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Cass graduates bring French tradition to London

Cass graduates fire up the London food scene with new start-up

Baked in old style wood ovens across the Alsace region of France, tarte flambées were traditionally shared between villagers over a glass of wine.

Now three Cass Business School graduates are bringing this delicious recipe for the French pizza to London with their start-up, Flambée.

Classic tarte flambées are made from very thin dough topped with crème fraiche, onions and lardons.

Flambée offers a modern twist on this recipe with three variations; pulled pork, vegetarian and smoked salmon.

Flambee

Matthias Gilles, 27, Jules Couten, 22, and Olympia de Proyart, 21, met on the Business Studies undergraduate degree at Cass and founded Flambée after they graduated last year.

After a summer spent trading in London's street food markets and catering for private events, the team have begun a month long residency at Catch Bar in Shoreditch.

This residency is just the start of their business plans as they aim towards opening their first restaurant in the near future, with potential to develop into a chain over time.

"We truly believe in our project as we think that this delicious recipe should be enjoyed by Londoners. Flambée will be the first restaurant specialised in Tarte Flambée, where people can enjoy them in a sharing and festive atmosphere." said co-founder Olympia, "We all enjoyed our studies at Cass, where we met some amazing teachers and made great new friends from very different backgrounds. We are using some of the skills learnt at Cass to develop our project and are also learning a lot from being entrepreneurs on the field."

Vegetarian Flambee

Flambée will be trading at Catch Bar on Wednesday to Sunday evenings for the next month.

See the Flambée Facebook page for more details.

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