Rhum Fest 2025: the rum fair returns to Vincennes

Nell Giroir | 4/5/25, 1:43 PM

From April 12 to 14, 2025, Le Rhum Fest returns to the Parc Floral de Vincennes. Now in its 11th year, the show celebrates the biodiversity of rum-producing regions, with tastings, masterclasses and discoveries.

Since 2014, Rhum Fest has become a must-attend event for enthusiasts and professionals alike. From April 12 to 14, 2025, the 11th edition will be held at the Parc Floral de Vincennes, in an expanded format. After several years devoted to distillation and ageing techniques, this year's event will focus on the ecosystems, terroirs, flora and traditions of rum and cachaça-producing regions. It's also an opportunity to discover the latest trends, through the brands present, new products and exchanges with industry players.

A "Flower Power" edition

With "Flower Power" as its theme, this year's show pays tribute to the richness of the plants and diversity of the raw materials used in rum production. The aim is to promote terroirs, sustainable agricultural practices and the commitment of producers. The festival thus becomes a true reflection of developments in the sector, which is increasingly focused on the environment.

An enriched and reorganized program

To welcome visitors in the best possible conditions, the spaces have been redesigned. The large Hall de la Pinède will bring together over 150 exhibitors, the Bar Central, the Comptoir des innovations, and a boutique to take away your favorites.

Two new pavilions will make their appearance: the Pavillon des Cèdres, entirely dedicated to the VIF (Very Important Friends) selection, and the Pavillon des Chênes for masterclasses. The Pavillon des Cèdres will offer rare and exclusive tastings, with capacity increased from 75 to 350 places per day. As for masterclasses, industry specialists will be on hand throughout the weekend. These include Laurent Cuvier's "Rum for Dummies", and a tasting by Larissa Arjona, President of Women Leading Run, an association supporting women in the rum industry.

The international Rhum Fest Award competition will have its own space at the show. Thirty jurors from a dozen countries will blind-taste a selection of rums from around the world.

On the food court side, a dozen food trucks will be on hand, offering a wide range of dishes: burgers, Afro-Caribbean, Latino, Asian cuisine...

The event will take place on April 12, 13 and 14, 2025: Saturday for the general public, Sunday for the general public and professionals, and Monday for professionals only.

Prices: From 55 euros. Pass VIF (very friend only): 120 euros.
Booking: https: //www.rhumfestparis.com/#

These news might interest you

News & Events

Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).

Craftsmen & Know-How

40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)

Découvrez notre sélection de glaces et sorbets incontournables à Paris pour surmonter la chaleur environnante !

News & Events

Qatar Airways et Yannick Alléno : une alliance gastronomique au sommet

La compagnie aérienne Qatar Airways s’associe à Yannick Alléno pour une collaboration d’exception. Ensemble, ils redéfinissent l’expérience culinaire des passagers First et Business Class, tant dans les airs que dans les salons VIP.

Chef

Yannick Alléno

Restaurant

Le 1947 à Cheval Blanc 73120 COURCHEVEL

News & Events

Bocuse d’Or 2027 : voici les candidats français sélectionnés pour le concours

Qui succédera au chef Paul Marcon ? Avant la prochaine édition de la biennale gastronomique en janvier 2027, les candidats s’affrontent pour représenter la France.

News & Events

Ce restaurant 3 toques propose le paiement en 3 fois sans frais

Le chef Alain Llorca, à la tête d’un restaurant 3 toques à La Colle-sur-Loup, propose désormais à ses clients de régler leur repas en trois fois sans frais. Une initiative inédite dans le secteur de la gastronomie haut de gamme, pensée pour concilier excellence culinaire et réalités économiques.

Chef

Alain Llorca

Restaurant

Alain Llorca 06480 LA COLLE-SUR-LOUP

Craftsmen & Know-How

France's best grocery stores rewarded, a profession put in the spotlight

As the next edition of Gourmet Selection takes place in September, the winners of the Best Grocery in France competition have been revealed. A wonderful opportunity to showcase exceptional products.