As a barometer for the latest trends in fine food, the Gourmet Selection “Best Of” awards distinguish products and services offering genuine added value.
The judging panel, made up of experts and professionals selected for their love of good products, tastes the products and inspect them from all angles to single out the “must-have” stars of the show.
Products are selected for their organoleptic qualities: visual appeal, texture, taste, smell, flavours. Non-food products are judged on criteria such as innovation, environmental impact, etc.
On the opening morning of the show, the awards ceremony will reveal the winners.
The “BEST OF” AWARDS HAVE DISTINGUISHED MANY COMPANIES SINCE THEIR LAUNCH:
André Boyer, Araku Coffee, La Brouette, Bú, Cape and Cape, La Chanteracoise, La Chambre aux confitures, Charles Chocolartisan, Le clos de Laure, Cur'Caraïbes, Didier Goubet, Granny's Secret, Miels Hédène, Jimini’s, Joe&Avrel’s, R Junca, Kaviari, Christine Le Tennier, Libeluile, Maison Bevillon, Maison Gramm’s, Maison Pralus, Marc Peyrey Pastis de l’Ile de Ré, Pekocko, Fishgourmet, Venchi, Vignolis.
the five trends in fine food from the 2018 edition
Vincent Ferniot, the ambassador of Gourmet Selection in 2018, and the “Best Of” judges identified five trends in their selection and through their observations:
- The boom in highly innovative products. Artisans and producers go beyond their comfort zone of tradition and regional fare to develop unexpected products which awaken the senses and thus boost the customer experience in fine food stores.
- The growth of savoury. Both tasty and practical, they offer a more flavoursome option to cooking, a chance to eat on-the-go or constitute original gift opportunities, as people now enjoy giving condiments or cooking aids as presents…
- An appetite for dual-taste products. A chocolate tasting of coffee? Surprising, titillating, intriguing… And a sure-fire impulse purchase!
- Interest for new packaging which benefits the product. Consumers are in search of formats and technologies that make life easy. They are therefore attracted to well-designed packs, such as individual portions of fresh products which allow them to eat on-the-go in fine food shops, or packaging that can extend the best-before date.
- Enthusiasm for exotic sourcing. Products from far off horizons or unknown countries are a promise of often first-time taste experiences. This is why peppers, honeys and other rare specialities today have pride of place in consumer cupboards.
André Boyer, sault einkorn galettes
Didier Goubet, organic Merlot juice 75 cl
Cur’Caraïbes, curcuma and ginger syrup
R Junca, whole foie gras with fleur de sel 250g
Maison Pralus, coffee squares
Pekocko, Ricain Enfumé barbecue sauce
Miels Hédène, Loiret buckwheat honey
Charles Chocolartisan, sugar-free klasik
Granny’s Secret, bell pepper and tomato ajvar
Fishgourmet, smoked sardine fillets
Bú, Le charmeur by Bu, broths and more
- Vincent Ferniot, chairman of the judgingpanel
- Sophie Menut, chief editor of Cuisine & Vins de France
- Alessandra Pierini, Italian grocery RAP
- Alexis Roux de Bezieux, Causses shops, president of FNDECB
- Mélanie Notari, sales representative for fine food shops
- Hélena Morna, journalist at Europe 1