At Jospinet, cooking will be shared in a new collaborative cooking space - Lamballe-Armor

At Jospinet, cooking will be shared in a new collaborative cooking space – Lamballe-Armor



Because himself, as a former self-employed businessman, had trouble starting his first business, Stéphane Fay, owner of a building of about 600 square meters, at No. 30, avenue de Jospinet, had the idea and desire to make this place available with others Project leaders around a dynamic close to his heart: cooking!

Third place for professionals and project leaders

Supported by Association of Ten 7Stéphane Fay, now a brewer (he is a Lambrasserie!) so he just launched a large collaborative kitchen of several hundred square meters, on two levels, a kind of “food lab”, on the premises of the old building Gospent Valley.

Starting next spring, the Food Lab will open its doors to project leaders, professionals, and individuals alike. (The Telegram/Selfie Veneguez)

“give a boost”

While waiting to find its future name, this unusual new 3rd place in Lamballe, a stone’s throw from Jospinet’s strike, will open its doors wide before next summer. Ideally in the spring, when the work in progress to develop the place into five spaces is finished. Therefore, project leaders, professionals (chefs, caterers, producer farmers, etc.) and even individuals can come and work there, test their ideas, give lessons, sell their products and exchange between economic actors in the territory of Lamballe Terre et Mer “The idea is to share, to save time for those who are just starting out, And give them a helping hand,” insisted the owner of the place, Stefan Faye.

Tailor-made services at attractive prices

“Here, it will be possible to rent the space you need for your activity at very attractive prices,” he explained.

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At Jospinet, a future project leader can, for example, take advantage of an occasional graphic design space for 50 euros per day (creation of brochure, posters, etc.). A trainer who wants to welcome up to ten people to a cooking workshop can set up shop in the teaching kitchen for €200. Individuals are not excluded from the project who, upon request, will be able to use the common kitchen to prepare menus as well as reserve the showroom planned for 100 people.

Shared kitchen, lab, teaching space

“In addition to the common kitchen, experimental laboratory, educational kitchen, showroom space and a store dedicated to members’ products, two privatized boxes will also be made available,” he explained, Friday, December 2, during the opening of the venue, Tevin Perron, Creator of Cœur d’Algues, and new host of the “food lab”, in close collaboration with Solenn Vrana, host of DIX 7.

Tevin Perron is the new host of this futuristic XXL collaborative kitchen in Gospent, in Blanguinwall.
Tevin Perron is the new host of this futuristic XXL collaborative kitchen in Gospent, in Blanguinwall. (The Telegram/Selfie Veneguez)

As an incubator, an idea catalyst, at Lamballe, we wanted DIX 7 to support this third place project to help develop a manufacturing trade around the culinary world. A project that definitely has something to make your mouth water!

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