Scène Ouverte

On the menu: the 1^st French Plant-Based Cuisine Championships, led by Frédéric Jaunault, MOF Primeur 2011. Then, three French chefs will face off against three Italian chefs, organised by the Eataly restaurant group. Meanwhile, the Association française des Maîtres Restaurateurs will be giving young chefs carte blanche around the theme of “healthy eating in one bite”. Don’t miss the masterclass organised by Seb Professional, with a selection of top-quality coffees, demonstrations by David Ly, 2019 French latte champion, and a tasting session. Last but not least, there will be plenty of opportunities to meet, chat and network at the “Bar des amis, by Pernod Ricard”.

The Open Stage will host the Ile-de-France rounds of the French Scalers’ Championship. Then, a selection of products from farmers will be put through their paces in the Hobart steamer, in a masterclass dedicated to recipes rich in vitamins, trace elements, minerals and fibre. “Healthy eating” or “better eating” is just one step away. Join the discussion with the Bleu-Blanc-Cœur association. Farmers and chefs take the floor, while others prepare to take over the stoves on the Open Stage. Four teams, each comprising a chef and a farmer, will work together to put on a show that’s both “spectacular and tasty”. All this hard work will be rewarded with the best roasted coffee by Loutsa, which will present the “cocktail coffee” - an ideal combination to revitalise the end of meal times. Taste a “coffee liqueur” or “espresso-Martini” and talk about it at the “Bar des amis, by Pernod Ricard”.

EquipHotel is hosting the 1^st Asian Gastronomy Awards. The event has 3 challenges with 5 entrants in each challenge, on sushi, street food and pastries. Discover other flavours from afar at a masterclass on Rational’s “iVario Pro” all-in-one deep fat fryer, stove, pot, pan, pressure cooker, bain marie, tilting pan and boiler. Travel to far-flung worlds with coffee producers, L’Arbre à Café. Their coffee break offers the perfect transition before being immersed in the African cuisine of chef Dieuveil Malonga, a restaurant owner based in Kigali, who draws inspiration from spices found all over Africa. In the same vein, chefs Gloria Kabé, Sonia Sokouri, Alexandre Bella Ola and Olivia de Souza reinvent African recipes on the Open Stage. Finally, enjoy a no-holds-barred conversation with comedian Jason Chicandier, a lover of good food and flavours from afar.