From grocery to plate

Published on by Tiphaine Bisson - updated on

At the chefs’ table 

"From grocery to plate" is a two-day feature that places exhibitors’ products in their context. A real kitchen is built on site to give free rein to the talent of our master chefs.

It is a perfect opportunity for you, as fine food retailers, specialist shop owners, restaurant owners, chefs and hospitality professionals, to obtain a quick glimpse of the new products waiting to be discovered in the aisles of the show, in a single location.

You can thus explore all the possible uses of the products, discover the pairings that can be done with them and take away this knowledge to pass on to your customers in your shops or restaurants.



10:00 – 11:00: 
Workshop "Cheeses and pairings” presented by Hugues Foucher, Épiciers de France 

Pairings presented:

  • Goat’s cheese & oils 
  • Cheese & fruit nectar 
  • Cheese & chocolates


11:30 – 12:30: Cakes with 100% fruit
Workshop presented by Atef Barbouche, co-founder of LFL - La ferme de Longchamp, with Saveurs Commerce


13:00 – 14:00: Spanish oils with ICEX
Workshop presented by François Gagnaire


14:30 - 15h30 : Finland
Workshop presented by Romain Le Cordroch


15:45 – 16:45: Tea Time
Workshop presented by François Gagnaire


17:00 – 18:00: Around the aperitif
Workshop presented by François Gagnaire



10:00 – 11:00: Finnish recipes
Workshop presented by Romain Le Cordroch

Chef’s recipe: 
Barley crackers, ylang cream and snail eggs + liquorice crackers with shiitake marmalade
Potato fritter, egg yolk confit, tubers and chaga butter sabayon
Bourjassote fig clafoutis with organic rose jam


11:30 – 12:30: Discovering Lebanon
Workshop presented by Romain Le Cordroch

Chef’s recipe: 
Hummus, zaatar and marinated wild cucumbers
Wild Peking Duck with carob scent, verjuice marinated candied fruit and puffed bulgur
Bubble of pomegranate, manjari chocolate ganache, beetroot confit and sumac opaline.


13:00 – 15:00: Italy
Workshop presented by Denny Imbroisi and Yoni Saada


15:30 – 16:30: The Best Of finalist products
Workshop presented by Romain Le Cordroch





Hailing from the southern Brittany department of Morbihan, Romain trained in the kitchens of some of the most famous French chefs: Jacques Chibois in Grasse, Rabanel in Arles, as sous-chef with Joël Robuchon in Paris, sous-chef at the Violon d’Ingres, Christian Constant’s Michelin starred restaurant and sous-chef at the Parisian palace hotel Royal Monceau. He then decided to explore the world for three and half years: Shanghai, St Barthelemy, Australia and Brazil.
He then returned to France and successively held the position of chef in a Michelin starred restaurant in the Paris region for three years, then the position of executive chef at the Hotel Bachaumont in the centre of Paris.
Today he is head chef at the restaurant Mumi, where he creates dishes with an exotic travelling slant. Building on his experiences, he offers a modern and colourful ‘cuisine d’auteur’, open onto the whole world. Spices and greenery are the key markers of his style.


Born in the Department of Haute Loire in 1967, François Gagnaire knew from a very early age that he would be a cook. He began his apprenticeship at the Saint-Chély-d’Apcher hotel school and learned the trade alongside leading chefs such as Alain Chapel, and Pierre Gagnaire alongside whom he worked in his three restaurants, but also Guy Lassausaie and Philippe Chavent. These experiences gave François the desire to spread his wings. In November 2001, he returned to his beloved native region and, with his wife Isabelle, opened his first gourmet restaurant on the first floor of the Hotel du Parc**** which he was also tasked with managing. François was awarded a star by the Michelin guide in 2006 and was knighted in 2009 with the title of Chevalier de la Médaille de l’Ordre National du Mérite.

After spending 14 years in his establishment, François began to yearn for a new challenge. This became a reality when he was appointed executive chef at Hotel du Collectionneur-Arc de Triomphe***** in Paris. At the end of November 2015, he wrote a new chapter in his culinary book when he opened his bistro Anicia at 97 rue du Cherche Midi on Paris’s Left Bank. The name of Anicia was not chosen by chance: it is the Latin name of the old Roman town of Le Puy-en-Velay (the capital of Haute-Loire) and also the name of the Le Puy green lentil, the first pulse with PDO certification. With this initiative, François allows Parisians to discover or rediscover the terroir of Haute-Loire and Auvergne, offering authentic cuisine using products from short selling channels. Through his cuisine, François cultivates the cult of taste, simple and good food, with fresh, regional and seasonal products. He has a preference for raw products, while herbs and vegetables are dominant in his dishes.


Denny and cooking is a family affair. As early as the age of 14, he tried his hand at traditional Italian recipes in the kitchens of his father in Mantua, then decided to find out more. He honed his skills in the first Italian restaurant to earn two stars in the Michelin guide, the San Domenico in Imola, where he learnt to create fresh pasta with discipline and precision, before discovering modern cuisine at Corrado Fasolato in Venice.

Since his beginnings, it was always French gastronomy that he always dreamt about. He therefore crossed the Alps to work in Menton with Mauro Colagreco (two Michelin stars).

With Mauro, there then followed two years of new discoveries (citrus fruit from the garden, herbs and flowers from the vegetable patch that they would pick in the morning…). Then Denny headed to Paris and more specifically to Ze Kitchen Galerie. There, he learnt alongside the chef William Ledeuil to give free reign to his creativity, and experiment with textures, new cooking methods and original flavour combinations.

It was at this point that he took part in the TV competition Top Chef, where his inventiveness and technical prowess made him a candidate to reckon with.

At the end of this contest, Denny joined the team at Jules Verne, the Michelin-starred Alain Ducasse restaurant located on the second floor of the Eiffel Tower. As sous-chef, he discovered all the workings of how to manage a crew of 30 people. He was able to join this experience when he opened his first restaurant, IDA, in 2015. In this restaurant, he can combine his two true loves: French influence shares the top of the bill with traditional Italian dishes such as the inimitable carbonara or risottos.

In October 2017, he opened Epoca, a trattoria with decoration inspired by the Art Déco era, where he concentrates on authentic Italian cooking. On the menu, he shines a spotlight on the traditional recipes of various regions, resulting in a generous and reassuring experience. And since January 2019, he has been working in the heart of the Marais district of Paris with his latest venture: Malro, a Mediterranean neo-brasserie.


The son and grandson of the owners of the oldest butchers’ shop in the Marais, Yoni Saada has always had one foot in the kitchen. He started at the age of 19 by studying cookery and bakery at the Parisian college Grégoire Ferrandi. Once he graduated, he worked in several prestigious kitchen crews such as those of Yannick Alléno at the Meurice Hotel and William Ledeuil at Les Bouquinistes and most importantly in the kitchen of his mentor Frédéric Anton at the Pré Catelan.

In 2006 at the age of 25, he opened his first restaurant, Osmose, then in 2013 following his appearance in the TV cookery competition Top Chef in which he was one of the finalists and earned himself a public reputation, he opened Miniatures, a semi-gastro restaurant serving French-style tapas.

In 2014, his new project Bagnard – a quality street food canteen with Mediterranean accents – was designated project of the year by Gault & Millau. The chef received a distinction with the Jeune Talent 2014 Award.

Today, Yoni Saada collaborates with many brands including Sephora, Google, Facebook, LVMH and XL Airways, whether on creative projects or as a consultant. He is one of the ten best-known Top Chef candidates in the history of the programme.

In 2017, following several appearances on the TV channel M6, France 2 appointed him to present its new food prohramme “Un Chef à l’Oreille” alongside the former Miss France Elodie Gossuin.