The conferences

Festive catering

For 20 years, festive dining has transformed the culinary experience into a true spectacle. A star in major destinations, it captures attention… and profits. Why is it so appealing? What models, what levers, what secrets does it hold?

Street food & food court cuisine

After fine dining and bistronomy, street food is taking over everywhere. Accessible, creative, and nostalgic, it appeals to foodies and travelers alike. What are its defining characteristics, its winning models, and its future challenges?

Social Food: moments of sharing & Leisure

Meals are no longer just a necessity; they've become a social ritual. From after-work snacks (aperitifs, mezze, kemia, etc.) to reinvented canteens, everything is changing. How far will this quest for connection go? What are the implications for the restaurant industry?

Food of the future

Between technological innovations and societal shifts, our relationship with food is undergoing profound change. Less alcohol or different kinds of alcohol, less meat or different kinds of meat, more meaning, more health, faster, homemade or reheated: expectations are evolving. What role will chefs, artisans, and the food industry play in this future yet to be invented?

The faces of world gastronomy

The world is brimming with culinary cultures that awaken our senses and our memories. Twelve cuisines dominate the international scene today, a blend of tradition and influence. Let's delve into their histories, their flavors, their recipes… and their global reach.

The Gourmet Country

Today, every region champions its culinary culture as a strategic asset. Tourism, employment, agribusiness, identity: gastronomy is becoming a major economic issue. What if eating also became an act of politics… and power? How can all of this be organized, and on what scale?

Food Delivery, Catering & MICE

Boosted by Covid, delivery reveals much more than just a fast service. It reflects a social shift: time, desires, tastes, and habits are changing. Between global standardization and extreme personalization—where are we headed?

Technology, food communication & sales marketing

In five years, technology has revolutionized the restaurant industry: orders, payments, social media… Operations, image, customer relations: everything has become digital at breakneck speed. What will be the next drivers? And how can we anticipate them now?

Chef & retail brands (3 seasons)

Chefs have become brands, media outlets, and drivers of influence. Cuisine, pastry, ice cream, wine: who are the 50 leaders who are making gastronomy shine? Between image, business, and strategy, we decode a global phenomenon.

Fine dining and signature cuisine

Chefs, guides, media, distributors… haute cuisine is at the crossroads of all worlds. Between art, business, transmission, and influence, who really calls the shots? A deep dive into the heart of an ecosystem as fascinating as it is complex.