November, 2017 Grimaldi Forum Monaco
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1 Under the High Patronage of HRH Prince Albert II November, 2017 Grimaldi Forum Monaco POST SHOW REPORT
2 On 26, 27 and 28 November, actors in the international world of gastronomy met at Grimaldi Forum Monaco, under the high patronage and in the presence of H.S.H. Prince Albert II of Monaco. Highlights on the key moments of this second edition of the Chefs World Summit (CWS).
3 More than 2,200 participants from 58 countries gathered at the new hub of gastronomy to reflect on and discuss the concerns of cuisine now and in the future. 35% were chefs and professionals from around the world, but they also included 100 exhibitors and more than 200 brands and producers. It should be noted that a total of almost 150 Michelin stars were present this year! Chef Philippe Joannes (Fairmont Monte-Carlo), the Programme Director and Catherine Decuyper (Informa), founder of CWS, welcomed the three patrons of this edition: Régis Marcon (Regis & Jacques Marcon, Saint-Bonnet-le-Froid, France), Annie Feolde (Enoteca Pinchiorri, Florence, Italy) and Bent Stiansen (Statholdergaarden, Oslo, Norway). The Chefs World Summit organised 40 conferences over three days, led and enriched by the 120 prestigious speakers. Among the topics discussed was the question of the return of taste and the end of aesthetic supremacy, which was debated by well-known personalities from around the world such as Paul Pairet, chef at Ultra-Violet (Shanghai, China), Quique Dacosta, chef at Quique Dacosta Restaurante, (Denia, Alicante, Spain), Marco Stabile, chef at Ristorante Ora d Aria (Florence, Italy) and Patrick Raingeard, chef at Cap Estel (Eze, France); also under debate was the issue of the right to eat well, with Olivier Roellinger, chef at Cha teau Richeu (Cancale, France), Carlo Petrini of Slow Food International, Christophe Bacquié, chef at Ho tel du Castellet (France) and Mauro Colagreco, chef at Restaurant Mirazur (Menton, France). 3
4 The congress provided an occasion to highlight the results of a study carried out by Food Service Vision, in association with the Chefs World Summit and Le Chef magazine, involving 100 French gourmet chefs and 100 gourmet chefs on the international scene. A few figures from the study, as a genuine evaluation of the profession, were revealed during the CWS: 97% 91% 86% 48% of Chefs buy local produce offer a vegetarian dish in their restaurant take animal welfare into account when making their purchases consider that no-shows are of major importance in management 4
5 2017 a few key figures participants 58 countries represented 150 Michelin stars 40 conferences and workshops 130 speakers 100+ suppliers of high quality products 75 journalists 5
6 PROFILE ATTENDANCE PROFESSIONALS OF THE INTERNATIONAL FOOD INDUSTRY Chefs Pastry chefs Restaurant owners Sommeliers Maîtres d ho tel Sous-chefs Caterers Chocolate makers Professors of cookery schools Cookery schools students Hotel keepers, butlers Distributors 58 COUNTRIES REPRESENTED France Switzerland Italy Spain Belgium Russia Netherlands Japan Greece Portugal USA Canada United Kingdom Poland Iran Morocco, and more... 6
7 EXHIBITORS 2017 MONTE CAR LO 7
8 ANNOUNCEMENT OF THE 100 BEST CHEFS IN 2018 by LE CHEF magazine The Chefs World Summit was also the occasion where the 100 Best Chefs in 2018 was announced by Le Chef magazine, the only world classification for chefs that is decided by the chefs themselves. The 552 chefs around the world having two or three stars in the Michelin guide had to answer the following question, freely and anonymously: In your opinion, which five international chefs best illustrate the values of the profession and create striking cuisine that should not be missed? This award is the result of past and present adventures. I am very touched as nothing is better than being elected by your peers. declared chef Michel Troisgros (Maison Troisgros - Roanne), who came first in the classification, thus following in the steps of Alain Passard (2017), Michel Bras (2016) and Pierre Gagnaire (2015). 1. Michel Troigros Maison Troisgros - France (1 st time in the top 10) 2. Yannick Alleno Alleno Paris - France (2 nd time in the top 10) 3. Joan Roca El Celler de Can Roca - Spain (4 th time in the top 10) 4. Arnaud Donckele Résidence de la Pinède - France (1 st time in the top 10) 5. Pierre Gagnaire Restaurant Pierre Gagnaire - France (4 th time in the top 10) 6 Emmanuel Renaut Focons de Sel France (3 rd time in the top 10) 7. Enrico Crippa Piazza Duomo - Italy (1 st time in the top 10) 8. Pascal Barbot L Astrance - France (2 nd time in the top 10) 9. Seiji Yamamoto Nihonryori Ryungin - Japan (4 th time in the top 10) 10. Alain Ducasse Plaza Athénée - France (3 rd time in the top 10)
9 Nicolas Sale (Ritz Paris), Philippe Joannes (Fairmont Monte-Carlo), Vincent Ferniot (France 3), Emmanuel Renaut (Flocons de Sel, Mégève), Joël Garault (Monaco), Catherine Decuyper, H.S.H. Prince Albert, Christophe Bacquié (Hôtel du Castellet), Olivier Nasti (Le Chambard, Kaysersberg), Joseph Viola (Daniel et Denise, Lyon), Régis Marcon (Régis et Jacques, St-Bonnet-le-Froid), Michel Roth (Le Wilson, Genève), Bernard Leprince (Groupe Frères Blanc), Jacques Maximin (Nice). 9
10 CONTACT For information about the congress and how to exhibit please send your request to: CONTACT CONFÉRENCES ET COMITÉS November, 2018 Grimaldi Forum Monaco CATHERINE DECUYPER President, INFORMA FRANCE Founder / Conference Manager catherine.decuyper@chefsworldsummit.com EXHIBITION CONTACTS REGISTRATIONS MATHILDE JORGE Project Manager mathilde.jorge@chefsworldsummit.com AWATEF CHABOUB Operations Manager awatef.chaboub@chefsworldsummit.com ANAIS CADIN Customer Service and Registrations Manager anais.cadin@chefsworldsummit.com PRESS CONTACT LISA KAJITA AGENCY Eloïse Michelin eloise@lisakajita.com contact@chefsworldsummit.com Phone : Fax : INFORMA EXHIBITION 2, rue de Lisbonne Paris FRANCE
SIAL, The Global Food Marketplace OCT PARIS NORD VILLEPINTE, France
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