The Scène Ouverte is designed as a unique place for meeting and sharing ideas around fresh Foodservice talent and will feature three days of events organised by BON magazine (GOOD, in English), including a day of events in collaboration with Bleu Blanc Coeur called Chefs & Producers, followed by 2 days of culinary competitions.
The Scène Ouverte will serve as the meeting place for the most innovative equipment manufacturers, producers and numerous industry talents.
“In November, at EquipHotel, cooking becomes an experience to be imagined, experienced and tasted for the love of GOOD FOOD. This year, Scène Ouverte will create space for talking, creating, sharing, culinary performances and remarkable encounters with chefs"
Thierry Marx, Michelin-starred chef, Founder of BON magazine and President of Umih
SUNDAY 3 NOV
"Home-made"
From North to South in a mouthful - with a selection of talented young chefs
MONDAY 4 NOV
Chefs and growers
with Bleu Blanc Coeur - orchestrated by ambassadors Guillaume Bouleau, a farmer, and Valérie Pons, a chef from Montauban
TUESDAY 5 NOV
African cuisine
with Congolese chef Dieuveil Malonga as guest star
On 6 and 7 November, the Scène Ouverte will be transformed to host the regional final of the Gargantua competition and the Cuisine Trophy of the Cuillère d'or competition respectively.
On show opening
GOOD notes
When should you drink your coffee? How can you enjoy it like a vintage wine?
10:45am - 11:30am
GOOD discoveries
Time to talk about products, different types of cuisine, skills, techniques, sensations, and hear different points of view about what to eat and drink from professionals
12:00 noon - 1:00pm
GOOD equipment
Focus on culinary tradition and innovative equipment.
1:30pm - 2:15pm
GOOD professionals
A different perspective on the day-to-day lives of chefs and restaurant professionals.
2:30pm - 5:00pm
GOOD shows
Culinary performances will pit talented young chefs, Cuisine Mode d'Emploi(s) apprentices and Michelin-starred personalities against each other to work their wonders with a product and culminate with a tasting finale.
From 5:30pm
GOOD tips
Personalities - artists, creatives, and more - are invited to swop ideas with chefs and hospitality professionals, and share their culture, products, ideas and tips for “eating better” and “eating differently”.
