After several years of testing and research, I wanted to share my cooking in a new way.

My approach combines a love of the product, the terroir, and the people through beautiful flavors. So that the act of eating becomes an everyday gastronomic act, a source of health. A pleasure, much more than a physiological necessity... That's the spirit of Maison Igué

A graduate of the Ferrandi School of French Cuisine in Paris and Johnson & Wales University in Providence, USA, Nadia has also held significant managerial responsibilities as National Manager of the Research & Development Department at Lina's France and the Grill Academy at Weber-Stephen (France), before opening her own restaurant Café FIgue (sold in 2015).

Nadia has a broad range of experience in her profession, combining consultancy (for major industrial groups, expert for the EBRD), research and development (for major catering companies), and practical experience (teaching and training in the culinary arts at renowned institutions, as well as for private individuals, etc.). She has also held managerial positions with major brands, as well as coaching organizational leaders and project creators.

After years of experimentation and research into the best products, Nadia's aim is to give the general public access to carefully selected, exceptional products at the right price. In addition to developing her range of delicatessen products, Nadia offers bakery, catering and personal chef services.

Intolerant to gluten, she works on flavors and textures around this constraint to make her gluten-free creations accessible to all!

Through Maison Igué, Nadia has set her heart on unearthing, assembling, creating, surprising and composing sweet, beautiful melodies for her customers' eyes, noses and palates.