International
Gault&Millau exhibits at EquipHotel
From November 3 to 7, 2024, the EquipHotel trade show will be held at Porte de Versailles in Paris. A must-attend event for hotel and restaurant professionals.
Every two years in Paris, it brings together exhibitors from all over the world. They come to showcase their technological innovations and the very latest design trends, as well as furniture, foodservice, kitchen equipment, well-being and more. The aim? To enable hoteliers, restaurateurs and architects to discover innovative solutions for optimizing their customer experience.
Gault&Millau at the Lounge des Chefs
This year, Gault&Millau chefs will be in the spotlight at EquipHotel's Lounge des Chefs. Each day in Pavilion 4, a chef from the Guide Jaune will take up the challenge of composing a hundred or so meals, assisted by students from the MEDÉRIC hotel school. Here's the program:
- Sunday November 3: Maximilien KUZNIAR, Mano à Boulogne-Billancourt, 2 toques, 13/20
- Monday November 4: François-Xavier SAILLY, Schorre in Saint-Valery-sur-Somme, 2 toques, 14.5/20
- Tuesday November 5: Josselin MARIE, La Table de Colette in Paris, 2 toques, 13/20
- Wednesday, November 6: Jean-Baptiste ASCIONE, Petit Gris in Paris, 2 toques, 13/20
- Thursday November 7: Florian DESCOURS, La Boria in Veyras, 3 toques, 15.5/20
DR
For five days, 1,200 exhibitors, both French and international, as well as a host of experts, will provide concrete, precise answers to the needs of hotel and restaurant professionals. "This 2024 edition of EquipHotel is also a showcase for "made in France". We're encouraging craftsmanship, short circuits and local economic dynamics. We're also giving a voice to young talent. Last but not least, technological innovations and artificial intelligence are at the heart of EquipHotel's Big Stage," said Béatrice Gravier, Director of EquipHotel and of the Hospitality & Food division at RX France.
These news might interest you
Samuel Gaspar, chef at Château d'Audrieu and Jean Petrich, head of Vergers de Ducy
Chefs and producers have always worked hand in hand. Samuel Gaspar, head chef at Château d'Audrieu, and Jean Petrich, manager of Domaine de la Flaguerie in Ducy-Sainte-Marguerite, are just two examples of the kind of partnership that has developed in the heart of Normandy's terroir.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
