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5 days
Pre-registration
Trend Tour to Paris:
"Bistros and Urban Cafés"
March 23–27
Paris
The Most Successful Projects
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about
Tour Highlights:
5 days
5 Days of Insights: Lectures, concept visits, valuable content, and new business opportunities.
10 speakers
10 renowned restaurateurs, chefs, and managers presenting their projects exclusively for you.
Paris. Bistros & cafes
Democratic concepts that are easy to implement in your own company.
Valuable contacts
Strong Networking: Build connections within the group and with local restaurateurs.
20 successful concepts
Progressive Ideas: Discover the most exciting and innovative concepts that you can immediately adapt for your business.
Collaborations & partnerships
If you're looking to collaborate or planning to enter the French market, you'll meet reliable local partners.
topics
Main topics
Hot Trends in Restaurants
The most popular, effective, and profitable ideas
Trends in restaurant, bar, and hotel design
How Big Mamma Group operates
Organizing successful food halls and large-scale restaurants
Creating successful hotel-based restaurants
Innovations in bistro, neo-bistro, and brasserie menus
Building restaurant and bar ecosystems
speakers
Speakers
Joe Warwick
Джо - опытный редактор, писатель, телеведущий и организатор творческих мероприятий, с впечатляющими контактами в международной ресторанной индустрии. Автора бестселлера "Where Chefs Eat", создатель премии "The Worlds' 50 Best Restaurants" и совладелец новой премии – World Restaurant Awards. Провел десятилетие, работая в ресторанах в Лондоне и США - от кухонного портье до менеджера ресторана - прежде чем продолжить карьеру журналиста. Как журналист, работал автором в качестве ресторанного критика, на радио репортером и издавал журналы в качестве редактора.
5 days
Program
Welcome dinner
Meeting at Elmer Restaurant: Neo-bistro cuisine by the young and talented chef Simon Horovitz, who launched his creation after working with renowned chefs in Paris and Peru. A conversation with the chef-owner about the concept.
Welcome dinner.
Welcome dinner.
Breakfast:
Claus Café – THE BREAKFAST HOUSE - a place entirely dedicated to breakfast. Breakfast and a meeting with the manager.
Visits: Culinary bookshops and stores featuring a variety of professional gadgets.
Exploring Concepts: Café-patisserie Angelina, Hotel Costes, Toraya Teahouse, Pierre Hermé, Fauchon Paris, Benedict.
Visits: Culinary bookshops and stores featuring a variety of professional gadgets.
Exploring Concepts: Café-patisserie Angelina, Hotel Costes, Toraya Teahouse, Pierre Hermé, Fauchon Paris, Benedict.
Lunch and meeting: Julian Duboué
B.O.U.L.O.M - One Space, Three Concepts. Hybrids are in vogue!
Meeting with Julian to discuss the concept.
- A generous bakery that serves as the entrance to the venue.
- A buffet-style restaurant offering dishes baked in a traditional bread oven.
- For those who stay until the evening, there's a hidden bar as a special reward—if you can find it!
Meeting with Julian to discuss the concept.
Meet the hospitality leader: Romee De Goriainoff
One of the co-founders of Experimental Cocktail Group will meet with us and share their formula for building a restaurant-bar-hotel empire.
Experimental Cocktail Group is one of the most successful restaurant companies in Paris. These young entrepreneurs have already launched over 35 successful restaurants, bars, and hotels across Paris, New York, Venice, Switzerland, and London. Their Parisian concept of Israeli cuisine, Balagan, requires reservations two months in advance.
The discussion will cover concept creation, scaling, managing human resources during growth, and lessons, challenges, and mistakes on the path to success.
Agenda:
Experimental Cocktail Group is one of the most successful restaurant companies in Paris. These young entrepreneurs have already launched over 35 successful restaurants, bars, and hotels across Paris, New York, Venice, Switzerland, and London. Their Parisian concept of Israeli cuisine, Balagan, requires reservations two months in advance.
The discussion will cover concept creation, scaling, managing human resources during growth, and lessons, challenges, and mistakes on the path to success.
Agenda:
- Cocktail at the Experimental Club.
- A visit to one of their hotels and its in-house restaurant created by ECG.
Trend-watching lecture: Natalia Palacios
The entire trend tour program will be led by Natalia Palacios.
Natalia is a gastronomic journalist and the creator of culinary events focused on Parisian trends. She will deliver a lecture on the formats of French restaurants and the phenomenon of bistronomy.
During the session, we will analyze the specifics of various formats and business models in French restaurants, including:
Natalia is a gastronomic journalist and the creator of culinary events focused on Parisian trends. She will deliver a lecture on the formats of French restaurants and the phenomenon of bistronomy.
During the session, we will analyze the specifics of various formats and business models in French restaurants, including:
- Bistro
- Neo-Bistro
- Brasserie
- Restaurant
- Café
Free time. Dinner
Мы подготовили для вас список рекомендованных ресторанов на вечер.
Shabour — новый контактный ресторан, который может вдохновить вас! Расположенный по адресу 19 Rue Saint-Sauveur, 75002 Париж, Shabour предлагает креативную средиземноморскую кухню под руководством известного израильского шеф-повара Ассафа Гранита. Ресторан получил звезду Мишлен и славится своей живой атмосферой и инновационными блюдами.
Shabour — новый контактный ресторан, который может вдохновить вас! Расположенный по адресу 19 Rue Saint-Sauveur, 75002 Париж, Shabour предлагает креативную средиземноморскую кухню под руководством известного израильского шеф-повара Ассафа Гранита. Ресторан получил звезду Мишлен и славится своей живой атмосферой и инновационными блюдами.
Breakfast and meeting: Balagan
Breakfast at Balagan - a bistro-style restaurant blending Israeli and French cuisines. This is the project of legendary Israeli chef Assaf Granit and one of Paris's most powerful restaurant-hotel groups, Experimental Group.
Visit to Maison Plisson – a concept reflecting the trendy "farm-to-table" philosophy. It includes a boutique store featuring farm products and a modern canteen-style restaurant serving dishes made from the same ingredients. Stéphane Bernard, the operations director, will guide the visit.
Visit to Maison Plisson – a concept reflecting the trendy "farm-to-table" philosophy. It includes a boutique store featuring farm products and a modern canteen-style restaurant serving dishes made from the same ingredients. Stéphane Bernard, the operations director, will guide the visit.
Visit: Epices Roellinger
Visit to Epices Roellinger – a spice shop created by Michelin-starred chef Olivier Roellinger, who discovered his passion for spices. In pursuit of the perfect vanilla, he is willing to embark on dangerous journeys to the ends of the earth. Roellinger has authored several books on the proper use of spices and opened an extraordinary boutique featuring hundreds of spices, blends, and even a vanilla cellar.
Lunch and Meeting: Celebrity Chef Gregory Marchand, founder of Frenchie (Michelin Star)
Lecture Topic: What defines a modern French restaurant? Discover its formula, signature dishes, ingredients, management approach, growth strategies, and collaboration models.
Frenchie Restaurant Group: frenchie-restaurant.com
Gregory Marchand began his career with Jamie Oliver, earning the nickname "Frenchie," which later inspired the name of his restaurant. What started as a humble bistro has grown into a Michelin-starred establishment.
Today, Gregory leads an entire ecosystem of restaurants and bars on a single street in Paris, a restaurant in London, and notable collaborations:
Frenchie Restaurant Group: frenchie-restaurant.com
Gregory Marchand began his career with Jamie Oliver, earning the nickname "Frenchie," which later inspired the name of his restaurant. What started as a humble bistro has grown into a Michelin-starred establishment.
Today, Gregory leads an entire ecosystem of restaurants and bars on a single street in Paris, a restaurant in London, and notable collaborations:
- New York City: Partnership with Danny Meyer’s hospitality group.
- Verbier: Collaboration with the Experimental Group at a ski resort.
- Sushi Shop: Co-branded menu concepts.
- Social Initiatives: Projects focused on community and sustainability.
How to Create a Concept for Gastronomic Ice Cream: Une Glace à Paris
Once, Emmanuel Ryon was setting up the pastry program at Moscow’s Café Pouchkine. After returning from Moscow, he launched an extraordinary ice cream concept with a seasonal repertoire of dozens of flavors. Among them, you'll find unique varieties like buckwheat, “Napoleon,” and “Medovik.”
Activity: A guided walk through the pâtisseries of Le Marais with Natalia Palacios.
Activity: A guided walk through the pâtisseries of Le Marais with Natalia Palacios.
Free time. Dinner
We’ll provide you with a curated list of must-visit concepts in your segment. Make sure to book in advance!
One highlight: MAISON by Sota Atsumi – an inspiring neo-bistro showcasing a fusion of Japanese and French cuisines.
One highlight: MAISON by Sota Atsumi – an inspiring neo-bistro showcasing a fusion of Japanese and French cuisines.
Breakfast and lecture:
Trends in Menus, Design, and Branding by Sylvie Amar
Sylvie Amar, one of the leading restaurant designers in the industry, offers a wide range of services—from creating menus and logos to designing tableware and restaurant interiors. As a winner of international competitions and the creator of the best coffee cup, Sylvie will share insights on:
Sylvie Amar, one of the leading restaurant designers in the industry, offers a wide range of services—from creating menus and logos to designing tableware and restaurant interiors. As a winner of international competitions and the creator of the best coffee cup, Sylvie will share insights on:
- Trends in restaurant design.
- How visual marketing enhances sales and brand recognition.
Meeting and lunch: La Felicita – the largest restaurant in Europe.
LA FELICITA – one of the most vibrant creations of the already dynamic Big Mamma Group, which has revolutionized the restaurant scene in Paris, London, Lille, and Lyon. Big Mamma is soon to expand to Spain.
Located within a trendy next-generation co-working space, La Felicita is a 1,000-seat Italian-inspired food cluster featuring burgers, pizzas, antipasti, a bar, and a café.
Key Highlights:
Located within a trendy next-generation co-working space, La Felicita is a 1,000-seat Italian-inspired food cluster featuring burgers, pizzas, antipasti, a bar, and a café.
Key Highlights:
- Meeting with Julien Camadro, Chief Operating Officer of Big Mamma Group.
- Topics of Discussion:
- How to create and manage a 1,000-seat gastronomic space.
- Insights into how Big Mamma Group operates from the perspective of a food hall business model.
- Organizing a mono-concept food hall: from kitchen management to sourcing and product organization.
- Lunch Q&A Session with Julien Camadro.
Meeting and snacks: Jean-Christophe Lehojc
Jean-Christophe Lehojc – Director of the new concept Bouillon Pigalle, a revived take on the historic Parisian dining genre, reimagined by young entrepreneurs.
The concept perfectly blends history with a modern twist, offering remarkably low prices—some appetizers cost less than a cup of coffee in other Parisian venues.
This idea quickly gained immense popularity, with the restaurant serving up to 1,000 guests on some days.
The concept perfectly blends history with a modern twist, offering remarkably low prices—some appetizers cost less than a cup of coffee in other Parisian venues.
This idea quickly gained immense popularity, with the restaurant serving up to 1,000 guests on some days.
BIG MAMMA GROUP
Visit two more concepts from Big Mamma Group and enjoy dinner at one of them (exclusively for us, with no waiting in line).
This group has revolutionized the restaurant scenes in Paris and London with their immersive Italian restaurants. They don’t take reservations and are famous for their constant queues.
You’ll gain valuable insights into their secrets of success, including operations, logistics, human resource management, and scaling their business.
This group has revolutionized the restaurant scenes in Paris and London with their immersive Italian restaurants. They don’t take reservations and are famous for their constant queues.
You’ll gain valuable insights into their secrets of success, including operations, logistics, human resource management, and scaling their business.
Late night cocktail
We will visit several bar projects in the evening, including Bar Hemingway for inspiration.
Breakfast and meeting with a leader: Yves Camdeborde
Breakfast and meeting with the legendary Yves Camdeborde (camdeborde.com).
The founder of Parisian bistronomy, Yves Camdeborde, continues to create appetizing and affordable concepts inspired by the cuisine close to his heart. His Comptoir de l'Odéon requires reservations weeks in advance.
Meanwhile, his fish and meat-focused concepts, Avant Comptoir, offer a more casual experience where you can simply walk in and enjoy something incredibly delicious and budget-friendly while standing at the counter—reminiscent of Spanish tapas bars.
The founder of Parisian bistronomy, Yves Camdeborde, continues to create appetizing and affordable concepts inspired by the cuisine close to his heart. His Comptoir de l'Odéon requires reservations weeks in advance.
Meanwhile, his fish and meat-focused concepts, Avant Comptoir, offer a more casual experience where you can simply walk in and enjoy something incredibly delicious and budget-friendly while standing at the counter—reminiscent of Spanish tapas bars.
Food and art space: Beaupassage
Beaupassage (beaupassage.fr) in Paris's Saint Germain district showcases unique and affordable concepts by Michelin-starred chefs.
For instance, Anne-Sophie Pic offers ready-to-eat meals in jars that you can enjoy on the spot or take away, while Yannick Alléno serves dishes for just €40—compared to the €500 experience at his main Michelin-starred restaurant.
We will explore these concepts and have discussions with the managers behind them.
For instance, Anne-Sophie Pic offers ready-to-eat meals in jars that you can enjoy on the spot or take away, while Yannick Alléno serves dishes for just €40—compared to the €500 experience at his main Michelin-starred restaurant.
We will explore these concepts and have discussions with the managers behind them.
Coffee & meeting:
Meeting with Quentin Vicas, Director of International Development at Alain Ducasse Group.
Le Café Alain Ducasse, Manufacture à Paris (ducasse-paris.com)
Discussion topics:
Le Café Alain Ducasse, Manufacture à Paris (ducasse-paris.com)
Discussion topics:
- Expanding the network of premium coffee shops and chocolate boutiques.
- How to sell a cup of coffee at a higher price.
Meeting at Polichinelle
Meeting at Polichinelle – a buffet-style restaurant created by one of Paris's top pastry chefs, Christophe Michalak, and the former owner of a trendy burger chain.
- The restaurant is entirely meat-free, featuring dishes made from seasonal vegetables and fruits, some of which are grown in the rooftop garden of the hotel.
Immersive gastronomic experience: Kodawari Ramen
Late Lunch at the Stunning Immersive Concept Kodawari Ramen (kodawari-ramen.com) and a meeting with the restaurant's owner, Jean Baptiste Meusnier.
Discussion Topic: How to recreate the atmosphere of a country in restaurant spaces and food halls.
Activity: A walk through shops specializing in professional attire and culinary books.
Discussion Topic: How to recreate the atmosphere of a country in restaurant spaces and food halls.
Activity: A walk through shops specializing in professional attire and culinary books.
Farewell Cocktail in a Beautiful Setting :)
Sharing impressions, insights, and contacts.
reviews
Past tours in Paris
pricing
Prices
Early bird
Before March 1
- Breakfasts, lunches, a welcome dinner, and a farewell cocktail
- Visits, exclusive meetings, and tastings
- Professional guidance of the group by a culinary expert
- Photo report
- Networking and access to all speaker contacts to grow your business
- 1700 EUR
Standard bird
Before March 10
- Breakfasts, lunches, a welcome dinner, and a farewell cocktail
- Visits, exclusive meetings, and
- Professional guidance of the group by a culinary expert
- Photo report
- Networking and access to all speaker contacts to grow your business
- 1900 EUR
Late bird
After March 10
- Breakfasts, lunches, a welcome dinner, and a farewell cocktail
- Visits, exclusive meetings, and tastings
- Professional guidance of the group by a culinary expert
- Photo report
- Networking and access to all speaker contacts to grow your business
- 2300 EUR
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