商品敘述：

What is the secret sauce that has powered chef Alain Passard''s uninterrupted success for the last 35 years on the global stage and retained three Michelin stars for his renowned restaurant L''Arp ge since 1996? What can his success story tell us about effective brand building and brand extension at a time when experiential luxury is driving the industry? The case combines first-hand insights from Passard and his team, frameworks from management science and creativity, as well as group exercises to inspire discussion on how to develop, maintain and extend a prestige brand over time in the service economy. Stepping into Passard''s shoes, students learn how he combines entrepreneurial vision, evolving craft skills, and influences from the arts to create a unique, high-value immersive customer experience. There were two key moments when he reengineered his craft. First, in the late 90s when he moved away from cooking meat, which initially made his reputation; and again in the 2010s when he purchased two potagers (vegetable gardens), "Le Bois Giroult" in Normandy and "Le Gros Chesnay" in the Loire Valley, to invest in innovation and traceability, creating new agronomic R&D assets to reinvent the menu at L''Arp ge.

涵蓋領域：

Creativity;Branding;Brand management;Entrepreneurship;Social media;Environmental sustainability

相關資料：

, (IN2020), p, by Dubois David, Moslonka Jean-Michel;
, (IN2021), p, by Dubois David, Moslonka Jean-Michel

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