- 5 professional machines at your disposal: practice, learn and enjoy! - Test your senses on the coffee flavor wheel - Discover BREMART's coffee shops in virtual reality. - Explore and analyze each stage of espresso extraction with José Carlos Alves Ramos, Art's Bar & Équipe Brémart

Alexis de Boisset, Belco Charlène Cabioch, Championne de France Coffee in Good Spirit, Mixologue et Barista Benjamin Bienert, BIBO Host: Olivia Siccardi, Aquarius Coffee Lab

with Simon Kiffer, Fox Coffee Booking: https://forms.gle/GdB7ZArSNJnbKxgbA

As native of Nantes, Lucie Berthier Gembara has been cooking since childhood, working alongside her chef grandfather. With him, she fished for cuttlefish in the Arcachon Basin, and ever since, the color black has been her culinary standard: that of the sepia ink with which, as a child, she used to ink rice or pasta. Later, her product-based cooking came to the fore with eminences such as Alexandre Mazzia in Marseille, before moving back to the Loire estuary to create her own cuisine. The name of her restaurant? Sépia, of course, where she creates colorful, head-on dishes from the ocean and the vegetable garden. This chef is so committed to eco-responsibility that she and her market gardener partner have launched a 14,000m² urban farm in the Nantes area.

with Denis Mialocq, Belco Booking: https://form.everestwebdeals.co/?form=d99a88dff0c928aa358b857f974ad601

With : • The chef Thibaud Morgenstern (NOSCH) • The producers Loïc Mounier (Agriz) & Julia Joyandet (Domaine de la Paturie)

Can we still talk about 'women’s cuisine'? Is it acceptable in 2024 to create a restaurant where women are the majority both in the dining room and in the kitchen? Has the restaurant industry finally made its feminist transition? We’ll unpack the clichés with three experts who explore the connections between women and gastronomy.

French craft beer is coming of age. How can it maintain its values while increasing production volumes? How can profitability and sustainability be balanced? What are the strategies for sourcing ingredients locally? Join us for a hoppy discussion and insightful answers on the Sunday brunch menu, featuring Thomas Deck.

Influenced by family dishes from his childhood in Poland, chef Piotr Korzeń cut his teeth in his hometown of Krakow before arriving in France and working his way up the ladder at Le Jardin du Quai in the Vaucluse region. From there, he made the leap to Paris: starting out as demi-chef de partie, this inveterate hard worker soon became second chef at the Sur Mesure restaurant at the Mandarin Oriental under Thierry Marx. After a spell at La Machine à Coudes in Boulogne-Billancourt, he fused his bistro soul with his Polish identity at Matka, reviving the reputation of Western Slavic dishes: borscht, pierogi, golabki, babka... Poland finally has its own gastronomic embassy in Paris!

Coffee is an endless source of inspiration—discover the trends of tomorrow...

Corner 1 : Brion by Geoffrey Lengagne Corner 2 : Matka by Piotr Korzeń Corner 3 : Bistrot Instinct by Maximilian Wollek Corner 4 : Ernest & Valentin by Bradley and Logan Lafond

To be found on the outdoor esplanade: • The Crossing • Sukhumvit • Glazed • Le Camion qui Fume • A la Tete du Client • Aida Gastronomie • Florent Ladeyn

With : • Xavier Radojewski (Ravigote) • The producer Sophie Duchamp (Ferme Aux Sources de la Coise)

Entrepreneurship with Service Compris: OTÉ x SERVICE COMPRIS: Justin Arnal Rodrigue Barcilo Clément Fraisse Romain Amblard

with Denis Mialocq, Belco Booking: https://docs.google.com/spreadsheets/d/1-3HhNspl1jUIXVKe4E4IkE5Y_vne-5MIBnr_AB3VxQg/edit?gid=242382375#gid=242382375

Marcela Thimonier, AVPA Nir Chouchana, De'Longhi

While the COVID crisis was a painful reminder of working conditions in the dining room and kitchen, the sector has yet to regain its equilibrium and is struggling to recruit new lifeblood. Increasing salaries, paying overtime, reorganizing work and drawing inspiration from the world of the caring company: these are just some of the solutions for recruiting and retaining talent in the nurturing professions.

Good apostles of alcohol-free but not pleasure-free, Kenz Bodna and Benoit d'Onofrio return to the liquid scene to talk about major agreements under the sign of sobriety. Tell me what you eat, they'll tell you what you drink.

Arriving from Moldavia as an au pair, Oxana Crétu learned the language of Molière as well as the art of cooking with admirable panache. Trained off the beaten track, this committed cook honed her palate on the great Moldavian wines she tasted with her oenologist parents and the traditional Moldavian potées concocted by her forester grandfather. She first ran a cave restaurant, Cromagnon, where she cooked on hot stones. For the past few months, she has been putting Bordeaux on the back burner at her INIMA restaurant, where she delivers a cuisine that is plant-based, floral, scathing and delicate. Uninhibited gastronomy from a spirited chef. Moldavia in pink?

Olivier Brivois, Capsul’in Matinique Vyvey, Alusense Dionysis Chatzikamaris, Hatzopoulos Jean Vergne, Cafés Richard Host: Marica Lucchini, IMA Coffee

Did you think that the repertoire of coffee-based cocktails was limited to Irish coffee and espresso martinis? Mixologist Charlène Bioch disabuses us of that notion with a host of cocktails and barista mocktails.

A success story

Come and explore the exquisite world of hot and cold drinks flavored with Monin's famous syrups! Let yourself be tempted by unique and tasty creations. Whether you're a fan of fruity sweetness, spicy notes or gourmet touches, this animation will reveal irresistible recipes and tricks to sublimate your favorite beverages. with Monin

With : • The chef Fabien Chivot (Salina) • The producers Julie Renaud et Natsuko Perromat (Furi Furi)

A bistronomic cuisine with Mediterranean accents…

Should we beware of sleeping AI? Or should artificial intelligence be incorporated into the kitchen as an essential ingredient of tomorrow? An overview of the uses of AI in catering.

After blossoming, Manon bears fruit! After passing through the nursery of top chefs (Dan Barber, Pascal Barbot), the young shoot began to harden its bark at Le Mermoz and then in the pop-up at Le Perchoir. Now, it's taking firm root at home, at Datil, a word that also means "date" in Spanish: no wonder, then, that the decor is golden and the welcome as suave as a deglet nour. A cerebral and committed restaurant, a manifesto establishment that thinks about cooking as much as it practices it: the team is resolutely feminine, the dishes are essentially vegetal and interviews with her beloved producers are even broadcast in the sanitary facilities! Manon is a trailblazer for contemporary eco-gastronomy, as vivacious and gentle as tender grass. In short, Manon Fleury is a plant-based chef to the very end of her name.

with Erwan Alonso, Coeur Coffee Roasters Booking: https://form.everestwebdeals.co/?form=d99a88dff0c928aa358b857f974ad601

NoLo, an anglophile acronym for low or no-alcohol beverages… But how can you differentiate between natural products and those resulting from more or less opaque processing? Henri Volpiliere, founder of Jardins, provides insights.

with Erwan Alonso, Coeur Coffee Roasters Booking: https://docs.google.com/spreadsheets/d/1-3HhNspl1jUIXVKe4E4IkE5Y_vne-5MIBnr_AB3VxQg/edit?gid=242382375#gid=242382375

With : • The chefs Mollard Tiphaine et Casas Romain (Deux bistrot de chefs) • The producer Cécile Vidal (Noyeraie des Borderies)

Marica Lucchini, IMA Coffee Marius Ceron-Siméon, Belco Noemie Rullier, Nitidae Host: Arnaud Causse, Belco

A Chef, a Collective

Discover the history of rum baba, with a truly indulgent and XXL version made with specialty coffee!

He had left Paris stunned at Abri, where, without a moment's hesitation, he sent an immense neo-bistronomy into a space no bigger than a broom closet. A Japanese chef stingy with words but prolix with dishes, in almost telepathic communication with his teams, with whom he propelled dazzling, incisive dishes in a brutalist decor. He's back in Pigalle, working with mixologist Hugo Combe (bar Classique) to open an address where cocktails give short shrift to his ever-sharpening small plates: roasted asparagus, nettle, poultry jus and roasted hazelnut; saddle of lamb and lustral meat jus; coffee ravioli and lentils... Minore, the resto-bar in major mode?

With the over-mediatization of chefs comes the responsibility of arbitrating between juicy partnerships and protecting one's image. How can we ethically and consistently choose our commercial collaborations with brands in the sector? Are these partnerships the new must in the chef's business model, or is it possible to free oneself from them? A wide-ranging discussion with a rising cooking star and two chef agents.

with Laurent Baysse, Paris Coffee Booking: https://doodle.com/sign-up-sheet/participate/5eaf64ea-c039-46e9-ac2b-99f466699ec9/select

In Belgium, brewing is a well-known tradition. But Belgium has also been distilling for centuries, with a know-how that has never been lost. Demonstrate and taste the proud spirits concocted by Jérôme and Céline Urbain at Plus Oultre.

Are you ready to explore the delights of caffeinated art? Join us for a unique adventure into the fascinating world of Latte Art! Discover the secrets of talented baristas and learn how to create ephemeral works of art in your cup of coffee. Whether you're a curious novice or a passionate amateur, let yourself be inspired by the magic of milk and espresso. with Anthony Calvez, Oatly

With: • The chef Bastien De Changy (Chef nomade) • The producer Hélène Buisson (Mr.Goodfish)

Masterclass MOF Glacier

Hippolyte Courty , L'Arbre à Café

Did you know that coffee is actually the seed of a fruit?

Sixty seats, a beautiful open kitchen and a large communal table facing it. At first glance, Planque is a restaurant like many in London. But behind the discreet facade, hidden (yes, hidden) under the arches of Hackney's South Overground, lies a community of good drinkers that founder Jonathan Alphandéry has gathered around the wonders of the cellar. Sebastian Myers' punchy cuisine responds in kind, in what is proving to be one of the best addresses in the British capital.

with Nicolas Guimont, Brita Booking: https://form.everestwebdeals.co/?form=d99a88dff0c928aa358b857f974ad601

Are children condemned to steak-purée or ham and pasta at the restaurant? And first of all, can we still take them to the restaurant without risking oblique glances? While more and more places are banishing the little ones, some are showing themselves to be more welcoming than ever with real proposals for toddlers, and taking action for a culinary education worthy of the name.

Neither a beer nor a wine, it's the best of both worlds in the form of a game-changing aperitif. La Péro, a new kind of alcoholic beverage born of the imagination of a trio of friends, is described to us by one of its creators, Bruno Pérrot.

Savoureux Mariage: discover a symphony of flavors with our baked cheesecakes, where the sweetness of ricotta meets the crunch of roasted hazelnuts. Let yourself be transported by an incomparable taste experience, where each bite takes you on a unique sensory journey. Join us for an animation that will awaken your taste buds and awaken your love for sweet delights. with Momo, le Meilleur Pâtissier 2019 & Boris Bielous, Fleur de Café

With : • The chef Simon Flaouter (Le Brouard) • The producers Nicolas Angenieux (Distillerie Les Feux de Saint Jean) & Mathieu Jacquet (Xoco)

with Miguel Olmos, Café Lihue Booking: https://docs.google.com/spreadsheets/d/1-3HhNspl1jUIXVKe4E4IkE5Y_vne-5MIBnr_AB3VxQg/edit?gid=242382375#gid=242382375

Pierre-Alexandre Assié, Kapitol Immobilier Dimitri Grodwhol, Oven Heaven Fox McInerney Good News Coffee Shop et Cayo Coffee Roasters Host: Marie-Hélène Kennedy, Mon Petit Business

A chef with free reins

Marie-Victorine Manoa is more Lyonnais than the Fête des Lumières! She's also one of the most gifted and well-connected cooks of her generation: fluent in cervelle de canut and quenelle de brochet, she's a brilliant TV presenter and, along with her brother, a river biologist, worries about fish stocks. Her CV is as long and powerful as the Rhône: she worked at Noma (Copenhagen) with René Redzepi and at DOM (Sao Paulo) with Alex Atala before taking orders from Alain Ducasse at the stoves of Aux Lyonnais, the capital's historic bouchon canut. While awaiting the imminent opening of her own address, she once again splashes her charisma across the Parisian scene. A "mère lyonnaise" 2.0?

Rice polishing, water quality, the role of the koji... sake has its secrets that few Europeans can fathom. Grégoire Bœuf and Dennis Ekisola, one from the Loire and the other from Antwerp, are among those chosen few. Both producers of the precious beverage, they tell us all about its subtlety.

Originally from Brittany, Jordan Talbot quickly decided to move to Paris and its top gastronomic establishments. He first explored the world of boutique pastry-making, working alongside Cyril Lignac and Benoit Couvrand for 5 years. This was followed by a return to his roots in Brittany, working alongside Michelin-starred chef Jérémie Le Calvez. After a spell at Fauchon as assistant chef to François Daubinet, he took up his first position as chef at the legendary Lucas Carton restaurant on Place de la Madeleine. Since January 2024, he has held the position of Executive Pastry Chef at the palace La Réserve Paris, alongside Jérôme Banctel. Citrus fruits, fresh herbs and spices are among the chef's favorite ingredients.

Léa Ginterdaele, Simple Cafeine Virginie Desquatrevaux, Ikann Olivia Siccardi, Aquarius Coffee Lab Lydie Lemaire, Grignote Host: Marie-Hélène Kennedy, Mon Petit Business

with Laurent Canavese, Café Lauca Booking: https://docs.google.com/spreadsheets/d/1-3HhNspl1jUIXVKe4E4IkE5Y_vne-5MIBnr_AB3VxQg/edit?gid=242382375#gid=242382375

Prepare yourself for a refreshing, gourmet experience with our animation dedicated to cold coffee specialties. Immerse yourself in a world of exquisite flavors where coffee blends with delicious ingredients to create unique and refreshing drinks. Discover creative recipes, bold blends and elegant presentations that will awaken your taste buds and delight your senses. with Paul-Mickael Pepitone, Barista Bartender Solutions

Revealed in the 2020 edition of Top Chef, Mory Sacko has been living an incredible success story ever since: this diligent student of Thierry Marx has opened his Mosuke restaurant, awarded an early star; he hosts a TV program and has even appeared on the cover of the prestigious American magazine Time. Mory has met his time, as if it were a matter of course; as if his story went beyond cooking, too, to the point of becoming a public figure. Except that this boy is a chef by trade: a chef with a meticulous, thoughtful, graphic style. His cuisine of confluences stands at the crossroads of French tradition, African influences and Japanese inspiration. In short, he's a cuisto of the world - and a very nice guy - who we're delighted to see back on the Paris scene, because everyone's snapping him up: it's Mory at all costs!

With: • The chef Quentin Decourcelle (La Kémia) • The producer Thierry Ailloud-Perraud (Domaine des Hautes Glaces)

Meet the Producers

Bordeaux? It's 'Les Bordeaux.' The vast Aquitaine wine region continues to evolve, with winemakers challenging preconceived notions. Leading the way are dynamic reds that present an ever-expanding array of aromatic profiles.

Originally from Aix-en-Provence and passionate about pastry, Coline enrolled in the bachelor program at Ferrandi Paris and completed internships at prestigious establishments, including the Park Hyatt Paris Vendôme and with Anne-Sophie Pic in Valence. After working at Cheval Blanc Paris, she joined Chef Gregory Garimbay's team as Pastry Chef at Auberge Nicolas Flamel. She continued her journey with him to Saint James Paris, where she currently serves as the Pastry Chef of the hotel.

with Mihaela Iordache, Belleville Brûlerie Booking: https://form.everestwebdeals.co/?form=d99a88dff0c928aa358b857f974ad601

Learn how to create coffee cocktails to boost your margins and taste the French spirits 'Victor's Favorites'.

After studying languages, Adeline Grattard decided to focus on the culinary arts instead. Trained under Pascal Barbot at L’Astrance, the Dijon native discovered the vast world of Chinese cuisine in Hong Kong with her partner Chi Wah Chan, a master of teas. In 2009, this inspired hard worker opened Yam'Tcha, a gastronomic establishment that bridges Paris and Beijing, seamlessly blending influences from both continents. Her meticulous approach has earned her widespread acclaim. She has also launched the fantastic Café Lai'Tcha, a Sino-bistro in the Les Halles district specializing in wontons and other stuffed Asian dumplings. Grattard’s cuisine is the meeting of the rooster and the dragon.

with Loïc Marion, Origines Tea & Coffee Booking: loic.marion@origines.bio

With : • The chef Louis Festa (Les Singuliers) • The producer Clementine Dubois (Nature et Saveurs)

Coffee tasting is not just about taste, but also about smell, which is why it's so important to develop the “nose” to fully appreciate the sensory experience of coffee. “Le Nez du Café” is therefore an educational tool that can be used for professional training, coffee tasting workshops, or simply by coffee lovers wishing to deepen their sensory knowledge. with Viva Lenoir, Editions Jean Lenoir

Raised in various countries from a young age, this native Roman cultivates her adventurous and unconventional palate by blending the diverse cultural influences that led her to modern haute cuisine pastry. After graduating from ALMA (La Scuola Internazionale di Cucina Italiana) in Parma, she began making her mark at Mirazur with Mauro Colagreco and his team, even at just 20 years old. Transforming ingredients with contrast and boldness is what captivates her once her apron is tied. Familiar with all facets of the culinary world, she approaches pastry with the curiosity of a passionate individual, finding it often seen as a path for those with heightened sensitivity in a predominantly male field. Ultimately, pastry becomes her most beautiful form of expression, a realm that frames her explosive creativity. Her mentor, Gianluca Fusto, who revolutionized Italian pastry by working with various vegetables, demonstrates that with a focus on technique, all ingredients can be used creatively and playfully.

Duo Terre & Mer : Navalpedroche x JC David

This Breton, who has anchored himself in Provence, is a titan of the culinary world. Trained by the prodigious Nicolas Sale (Le Meurice, Hyatt Madeleine), Glenn Viel spent his formative years honing his skills in the kitchens of grand hotels. In 2015, he took the helm at L’Oustau de Baumanière, where he has demonstrated extraordinary creativity, constantly pushing the boundaries of taste and exploring unknown territories (such as blandness, cooking inertia, the invisible on the plate) with a persistent focus on sustainability. Engaging with the entire dining experience, from custom-made tableware to his unique 'seasoning stones,' he has propelled his restaurant into the upper echelons of contemporary gastronomy. Glenn Viel is also one of the most recognizable figures in his field to the general public: Chef Viel, Glenn the star!