the “Africa-Italy Business Awards”. She has been recognized as the first and only African Chef finalist in the Top Chef Italy TV program. Victoire is also a trainer in several Italian establishments including Eataly Milan.
She shares her experiences and views on her profession in the award-winning film by French director Verane Frediani: In search of Women Chefs (2016).
Victoire is the founder of Make Taste & Change by Victory, a short video format in which she transforms and interprets stories, emotions and future messages into personal recipes tailored to the invited guests (presented at the 2018 Parabere International Forum as one of the best “five speed projects”). She is currently the author and presenter of the program “Il Tocco di Victoire” on the Gambero Rosso Sky Chanel channel.
BATOR DIENG
Chef Ô2Continents
As a child, Cheffe Bator got in touch with the flavors, spices and pleasures of the table, thanks to her grandmother.
In 2016, she decided to turn her passion into a profession. She resigned from her job as a sales and marketing assistant to take her CAP in cooking and pastry. This was an eye opener! .
After obtaining her diploma, Bator started her catering company which she called “Teranga House”, it was the beginning of a new adventure.
Bator felt alive again. She started organizing events for the Palace of Versailles, the Louvre Museum, in Dublin for Google and many more…
Chef Bator is proud to use her creativity to fulfil her clients’ wishes, to make them discover the products of the African soil through culinary arts.
Her main objective is to continue to make her customers travel with the help of one little bite of her diverse culinary creations.
As a woman and a mother, Bator is proud to be a good role model for her little girls.
JEAN-RONY LERICHE
Chef Ô2Continents
Jean-Rony Leriche is a promising Caribbean Chef, born and raised in Guadeloupe of Haitian parents. He is the pride of the Caribbean islands.
Trained by the Starred Chef Frank Renimel, Jean-Rony juggles his various careers as he does with his knives. Chef, pastry chef, author, private chef, caterer and dessert chef in restaurants. Jean-Rony is a former national basketball player and Midi-Pyrénées vice-champion, he also has a degree in chemistry and is a cooking teacher.
Work, a sense of sharing, passion and tenacity have raised him to the rank of master restaurateur, which earned him a place in the Gault et Millau gastronomic guide, including a toque for his restaurant Leriche de saveurs.
Jean-Rony is getting ready to take on new challenges with the opening of a new gourmet concept in Toulouse “Maison JR Leriche” (back to school in 2020) and the establishment of his restaurant “Leriche de saveurs” in Paris (during 2021). His gastronomic restaurant is likely to obtain a star in the Michelin guide, 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.
Bravo Sandrine pour ce travail magnifique j’ai adoré une soirée plein de superlatifs un dîner d’exception je hâte la soirée du 25 avril au plaisir de te revoir félicitations que ton travail soit couronnée de succès et le travail te remplie de joie et bonheur
Merci encore pour cette invitation pour cette soirée inoubliable qui restera marqué pour toujours 🙂
It was a very delightful evening !
Bravo, Sandrine, pour ce magnifique premier événement de présentation de ton concept O2Continents!
Je te souhaite beaucoup de succès et que tu puisses continuer longtemps à ce même niveau de qualité !
” La bonne cuisine, c’est quand les choses ont le goût de ceux qu’elles sont » Curnonsky Le Prince 🙂
des Gastronomes “
Toutes mes félicitations Sandrine et El Rhon G pour cette première expérience réussie avec succès sur tous les plans.
Bravo à toutes celles et à tous ce qui ont collaboré à cette mémorable soirée gastronomique, culturelle et conviviale.
Bravo aux artistes
Très réussie! c’est encourageant..
Congrats 🙂
Bravo Sandrine pour ce new concept. Beaucoup de succès !!
Fantastique
This is a great idea! Might could come from a brilliant brain like yours! Bravo ma chérie ! 🙂
Bravo, Sandrine, pour ce magnifique premier événement de présentation de ton concept O2Continents!
Je te souhaite beaucoup de succès et que tu puisses continuer longtemps à ce même niveau de qualité !
Superbe soirée!!!! Concept innovant!!! Une véritable réussite on attends la prochaine édition avec impatience !!!
Merci Sandrine Lingom le mérite te revient. Ô2Continents est un excellent concept et tu le mènes de façon remarquable.
Bravo bravo
A evening meeting some lovely ladies and eating delicious food by Sandrine Lingom, it was amazing!
Félicitations et merci pour cette belle soirée riche en couleurs et saveurs 🙂
Une soirée merveilleuse félicitations Sandrine
Merveilleux souvenir dune soirée réussi. Merci pour tout 🙂
Want to thank my beautiful friend Sandrine Lingom and her team for such a beautiful evening!
These evenings are so much beyond amazing food!
It’s about great energy and positive vibes! 🙂
These evenings are so much beyond amazing food!
It’s about great energy and positive vibes! 🙂
I would like to thank you so much for the cocktail reception on Tuesday. The food was excellent and very highly appreciated by our clients and partners. Thank you again.
Thank you O2Continents the food was inviting and taste great too.
Great team and great way to unite and build other teams
An other way is possible, learning and discovering from the one in front of us, sharing with him is possible. Cooking together and sharing is one of those possibilities.
Nous serions intéressés de collaborer à nouveau avec vous pour l’organisation d’un atelier Cooking.
Mon responsable a fortement apprécié la qualité du cours dispensé, l’an dernier, par le Chef Jean-Marie Bucumi et aimerait renouveler l’expérience.
Merci Sandrine pour cette magnifique soirée ; c’était super !
Excellente initiative ! Bravo Sandrine
Une magnifique année à vous et bravo pour votre travail, passion et enthousiasme! 👏👏👏
Sandrine Lingom It has been a great team event, thanks for that 
we look forward to do another one, hopefully in person
we look forward to do another one, hopefully in person