Hélène Darroze and 70 producers at the Rendez-vous des Terroirs 2026 in Paris
Picture a former carpentry workshop on rue Saint-Dominique transformed into a vibrant crossroads between Michelin-starred chefs, cheesemakers, winemakers and artisan bakers. That is exactly what the Rendez-vous des Terroirs 2026 in Paris has in store, on Sunday 13 and Monday 14 September, for its very first edition in the capital.
A groundbreaking event opening its doors to the public
Behind this gathering is Le Tour des Terroirs, an association chaired by chef Tom Meyer, Meilleur Ouvrier de France 2023. It brings together nearly 850 members, including around 400 chefs and food-trade professionals, as well as 450 producers, artisans and drinks makers. Previously reserved for industry insiders alone, the event is now taking a decisive step by welcoming the general public.
For this inaugural Parisian edition, around 70 producers and artisans will take over La Grande Menuiserie, in the 7th arrondissement, across 1,500 m² of space. This change of scale gives every visitor the chance to meet directly the people who grow, raise, ferment or transform the products that end up on the plates of France’s finest restaurants.
Spaces designed to explore and understand
The journey through the Rendez-vous des Terroirs 2026 in Paris is structured around several distinct zones. The Scène Terroirs hosts talks, debates, demonstrations and blind tastings. The Labo des Savoir-Faire, meanwhile, tackles very practical questions relating to the restaurant trade, in small groups and without prior booking, subject to availability.
The Bien Manger and Bien Boire spaces offer the chance to meet producers and artisans around their products. A Bien Faire area brings together businesses, craftspeople and services connected to the food trades. Finally, a food court provides a welcome break between encounters. This thematic zoning allows each visitor to build their own itinerary according to their interests.
The programme in detail across two days
The topics covered at this first Rendez-vous des Terroirs 2026 in Paris span a broad spectrum, from the highly practical to the forward-looking. Themes on the agenda include the impact of farming on flavour, the passing down of family houses, the challenges of the dual gastronomic model, and the effects of climate change on terroirs.
- On Sunday 13 September, Amaury Bouhours (Le Meurice), Eugénie Béziat (Espadon) and Alan Taudon (L’Écrin) debate the longevity of France’s great culinary institutions.
- That same day, Nadia Sammut, Manon Gouin and Paul Charlent examine how terroirs are reinventing themselves in the face of climate change.
- On Monday 14 September, Blanche Loiseau, Nicolas Vérot and Ulysse Pralus address the question of heritage and transmission.
- Aurélien Rivoire, Maxime Frédéric and Nicolas Paciello explore together the creative process in the kitchen.
- Hélène Darroze, Louise Petitrenaud and Eloi Spinnler close Monday’s programme with a discussion on the major societal challenges facing gastronomy.
On Sunday evening, the day draws to a close with the Trophées des Terroirs 2026 ceremony, scheduled for 6:45 pm. This awards presentation is one of the weekend’s highlights, rounding off a day of tastings and conversations.
Voices that matter in French gastronomy
The line-up assembled for this first Rendez-vous des Terroirs 2026 in Paris reflects the full diversity of the people who keep French gastronomy alive today. It includes chefs from starred restaurants such as Emmanuel Cadieu (Cheval Blanc Paris, three stars) and Thomas Lorival (Le Clos des Sens, three stars), alongside entrepreneurs like Graffi Rathamohan (PNY) and artisans such as brothers Gilles and Nicolas Vérot.
The Labo des Savoir-Faire, for its part, tackles highly operational issues for the professionals in attendance: visual identity, health inspections, seasonal seafood sourcing, compliant packaging and brand protection. These sessions are held in small groups, with no prior booking required, making them accessible and genuinely conversational.
Over two days, this first Rendez-vous des Terroirs 2026 in Paris carves out a rare space where the general public can rub shoulders with the people shaping French cuisine, ask questions, taste, and gain a real understanding of what lies behind every terroir product.
