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Mediterranean chefs meetings by Gourmediterranée

Trophée Masse 14th final

Events

Pizza world championship, french selection

The 11th french coffee championships

Master class : Gastronomic pizza

South-east regional final of the Gargantua competition

Mediterranean women chefs and epicurean cuisine

Snack’in Med : Snacking innovations

Olive oil – Truffle

Intronization of the Disciples of Escoffier

Workshop Hotelcareer : how to write a good job offer ?

Master class: Romana Pizza

Visit

Tomorrow’s School catering

HotelCareer blind job dating

Collective Catering: Seniors diet

Why visit?

Who exhibit?

Events

Find an exhibitor

Final of the 14th Masse trophee

Exhibit

Why exhibit?

Who attend?

Exhibitor area

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My account

En tant qu’exposant vous disposez d’un espace personnel qui vous permet de mettre à jour vos informations et d’effectuer des commandes de prestations techniques en ligne.

Espace très prochainement disponible

Exhibitors guide

Pour prendre connaissance de toutes les informations liées à votre participation à Food’in Sud
Télécharger le guide de l’exposant – Prochainement disponible

Exhibitors service

If you have any questions regarding technical services:
Electrical connection – Water connection – Stand fitting – Furniture – Internet – Computing and Audiovisual – Signs – Hangers – Cleaning – Hostesses – F

Please contact our EXHIBITORS SERVICE 
Tel. : 33 (0) 4 91 76 90 36 – Fax : 33 (0)4 91 22 16 45
Mail : exposants@safim.com

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Media Press Kit

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Program

La foire s’anime

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Éditeur du site

SAFIM – Parc Chanot
Bp 2 – 13266 Marseille cedex 8
Tél : 0825.884.390
Fax : 33(0)4.91.22.16.45
Mail : contact@safim.com

Conception, développement

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83 000 Toulon

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La sportive

 

  • Guests of honor of the trade show

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  • 2018 events

    Championship and contest, follow the guide !

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  • Become an exhibitor

    Join us on the 3rd edition

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Food'in Sud movie

Une marraine de choix aux côtés de Gérald Passedat

Annie Féolde, la grande dame de la cuisine italienne, chef triplement étoilée, Ristorante Enoteca Pinchiorri à Florence, a accepté l’invitation de Food’in sud et de Gérald Passedat, parrain historique du salon, chef triplement étoilé, Le Petit Nice à Marseille. Elle portera haut les couleurs de la rencontre et du partage des cultures culinaires de la Méditerranée en tant que marraine de l’édition 2018.

Coup de projecteur

Les femmes chefs du bassin méditerranéen invitées d’honneur du salon : les premiers noms

Meryem Cherkaoui - Maroc Une véritable invitation à l’expérience culinaire marocaine

Formée à L’Institut Paul Bocuse, passée par les plus prestigieux palaces français, Meryem Cherkaoui choisit le Maroc pour ouvrir, en 2002, son restaurant “La Maison du Gourmet” où elle impose sa vision de la cuisine gastronomie marocaine contemporaine. Ambassadrice emblématique de cette cuisine, Meryem Cherkaoui participe aussi activement à de nombreuses manifestations culinaires à travers le monde et développe ses activités de consulting. En 2011, elle signe son premier restaurant au Mandarin Oriental, Marrakech “Mes’lalla Meryem Cherkaoui”

Dina Nikolaou - Grèce L’ambassadrice de la cuisine grecque

Son diplôme de marketing en poche, Dina Nikolaou s’engage dans des études d’arts culinaires professionnels (“le Cordon Bleu, Ritz Escoffier”, Alain Ducasse et “Lenôtre” à Paris). à Paris, avec sa sœur Maria, elle créé le restaurant Evi Evane salué en 2017 par le fameux Guide Pudlo comme « Meilleure Table Etrangère de l’année ». En parallèle, en Grèce, Dina mène une brillante carrière à la télévision où, depuis 2006, elle anime de très nombreuses émissions de cuisine. Hyper active, elle prend aussi le temps d’enseigner et d’écrire.

Aylin Yazicioglu - Turquie La nouvelle génération de la scène gastronomique turque

Née à Istanbul, Aylin Yazicioglu a rejoint le monde de la cuisine pendant sa troisième année de doctorat en philosophie à Cambridge. Elle part alors à Paris pour suivre une formation au “Cordon Bleu”. Voyageant et travaillant aux quatre coins du monde, elle apprend dans des maisons étoilées. La Chef signe une cuisine contemporaine turque travaillée avec des techniques à la française, sublimant les produits du terroir méditerranéen. En 2013, de retour dans sa ville natale, Aylin ouvre son premier restaurant nommée “Nicole”.

Leave us your details, we will contact you when the registration will be online







  • Anne LABASQUE

    Communication manager

    Tél. 33 (0)4 91 76 83 83
  • Anna GALLONE

    Deputy events manager

    Tél. 33 (0)4 91 76 90 83
  • Samy LABOZ

    Sales

    Tel. +33(0)4 91 76 83 81
    Mob. +33(0)6 18 59 17 04

    s.laboz@safim.com

  • Karine REQUENA

    Trade show project manager

    Tel : +33(0)4 91 76 90 30
    Mob. +33(0)6 27 47 15 81

    k.requena@safim.com

  • Charlotte PERRIER

    Public Relations Manager

    Tél. : +33(0)4.91.76.90.19
    c.perrier@safim.com

OPENING HOURS
Exhibition:
Coming soon

ENTRY FEES
The Food’in sud trade show is opened to trade visitors only (you can be asked to provide proof of status on site). Entry is free on presentation of a badge, an invitation or proof of industry professional status.

HOW TO COME?
Marseille Chanot, the Marseille Exhibition and Convention Centre is located at the heart of the city and is easy to access: 10 minutes from the Vieux Port 5 metro stops on a direct line from Saint Charles TGV station 30 minutes from Marseille Provence international airport 3 hours from Paris by TGV (17 connections every day) 1800 on-site parking spaces and quick access to major motorways.

  • BY CAR
    3 motorways linking Spain, Italy and Northern Europe pass through Marseille : A7, A55 and A50 Direct link between the A55 Coastline and A50 East motorways via the Prado Carénage tunnel and the Prado Sud tunnel  providing quick access to Marseille Chanot. 1800 parking spaces at Marseille Chanot,  5€ or 6€ per day, (cash or Credit card)

  • BY TRAIN
    The new St Charles station is bigger and brighter than ever and is at the heart of the city centre, 5 metro stops on a direct line from Marseille Chanot.
    Over 200 trains every day
    17 Paris/Marseille connections by TGV every day
    Direct access to metro lines 1 and 2, and bus services

  • MARSEILLE PROVENCE INTERNATIONAL AIRPORT IS 30 MINUTES FROM MARSEILLE CHANOT
    3rd busiest airport in France
    mp², 1st low-cost air terminal in Europe
    Flights to 15 French cities (28 flights per day between Paris and Marseille: 1 hour 20 mins flight time)
    100 routes serving more than 38 countries

  • BY SUBWAY
    Marseille is served by 2 metro lines Stop: Rond point du Prado (line 2) Every day, 5am – 1am €1.50 per journey 3-day pass: €10.50 Special ticket prices for businesses, local authorities, associations, convention delegates and event organisers – Tel: 33 (0)4 91 10 54 79 or rtm.entreprises@rtm.fr

  • BY TAXI
    Taxi stand right at the Centre’s entrance: Parc Chanot Taxi Station: 33 (0)4 91 79 03 66 Taxi Radio Marseille – Tel: 33 (0)4 91 02 20 20 Taxi Marseillais: Tel. 33 (0)4 91 92 92 92

  • ACCOMODATION
    Discover a quality accommodation, near by on foot or by metro of your Food’in Sud trade show. To book an hotel 

FOOD IN SUD

The trade show for food service and hospitality in the Mediterranean area

Food’in Sud has succeeded in bringing together, in two editions, the main players in the market around a dynamic trade show concept.

The show demonstrated that the Southern and Mediterranean zone needed an appointment that was a real tool for suppliers and that met the expectations of the suppliers, buyers and users in search of business and solutions.

It is now the meeting place to connect suppliers and contractors in the sector.
Food’in Sud is developing 2018 thematic spaces to meet to market trends:

The French Coffee Championship

Organized by SCA France

Food’in Sud is expanding its position in the coffee sector around a key event in the sector, the French Coffee Championship, organized by SCA France (French Association Cafés Gourmets), the French section of the Specialty Coffee Association of Europe.

The SCA is an active association in 70 countries. SCA France is the official organizer of the WCE World Coffee Championships and regularly organizes training and events for its members and participates in numerous trade shows in France in order to share its know-how.

Our common goal: the promotion of specialty coffees and the latest coffee trends among professionals.

It is very naturally that the French Café Championship (Barista Events, Latte Art, Coffee & Good Spirits) has moved to Marseille on Food’in Sud, in the heart of a region of France with a strong coffee culture.

Who exhibit?

Coffee Suppliers
Suppliers of equipment
Suppliers of accessories and consumables
Beverages

Who visit?

Baristas
Restaurants
Breweries
Roasters
Coffee shops
Gourmet products shops
Tea shops

A look back at the 2016 edition

Qualified visitors most of whom have decision-making power

Breakdown of positions

Visitors from…

Breakdown of sectors

HIGH-QUALITY VISITORS WHO ENJOYED THE EXPERIENCE AND INTEND TO comeback


Visitors stopped at an average of 10 stands each
70% of visitors have decision-making authority for purchasing
37% come to find new suppliers
73% are looking for new products and new market trends
Over 9 out of 10 visitors say they are satisfied with their visit to the trade show and would like to return next time around

The demonstrations, presentations and the atmosphere of the trade show are highly rated by all visitors
(source: Opened Mind visitor survey)

Exhibitors who found their target audience


82.7%
of exhibitors are satisfied with visitors’ quality
71.6% of exhibitors say that they achieved
their goal

4 new thematic spaces :

The French Coffee Championship

Organized by SCA France

Food’in Sud is expanding its position in the coffee sector around a key event in the sector, the French Coffee Championship, organized by SCA France (French Association Cafés Gourmets), the French section of the Specialty Coffee Association of Europe.

The SCA is an active association in 70 countries. SCA France is the official organizer of the WCE World Coffee Championships and regularly organizes training and events for its members and participates in numerous trade shows in France in order to share its know-how.

Our common goal: the promotion of specialty coffees and the latest coffee trends among professionals.

It is very naturally that the French Café Championship (Barista Events, Latte Art, Coffee & Good Spirits) has moved to Marseille on Food’in Sud, in the heart of a region of France with a strong coffee culture.

Who exhibit?

Coffee Suppliers
Suppliers of equipment
Suppliers of accessories and consumables
Beverages

Who visit?

Baristas
Restaurants
Breweries
Roasters
Coffee shops
Gourmet products shops
Tea shops

The French Mediterranean coast,

an ultra-attractive area for the PIZZA

The flagship product of Italian cuisine, world famous, has not stopped to seduce the French market since France tightens the peninsula closely on the consumption of pizza.
And it is in PACA region, historically and geographically close to Italy, that the market is most active.

This is why Food’in Sud, the Mediterranean food service and hospitality trade show, has decided to host the FRENCH SELECTION OF THE PIZZA WORLD CHAMPIONSHIP, organized by the Italian school of pizzaiolo, organizer of the PIZZA WORLD CHAMPIONSHIP held in Parma (Italy).

It is also the opportunity to develop a real sustainable professional meeting of the sector in Marseille, emblematic city of pizza in France.

THE PIZZA WORLD CHAMPIONSHIP

Mondo-2018-Marsiglia-1800x711

Nearly 700 pizzaiolos coming from more than 35 countries compete to obtain the supreme title.

This prestigious competition is organized by Pizza & Pasta Italiana, the most famous pizza magazine in the world, with the Italian school of pizzaiolos, a reference in Italy and worldwide.
It is very natural that the France selection of the competition will take place on Food’in Sud in Marseille, capital of the Pizza, in France.

The Italian school of pizzaiolos will also organize training sessions and animations on the show, which will allow pizzaiolos and chefs to learn more about the methods and trends of Italian pizza

Who exhibit?

Suppliers of equipment
Suppliers of ingredients and products
Accessories
Pizza Packaging
Suppliers of Italian food products and specialties (pasta, antipasti, beverages ..)

Who visit?

Pizzerias
Restaurants
Snacking
Hotels / Hospitality (beaches, Camping sites, …)

An Active market and an attractive region

Gourmet products market in France

More than 5 billion Euros, the market of gourmet products  has a heavy weight in the French agri-food industry.
More than 4,000 outlets, 75% of which are independent.
Source : Etude Businesscoot 2013

A dynamic market

In the medium term, gourmet products have beautiful prospects. The French people are more and more in the search of the specialty food, gastronomy products and “terroir” products.
Source: Loïc Moisan Xerfi study (March 2015)

The latest studies point to this general trend of food outlets to have a corner or a gourmet products shelf to meet the consumer expectation of so-called “Pleasure” products: These are products of label, terroirs from here or elsewhere, rare products …

That is why Food’in Sud has wished to extend its field of action in this market by creating a dedicated cluster bringing together the players in this market.

Indeed, the great south of France is perfectly representative, both in quantity and quality, of the points of sale of this market: fine grocery stores, department stores, gastronomy, wine shops, distribution…
L’Epicerie fine by Food’in Sud is an event in a dedicated space that will be held at the show to benefit from the synergies between the 2 events, the communication plan and the notoriety of Food’in Sud.

Who exhibit?

SWEET PRODUCTS / BISCUIT / PASTRY 
Biscuits, chocolate, confectionery, jams, viennoiseries

DRINKS

Coffees, water, fruit juices, lemonades, syrups, teas

GROCERY
Condiments, spices, oils, pastes, peppers, rice, salts, Truffles, vinegar

CURED MEAT
Foie gras, ham, sausages, regional specialties, Terrines, meats

DAIRY PRODUCTS
Creams, cheeses, milk, yogurts

SEAFOOD
Seaweed, caviar, crustaceans, fish, semi-preserves

READY PREPARED DISHES
Dishes, specialties

WINE AND SPIRITS
Armagnac, cognac, liqueurs, rum, still wines, Sparkling wines, sweet wines, champagne, vodka, whiskey

FRESH AND DRIED FRUITS AND VEGETABLESAROUND THE TABLE
Wine, tea & coffee accessories , tableware, gift boxes, books, decorative objects, textiles, kitchen accessories

Who visit?

SPECIALTIES RETAIL
Fine food stores, wine stores, coffee shops, food service retail (catering, specialty cheese shops, butchers, pastry shops, tea shops,…), specialty stores (decoration / gifts, organic products, garden …)

MASS RETAIL
Department stores, fine food corners of supermarkets,

FOOD SERVICE
Restaurants, hospitality, Chefs, Casual Chic Snacking… wholesalers, distributors, agents

DIGITAL RETAIL

A market that evolves

quickly

Fast food accounts for 65% of the market in visits and 45% of the market in expenses.

A market of more than 14 billion euros in France / 37,300 points of sale. The growth of fast food is sustained by the rebirth of the bakery, sandwich shop, food shops…and the coming of new Coffe shops, Fast Casual as upscale fast food.

Food’in Sud is the ideal trade show to develop an exchange platform for snacking in a geographical area where the snacking culture is deeply developed.

They exhibited in 2016 : Banette, Cashmag, Delidrinks,  Etalmobil, Eurodix, Foodex, Forezia Snacking, Firplast, France Kebab, Instant crêpes, Gusto Concept,  JDC, L’addition, Les Moulins du Ventoux, Minoterie du Trieves, Morello Forni,  Pointex, Sibell, Tiller systems,…

Who exhibit?

Food specialties, dishes, sandwiches, salads, soups…Beverages
Packaging
Disposables
Bread, Pastries
Ice creams

Who visit?

Snacking restaurants
Bakeries / Patry shops
Pizzerias
Hotels
Campings/beaches
Distributors, Agents

Institutionnels

Partenaires officiels

Évènements et Services

Médias

The French Coffee Championship

Organized by SCA France

Food’in Sud is expanding its position in the coffee sector around a key event in the sector, the French Coffee Championship, organized by SCA France (French Association Cafés Gourmets), the French section of the Specialty Coffee Association of Europe.

The SCA is an active association in 70 countries. SCA France is the official organizer of the WCE World Coffee Championships and regularly organizes training and events for its members and participates in numerous trade shows in France in order to share its know-how.

Our common goal: the promotion of specialty coffees and the latest coffee trends among professionals.

It is very naturally that the French Café Championship (Barista Events, Latte Art, Coffee & Good Spirits) has moved to Marseille on Food’in Sud, in the heart of a region of France with a strong coffee culture.

Who exhibit?

Coffee Suppliers
Suppliers of equipment
Suppliers of accessories and consumables
Beverages

Who visit?

Baristas
Restaurants
Breweries
Roasters
Coffee shops
Gourmet products shops
Tea shops

Gourméditerranée around the theme of "diet of little"

Sunday 28 january - 10:00am/6:00pm - Place des Chefs

The day of 28 January is dedicated to exploring the vision of the Gourméditerranée Association, inspired by Gérald Passedat, who defends the values ​​of Mediterranean gastronomy. This Mediterranean diet of the little is considered as a possible link of all the cuisines of the Mediterranean. Singular and plural at the same time, this culinary art takes different forms of expression, which the leaders of the Mediterranean will express during their interventions. It is an intelligent and powerful art, with taste as common point. Eric Roux will lead this day from 10 am to 17pm on the “Place des Chefs” in a dynamic exchange of sharing between chefs Gourméditerranée, French chefs and those throughout the Mediterranean.

The animations are dynamic, the demonstrations highlight the essence of Mediterranean cuisine and the “Cretan” diet dear to Gerald Passedat. Multiple culinary writings will be gathered around 6 unifying themes: fish (Mediterranean …), conservation, food pleasures (gluten-free), creativity, Mediterranean cuisine “cuisine du peu” and olive oil. On the sweet side, the club of Sud’Crés, Gourméditerranée, chaired by Clément Higgins, is invited to participate around the theme of creativity, because the pastry is pepsy!

10:15am/11:30am: Mediterranean fish of responsible fishing / Mediterranean fish of little for a beautiful kitchen (in partnership with the CRPMEM) – Cooked fish
Guillaume Sourrieu, L’épuisette, Marseille ; Coline Faulquier, La Pergola, Marseille ; Yannick Stein, L’Escapade marseillaise, Marseille ; Issam Rhachi, Le Mandarin Oriental, Marrakech, Maroc ; Vivien Durand, Le Prince Noir, Lormont   

11:30am/12:30pm: Mediterranean fish of responsible fishing / Mediterranean fish of little for a beautiful kitchen (in partnership with the CRPMEM) – The raw fish
Dominique Frerard, les trois Forts, Marseille ; Alexandre Mazzia, AM, Marseille ; Dina Nikolaou, Evi Evane, Paris ; Toni Milos, chef croate Martinis Marchi Hôtel

12:30am/1:30pm: Olive oil, at the heart of the Mediterranean taste
Sylvain Robert, L’Aromat, Marseille ; Noël Baudrand, Le Relais 50, Marseille ; Yannis Lisseri, Pointe noire, Aix-en-Provence ; Yassine Khalal, Royal Mansour, Marrakech (Maroc) ; Andrea Mantovanelli, La Rucola, Sirmione Italie; Jean-Christophe Ugo, Nj Café, Saint Victoret.

1:30pm/2:30pm: Pleasures, prohibitions and food constraints
Nadia Sammut, Auberge la Fenière, Cadenet ; Lionel Lévy, Alcyone Intercontinental, Marseille ; Christian Ernst, Rowing Club, Marseille ; Bruno Verjus, Table, Paris ; Alon Hirtenstien, Hôtel Intercontinental, Tel Aviv, Israël

 2:30pm/3:30pm:Vegetables and legumes, richness of Mediterranean cuisine
Franck Paté, La Poule noire, Marseille ; Ludovic Aillaud, l’Epicurien, Aix-en-Provence; Jean-Claude de Lanfranchi, la Table 5, Marseille; Marco Vigano, Aux Anges, Roanne; Mounir Arem, le Baroque, Tunis, Tunisie; Aylin Yazicioglou, Nicole, Istanbul, Turquie ; Simone Rossouw, Babylonstoren, Afrique du sud 

3:30pm/4:30pm:Small portions around the Mediterranean
Sébastien Richard, Chef, Jacques Pourcel, Terminal#1 Pop Up restaurant, Montpellier ; Georgiana Viou, La Piscine, Marseille ; Laurent Navarro, L’atelier de Pauline, Marseille ; Asterios Koustodis, Hôtel de Grande Bretagne, Athènes, Grèce ;  Maroun Chedid, Maison Maroun Chedid, Beyrouth, Liban

4:30pm/5:30pm: Mediterranean sakura, Mediterranean products, Japanese techniques
Sylvain Depuichaffray ,Pâtisserie Sylvain Depuichaffray, Marseille; Akasaki Tetsuro, Hôtel Marriott, Osaka, Japon;  Yoshida Yasuhiro, Hôtel Marriott, Osaka, Japon;  Ippei Uemura, Tabi No Yume, Marseille.

By Silver Fourchette

Tuesday 30 January- 2pm / 5pm - Conference Center

Silver Fourchette, a program that upsets conventional wisdom about seniors’ nutrition
2pm – 2:45pm: Silver Fork: a gastronomic adventure for Seniors!
2:45 pm – 3:45 pm: Roundtable “Eat well to age well”
4pm – 5pm: Workshop on preconceived notions of nutrition for seniors

Organized by Maison Masse, it’s THE contest around a unique product: foie gras! the final opposes the selected candidates in the region for one year. A real challenge for these chefs who clash under the expert and critical eye of big names in gastronomy!

The candidates :
Sélection Luxembourg : Fränk MANES, Gudde Maufel à Eischen (Luxembourg)
Sélection Paris-Nord-Normandie : Kévin PERNETTE, Club de la Chasse et de la Nature à Paris (75) Sélection Grand Est : Gilles LEININGER, Le Jardin Secret à la Wantzenau (67)
Sélection Rhône-Alpes : Freddy BRARD, La Rotonde Casino Lyon Vert à Charbonnières-les-Bains (69) Sélection Rhône-Alpes : Mathieu FAUQUEMBERGUE, Le Moulin du Gastronome à Charnay-les-Macon (71)
Sélection Suisse : Nicolas PATURAL, Le Baron Tavernier à Chexbres-Puidoux (Suisse)
Sélection Grand Ouest : Guillaume LE BOZEC Les Salines Carnac Thalasso (56)
Sélection Grand Sud : Florian CHOQUET, Château de Pizay à Jean-Saint-d’Ardières (69)

The jury :
Sous la présidence de Régis MARCON, 3*, Régis & Jacques MARCON :
Renato FAVARO, Ristorante Renato Favaro 1*, président de la sélection Luxembourg
Jean-Michel LORAIN, La Côte Saint-Jacques 2*, président de la sélection Paris-Nord-Normandie
Pascal BASTIAN, L’Auberge du Cheval Blanc 2*, président de la Sélection Grand Est
Michel ROTH, Président Wilson 1*, MOF, président de la Sélection Suisse
Franck PUTELAT, Le Parc 2*, président de la Sélection Grand Sud
Annie FEOLDE, 3*, Enoteca Pinchiorri (Florence, Italie)
Mathieu GUIBERT, Anne de Bretagne 2*
Christophe BACQUIE, Hôtel du Castellet 2* MOF
David MEHR, La Hache (Lauréat de la 13ème édition du Trophée Masse 2016)
Virginie BASSELOT, La Réserve, Genève 1*, MOF
Alain LE COSSEC, Institut Paul Bocuse, MOF
Sylvie GRUCKER, Le Pressoir de Bacchus
Stacy CEZ, Stacy Cez Consultant, MOF
Pierre-Franck SALAMON, Le Pirate
Eddy CREUZE, L’Inédit 1*
Julien LEFEBVRE, Château Cordeillan-Bages

tropheemasse.com

maison masse

Pizza World Tour

French selection

The French stage of the Pizza World Tour, is coming to Marseille for the first time to select competitors for the final of the Campionato Mondiale della Pizza, the industry’s international event to be held in Parma in 2018.

Nearly 700 pizzaiolos coming from more than 35 countries compete to obtain the supreme title.

This prestigious competition is organized by Pizza & Pasta Italiana, the most famous pizza magazine in the world, with the Italian school of pizzaiolos, a reference in Italy and worldwide.

For further information, redazione@pizzaepastaitaliana.it

 

By Silver Fourchette

Tuesday 30 January- 2pm / 5pm - Conference Center

Silver Fourchette, a program that upsets conventional wisdom about seniors’ nutrition
2pm – 2:45pm: Silver Fork: a gastronomic adventure for Seniors!
2:45 pm – 3:45 pm: Roundtable “Eat well to age well”
4pm – 5pm: Workshop on preconceived notions of nutrition for seniors

3 days of battle !

January, 28, 29, 30

The French Coffee Championships are coming back to Marseille, with their Barista, Latte Art and Coffee & Good Spirits challenges. This high-level competition is organized by SCA France, which aims to promote speciality coffees.

program

3 official events for World Coffee Event selection

Barista World Championship

He is called the ‘sommelier’ of coffee by analogy with the sommelier’s knowledge in wine. Three times: realization of an espresso, a cappuccino and a signature drink.

Latte Art

The test of the virtuosos who must realize the most beautiful patterns thanks to their mastery of the only milk foam! A challenge that is both creative and highly technical.

Coffee in good spirits

This competition highlights the mixing skills of barista / barkeeper in a setting where coffee and alcohol go perfectly together.

More info on scaefrance.org

By Silver Fourchette

Tuesday 30 January- 2pm / 5pm - Conference Center

Silver Fourchette, a program that upsets conventional wisdom about seniors’ nutrition
2pm – 2:45pm: Silver Fork: a gastronomic adventure for Seniors!
2:45 pm – 3:45 pm: Roundtable “Eat well to age well”
4pm – 5pm: Workshop on preconceived notions of nutrition for seniors

Performed By La Scuola Italiana Pizzaioli

Tuesday 30 January - 02:00 pm / 05:00 pm - Agora

Pizza and gastronomic cooking? A strong trend in the world of catering!

A Pizzaiolo and a Chef are working together to create innovative and gastronomic recipes to seduce new consumers.

Focus on institutional catering

January, 30

This competition, created by the Restau’Co network, demonstrates best practices and recognises the best chefs in a highly demanding sector : institutional catering.

The candidates :
Pascal D ELL’AGOSTINO, Secteur médico social – Centre médico-social à Aix les Bains
Elodie GYDOT, Scolaire, Collège à Mornant 69440
Loïc  POYADE,  Universitaire, Crous de Lyon ( établissement  d’Ecully)
Christophe GARCIA, Scolaire, Lycee Les Calanques à Marseille
James DUCANGE, Scolaire, Lycee à Seynod (74)
Aymeric CASTELLANO, Universitaire, Crous de Lyon

The jury :
Dominique Frerard Chef restaurant « Les trois forts » Maitre cuisinier de France –  Gourmeditérranée
Béatrice Lumbroso – Responsable de la Cuisine Centrale de Martigues
Patrick Valdrighi – Professeur de cuisine Lycée hôtelier de Bastia – Disciple d’Escoffier
Thierry Gaffajoli – responsable de production APHM
Julien Fartouk – Président de l’Association les Cuistots du Cœur
Gregory Sertic – Joueur de l’Olympique de Marseille
Anna GALLONE, Directrice Adjointe des Manifestations, SAFIM

More details on restauco.fr

By Silver Fourchette

Tuesday 30 January- 2pm / 5pm - Conference Center

Silver Fourchette, a program that upsets conventional wisdom about seniors’ nutrition
2pm – 2:45pm: Silver Fork: a gastronomic adventure for Seniors!
2:45 pm – 3:45 pm: Roundtable “Eat well to age well”
4pm – 5pm: Workshop on preconceived notions of nutrition for seniors

January 30 – 10am/2pm - Agora

3 strong and funny  themes developed in workshops in this forum

Maroun Chedid will act as a Mediterranean consultant chef, a member of the Middle East Top Chef jury, a culinary teacher at Saint Joseph University in Beirut and founder of The Maroun Chedid cooking academy. Sonia Mlayah Hamzaoui will act as an expert food specialist, specialized in Mediterranean diet, nutritionist, culinary teacher at the University of Humanities and Social Sciences of Tunis and a researcher in the field of heritage.

Spices and olive oil
Mediterranean cuisine is above all that of conviviality and sharing, a saying in this part of the world that “in a good dish, the smile is the best spice.” The Mediterranean is distinguished from other people by the use of olive oil which is at the base of their dietary practices and the dishes they cook. Unquestionably present in the different stages of the culinary fact, olive oil can be used as a seasoning element, preservative, food component or a material used for simmering and frying. Favorable to health, olive oil is part of the emblematic triad of the Mediterranean diet, it is a highly symbolic ingredient.

With Delphine Roux, Chez Madie Les Galinettes , Marseille et Georgiana Viou, La Piscine, Marseille
Ahlem Nguili, Chef du Garde-manger Pullman Bercy, groupe Accor, et Vanessa Robuschi, Question de goût, Marseille

The transformation of the remains
Today, food loss is one of the major concerns of a concerted worldwide movement to fight against waste and preserve food resources. Famous women chefs combine their know-how and skills to revive, invent or revisit recipes tips for the recovery of leftovers and their transformation into gourmet dishes inspired by the recipes of our Mediterranean grandmothers.

With Ahlem Nguili, Chef du Garde-manger Pullman Bercy, groupe Accor, et Vanessa Robuschi, Question de goût, Marseille, Reine Sammut et Nadia Sammut, Auberge la Fenière, Cadenet

Gourmet coffee (or tea)
with Mediterranean sweets revisited Tasting at the end of your meal coffee, mint tea, chaï tea, or a latte with some Mediterranean specialties revisited nowadays a privileged moment of relaxation, sharing and sociability. This custom, practiced by our ancestors was about to be lost and with it a whole range of social practices and culinary heritage. Today, the introduction of gourmet coffee or tea in the food service industry is an ingenious technique that allows the customer to prolong the pleasure of eating, for the restaurant owner to attract a discerning clientele by increasing the average ticket, and for Mediterranean heritage to relive.

With  Dina Nikolaou, Evi Evane, Paris et Aylin Yazicioglu, Nicole, Istanbul, Turquie
Marie José Ordener, Les grandes tables de la friche, Marseille, et Vanessa Robuschi, Question de goût, Marseille.

Presented by France Snacking

Sunday 28 January - 3:00 pm / 6:00 pm - Agora

After an inventory of fast food restaurants in France and Europe conducted by the specialized firm CHD Expert with a zoom on a country in the Mediterranean basin, the food geographer Gilles Fumey will explore the main cuisines of the great south, street food version .

Then the representatives of 4 French concepts of “fast casual” catering (canteens chic) ​​will come to evoke their culinary inspirations before realizing, in live, one of their signature recipes.

Sunday 28 january - 1:30pm/2:30pm - Agora place

2 Master Cooks of France, 2 ingredients, 2 methods!

Tips, tricks, and demonstrations of good practices by 2 Maîtres cuisiniers de  France on their use of 2 flagship products: olive oil and truffle. A confrontation of tasty know-how!

Master Cooks of France motto: “Maintain, spread the French culinary art, encourages the learning of cooking, help professional development”

Tuesday 30 january - 10:00AM/01:00PM - Conferences place

The brotherhood of Disciples d’Escoffier, the largest culinary association in the world, is here to induct several celebrities from the world of food service, selected by cooptation. These different people will receive a diploma and a scarf chosen according to the environment where they officiate: Red for the chefs, green for the producers, Lie de vin for the professionals, and blue for  the brotherhood’s friends.

Respect of the oath, defend gastronomy and its evolution, engage in the transmission of knowledge are the values ​​that will have to defend these new disciples.

Presented by HotelCareer

Sunday, 28 January - 3:00pm/4:00pm - Conference Center

HOTELCAREER offers a B2B animation with an HR theme: tips for writing job offers. This is a recurrent theme for many recruiters who are not used to writing comprehensive and attractive job offers, beyond the content of the workstation. However, the trend of the market tends towards richer contents. HOTELCAREER precisely encourages its customers to put an exhaustive description of the advertisement, in order to speak the best of the job, their establishment, the advantages offered to the employees, etc … The more an advertisement is complete, the more attractive it is and the more the returns are numerous and interesting for a recruiter. This will be an opportunity to take stock of this trend.

Presented by La Scuola Italiana Pizzaioli

Sunday, 28 January – 11:00am / 1:00pm - Agora

Shovel Pizza  in the Roman tradition, commonly known as ‘Romana’ in Italy

The Romana is just a pizza recipe created in Rome. Despite its lack of originality, it will still prevail in the menus, and become a classic. In the late nineteenth century and early twentieth century, the craze for pizza is such that the concept of pizzerias is no longer the monopoly of the city of Naples. It extends to the rest of Italy, including Rome, where there is a profusion of pizza shops.

Graziano Bertuzzo, World Champion, presents the Roman pizza recipe that won the first place at the last Las Vegas International Pizza Expo.

Tuesday 30 january - 10:00AM/01:00PM - Conferences place

Hosted by Laurent Terrasson, Director of the L’Autre Cuisine Publication,the responsible collective catering magazine

The ideal meal: point of view of different actors of the collective catering

The canteen of tomorrow: what is it?

Waste, recycling, courses: the challenges of tomorrow

Self-managed kitchen or conceded: what constraints and what assets?

Evidence for examples: feedback from local authorities

With Pascale Bouchet Falco, Head of Food Services at the Marseille City Hall, Bruno Gilet, Head of School Food Services in the city of Nice, Yannick Grassi, Director of the Central Kitchen of the city of Pertuis, Agnès Nieri, Head of the Municipal catering of Seyne-sur-Mer.

 

By HotelCareer

Tuesday 30January – 2:30pm / 4:00pm- Place des Chefs

HOTELCAREER hosts a blind job-dating for 90 minutes, a first in the job CHR. The principle ? Converge on one side young people in training in institutions in the region and the other recruiters in the region who recruit profiles corresponding to the first cities. To make them meet but without seeing each other, masked by a wall. Each recruiter will “meet” 3 candidates per session. Depending on the feedback he receives, he will choose 1 for a more personalized face-to-face interview. Impartiality, objectivity and matching assured for an innovative experiment, which has already proven itself.

By Silver Fourchette

Tuesday 30 January- 2pm / 5pm - Conference Center

Silver Fourchette, a program that upsets conventional wisdom about seniors’ nutrition
2pm – 2:45pm: Silver Fork: a gastronomic adventure for Seniors!
2:45 pm – 3:45 pm: Roundtable “Eat well to age well”
4pm – 5pm: Workshop on preconceived notions of nutrition for seniors

Food'in Sud

The Mediterranean food service and hospitality trade show

Food’in Sud is dedicated to all the players in the CHR sector, Tourism and outdoor tourism, and food distribution.

3 good reasons

to visit Food'in Sud

Meet more than 300 exhibitors and brands during 3 days

Fill up with innovations and solutions to improve the offer, management, image and positioning of your business.

Experience Mediterranean food with live demonstrations and exchanges

Nomenclatures

  • Food products

    Biscuits, chocolates, sweets & candy,
    jam, honey
    Preserved and canned foods
    Desserts
    Fruit & vegetables
    Oils, spices, condiments
    Raw, semi-finished, fresh ingredients
    Ready made dishes
    Frozen products
    Vacuum-packed products
    Fish and seafood
    Dairy products, cheese, eggs
    Gourmet products
    Sauces, culinary aids
    Meats and meat products

  • Beverages

    Coffee, tea, herbal infusions, hot chocolate, etc.
    Water
    Fruit juice, soft drinks
    Beers
    Cocktails
    Spirits
    Wines

  • Mediterranean products

    Promotion committees
    Traditional (certified) products
    Regional and local specialities
    Halal foods
    Kosher foods

  • Pasta - Pizza

    Pasta
    Pizza
    Pizza ingredients
    Pizzeria equipment

  • Fast Food - Take-away

    Ready-to-eat foods
    Packaging, consumables
    Disposable cutlery
    Labelling accessories
    Sweet and savoury snacks
    Soups
    Sandwiches
    Salads
    Vending machines

  • Bakery - Cakes - Ice Creams

    Bread
    Croissants, etc.
    Bakery and cake-making ingredients
    Cakes
    Bakery and cake-making equipment
    Ice cream
    Ice cream equipment

  • Catering Equipment for Foodservice & hospitality

    Barbecues, planchas
    Coffee machines and equipment
    Industrial catering equipment: cookers, refrigeration equipment, cutting, storage, heating, etc.
    Hygiene, cleaning, waste management
    Bar, lounge & beach café equipment
    Utensils and accessories
    Chef’s whites and other catering clothing

  • Tableware

    Cutlery
    Table sets
    Menus
    Table clothes
    Disposable products
    Crockery

  • Layout, decor and equipment for Foodservice & hospitality

    Lighting, heating, lamps, interior design (floral art, cushions, accessories, etc.)
    Terrace, patio and lounge decorations
    Indoor/outdoor furniture
    Fabric, drapes, blinds
    Signage, brands
    Spas
    Bedding

  • Technologies

    E-commerce – Web
    Restaurant and hospitality
    management software
    Payment terminals / Cash register
    Security
    Computer system / Audiovisual media

  • Services

    Boutique or restaurant design
    Food testing
    Architects, designers
    Catering concepts
    Communication, brand image
    Publishers, booksellers
    Cleaning contractors
    Real estate
    Training, schools
    Equipment, tableware and tent hire
    Trade associations
    Public or quasi-public bodies
    Media
    Energy suppliers
    Banks, lenders, insurance, financial sector
    Transport providers

thematic nomenclatures

The French Coffee Championship

Organized by SCA France

Food’in Sud is expanding its position in the coffee sector around a key event in the sector, the French Coffee Championship, organized by SCA France (French Association Cafés Gourmets), the French section of the Specialty Coffee Association of Europe.

The SCA is an active association in 70 countries. SCA France is the official organizer of the WCE World Coffee Championships and regularly organizes training and events for its members and participates in numerous trade shows in France in order to share its know-how.

Our common goal: the promotion of specialty coffees and the latest coffee trends among professionals.

It is very naturally that the French Café Championship (Barista Events, Latte Art, Coffee & Good Spirits) has moved to Marseille on Food’in Sud, in the heart of a region of France with a strong coffee culture.

Who exhibit?

Coffee Suppliers
Suppliers of equipment
Suppliers of accessories and consumables
Beverages

Who visit?

Baristas
Restaurants
Breweries
Roasters
Coffee shops
Gourmet products shops
Tea shops

Exhibitions and performances

Food'in Sud hosts prestigious events :

 

By Silver Fourchette

Tuesday 30 January- 2pm / 5pm - Conference Center

Silver Fourchette, a program that upsets conventional wisdom about seniors’ nutrition
2pm – 2:45pm: Silver Fork: a gastronomic adventure for Seniors!
2:45 pm – 3:45 pm: Roundtable “Eat well to age well”
4pm – 5pm: Workshop on preconceived notions of nutrition for seniors

exhibitors‘ list

2016

VALSANIA FRANCO
AC FROIDCLIM
ADSTELLAM
ADVENTYS
AEROPRESS
AGNEAU DU BOURBONNAIS
AIDOMENU
ALLIER VOLAILLES
ALMA DI NOTTE IGP
ALPHAFORM
ALTERABILIS
AMARETTI VIRGINIA
AMAZING SPICES SARL
AMOUR DE PROVENCE AOC
ANANGO
ANGELOPO
ANTIGA
ANTOLIN
APPRO/IMESA
APVC – PORC FERMIER D’AUVERGNE
ARIZONA ICED TEA
ARTMENU FACTORY SRL
ASMA EMBALLAGE
ATLANTIC
ATMANOR
ATMP
AUGIER
AURES
AVION
B.R.A TENDANCES RESTAURATION
BADOIT
BALESTRA CEDRIC
BARISTA BARTENDER SOLUTIONS
BARISTA BARTENDER SOLUTIONS BBS
BAYARD DISTRIBUTION
BAYARD LA POMME DE TERRE
BESS & BLACH
BIANCHI RAPIDA
BIG TRAIN FRAPPE
BISCUITERIE D’AFA SAS
BODUM
BONGARD
BONNET
BOUCHES DU RHONE TOURISME
BOURGEOIS
BOUTEILLES D’EAUTEUR
BRAKE FRANCE SERVICE
BRASSERIE PIETRA
BRAVO
BRIOCHE PASQUIER
BRITA
BRULERIE CARON
BUBBLE TEA
BWT FRANCE SAS
BYRON BAY COOKIES
C & C BRANDING
C.A.T.E
CAFELAT
CAMPAGNE DE FRANCE-TERRE DE FRAICHEUR
CANAVESE SAS
CANDOL
CARIGEL
CARPIGIANI
CARRYPACK
CASADIO
CASEIFICIO SANTA CHIARA SRL
CASHMAG
CATOVA
CATTABRIGA/COLDELITE
CAUCHI DESIGN
CAVIAR DE NEUVIC
CAZETTE
CEPASCO
CFP GRANDES CUISINES
CHAMBRE DE COMMERCE ET D’ INDUSTRIE
CHAMBRE DE COMMERCE ITALIENNE
CHAMBRE REGIONALE D’AGRICULTURE PACA
CHARLES ANTONA
CHARLES MARTIN
CHATEAU DE BARBEBELLE
CHATEAU DE FONT VIVE
CHEMEX
CHIC CONCEPTION
CHIVAS
CHOC O LAIT
CIMBALI
COEUR DE TERROIR BIO
COLPAC
COMATEC
COMITE INTERPROFESSIONNEL APPRENTISSAGE
COMPAGNIE MEDITERRANEENNE DES CAFES
COMPOSANTS DIFFUSION
COMPTOIR DES SALAISONS
CONCEPT ART
CONCEPT ET COOK
CONFEDERATION PAYSANNE DES BOUCHES DU RHONE
CONVIVIAL
CORSICA GASTRONOMIA SAS
CREPINOX
CRUZILLES
CRYOLOG
DAGARD
DAVIGEL
DELICOCKTAIL
DELIDRINKS
DH2OI
DISCOUNTER CARIBBEAN (PLANET DISCO)
DISGROUP
DISTRISUD
DIVERSEY
DOMAINE DE SIOUVETTE
DOMAINE MAESTRACCI
DOREGRILL
DORINA SUD
DRESS CODE PRO
EARL EMILE GRADOS
EAUX SAINT GERON
ECHANGES PAYSANS HAUTES ALPES
EDIMAT
EEWORX
EEZYTRACE
ELFRAMO
EMGT CONCEPT
EMILE GRADOS
EMYG
EMYG ENVIRONNEMENT ET AQUACULTURE
ENODIS
EPACK
EPGC
ESPIG
ESPRESSO PROFESSIONNEL – CHARLY CAFE
ETALMOBIL
EURODIX
EUROFINS LMS
EUROFINS NDSC FOOD FRANCE SAS
EUROPACA
EVIAN
FAEMA
FARAUD
FEDIPAT
FERRARELLE
FIRPLAST
FIUMICICOLI
FLEXMOB
FONDS EPICURIEN
FOODEX SUD SARL
FOREZIA
FOUQUE CHIMIE
FRANCE BOISSONS SUD EST
FRANCE KEBAB
FREEZE ROLLS
FREIXOTEL
FRENCH COOKER
FRESH NORDAQ
FRIMA
FRINGAND
FROMAGERIE OTTAVI
FRUIT SHOOT
FUMAGE DU SICHON
FURNOTEL
GAMKO
GAVIGNAUD MAREE
GBG
GELMATIC
GENEDIS PROMOCASH
GEORGETTE BY MAROUN CHEDID
GFD LERDA
GI-METAL
GINEYS
GIORIK
GLASS & CO FRANCE SARL
GO PURE CHIPS BIO
GOURMEDITERRANEE
GRANDS MOULINS STORIONE
GROHE
GROHE SARL
GROSFILLEX CONTRACT
GROUPE IDM
GRUPPO CIMBALI FRANCE
GUSTO CONCEPT / MY SUNDAE
GUSTO MARKET
GVVIANDES
GYFAL/EMYG CONSERVERIE
HARIO
HAXE SYSTEME
HCB LA BAUQUIERE – JEAN DAVID TRAITEUR
HCR PREVOYANCE ET SANTE
HDG
HENRY BLANC
HOBART
HOMARIUM
HOREKA
HORIS SAS
HOSHIZAKI
HOSHIZAKI FRANCE
INDUSTRIE HOTELIERE
INFRICO
INGENICO
INSTAGRUME
INSTANT CREPES
ISOTECH
JABOULET
JAMESON
JANEIRO
JDC SA
JE MEUBLES
JOINT COMPANY ASSISTANCE INTERNATIONAL
JOSE SALGE
JURA
KAHLUA
KAMPOUZ
KETTLE CHIPS
KINI
KOPPERT CRESS
KRUPPS
LA CAVE A JAMBON
LA FACTORY MENU
LA MAISON DU BON CAFE
LABORATOIRE D’HERBORISTERIE GENERALE
L’ADDITION
L’AZIANA
LE FUMOIR DE PROVENCE
LE PORC NOIR
LERDA
LES AVINTURIERS
LES DELICES DE LOLA
LES EDITIONS DE LA RHF
LES MOULINS DU VENTOUX
L’HOTELLERIE RESTAURATION
LIBRAIRIE MAUPETIT
LIEBHERR
L’ISLE AUX DESSERTS
LOTUS
MAESTRO
MAINCA
MAINHO
MAISON MARTIN
MALONGO
MAMMAFIORE FRANCE
MAP FOURS
MAPAL
MARENO
MARIACHI
MAROUN CHEDID SAL
MARRENON
MARTEL CHR
MASSE EDITEUR DE GOÛT
MASSE LA MAISON DU FOIE GRAS
MATOS. SAS
MATOSPLAS
MECAFROID
MECNOSUD
MERAND
MERICHAUD
MERICQ
METRO CASH & CARRY FRANCE
MGC GRANDES CUISINES
MIDIPAIN
MILHE ET AVONS
MINOTERIE DU TRIEVES
MOMENTO PIZZAS
MONBANA
MONDIAL FORNI
MONIN
MORELLO FORNI
MORETTI
MOULIN DE VALDONNE
MP DRINK
NATURE FRESH SMOOTHIE BIO
NESPRESSO
NOPALNUTRA
NORDAQ FRANCE
NUMI THE BIO
NUOVA SIMONELLI
ONAOO – ORGANIZZAZIONE NAZIONALE ASSAGIATORI OLIO D’OLIVA
OP SARL
OTTAVI
OWL BLACK
OWL BLACK COMPANY
PACOCLEAN
PANIDOR
PANIMATIC
PASQUIER SA
PASSION FROID
PASTASI
PAVESI
PEDRITO STORE
PERFORMANCE 8 LTD
PERRIER JOUET
PETIT FORESTIER LOCATION
PHILAE MOBILIER COULOMB SARL
POINTEX
POINTEX INFORMATIQUE
POMONA EPISAVEURS
PORTAIL DE PROVENCE
PREST HYG
PRO A PRO DISTRIBUTION SUD
PRODALITALIA
PROMAG
PROVENCE CHARCUTERIE
PROVENCE DAUPHINE/ GINARD INVEST
PROVENCE EPICE
PROVENCE FROID
PROVENCE PRIMEURS AVIGNON
R&B CARDINAL
RAIMO
RATIONAL FRANCE SAS
RESERVIT
RESERVIT INTERFACE TECHNOLOGIES
RESO
RICARD SA
ROBOT COUPE
ROUGIE EURALIS GASTRONOMIE
ROUSSEY
ROUTIN 1883 SIROP
RPDA AZUR
RTC DISTRIBUTION
S.A.E.M.E
SAECO FRANCE
SALVIS AG
SALVIS FRANCE
SAMMIC FRANCE
SANIPOUSSE
SANTA TERESA LIQUORI
SARL LIVANDI
SAS CERES
SAS DES EAUX DE SAINT GERON
SAS EKKER-CONCEPT
SAS HUSO
SAS LA SOCIETE DE LA CAZETTE DE BOURGOGNE
SASA ROURE
SASU GELVAR
SAVALIA
SAXO
SCAE FRANCE
SCODIF
SEIPAM INDUCTION
SELECTION EXCLUSIVE
SELFCOOKING CENTER 5 SENSES
SENS DIGITAL
SIBELL
SICABA – ADET
SIDGESS – CASHMAG
SMART YOG
SNM
SOCAMEL
SODECO
SOLO CUP
SOMECOM
SOPRECO GRANDES CUISINES
SPIGOL
SPIT-ROAST
ST MICHEL
STE DISTRIBUT MATERIEL COLLECTIVITES
STEELITE INTERNATIONAL PLC
SUD INOX
SUNEO
SWEDLIGHAUSS
SWEETBIRD SMOOTHIES
SYBARITAS
SYMPHONIE
TDAIRTDEAU
TECFRIGO
TEISSEIRE
TEISSEIRE FRANCE SAS
TERRE AZUR
THIRODE
TILLER SYSTEMS
TOPCRYO
TOSHIBA
TOURNUS
TOUT TECHNIQUE BONGARD
TOWA FRANCE
TRANSGOURMET OPERATIONS
TRITTICO
TULIP FOOD COMPANY
UNEBIO-ADEMA
UNION DES METIERS ET INDUSTRIES DE L’HOTELLERIE
UNIWELL
UNOX FRANCE SAS
VICI
VICTORIA ARDUINO
VIEILLES CAVES DE PROVENCE
VITA COCO
VOLAILLES FERMIERES D’AUVERGNE
VOLVIC
WERNER FOURS
WINTERHALTER FRANCE SAS
ZUMEX

Le foie gras à l'honneur

Monday 29 January

This competition is organised by Maison Masse, and is the preeminent competition for an unique product: foie gras! Competitors selected from regional events will go head to head in the final.

By Silver Fourchette

Tuesday 30 January- 2pm / 5pm - Conference Center

Silver Fourchette, a program that upsets conventional wisdom about seniors’ nutrition
2pm – 2:45pm: Silver Fork: a gastronomic adventure for Seniors!
2:45 pm – 3:45 pm: Roundtable “Eat well to age well”
4pm – 5pm: Workshop on preconceived notions of nutrition for seniors

Take part in the hottest business event

in south of France

Speed to market Reach a large part of the marketplace in a short space of time

Generate lucrative and targeted business leads Exhibiting on Food’in Sud will help you to increase your sales and strengthen your commercial presence on the Mediterranean

Be where your customers are The visitors who attend Food’in Sud are looking for new products and innovations and they expect to meet their suppliers. Can you afford not to be here when they come looking?

Create a business Experience Show your products, equipment and service solutions to customers and prospects in the CHR sector and food distribution in the South and the Mediterranean

Take advantage of the press coverage and all the communication around our event

A leading trade show

Food’in Sud is the Mediterranean food service and hospitality trade show which is positioned on the No. 1 tourist region in the world and on an area rich in a creative culinary tradition that offers innovations. In order to attract high-level contractors, Food’in Sud is setting up a dense program of events that aims to bring about changes and ideas for professionals.

Marseille

An international attraction focused on the Mediterranean

Food’in Sud is supported by regional institutions to welcome visitors and exhibitors under the best conditions. Hotel infrastructure, railway network, international airports, public transport, restaurants, outings …

Connect with a high-profile communication campaign

Food’in Sud is setting up a national and international multi-channel communication campaign, designed to attract even more qualified visitors.

  • Press
    • Media plan for leading national and international publications (targeting Southern European and Mediterranean countries).
    • Partnerships with trade press and local business publications.
    • Local poster campaign and improved partnerships with regional daily publications.
    • Press relations managed by a specialised agency for all national and regional media
    • Local radio campaign

  • Digital communication
    • Increased visibility on social networks: Facebook, Twitter, Instagram
    • Partnerships and adverts on selected websites
    • Visitor pre-booking and reminders via our website
    • Digital communication kit provided to exhibitors

  • Direct Marketing
    • Acquisition of prospects databases
    • Identification of Top Buyers in each targeted sector, Hosted buyers programme, VIP welcome
    • Direct mail and e-mail campaigns
    • Targeted street marketing

  • Partnership
    • Promotion via trade associations and institutions in Southern Europe and the Mediterranean

Any question? Contact us!







Make lots of contacts!

Boost your business by connecting with managers and top buyers from across the sector:

HOTELS
Renowned hotel chains to independent outfits
Outdoor hospitality, holiday homes, vacation rentals

RESTAURANTS/FOOD SERVICE

Table service:
traditional & gourmet restaurants, bistros, brasseries, pizzerias, etc.

Institutional catering:
schools, hospitals, administrative bodies, retirement homes, businesses, etc.

Transport and leisure catering:
cruise ships, theme parks, transport providers

SPECIALITY FOODS
Bakeries / cake shops,
Delicatessens, wine trade / Gourmet shops
Caterers, butchers, fine meats

RETAIL
Department stores Supermarkets
Wholesalers, retailers, agents
Specialist shops (decoration, gifts, garden, organic goods, etc.) E-commerce

BEACHES, BARS, LOUNGES, NIGHTCLUBS

VENDING MACHINES, SERVICE STATIONS

Bakeries / cake shops,

Delicatessens, wine trade / Gourmet shops

Caterers, butchers, fine meats

Department stores Supermarkets

Wholesalers, retailers, agents

Specialist shops (decoration, gifts, garden, organic goods, etc.)

E-commerce

Beaches, Bars, Lounges, Nightclubs

Vending Machines, Service Stations

Exhibitor’s communication kit



















  • Véronique VALTY

    Press officer

    Tel.+33(0)6 08 84 27 09
    vero.valty@wanadoo.fr

  • Sébastien SECHAUD

    Press officer

    Tel : +33(0)6 20 66 23 72
    sebastien@dubruitaubalcon.com

Application for accréditation