Speaker Claude GIRARD
Together with his partners, Claude Girard has developed the TOTTEM concept, the aim of which is to revolutionize commercial food production by producing and adapting insect proteins and the most aromatic herbal plants. To achieve this, they have set up a radically responsible company that places particular emphasis on reducing and minimizing its ecological footprint. The first stage of the project, Tottem Nutrition, has enabled the creation of a highly nutritional and particularly flavorsome pasta made from powdered insect and herbal plants.
An herbalist chef for many years in Quebec inns, Claude Girard offered a cuisine inspired by nature. His food approach is similar to that of the ancestral peoples who minimize their ecological footprint and he has always encouraged agri-food producers in the vicinity of the inn for which he worked.
His training in evolutionary cooking (ITHQ) and traditional herbalism (Flora Medicina) allowed him to develop his expertise in local foods and herbal plants. In 1997 he discovered entomophagy and understood the importance of these terrestrial crustaceans.
With his partners, Claude Girard has developed the TOTTEM concept, with the mission to revolutionize the agri-food approach by producing and transforming the most ecological protein in the world as well as the most aromatic herbalist plants. They have created a radically responsible company that cares about its ecological footprint. The first stage of the project, Tottem Nutrition, led to the creation of pasta products based on insect powder and herbalist plants, which are extremely nutritious and particularly tasty.