Table Talk. To either come up together with a new food concept, or, to take your concept to the next level. We’re happy to sit down with you and have a constructive dialogue. And there’s no obligation whatsoever.
26 – J.-Marc-Séguin – Rigaud
(Quebec) – J0P 1P0 – Canada
Want to work in a dynamic environment and create food innovation? Visit
our career site for more information!
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Julie Dunn: VP Human Resourses: Office: +1 450-451-6761 ext. 405
E-mail: DUNN.JULIE@fleurymichon.com
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