Maison&Objet 2023: Gault&Millau conferences and cooking demos

With more than 3,000 brands spread over 110,000 m², the Maison&Objet show is THE biannual gathering for decor, design and lifestyle professionals. For the second year running, Gault&Millau was on hand to provide visitors with a culinary experience, unveil its latest 109 book and much more. Here's a video summary.

Book 109: the new blood of French gastronomy

Maison&Objet kicked off on the same day as the publication of book 109. For the occasion, this 2024 edition was offered for sale during the five days of the show.
Find out more about Livre 109 2024: the new-blooded address book of the year.

Cooking demos to see and eat

From Thursday to Monday, a series of chefs registered with the new 109 came to cook a recipe from the book. This event was open to all, so you could watch and take note of the tips from the chefs on stage, but you could also taste. Indeed, at the end of each cooking demonstration, a small plate was handed out to the audience.
From 11.30 a.m. to 12.30 p.m., the recipe was prepared by a single chef. On the program:

• Thursday: Louis Deslandes (Sauvage - Saint Cast le Guildo)
• Friday: Zian Bodou (Obsidienne - Pau)
• Saturday: Kevin Gourret (Sao-Quimper)
• Sunday: Clément Torres (Saba - Annecy)
• Monday: Guillaume Le Bozec (Agora - Vannes)

From 1pm to 2pm, the recipe was prepared by four hands. Each chef was accompanied by his or her mentor. On the program:

• Thursday: Matteo Giua (Brenti - Espelette) + Michel Roth (Le Baron - Château de Ferrières)
• Friday: Arnaud Baptiste (Colvert - Paris) + Yoric Tièche (Le Cap - Hôtel du Cap Ferrat)
• Saturday: Othoniel Alvarez Castaneda (Dame des Arts - Paris) + Jérôme Schilling (Lalique - Château Lafaurie-Peyraguey)
• Sunday: François-Xavier Sailly (Schorre - Saint Valery sur Somme) + Marc Veyrat

From 3:30 to 4:30 pm, the recipe was created by a single chef. On the program:

• Thursday: Louis Festa (Les Singuliers - Saint Astier)
• Friday: Yoan Delorme (Le Chamarlenc - Le Puy-en-Velay)
• Saturday: Clément Lessoud (Hortùs - Toulouse)
• Sunday: Clément Briand Seurat (Céna - Montpellier)

Mini-conferences

Each day, from 2.30pm to 2.50pm, visitors were able to attend a series of short talks. Journalist Sylvie Berkowicz gave the floor to a chef and his guest each day. A rich exchange of anecdotes and information that we recommend you not to miss.

• Thursday: "How does a place influence the chef and his cuisine?" with Michel Roth & Benoît le Mauff.
• Friday: "How to bring natural simplicity to ultra-luxury" with Yoric Tièche and Bastien Bosio, market gardener at the Grand-Hôtel du Cap-Ferrat.
• Saturday: "Cristal et gastronomie, l'alliance de deux savoir-faire exceptionnels" with Jérôme Schilling & Julien Cozzi, director of the Lalique restaurant.
• Sunday: "Pur montagnard, défenseur de la ruralité" with Marc Veyrat and Michel Da Cunha, cabinetmaker.