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To begin, tell us about your educational background. What did you study, both before and at KEDGE?
After having completed the Grand Ecole Programme at KEDGE, Edouard and Vianney did a university exchange in Chili together. It was during these six months abroad that Edouard, a hunter for many years, began thinking about starting Nemrod: a French brand of wild game products!
Interested in the project, and motivated by the idea to create a business in the food sector, Vianney joined Edouard. The two friends started this project in September 2018, which has finally just begun.
Tell what you did once your studies were finished. What positions have you held? What did you learn in those positions?
During his gap year, Édouard worked with Les Grappes, a start-up which lets individuals and professionals buy wine directly from producers. He then worked in a vineyard in South Africa for six months, then returned to Les Grappes to take care of the company's B2B business development and led a team of five salespeople.
Vianney started his gap year off by working at a deli in Paris. That experience gave him the chance to find out about the food industry, in particular about the management of a production facility. He then went to work in the sales department of Boardriders (example: Quiksilver) in Saint Jean de Luz and finished his training doing an internship with Pernod-Ricard.
What is your project/situation today? What gave you the idea and desire to do what you are doing today?
Nemrod’s objective is to address France’s waste of wild game meat. Products based on wild game are "outdated". The French don’t eat them anymore. But the number of wild boar and deer are increasing, and it’s still necessary to keep their populations in check. The meat is healthy and natural, but is wasted due to the lack of market opportunities.
“We want to bring game back into fashion by offering simple and light products that will give everyone the chance to enjoy this wild and high-quality meat.”
What are your development goals for the future?
“Our next goal is to develop our own brand of products through our new production facility. We have started our business in associated with the factory located in Fréland in the Massif des Vosges.
Christophe, the former owner, was convinced of our approach and suggested we take over his company. We will work with the butchers at the workshop to create innovative products which we will offer to an ever more open and diverse clientele.
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Has your project received any awards or marks of distinction?
We currently offer a range of six terrines and boar “gendarme” (a pressed and smoked sausage made with boar and cumin). Our deer terrine with hazelnuts was won awards at the “Epicures de l'épicerie fine”. This competition brings together many producers to elect the best French delicatessen products.
Anything to add?
As part of the takeover of the Fréland workshop, we have launched a crowdfunding campaign on the Miimosa Platform! If you wish to support our approach and our team that develops magnificent game charcuterie for you, we would appreciate your taking part. You’ll be sent our next box so you can taste everything. PARTICIPATE