Conférences et Salons

📖 24 novembre 2025, Nantes : Le Campus des Métiers et des Qualifications d’Excellence Tourisme Hôtellerie Restauration organise un événement au Work’in Salorges. Plus de 200 participants, incluant élèves de collèges et lycées, explorent les métiers de la restauration avec le soutien du Rectorat et de la Région. Des professionnels, ateliers, et les héroïnes du manga TOTEI enrichissent cette journée immersive et ludique.

🌎 The World Travel Market (WTM) takes place in London from November 4-6, 2025. This annual event is essential for the global tourism industry. Details and registration information can be found on the WTM website.

🌊 ibis, a leading hotel brand in France, announced a four-year sponsorship of Café Joyeux's boat for the Transat Café L'Or race. Departing from Le Havre in a few weeks, the sponsorship supports skipper Nicolas D'Estais and highlights Café Joyeux's mission of promoting employment and inclusion for individuals with mental and cognitive disabilities. This event will attract thousands of spectators in Le Havre and millions online, showcasing diversity and positive change.

🍴 Sirha Arabia concluded its second edition over three days in Saudi Arabia, marking a 49% increase in attendance compared to the previous event. This edition, organized with the Saudi Culinary Arts Commission and Nard Events & Exhibitions, served as a hub for restaurateurs, industrialists, and innovators worldwide to explore emerging trends and form strategic partnerships. Luc Dubanchet, Director General of Sirha Food, highlighted the Middle East's role as a global accelerator in the food service sector.

🍷 Vin et Hip Hop, co-founded by Milena Berman, Loïc Lamy, and Jeremy Seysses, synchronizes wine and hip-hop cultures. On October 15, 2025, at Château du Clos, Burgundy's main event kicks off with tastings from top producers, concerts, and a dinner by Chef Akrame Benallal. A VIP dinner precedes at Hospices de Beaune, featuring DJ Jeune Pouce. The project fosters cultural exchange between American and French traditions through festive approaches.

🌊 Under The Sea reopens in Paris's 15th arrondissement after three years of operation. This immersive restaurant, the first of its kind in France and by Ephemera Group, has attracted over 600,000 guests. The revamped venue offers a unique dining experience with stunning marine-inspired visuals and soundscapes, in collaboration with Henriette & Compagnie, Studio C14, and Studio 31DB. The establishment continues its tradition of accessible gastronomy paired with a spectacular sensory ambiance.

Du 16 au 30 septembre 2025, les ‘Sure Hotels Days’ offrent aux voyageurs la possibilité de découvrir le confort et l’expérience unique des marques Sure Hotel by Best Western® et…

🏨 Mandarin Oriental, Marrakech celebrates its 10-year anniversary with the "10 Days for 10 Years" event from September 24 to October 4, 2025. Located in a 20-hectare garden near Marrakech's Medina, this luxury hotel opened in October 2015. The event features gastronomic experiences, wellness activities, and cultural events, highlighting the hotel's commitment to its guests and the local community.

📅 14-15 April 2026, Paris – Porte de Versailles, hosts the Food Hotel Tech event. Over 200 exhibitors and 8,500 hotel and restaurant professionals are expected. The event targets decision-makers seeking innovative solutions. Features include thematic guided tours, awards ceremonies, innovation pitches, and discussions on topics like customer experience, cybersecurity, CSR, and energy efficiency. The event provides networking opportunities, solidifying its position as a strategic hub for industry innovation.

🏨 Emmanuel and Kristine Renaut reopen their iconic Flocons de Sel in Megève after renovations, in autumn 2025. This 5-star establishment and its Michelin three-star restaurant, awarded since 2012, showcase alpine terroir through a unique art of living. Flocons de Sel is nestled among fir trees with views of Mont Blanc, embodying excellence and tradition. The Renauts' vision emphasizes team harmony and the continual pursuit of culinary innovation.