Acting as a barometer for the latest trends in the fine food sector, the BEST OF GOURMET SELECTION awards will take place again this year during the exhibition. The competition is open to all exhibitors.
In 2017, the judging panel was chaired by Vincent Ferniot.
Four carefully selected professionals - a blogger, a journalist, a delicatessen specialist, and a chef - joined him to select the five winning entries.
RULES ENTRY AND TIMELINE
. From March to the end of July : Exhibitors are invited to submit their entries for the judges to create relevant categories.
. Early September : The judging panel shortlists the best products and picks up winners.
. On September, 23rd, the first day of the show: The winners in each category are announced and showcased on a dedicated stand.
Have a look at the 36 products shortlisted at the 2017 show.
In 2017, the Best-Of stand showcased the 36 finalists of the competition with special emphasis on the 8 winners:
Judges’ Special Award presented to Maison Bevillon for its Lobster Jus.
Best-Of Tradition Award presented to La Chanteracoise for its Brioche style rusks.
Best-Of Terroir and Region presented to Pastis de L'Ile de Ré for its Île de Ré Pastis.
Best-Of Taste Sensation presented jointly to La Chambre aux Confitures for its Yuzu Marmelade and to Hédène for its Raspberry Honey.
Best-Of Original Products presented to Joe&Avrel's for its Safou Cream spread.
Best-Of World Flavours presented to Cape and Cape for its Smoky LionVenchi and its Chocolat Tiramisù.
Best-Of Technical Innovation presented to La Brouette for its Mashed Potato with Charente PDO Butter.
Best-Of Eco-Responsible presented jointly to Araku Coffee for its Araku Coffee and to Jimini's for its Insect Powder High Protein Pasta.