EquipHotel Paris 2024: one trade show, four worlds

For 5 days, 1 200 French and international exhibitors, along with a host of experts, will respond in a concrete and precise way to the expectations of hospitality and foodservice professionals.

On the programme: 4 worlds (Foodservice, Design, Wellness, Tech & Services), a dozen experiential spaces and around a hundred conferences to guide, advise, share and exchange.

PROGRAMME
Sunday 3 November 2024: Products first
DARING to create a new XXL space to share a culture, products, ideas and bold moves... all in the service of the best in food and drink. For its 2024 edition, EquipHotel is working with BON magazine, founded by the committed chef and Umih President, Thierry Marx. This partnership has led to the creation of an Open Stage and a programme built around the idea of ?good?. The aim: to bring together creativity, activity, responsiveness, interaction and a host of talents around ever-bubbling stoves.

On the menu: the 1ère edition of the French Plant-Based Cuisine Championship, led by Frédéric Jaunault, MOF Primeur 2011.

Then, a trio of French chefs will face a trio of Italian chefs under the guidance of the restaurant group Eataly. As for the Association française des Maîtres Restaurateurs, it gives carte blanche to chefs who work for ?homemade in a single bite?.

Also not to be missed: the masterclass organised by Seb Professional, with a selection of high-quality coffees, demonstrations by David Ly, French latte coffee champion 2019, and a tasting. Finally, meetings, discussions and networking at the ?Bar des amis, by Pernod Ricard?.

Monday 4 November 2024: Chefs and producers speak
The Open Stage hosts a masterclass session run by the association France Ecaille.

Then, a selection of producers' products goes into the Hobart steamer for a masterclass dedicated to recipes rich in vitamins, trace elements, mineral salts and fibre.

From this ?eating well? or ?eating better?, it is only a short step, and the debate opens with Bleu-Blanc-Cœur. Producers, farmers and cooks take the floor, while others prepare to take over the stoves of the Open Stage.

Four pairs, each made up of a chef and a producer, will work together during a showcooking session billed as ?spectacular and good?.

Then, after the effort, comes the reward, with the best of the coffee roasted by the house of Loutsa, which presents the ?coffee cocktail?, the ideal pairing to re-energise the end of a meal. ?Coffee liqueur? or ?espresso martini?: you have to taste to talk about it, afterwards, at the ?Bar des amis, by Pernod Ricard?.

Tuesday 5 November 2024: Flavours from elsewhere
EquipHotel hosts the 1ère edition of the Asian Gastronomy Awards competition. An event with 3 rounds – with 5 candidates per round – each focused on sushi, street food and pastry.

Other flavours of the world can be discovered during a masterclass around the all-in-one ?iVario Pro? by Rational, which is at once a fryer, cooker, saucepan, frying pan, pressure cooker, bain-marie, sauté pan and stockpot.

Another invitation to travel comes from the producer L'Arbre à Café. Their coffee break serves as an airlock before an immersion in the African cuisine of chef Dieuveil Malonga, a restaurateur in Kigali inspired by spices from across Africa. In the same vein, the spotlight falls on the talent of chefs Gloria Kabé, Sonia Sokouri, Alexandre Bella Ola and Olivia de Souza, who reinvent African recipes on the Open Stage.

Finally, meetings, discussions and networking at the ?Bar des amis, by Pernod Ricard?