Acting as a barometer for the latest trends in the delicatessen sector, the BEST OF GOURMET SELECTION awards will once again be made at the show. This competition is open to all exhibitors.
In 2017, the judging panel was chaired by Vincent Ferniot.
To select the five winning products, he was joined by several professionals (a blogger, a journalist, a delicatessen specialist, a chef) carefully selected for their devotion to good food.
COMPETITION PROCEDURE AND TIMELINE
. From March to the end of July : Exhibitors are invited to send in their products which they wish to enter in the competition. The judges can then create different categories according to the products submitted.
. Early September : The judging panel will meet to shortlist the best products and designate the winners of the Awards.
. At the show on 23 September (first day of the show) : The winners in each category are announced and displayed.
Consult the list of 36 products shortlisted at the 2017 show..
In 2017, the Best-OF display area showcased the 36 finalists and highlighted the 8 Main Award 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.