Under the High Patronage of HRH Prince Albert II

26-27-28 November, 2017 Grimaldi Forum Monaco

POST SHOW REPORT www.chefsworldsummit.com On 26, 27 and 28 November, actors in the international world of gastronomy met at Grimaldi Forum Monaco, under the high patronage and in the presence of H.S.H. Prince Albert II of Monaco.

Highlights on the key moments of this second edition of the Chefs World Summit (CWS). More than 2,200 participants from 58 countries gathered The Chefs World Summit organised 40 conferences over at the new hub of gastronomy to reflect on and discuss the three days, led and enriched by the 120 prestigious speakers. concerns of cuisine now and in the future. 35% were chefs and professionals from around the world, but they also Among the topics discussed was the question of ‘the return included 100 exhibitors and more than 200 brands and of taste and the end of aesthetic supremacy’, which was producers. debated by well-known personalities from around the world such as Paul Pairet, chef at Ultra-Violet (Shanghai, China), It should be noted that a total of almost 150 Michelin stars Quique Dacosta, chef at Quique Dacosta Restaurante, (Denia, were present this year! Alicante, Spain), Marco Stabile, chef at Ristorante Ora d’Aria (Florence, Italy) and Patrick Raingeard, chef at Cap Estel (Eze, Chef Philippe Joannes (Fairmont Monte-Carlo), the France); also under debate was the issue of ‘the right to eat Programme Director and Catherine Decuyper (Informa), foun- well’, with Olivier Roellinger, chef at Château Richeu (Cancale, der of CWS, welcomed the three patrons of this edition: Régis France), Carlo Petrini of Slow Food International, Christophe Marcon (Regis & Jacques Marcon, Saint-Bonnet-le-Froid, Bacquié, chef at Hôtel du Castellet (France) and Mauro France), Annie Feolde (Enoteca Pinchiorri, Florence, Italy) and Colagreco, chef at Restaurant (Menton, France). Bent Stiansen (Statholdergaarden, Oslo, Norway).

3 The congress provided an occasion to highlight the results of a study carried out by Food Service Vision, in association with the Chefs World Summit and Le Chef magazine, involving 100 French gourmet chefs and 100 gourmet chefs on the international scene.

A few figures from the study, as a genuine evaluation of the profession, were revealed during the CWS:

97% 91% 86% 48%

of Chefs buy offer a vegetarian take animal welfare consider that local produce dish in their into account when no-shows are of restaurant making their major importance purchases in management

4 2017 a few key figures

2200+ participants

58 countries represented 150 Michelin stars

40 conferences and workshops 130 speakers 100+ suppliers of high quality products

75 journalists

5 PROFILE ATTENDANCE

+2200 PROFESSIONALS OF THE INTERNATIONAL FOOD INDUSTRY

• Chefs • Pastry chefs • Restaurant owners • Sommeliers • Maîtres d’hôtel • Sous-chefs • Caterers • Chocolate makers • Professors of cookery schools • Cookery schools students • Hotel keepers, butlers • Distributors

58 COUNTRIES REPRESENTED

• France • Switzerland • Italy • Spain • Belgium • Russia • Netherlands • Japan • Greece • Portugal • USA • Canada • United Kingdom • Poland • Iran • Morocco, and more...

6 EXHIBITORS 2017

MONTE CAR LO

®

7 ANNOUNCEMENT OF THE 100 BEST CHEFS IN 2018 by LE CHEF magazine

The Chefs World Summit was also the occasion where the ‘100 Best Chefs in 2018’ was announced by Le Chef magazine, the only world classification for chefs that is decided by the chefs themselves. The 552 chefs around the world having two or three stars in the Michelin guide had to answer the following question, freely and anonymously: ‘In your opinion, which five interna- tional chefs best illustrate the values of the profession and create striking cuisine that should not be missed?’

’This award is the result of past and present adventures. I am very touched as nothing is better than being elected by your peers.’ declared chef Michel Troisgros (Maison Troisgros - Roanne), who came first in the classification, thus following in the steps of Alain Passard (2017), Michel Bras (2016) and Pierre Gagnaire (2015).

1. Michel Troigros 6 Emmanuel Renaut Maison Troisgros - France (1st time in the top 10) Focons de Sel – France (3rd time in the top 10) 2. Yannick Alleno 7. Enrico Crippa Alleno - France (2nd time in the top 10) Piazza Duomo - Italy (1st time in the top 10) 3. Joan Roca 8. Pascal Barbot El Celler de Can Roca - Spain (4th time in the top 10) L’ - France (2nd time in the top 10) 4.  9. Seiji Yamamoto Résidence de la Pinède - France (1st time in the top 10) Nihonryori Ryungin - Japan (4th time in the top 10) 5. Pierre Gagnaire 10.  Restaurant Pierre Gagnaire - France (4th time in the top 10) Plaza Athénée - France (3rd time in the top 10) Nicolas Sale (Ritz Paris), Philippe Joannes (Fairmont Monte-Carlo), Vincent Ferniot (France 3), (Flocons de Sel, Mégève), Joël Garault (Monaco), Catherine Decuyper, H.S.H. Prince Albert, Christophe Bacquié (Hôtel du Castellet), Olivier Nasti (Le Chambard, Kaysersberg), Joseph Viola (Daniel et Denise, Lyon), Régis Marcon (Régis et Jacques, St-Bonnet-le-Froid), Michel Roth (Le Wilson, Genève), Bernard Leprince (Groupe Frères Blanc), Jacques Maximin (Nice).

9 CONTACT For information about the congress and how to exhibit please send your request to:

CONTACT CONFÉRENCES ET COMITÉS

25-26-27 November, 2018 Grimaldi Forum Monaco

www.chefsworldsummit.com

CATHERINE DECUYPER President, INFORMA FRANCE Founder / Conference Manager [email protected]

EXHIBITION CONTACTS REGISTRATIONS

MATHILDE JORGE AWATEF CHABOUB ANAIS CADIN Project Manager Operations Manager Customer Service [email protected] [email protected] and Registrations Manager [email protected]

PRESS CONTACT

Email : [email protected] LISA KAJITA AGENCY Phone : 01 56 83 78 00 Eloïse Michelin Fax : 01 56 83 78 05 01 42 61 36 08 [email protected] INFORMA EXHIBITION 2, rue de Lisbonne 75008 Paris FRANCE