Omnivore Paris 2026: the speakeasy where cuisine becomes culture

We plunged into the Omnivore speakeasy at Porte de Versailles. It was a dense, electric evening, where patisserie tells the world as much as it delights.
We came away full of treats. With delicacies, of course, but above all with conversation. This Omnivore speakeasy, nestled in Paris Expo Porte de Versailles, was anything but a simple “food event”. For a few hours, we had the sensation of entering a sensitive radar, that of a cultural sensor observing cuisine as a language, a playground and a food for thought. Guess who’s back? Omnivore, of course. But in a different way. Tighter, more Selective & Subjective and terribly alive.

A speakeasy designed as a laboratory

From 6 p.m. onwards, the light is soft, neon lights trace graphic lines and backdrops set the scene. Nothing flashy here. The aesthetic is worked as an extension of the message: we’re not here to make noise, but to create impact. Omnivore takes this evening as a double-entry format: editorial & event-driven.

At 6.30pm, the Secret Talks kick off. Fifteen suspended minutes with Nina Métayer (Délicatisserie), Yann Couvreur (Yann Couvreur Pâtisserie), Claire Heitzler (Claire Heitzler), Kevin Lacote or Éric Verbauwhede (Maison Pic). We talk about transmission, commitment, seasons, the real economy of the stores, the chef’s responsibilities. The tone is frank, sometimes pertinent and impertinent, without posturing. We understand what Omnivore means when it defines itself as an amplifier of the culinary world in motion.

Sweets that tell the story of an era

After the talks, the speakeasy gently shifts to the bar, the cocktails, the workshop. The scent of puff pastry, warm praline and citrus mingles with the burst of voices. We peck at a precise fruit tart, a chocolate entremet of rare precision, a puff pastry that stands out in fine golden strata. Each creation seems to tell a story: that of a terroir, a gesture, a commitment.

We feel that Omnivore is no longer there to follow trends, but to catch them before they become obvious. The programming is designed to unearth, reveal and clear the way. What strikes us is not the quantity, but the relevance of each proposal. Little, but well-chosen. An assertive choice, Selective & Subjective, which feels good in a landscape saturated with content and images.

Where talent and brands really meet

This is more than just a “gourmet trade show”. Omnivore is back to its essence: a place for new generations of chefs, committed artisans and brands to meet and share ideas. Discussions continue over a cocktail, a bite or a dessert from the Coupe du Monde de la Pâtisserie.

Brands aren’t confined to a logo on a kakemono; they take part in exchanges, nurture stories, and sometimes provide the means to go further. Omnivore acts as a link, a space where collaboration makes sense, where cuisine is thought of as a global culture: economy, environment, aesthetics, transmission. Cuisine as culture, fully.

Omnivore 2026, the next events not to be missed

This speakeasy was just a foretaste. Omnivore 2026 is already being written in several chapters: other, more confidential Speakeasy evenings, a Grand Banquet conceived as a large sharing table, and the Food Book, that anti-guide that prefers free reading to fixed rankings. Between intimate formats, targeted meetings and more festive moments, the year promises to be punctuated by conversations, workshops and culinary experiences where people come to taste as much as to reflect. Omnivore thus continues to weave its network of Parisian events, like so many parentheses to slow down, observe what’s moving and feel, before anyone else, the next vibrations of the culinary world.
To make sure you don’t miss any of the dates, guests and new formats, it’s best to stay connected to the selections and agenda of Paris Select, which will relay Omnivore highlights throughout the year.

Omnivore, the opposite of hyper-exposure

While creative cuisine is everywhere, visible, commented on and overexposed, Omnivore chooses a different path. It’s a long-term, curated, demanding approach. Here, we don’t multiply scenes, we focus attention. The focus is on glances, silences and low-voiced exchanges. Video capture is not used to “produce content”, but to keep a trace of an atmosphere, of a moment.

This speakeasy, which took place from January 18 to 21, 2026, at Paris Expo Porte de Versailles, gave a foretaste of Omnivore’s new vision: a streamlined event, designed for those who want to understand where cuisine is going, not just photograph it. A format that assumes its relevance and impertinence, that chooses its subjects, its guests and its rhythms. An event for those who love the table as a space for ideas as well as pleasures.

Omnivore returns, not to occupy the ambient noise, but to create background lines. To remain a cultural sensor in a class of its own, a place where tomorrow’s culinary narratives are invented, without ever losing sight of the essence of cuisine.