Our founders

As co-founder and Director of Operations at Girault Pasqué, I put my firm commitment to excellence at the service of our clients. Passionate about gastronomy and travel, I embraced the world of catering very early on.

Holder of a Baccalaureate in Communication and Business Management, I have acquired solid experience in the field of customer service. 

Eager to explore new horizons, I then obtained a professional degree in Security of goods and people , legal activity course, at the University of Paris II Panthéon-Assas.

Subsequently, I opened my own private research firm, thus putting my technical expertise, my rigor, my discretion, my sense of detail and observation at the service of professionals in the hotel and catering industry .

At Girault Pasqué, I am committed to providing services of exceptional quality , reflecting our dedication to customer satisfaction.

By working closely with Mr. Girault, we offer our clients detailed mystery audits and relevant recommendations to continually improve their establishments.

With more than 20 years of experience , I have acquired real expertise in the field of hospitality and catering having forged my career with determination and passion:

Training

• High-performance distribution strategy for hotels – Session 2 (2024)
  École Hôtelière de Lausanne (EHL)
• Bac Pro in Hospitality, Management and Catering Services, Option: Art of the Table – Art of Service
  CCI Morbihan Training
• BEP in Catering with a specialization in Marketing and Catering Services
  CCI Formation Morbihan
• CAP in Hospitality, Catering and Services (HCR) – Marketing and Services
  CCI Formation Morbihan

Licenses and certifications

• Neuro-Linguistic Programming Technician (NLP)
  International NLP
• HACCP
  CRC Training Training – Certification ID: 9303 45396 2017

Subsequently, I worked in prestigious establishments, notably in two Michelin-starred hotel-restaurants, where I worked as a manager .

This is where I consolidated my know-how by obtaining my Bac Pro in hospitality, marketing and catering services, with an option in culinary arts, tableware and service, as well as a BTEC national diploma and an MS/MSc.

Passionate about discovering culinary cultures around the world, I have traveled several countries to enrich my expertise .

Today, as co-founder of Girault-Pasqué, I put my know-how at the service of excellence in the field of service, hospitality and catering, thus guaranteeing exceptional experiences for each client.

Girault-Pasqué has had a particularly memorable year. The distinction of “Best audit company in Europe for the year 2023-2024” was awarded to us by LuxLife magazine , which is a great honor for us.

This success, which reflects the dedication and hard work of our team, resulted in our victory at the prestigious “Food and Drink Awards 2023” .

This recognition underlines our expertise and our unwavering commitment in the field of hotel auditing. 

That same year, our excellence was recognized by Forbes magazine , a renowned international publication in its first quarter 2024 edition.

This mention by Forbes testifies to the exceptional quality of our audit services . This is a very important recognition for us, which is deserved and which strengthens our position in the field of hotel and catering auditing.