27-28-29 November, 2016 Grimaldi Forum Monaco

ADVANCED PROGRAM www.chefsworldsummit.com WE ARE DELIGHTED TO ANNOUNCE THE «CHEFS WORLD SUMMIT», AN INTERNATIONAL MEETING FOR PROFESSIONALS OF HIGH-QUALITY , WHICH WILL TAKE PLACE NOVEMBER 27TH, 28TH AND 29TH, 2016 IN THE PRINCIPALITY OF MONACO

Chefs and Professionals of culinary arts will come from around the world to gather at this magical location, where gastronomy goes along with the art of living.

This will be a unique meeting to form the Gastronomy of tomorrow, with chefs and other experts ready to share their experience.

The conferences, debates and practical workshops will address numerous themes, such as Gastronomy, Bistronomy, wines, trends, marketing, pleasure, allergies, chefs’ teams, the training of youths, new concepts, etc.

A true global hub of culinary arts, this event is destined to form and to inspire pastry chefs, restaurant owners, sommeliers, the new generation of chefs, ORGANIZATION maîtres d’hôtel, sous-chefs, caterers, chocolate makers, professors and students from and hospitality schools, and many others.

2 rue de Lisbonne Informa Monaco SAM 75008 Paris - France 7 rue Suffren Reymond ON THE MENU AT CHEFS WORLD SUMMIT Phone : +33 1 56 83 78 00 98000 Monaco Fax : +33 1 56 83 78 05 www.chefsworldsummit.com www.informa.com • In an exclusive premier, the announcement of the 2017 world ranking of «100 Chefs», organized by Le Magazine OFFICIAL PARTNERS

• Two days of conferences, debates and demonstrations led by the most famous chefs and experts CHD Expert Magazine Le Chef 19 Rue Louis Guérin 9, rue Labie BP 2072 75838 Paris Cedex 17 • Meeting more than 150 suppliers of the high-end gastronomic 69100 Villeurbanne Cedex www.chd-expert.fr www.lechef.com sector exhibiting at the event

Ferrandi, École Française Direction du Tourisme de Gastronomie et des Congrès de 28, rue de l’Abbé Grégoire la Principauté de Monaco «RENDEZ-VOUS» 75006 Paris, France 2a, boulevard des Moulins, www.ferrandi-paris.fr Monte-Carlo MC NOVEMBER 27-28-29 2016 98030 Monaco Cedex www.visitmonaco.com GRIMALDI FORUM - MONACO

2 INTERNATIONAL COMMITTEE PRELIMINARY LIST

CHEF JOE BARZA LIBANON

DOMINIQUE BOUCHAIT CHEF PIERRE BOUSSEREAU CHEF MICHEL BRAS CHEF ANDREA CAMASTRA CHEF MERYEM CHERKAOUI CHEF GIANFRANCO CHIARINI FRANCE FRANCE FRANCE POLAND MAROCCO ITALY / COLOMBIA

CHEF MAURO COLAGRECO CHEF OLIVIER DA SILVA CHEF JÉRÔME DE OLIVEIRA CHEF BABETTE DE ROZIÈRES CHEF CHRISTIAN FAURE CHEF JÉRÔME FERRER FRANCE FRANCE FRANCE GUADELOUPE CANADA CANADA

MAÎTRE D’HÔTEL ANTONIO FOCHI CHEF DANI GARCIA CHEF GUILLAUME GOMEZ CHEF PATRICK HENRIROUX CHEF ANATOLY KOMM MAÎTRE D’HÔTEL MICHEL LANG MONACO SPAIN FRANCE FRANCE RUSSIA MONACO

CHEF CHRISTIAN LE SQUER CHEF MICHEL LOUIS LENTZ CHEF CYRIL LIGNAC CHEF THIERRY MARX CHEF ALEXANDRE MAZZIA CHEF CHRISTOPHE MICHALAK FRANCE RUSSIA FRANCE FRANCE FRANCE FRANCE

CHEF SOURASACK PHONGPHET CHEF KARÉN POGHOSYAN SOMMELIER OLIVIER POUSSIER CHEF MARGO REUTEN CHEF MICHEL ROTH CHEF ANA LUIZA TRAJANO LAOS ARMENIA FRANCE THE NETHERLANDS SWITZERLAND BRASIL COMITÉ D’ORGANISATION LISTE PRÉLIMINAIRE

CHEF PATRICK TERRIEN PROGRAM COORDINATOR CHEF PHILIPPE JOANNES EX TEACHER CHEF & TECHNICAL SÉBASTIEN HIPPIAS NICOLAS NOUCHI FRANCIS LUZIN CWS PROGRAM DIRECTOR DIRECTOR CHEF FERNANDA GOMES CEO & FOUNDER GENERAL DIRECTOR FOUNDER OF LECHEF MAGAZINE EXECUTIVE CHEF FAIRMONT PARIS PROGRAM COORDINATOR NEAVIA CONSULTING CHD EXPERT EXPERT IN GASTRONOMY MONACO FRANCE FRANCE FRANCE FRANCE FRANCE

CHEF JEAN CLAUDE BRUGEL CHEF/TV PRESENTER MAÏTRE D'HÔTEL L’HIRONDELLE, THERMES MARINS CHEF ARNAUD FAYE CHEF SÉBASTIEN BRODA ALAN COXON CHEF CHRISTOPHE CUSSAC THIERRY DEMOLLIENS LE PARK 45, FRANCE MONACO UNITED KINGDOM HÔTEL MÉTROPOLE, MONACO LA CHÈVRE D’OR, FRANCE TERRE BLANCHE, FRANCE

CHEF CHRISTIAN GARCIA CHEF SOMMELIER CHEF JOËL GARAULT PALAIS PRINCIER, MONACO DOMINIQUE MILARDI CHEF CONSULTANT PRESIDENT OF «CLUB CHEF PHILIPPE JOURDIN CHEF LIONEL LEVY MÉRIDIEN BEACH PLAZA, CHEF VLADIMIR MUKHIN MONACO DES CHEFS DES CHEFS D’ÉTAT» TERRE BLANCHE, FRANCE INTERCONTINENTAL, FRANCE MONACO WHITE RABBIT, RUSSIA

CHEF MARCEL RAVIN CHEF THIERRY PALUDETTO CHEF JULIEN PERRIER CHEF MICHEL PORTOS CHEF PATRICK RAINGEARD CHEF FRÉDÉRIC RAMOS MONTE-CARLO BAY BEEFBAR, MONACO MARRIOTT, FRANCE MALTHAZAR, FRANCE CAP ESTEL, FRANCE NOVOTEL, MONACO MONACO

CHEF PAOLO SARI CHEF LAURENT VANDENAMEELE MONTE-CARLO BEACH CHEF ANDREI SHMAKOV CHEF ARNAUD TABAREC MÉRIDIEN BEACH PLAZA, CHEF BENOIT WITZ MONACO SAVVA, RUSSIA LE SEASENS, FRANCE MONACO HERMITAGE, MONACO COMITÉ D’ORGANISATION SPEAKERS PRELIMINARY LIST LISTE PRÉLIMINAIRE Eugène ABRAHAM Indra CARRILLO PEREA Martial ENGUEHARD Savor profession institute Chef Chef Consultant manager CONDENSA L’ATELIER DE MARTIAL LES COMPAGNONS DU DEVOIR

Corinne AJINCA Anne CAZOR (à confirmer) Coline FAULQUIER Manager Dr in Chef ACE INTERNATIONAL INNOVATION LA PERGOLA

Laurent ARON Michel CHABRAN Christian FAURE Semiologist Chef Pastry chef (MOF) ÉCOLE FERRANDI MICHEL CHABRAN MAISON CHRISTIAN FAURE

Rachel CHANTAL Simon FERNIOT Charles AZAR Director Co-Founder & CEO Chef consultant FORMALUXE BOCO

Meryem CHERKAOUI Jérôme FERRER Jacqueline B Chef Chef Chef MANDARIN ORIENTAL EUROPEA Gianfranco CHIARINI Pascal BARBOT Jean-Luc FESSARD Chef & CEO Chef CEO CHIARINI CULINARY L’ASTRANCE LE TEMPS DU CLIENT CONSULTANTS Antonio FOCHI Joe BARZA François COUPLAN Maître d’Hôtel Culinary Chef consultant Ethnobotanist MÉRIDIEN BEACH PLAZA

Adam BEDNAREK Alan COXON Joël GARAULT Chef TV Chef Chef consultant HANOÏ CA PHE

Sarah BERDUGO Olivier DA SILVA Dani GARCIA Co founder Chef Chef GRYÖ L’ODAS RESTAURANT DANI GARCIA

Julia BERDUGO Matthieu DAGUENET Jacques GENIN Co founder CEO Maître Chocolatier GRYÖ ADNOW VEVEY

Théobald DE BENTZMANN Jean Christophe GIRARD Catherine BLANC Founder Culinary consultant Sexologist COMUNEAT LE CERCLE D’EPICURE

François BLOUIN Arnaud DE LABBEY Fernanda GOMES Founder Digital project manager Chef FOOD SERVICE VISION TBWA PARIS Coordinatrice Programme

Dominique-BOUCHAIT Jérôme DE OLIVEIRA Bruno GOUSSAULT Cheesemonger-(MOF2011) Pastry chef Chef Engineer LES FROMAGERS DU MONT PATISSERIE INTUITIONS CREA ROYAL Babette DE ROZIÈRES (TBC) Caroline GRELLIER Founder Michel BRAS (TBC) Chef LA TERMATIÈRE Chef LA CASE DE BABETTE LE SUQUET Rudy HATTAB Thierry DEMOLLIENS General Director Mathieu BROSCH Maître d’Hôtel TRAQ’FOOD CHEF MARCEL RAVIN TERRE BLANCHE MONTE-CARLO BAY CEO VAZEE MONACO Delphine HUGUET Alexis DONOT Food designer Carole BRÜGGER CEO Digital communication manager- L’ARGUS PRESSE FOODCONNEXION Philippe JOANNES Chef Olivier DOURTHE Andrea CAMASTRA FAIRMONT Radiologist Chef SENSES

5 SPEAKERS PRELIMINARY LIST

Guillaume JOUBIN Maguette MBOW Cyril ROUQUET-PREVOST Trainer in oenology Co founder Chef AUX VINS ETC... HOREKA MÖMAN

Éric KAYSER Traditional baker Inge MEIJ Karin ROUSSEAU MAISON KAYSER Co-founder Gastronomixs Sexologist

Anaoly KOMM (à confirmer) Dominique MILARDI Emmanuel RUZ Chef Chef sommelier Chef VARVARY L’INTEMPO LOU FASSUM

Hocine LADJADJ Sephora NAHON Paolo SARI Caviste Restaurant manager Chef LE CAVEAU DE CHABLIS PRIVÉ DE DESSERT ELSA

Michel LANG Benoît NICOLAS Stéphanie SIMBO Maître d’Hôtel Professor (MOF 2015) Mixologist LOUIS XV ECOLE FERRANDI CO-AUTEUR: GASTRONOGEEK

Adrien LARRIPA Nicolas NOUCHI Co-Founder Laurence SIROIT General Director Sexologist LE REFECTOIRE CHD EXPERT

Marie-Sophie L Thierry PALUDETTO Arnaud STEINKUHLER Chef Chef Media Director L’Instrant Cru BEEF BAR L’ARGUS PRESSE

Christian LE SQUER Mickaël PETIT Arnaud TABAREC Chef Chef Chef LE CINQ MAISON ERNEST SOULARD LE SEASENS

Michel PORTOS Patrick TERRIEN Elyane LÈBRE Ex Teaching Chef Nutritionist Chef NUTRIDELIX & Technical Director MALTHAZAR LE CORDON BLEU, PARIS Michel Louis LENTZ Fabrice THIRION Chef Olivier POUSSIER (TBC) Co- founder Sommelier LE CRISTAL ROOM BACCARAT SENS

Cyril LIGNAC (à confirmer) Jean- Luc RABANEL Hervé THIS Chef Chef Physical Chemist LE QUINZIÈME L’ATELIER DE JEAN LUC RABANEL INRA Paris FRANCE

Rémy LUCAS Parick RAINGEARD Yoric TIECHE Founder Chef Chef ALGO PACK CAP ESTEL BELLES RIVES

Anne LUZIN Marcel RAVIN Eric TROCHON Director of publications Chef Chef (MOF 2011) MAGAZINE LE CHEF BLUE BAY SEMILLA

Francis LUZIN Dr Christian RECCHIA Thibaud VILLANOVA President Founder President Chef & Expert MAGAZINE LE CHEF SPINOZA AUTEUR: GASTRONOGEEK

Keisuke MATSUSHIMA Chef Margo REUTEN (TBC) KEISUKE MATSUSHIMA Chef DA VINCI

Alexandre MAZZIA Angélique REY Chef Nutritionist RESTAURANT AM

Michel ROTH Chef HÔTEL PRÉSIDENT WILSON

6 KEY THEMES TO BE PRESENTED AT THE CHEFS WORLD SUMMIT 2016

SIMULTANEOUS TRANSLATION

1 THE CHEF PROFESSION 6 IS SUCCESS SUSTAINABLE? • The chef issues • The career of a famous chef (past and future) • Relationship between Chef and his/her team: A trend towards humanity • Feminine vision in gastronomy •Training youths 7 CHOOSE YOUR CONCEPT, CREATE YOUR BUSINESS MODEL • How to deal with the increase in customers’ demands? (nutritional diets • Be a chef at home : groumet cuisine at your own place and food allergies) • The pastry in all its states • What are the innovative concepts of tomorrow? 2 HOW TO MANAGE NEW TECHNOLOGIES? • How to develop sales of wine? • E-reputation and going viral • What complementary activities are profitable? • How to attract clients through social networks? • choices • How to control media exposure? • Culinary design • How to manage anonymous criticism? • Digital tools servicing restaurants 8 GASTRONOMY, PLEASURE AND WELL-BEING • Organic, health, well-being and environment: recipe for longevity 3 GASTRONOMY BEYOND BORDERS • Create emotions at the table and experience the pleasure of eating • Code of ethics in traditional • Aphrodisiac food • The oenological trends • How to set up abroad : mistakes to avoid 9 RELATIONSHIP WITHIN THE RESTAURANT • Menus, table service and the role of the «Maître d’hôtel» 4 GASTRONOMY OF TOMORROW • Relation between the and service • The consumer of tomorrow • Ingredients and flavours of tomorrow; neither meat nor fish 10 COOKING TECHNICS •Trendy/visionary dining • Sous vide cooking at the just temperature • The emergence of self-taught restaurateurs 11 WORKSHOPS 5 PRESERVE YOUR ORIGINS AND IMPROVE LOCAL MARKET • The Middle East, Sweet and Savory • Locavore: a journey from richness of the soil to gastronomic excellence • Note by note cuisine • Environmentally sustainable gastronomy • Roasting chilies • The use of wild plants in gastronomy

MAJOR SPONSORSHIPS & EXHIBITORS MEDIA PARTNERS & CONSULTANTS

7 5 Sunday, November 27th

Le Chef magazine reveals its 100 top chefs, based on the only barometer that allows chefs to compare themselves to their peers and identity industry leaders. This ranking highlights the chefs which best embody the values of the profession and whose standard of cooking is unparalleled. Throughout 2016, 528 two-star and three-star chefs from five continents were consulted to answer the question: “Who are the five chefs whose restaurant you must visit?”

TOP 10 - 2017

Be present at the preview announcement of the 2017 ranking of «100 Chefs» and the awards of the Top 10, organized by the magazine Lechef Followed by the welcome cocktail for the Chefs World Summit first edition

TOP 10 - 2017

TOP 10 - 2016

MICHEL BRAS PIERRE GAGNAIRE SEJI YAMAMOTO ALAIN DUCASSE PASCAL BARBOT Rest. MICHEL BRAS Rest. PIERRE GAGNAIRE NIHONRYORI RYUGIN LOUIS XV L’ASTRANCE France France Japan France France

ERIC FRECHON EMMANUEL RENAUT MARTIN BERASATEGUI BENOIT VIOLIER JOAN ROCA EPICURE FLOCONS DE SEL Rest. MARTIN HOTEL DE VILLE CRISSIER EL CELLER DE CAN ROCA France France BERASATEGUI - Spain Switzerland Spain

TOP 10 - 2015

PIERRE GAGNAIRE PAUL BOCUSE JOAN ROCA THOMAS KELLER ALAIN DUCASSE Rest. PIERRE GAGNAIRE Rest. PAUL BOCUSE EL CELLER DE CAN ROCA PER SE LOUIS XV France France Spain USA France

MICHEL BRAS ERIC FRECHON YANNICK ALLENO SEJI YAMAMOTO DANIEL HUMM Rest. MICHEL BRAS EPICURE LEDOYEN NIHONRYORI RYUGIN ELEVEN MADISON PARK France France France Japan USA 8 Monday, November 28th

AUDITORIUM CAMILLE BLANC ROOM RAVEL 1 ROOM RAVEL 2 PLENARY WORKSHOP WORKSHOP

07:00 / REGISTRATIONS & BADGING

Create emotions at the 09:00 The Chef issues Code of ethics in traditional cuisine table. Experience the 10:00 pleasure of eating / Aphrodisiac

10:00 E-reputation and going viral Organic, health, well-being and Note by note 11:00 environment: recipe for longevity cuisine

11:00 - 11:30 / COFFEE BREAK

11:30 The career of a famous chef Oenological trends Roasting chilies 12:30 (past and futur)

12:30 - 14:00 / BREAK

14:00 How to control media exposure? The Restaurant : Site of Conviviality Sponsored 15:00 How to manage anonymous criticism ? and Exchange workshop 4

HOW TO MANAGE NEW TECHNOLOGIES? PRESERVE YOUR ORIGINS AND IMPROVE LOCAL MARKET

How to deal with the increase 15:00 - 15:30 15:00 The consumer of tomorrow in customers’ demands? GASTRONOMIXS: Fee- 16:00 (nutritional diets and food allergies) ding the world with creativity

16:00 - 16:30 / COFFEE BREAK

16:30 How to set up abroad : The emergence of self-taught Sens Gourmet 17:30 mistakes to avoid restaurateurs

Training youths 17:30 Feminine vision in gastronomy The use of wild plants 18:30 in gastronomy

9 Tuesday, November 29th

AUDITORIUM CAMILLE BLANC ROOM RAVEL 1 ROOM RAVEL 2 PLENARY WORKSHOP WORKSHOP

07:00 / REGISTRATIONS & BADGING

09:00 What are the innovative concepts How to develop sales of wine? Branded 10:00 of tomorrow? Workshop 8

Menus, table service and the role of the 10:00 maître d’hôtel : The relationship between Locavore: a journey from richness of the Branded 11:00 kitchen and service soil to gastronomic excellence Workshop 9

11:00 - 11:30 / COFFEE BREAK

11:30 Relationship between chef and his/her Ingredients and flavours of tomorrow; The Middle East, 12:30 team : a trend towards humanity neither meat nor fish Sweet and Savory

12:30 - 14:00 / LUNCH BREAK

14:00 How to attract clients through social networks ? Digital tools servicing The pastry in all its states Branded 15:00 restaurants Workshop 11

15:00 Environmentally sustainable gastronomy Sous-vide cooking at the just Branded 16:00 temperature Workshop 12

16:00 - 16:30 / COFFEE BREAK

16:30 What complementary activities Tableware choices and culinary design Branded 17:30 are profitable? Workshop 13

17:30 Trendy/Visionary dining (What is it, Be a Chef at home: Gourmet cuisine Branded 18:30 and how to take the plunge?) at your own place Workshop 14

10 Monday, November 28th

AUDITORIUM CAMILLE BLANC PLENARY

09:00-10:00 | The Chef issues MODERATOR : Francis LUZIN SPEAKERS: JEAN LUC RABANEL / JÉRÔME FERRER / MERYEM CHERKAOUI DANI GARCIA

10:00-11:00 | E-repuation and going viral MODERATOR : Maguette MBOW SPEAKERS: Arnaud DE LABBEY / Arnaud STEINKUHLER

11:30-12:30 | The career of a famous chef (past and futur) MODERATOR : JOËL GARAULT SPEAKER: Christian LE SQUER

14:00-15:00 | How to control media exposure? How to manage anonymous criticism ? MODERATOR : ALAN COXON SPEAKER: Alexis DONOT / Arnaud STEINKUHLER / Christian LE SQUER

15:00-16:00 | The consumer of tomorrow MODERATOR: Nicolas NOUCHI SPEAKERS: Delphine HUGUET / Cyril ROUQUET-PREVOST / Andrea CAMASTRA

16:30-17:30 | How o se up abroad: misakes o avoid MODERATOR: Gianfranco CHIARINI SPEAKER: Jérôme FERRER / Eric TROCHON / Michel LOUIS LENTZ / Christian FAURE

17:30-18:30 | Training youhs MODERATOR: Patrick TERRIEN SPEAKERS: Eugène ABRAHAM / Benoît NICOLAS / Eric KAYSER

9 11 Monday, November 28th

ROOM RAVEL 1 WORKSHOP

09:00-10:00 | Code of ethics in traditional cuisine MODERATEUR : Joe BARZA SPEAKERS: Corinne AJINCA / Adam BEDNAREK / Indra CARRILO PEREA

10:00-11:00 | Organic, health, well-being and environment: recipe for longevity MODERATEURS : Dr Christian RECCHIA SPEAKERS: Paolo SARI / Fernanda GOMES / Olivier DOURTHE

11:30-12:30 | Oenological trends MODERATEUR : Dominique MILARDI SPEAKERS: Hocine LADJADJ / Guillaume JOUBIN

14:00-15:00 | The Restaurant : Site of Conviviality and Exchange SPEAKER: Joël GARAULT / Antonio FOCHI / Patrick RAINGEARD / Michel LANG

15:00-16:00 | How to deal with the increase in customers’ demands? (nutritional diets and food allergies) MODERATEUR : Alan COXON SPEAKERS: Angélique REY / Elyane LEBRE / Jean-Christophe GIRARD

16:30-17:30 | The emergence of self taught restaurateurs MODERATEUR : Michel PORTOS SPEAKERS : Alexandre MAZZIA / Joe BARZA / Emmanuel RUZ

17:30-18:30 | Feminine vision in gastronomy MODERATEUR : Christian LE SQUER SPEAKERS: Babette De ROZIÈRES / Coline FAULQUIER

ROOM RAVEL 2 WORKSHOP

09:00-10:00 | Creae emotions a he able. Experience he pleasure o eating / Aphrodisiac oods MODERATEUR : RÉMY LUCAS SPEAKERS: Laurence SIROIT / Catherine BLANC / Marie-Sophie L

10:00-11:00 | Note by note cuisine MODERATOR: Patrick TERRIEN SPEAKERS: Hervé THIS / Andrea CAMASTRA

11:30-12:30 | Roasting chilies SPEAKER: Alexandre MAZZIA

15:00-15:30 | Workshop GASTRONOMIXS - Feeding he world wih creativity SPEAKER: Inge MEIJS

16:30-17:30 | Workshop Sens Gourme SPEAKER : FABRICE THIRION

17:30-18:30 | The use o wild plans in gasronomy SPEAKERS: Indra CARILLO PEREA / François COUPLAN 12 Tuesday, November 29th

AUDITORIUM CAMILLE BLANC PLENARY

09:00-10:00 | What are the innovative concepts of tomorrow? MODERATEUR : François BLOUIN SPEAKERS: Gianfranco CHIARINI / Séphora NAHON / Thierry PALUDETTO / Simon FERNIOT

10:00-11:00 | Menus, table service and the role of the maître d’hôtel: The relationship between kitchen MODERATOR : Thierry DEMOLLIENS SPEAKERS: Antonio FOCHI / Michel LANG / Christian LE SQUER

11:30-12:30 | Relationship between chef and his/her team: a trend towards humanity SPEAKERS: Olivier DA-SILVA / Michel ROTH / Yoric TIÈCHE

14:00-15:00 | How to attract clients through social networks ? Digital tools servicing restaurants MODERATOR: Nicolas NOUCHI SPEAKERS: Mathieu BROSCH / Matthieu DAGUENET / Carole BRUGGER Théobald DE BENTZMANN / Rudy HATTAB / Gianfranco CHIARINI

15:00-16:00 | Environmentally sustainable gastronomy MODERATOR : Jean Luc FESSARD SPEAKERS: - Guillaume JOUBIN / Julia BERDUGO / Caroline GRELLIER / Philippe JOANNES

16:30-17:30 | What complementary activities are profitable ? MODERATOR : François BLOUIN SPEAKER: Michel ROTH / Martial ENGUEHARD / Jacqueline B

17:30-18:30 | Trendy/Visionary dining (What is it, and how to take the plunge?) MODERATOR : Arnaud TABAREC SPEAKERS: Adrien LARRIPA / Stéphanie SIMBO / Thibaud VILLANOVA

13 Tuesday, November 29th

ROOM RAVEL 1 WORKSHOP

09:00-10:00 | How to develop sales of wine? SPEAKERS: Michel LANG / Dominique MILARDI

10:00-11:00 | Locavore: a journey from richness of the soil to gastronomic excellence MODERATEUR: Patrick TERRIEN SPEAKERS: Dominique BOUCHAIT / Patrick RAINGEARD / Guillaume JOUBIN / Michaël PETIT

11:30-12:30 | Ingredients and flavours of tomorrow; neither meat nor fish MODERATOR: Nicolas NOUCHI SPEAKERS: Sarah BERDUGO / Julia BERDUGO / Laurent ARON / Anne CAZOR Jean Luc RABANEL

14:00-15:00 | The pastry in all its states SPEAKERS : Jacques GENIN / Jérôme DE OLIVEIRA

15:00-16:00 | Sous-vide cooking at the just temperature SPEAKER : Philippe JOANNES, Bruno GOUSSAULT

16:30-17:30 | Tableware choices and culinary design MODERATOR : Michel LANG SPEAKERS: Rachel CHANTAL / Delphine HUGUET / Patrick RAINGEARD / Marcel RAVIN

17:30-18:30 | Be a Chef at home: Gourmet cuisine at your own place MODERATOR : Michel CHABRAN SPEAKERS: Cyril ROUQUET-PREVOST / Coline FAULQUIER / Simon FERNIOT

ROOM RAVEL 2 WORKSHOP

11:30-12:30 | The Middle East, Sweet and Savory SPEAKERS : Joe BARZA, Charles AZAR

14 1ST WORLD HUB OF CULINARY ART

2-DAY CONFERENCES & DEBATES WINE LED BY CHEFS & EXPERTS FOOD TASTINGS PRE-RELEASE OF «100 CHEFS» YEAR 2017 TASTINGS LE CHEF MAGAZINE

PRESTIGIOUS INTERNATIONAL COMMITTEE +70 SPEAKERS

14 WORKSHOPS DISCOVER CHEFS & EXPERTS CHEFS’ VISIT +150 EXHIBITORS MONACO KITCHEN SPECIALISTS OF GASTRONOMY

MONACO Grimaldi Forum WWW.CHEFSWORLDSUMMIT.COM 27-28-29 Novembre 2016 Each package includes 2 nights in Monaco hotel + 1 professional pass: simple or double room ( included) 380€ 380€ 450€ • Package 1: 3 star-hotel • Package 2: 4 star-hotel 580€ 580€ 650€ • Package 3: 5 star-hotel 650€ 650€ 720€

CANCELLATION POLICY : 1. A full prepayment is required for each booking 2. For any cancellation made before August the 26th, 2016 included: 50 € penalty 3. For any modification or partial cancellation done between August the 27th, 2016 and September the 26th, 2016: 50% penalty fees will apply. 5. From the 27th September 2016: 100% penalty for any modification or cancellation 6. No refunds will be made for No-shows or early departure. For any change or cancellation, contact Conferencia Travel by phone: +33 (0)1 45 55 85 30 or email: [email protected] These special rates are only available through Conferencia Travel PRACTICAL INFORMATIONS

CONGRESS LOCATION HOTELS The Principality of Monaco is located on the French Riviera, about 25 minutes Hotels close to Grimaldi Forum have been booked especially for the CHEFS from Nice. Its exceptional location allows it to enjoy 310 days of sunshine per WORLD SUMMIT delegates at negotiated prices through our partner. year. Monaco’s exceptional location, between mountain and sea, its gardens, On-line reservation is available at www.chefsworldsummit.com its entertainment, its athletic and cultural events all qualities which make it an Hotels informations: Conferencia Travel unforgettable destination. Tel: +33 (0)1 45 55 85 30 - E-mail: [email protected] The Grimaldi Forum, close to all the hotels, is ideally located by the seaside. For any change or cancellation, contact Conferencia Travel (special rates only The average temperature in November is 10-15°C and the weather is often available through our partner). sunny. Booking cannot be processed without total prepayment - All prices are break- fast and taxes included. VISA INFORMATION AND OFFICIAL LETTERS OF INVITATION REGISTRATION FORMALITIES The passport and visa requirements for persons visiting Monaco as tourists are the same as for France. For further details, contact any French consulate PRE-REGISTRATION CONFIRMATION in your country. Official letters which may be necessary in some countries for Each attendee registered in advance will receive a confirmation of registration administrative reasons (VISA) can be sent by e-mail: contact@chefsworldsum- by the congress office. Please bring a copy of your registration confirmation mit.com. These letters do not engage the congress secretariat to any financial letter at the on-site registration to speed up the process. If you do not have support neither obligation nor responsibility relative to the Visa. a confirmation letter and there is no record payment receipt by the congress office, you will be required to provide payment on-site, even if you think a payment was remitted previously. EXHIBITION Any duplicate payment resulting will be resolved following the meeting. Over 5000 m2 of exhibition space of interest in Gastronomy. A special range of catering suppliers, with high quality products will be on permanent display. ON-SITE REGISTRATION, BADGE AND CONGRESS MATERIAL PICK-UP The congress office registration desk will be located in the Grimaldi Forum at the Glass Roof level. Please keep in mind that on-site registration can be time AIR TRANSPORTATION consuming. Everyone is strongly encouraged to register at least 15 days prior EVENT: CHEFS WORLD to the congress. You are reminded to bring your confirmation letter with you SUMMIT 2016 - when you pick up your badge and meeting material. We recommend that INDENTIFIER CODE: 26578AF attendees allow sufficient time to pick up their badges prior to the meeting, to Valid date range for discount: From 22 November 2016 to 4 December 2016 avoid the missing of a session.

The airlines of SKYTEAM, Official Alliance Network for our event, offer attrac- PLEASE, WEAR YOUR BADGE! tive airfares for participants. SKYTEAM comprises 10 leading international Attendees are required to pick up and wear their conference badges at all airlines: Aeroflot, Aeromexico, times throughout the meeting. No access into the Venue and Congress sessions Air France, Alitalia, Continental, CSA Czech Airlines, Delta, KLM, Korean Air, will be allowed without wearing the badge. This allows us to ensure adequate Northwest Airlines, serving 728 cities in 149 countries with over 15 000 flights security for your safety. If you misplace your badge, a 50 euros fee will be daily. To benefit from these special offers, link up with: charged to replace it. www.skyteam.com/globalmeetings and quote the Identifier Code. Registration Cancellation Condition & Policy Through this site you can also access the schedules of all SkyTeam partners to Cancellation must be notified in writing by email uniquely to: registration@ plan your flights on the airline of your choice. chefsworldsummit.com AIR FRANCE: Discounts are applied to a wide range of airfares, in all classes of • Until 30 days before the Event : 10% processing fees on the total registration travel EspacePremière (First), Espace Affaires (Business) and Tempo (Economy) on all flights of the Air France worldwide network. To access the preferential • Between 30 to 15 days before the Event : 20 % cancellation fees on the fares granted for this event, use this link: www.airfrance-globalmeetings.com. amount paid • From 15 days before the Event date or no show: No refund – except in case This event brochure serves to justify the application for the preferential airfare. of “force majeure”, conditions detailed below. Keep it with you as you may be asked for it at any point during your journey. To locate your nearest Air France sales point, consult: www.airfrance.com “FORCE MAJEURE” Refunds may be granted by the organizer after evaluation if the participant is FREE GROUND TRANSPORTATION unable to attend the event due to a severe accident, close family (children, Enjoy free public buses during the CHEFS WORLD SUMMIT Event. Bus is free husband/spouse) illness, or family death. upon presentation of your conference badge. In such circumstances, please contact Mrs Anais Cadin at We also strongly recommend to be environmentally friendly and walk from [email protected] your hotel to the venue if staying in Monte-Carlo. You can also keep your registration for the next Congress Edition. In all cases, refunds will still be subject to a minimum 10% processing fee. LANGUAGES - SIMULTANEOUS TRANSLATION Concerning the HOTEL PACKAGE, please contact directly the Travel Agency: The official congress languages are English and French. CONFERENCIA TRAVEL Simultaneous translation in French, English and Spanish will be provided in the Email: [email protected] – Tel: + 33 1 45 55 85 30. main room. CANCELLATION WILL BE PROCESSED AFTER WRITTEN DEMAND French / English in the other rooms called Ravel 1 & Ravel 2. AND ONE MONTH AFTER THE CONGRESS.

OPENING COCKTAIL 27 NOVEMBER 2016 • FROM 6:30PM GRIMALDI FORUM - MONACO