The Rendez-vous des Terroirs 2026 in Paris, a gourmet festival with 70 producers and renowned chefs.

Le Rendez-vous des Terroirs launches its first edition in Paris on Sunday, September 13 and Monday, September 14, 2026. Open to the public, this gastronomic event will take over La Grande Menuiserie in the 7th arrondissement, bringing together dozens of producers and artisans, renowned chefs, tastings, live cooking demonstrations, and plenty of opportunities to explore the world of flavor.

Producers, craftsmen and the leading lights of French gastronomy gather in an old workshop on Rue Saint-Dominique. The Rendez-vous des Terroirs makes its first stop at La Grande Menuiserie in Paris, on September 13 and 14, 2026.

Originally designed for professionals in the food industry, the event has evolved and is now opening its doors to the general public, who will also be able to meet the people behind France’s terroirs.

Behind the event is Le Tour des Terroirs, an association presided by chef Tom Meyer, Meilleur Ouvrier de France 2023. It brings together around 850 members, including roughly 400 chefs and food-service professionals as well as 450 producers, artisans and beverage makers. For this first Paris edition, about 70 producers and artisans are slated to participate on 1,500 m².

As for the guest list, gourmets will recognize a few familiar faces. Hélène Darroze, Amaury Bouhours, Eugénie Béziat, Blanche Loiseau, Gilles and Nicolas Vérot, Guillaume Goupil, Eloi Spinnler, and Louise Petitrenaud are among the anticipated personalities. Chefs, pastry chefs, sommeliers and entrepreneurs come here to compare their experiences with those of the producers, tackling topics from the evolution of terroirs under climate pressures to the transmission of family houses, not to mention culinary creativity and new restaurant models.

The itinerary unfolds across several spaces. The Scène Terroirs hosts conferences, debates, demonstrations and blind tastings, while the Labo des Savoir-Faire tackles very concrete questions tied to the professions of the restaurant and catering industry. The espaces Bien Manger et Bien Boire allow attendees to meet directly producers and artisans around their products. An espace Bien Faire also brings together companies, artisans and services connected to the culinary trades, complemented by a food court where you can take a break between two encounters.

Among the weekend's other highlights is the presentation of the Terroirs Trophies 2026, scheduled for Sunday evening. Visitors will thus be able to move from the tasting to exchanges with producers before attending the various talks planned over the course of these two days.

The Rendez-vous des Terroirs 2026 program:

Sunday, September 13

11h30 – 12h15 : Winning Duos, with Tiphaine Mollard & Romain Casas (Deux Restaurant), Guillaume Goupil & Yoann Gregory (Épisodes* and Fogo)
12h30 – 13h15 : Can French charcuterie conquer the world?, with Nicolas and Gilles Vérot
13h30 – 14h15 : From fine dining to the bistro: the challenge of the double model, with Maxime Le Meur (Gemellus, Attabler) and Omar Dhiab (Restaurant Omar Dhiab*, Elbi)
14h30 – 15h15 : What is the future of gastronomy’s classics?, with Roxane and Jean Sévègnes (Le Café des Ministères) and Benoît Castel
15h30 – 16h15 : And if the climate forced us to reinvent our terroirs?, with Nadia Sammut (La Fenière), Manon Gouin (Restaurant Mallory Gabsi) and Paul Charlent (Écotable)
16h30 – 17h15 : Guardians of the dream: how do France’s grand houses stay alive?, with Amaury Bouhours (Le Meurice*), Eugénie Béziat (Espadon) and Alan Taudon (L'Écrin**)
17h30 – 18h15 : Opening your first restaurant: between dream, pressure and reality, with Quentin Mauro, Clotaire Poirier (Garoom), Benjamin Arnaboldi (BA/C), Philippine Jaillet & Charles Neyers (Restaurant Le Boréal)
18h45 – 19h30 : ceremony of the 2026 Terroirs Trophies

At the Lab of Culinary Know-How :

Visual identity: building trust… and boosting sales, with Plein Soleil Studio
Shifting customer expectations, with Yumcall
Responsible dining: where to start to make a real impact?, with Clorofil
Optimizing procurement without compromising quality, with Transgourmet

Monday, September 14

9:30 – 10:15 : Association general meeting
10:15 – 11: :Better production, better eating, with Jérémie Cognard (Agriloops) and Romain Meder (Prévelle)
11:15 – 12: :Inherit, pass on, reinvent, with Blanche Loiseau (Groupe Loiseau), Nicolas Vérot (Maison Vérot) and Ulysse Pralus (Maison Pralus)
1:00 – 1:45 p.m. : blind challenge chefs x sommeliers, with Emmanuel Cadieu (Cheval Blanc Paris), Thomas Lorival (Le Clos des Sens), Vivien Sonzogni (Le Grapiot*) and Arthur Verdiel (Soif !)
2:00 – 2:45 p.m. :The impact of farming on flavor, with Sylvain Goujon (Maison Lucas Carton*), Franck Homann (Xoco) and Jade Genin (Maison Jade Genin)
3:00 – 3:45 p.m. :How an iconic restaurant brand is born and endures, with Graffi Rathamohan (PNY), Alice Tuyet (Daimant) and Julia Chican Vernin (Maslow)
3:45 – 4:30 p.m. :The creative mechanism, with Aurélien Rivoire, Maxime Frédéric and Nicolas Paciello
4:45 – 5:30 p.m. :The major societal challenges of gastronomy, with Hélène Darroze (Marsan**), Louise Petitrenaud and Eloi Spinnler (Orgueil, Colère et Envie)

At the Lab of Culinary Know-How :

Turn coffee into real added value, with Anne Caron
Are you ready for a health and safety check?, with ePack Pro
Better select seafood according to the seasons, with Mr.Goodfish
Which packaging will stay compliant and profitable in 5 years?, with Berlin Packaging
The 10 key tips to open your first restaurant in 2027, with Service Compris
Are you paying the right price for your energy?, with GDB Consulting
Protecting and enhancing your brand, with Marie Alazard, Paris Bar Association attorney

Sessions at the Lab of Culinary Know-How are intimate, walk-in and first-come, first-served, subject to available space.

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