Evènementiel Sensoriel Culinaire 

Le 'SENSE...SATIONAL DINNER'

Concept personnalisé au Chef, son histoire et son terroir

De la terre à l'assiette aux 5 sens

Un voyage sensoriel à la découverte du gout des produits et spécialités régionales

Dégustations des accords mets et vins 

selon la Culture de la Gastronomie & de l'Oenologie

En 2025 

Pour célébrer la nouvelle année 2025

A l'honneur, la cuisine Française de Guy Savoy

Caviar, Truffe...et autres merveilles à déguster 5 plats 5 sens...

Les prochaines soirée à découvrir en détail en cliquant ici

Découvrez le film  

En 2024

Spécial Event pour le Groupe Rémy Martin Groupe Cointreau

célébration des 300 ans de cette Maison de prestige dans le Cognac 

Dégustation d'exception du Cognac Louis XIII

composé de 1200 eaux-de-vie différentes assemblées dans ce flacon sublime

At SFA 2025 Specialty Food Association with their all team, proposed a selection of quality food products.

Market trends such as “clean label ingredients” are increasingly recognized and demanded by consumers. Namely that food products must be free of genetically modified organisms (GMO) as Brentley UHLORN, family farms, producing cereals and flour, no GMO, and gluten free.

Also with fewer artificial products, but rather natural ones. Without any contaminants listed among the 200 banned, with reduced levels of chemicals, such as pesticides, free of heavy metals, plasticizers, etc.

So at SFA, the trend to meet consumer expectations has been found in the creativity of food products, with less sugar, less saturated fatty acids, more unsaturated fatty acids, and less salt, with more natural flavors...
There had many products, with more protein and less, even zero sugar, all over the world, diet snacks, cereal bars, and candies and even in drinks.

Oregon State University College of Agricultural Sciences, Sarah Masoni Food Innovation Center and Ashley Colpaart ‘ The Food Corridor ’ have developed a partnership in USDA Northwest and Rocky Mountain Regional Food Business Center, connecting and Scaling Food Entrepreneurs.
Their combined experiences with food entrepreneurship make them a powerful team, with the OSU’s Center for Small Farms & Community Food Systems, of 6-state center. The Center plans to provide fundamental business development support to small and medium-sized agricultural and food businesses, participating in the local and regional food sectors.

At the SFA, 50 companies, many women... presented their innovation, with great discoveries... with natural, organic, and authentic products.

For example PAKTLI foods, reinvents the old Mexican “Alegria recipe”, proposed by Seena Chriti, the founder, in memory of her childhood.
Adding the power of the superfood filed ancient grains, amaranth, quinoa, and millet, combined with organic chocolates, dried fruits, and nuts, to form an unforgettable bite-sized snack.
Paktli Foods means joy in Nahuati, the language of the Aztecs, ALEGRIA means enjoy, in Spanish too. In the mouth, you feel very astonish crunchy sensation, light like a puff of puffed seed balls that crumble in the mouth, leaving bitter flavours, through the cocoa coating, with delicate cashew notes…also of red fruits…

Or Amza Superfoods Superfoods, with Jolma R. who offered snacks and breakfast superfoods that nourish, and energize to satisfy cravings, future products for healthy eating. As stated on the site “Tibetan culture and Oregon cultures combine to create superfoods,” from the healthy crunch of our Tsamba Balls to the bold, nutrient-rich flavors of our Flaxseed Butter.

Thank you to the SFA team for introducing us to beautiful and surprising tastings every year, some of which are unforgettable!

In the CES Consumer Electronic Show 2025 in the City of Las Vegas, an ideal show for high-tech start-ups..., I discovered in the AWARDS area, how they promote young talents and the innovations of tomorrow, also in Food Tech as well.

Vivoo represented by Co-founder, Gozde Buyukoroglu and Murat Koç, the head of Wellness has proposed different types of tests to assess our health, on the main parameters with the Wellness Test: pH,Calcium,Sodium,Magnesium, Water,Oxidative stress,Vitamin C,Ketone with one application on nutritional advice, and other tests like Women health...

Most foods low in sodium are bland, and to enhance flavours, we add salt.  Dr. Homei Miyashita invented Kirin Electric Salt Spoon that can make your food taste salty, without the hassle of adding sodium, for better health.

Myeongsu Seo from Seoul, in Korea, presented Nuvilab also honored with the CES 2025 Innovation Awards in the Digital Health category!
Its AI Food Scanner instantly recognizes and analyze food, providing tailored nutrition reports and menu suggestions. This recognition highlights the importance of promoting healthy eating habits in children, which play an essential role in long-term well-being. This help children to develop these essential habits through real-time feedback and personalized meal guidance.

Abbott represented by Angela Duff, received the CES 2025 Innovation Awards for Lingo | Abbott. Its first over-the-counter bio wearable device, designed to support improved overall health and well-being. Built on FreeStyle Libre, continuous glucose monitoring technology, to track glucose.
The Lingo system combines a biosensor worn on the upper arm, for 14 days and continuously streams glucose data, to a coaching application on a smart phone, translating the body’s language and giving insights on the person’s reaction to food, exercise and life’s daily stressors. Now used by more than 6 million people with diabetes worldwide or not.

I also met Lawrence Ford AIF® who said to me, ‘You’re here for a reason’.
I discovered his dubbed as “Shaman of Wall Street”, by the Washington Post. In the CES 2025 Awards winning space, the team of the CONSCIOUS CAPITAL FOUNDATION were making videos; Lawrence interviewed the creators, telling the story of their inventor, in an effort to promote their innovation. He presented me the Foundation and their movement of thoughts. ‘One of the highest expressions of consciousness is alignment to purpose. There is genius all around us in those who are living their purpose'. They participate on earth, ‘to build a new paradigm to align capital, in the good’ way, to sublime the values, by a special collaboration.
To push the technology, to promote the storytelling of creators, by helping, with new solutions. To advance human consciousness and move capital for good, in 3 steps: discover; empower, amplify; if you are in that spirit, join this great movement!

CES innovations discovery: the Perfect coffee AI, from Mihatama represented by Misa Yamamoto, brings a paradigm shift in coffee selection from different varieties and origins, available with Flavor Craft AI. So you can create the tastiest coffee yourself, based on your personal tastes, to really match your preferences, according to their range of aromas.

Artly AI 'The Barista Bot', represented by Daniel Lee, offers a Robot Coffee that ensures coffee-making, with quality Barista design by the reigning American barista champion, Joe Yang. Using technology to deliver high-quality coffee, with a high productivity, by AI combined with computer vision, to give a unique experience to coffee drinkers to realize a perfect cup.

Brisk It™ represented by Delphie Juneau is the first AI-powered grill that harnesses generative AI, known as Veratm, and highly intelligent cooking automation to deliver a unique, worry-free grilling experience. Brisk It's AI Vera lets you ask anything you want, say anything you want, and cook anything you want. AI Vera generates your recipes and cooks them for you... adjusting them and ensuring the best temperature control!

Apecoo LLC represented by Amine SFEIR from San José, proposed a range of original and highly specific kitchen automats : a machine that makes homemade coffee pods, without disposable capsules, to preserve the environment; an automatic waffle maker, for cooking mashing potatoes, tortillas or ready-made roasts.

Grad ApS, represented by Maximillian Berrington, with his passion for the world of wine, has developed the idea of perfect service, to improve the way people enjoy wine, served at the right temperature.

CHEF AI represented by Dean Khormaei, CEO, offers the experience of precision cooking in every dimension. Advanced artificial vision recognizes your ingredients based on millions of images, and monitors cooking progress in real time, according to our thermal models. This allows you to cook over 100 identified foods, cooked according to weight and size, to achieve perfect doneness, without the need to monitor or use external probes.  CHEF AI learns your tastes, and continually improves, learning your preferences to become your personal chef.

At CES 2025, on January 7, I attended a meeting on the NeuroTech of tomorrow; organizer of the 1st ‘NeuroTech Super Bowl’, by the entire Modev team, who we can only congratulate.
All around revolutionary innovations intended to transform health and human-machine interaction; the merge of medical electronics with the human nervous system. Unique lectures and discussions with industry leaders who explored brain-computer interfaces, wearable neuro-devices and cognitive enhancement tools, that are poised to revolutionize neurological treatments. A real chance to be connected during Networking, with healthtech executives, investors, and pioneers at the forefront of NeuroTech. A superb program to discover the world of NeuroTech:
First conference, moderator Susan Sly, Founder from the The Pause Technologies Inc., known for her leadership since 2018 in the AI sector, on the clinical frontiers and cutting-edge technology of brain-computer interfaces.
From implants transforming neuro rehabilitation, to advances in restoring lost sensory and motor functions, and the ethical landscape shaping this revolutionary field. Subjects developed by Founders very involved in this incredible future, as Connor Glass from Phantom Neuro, Aadeel Akhtar, PhD from PSYONIC, Jacob Robinson from Motif Neurotech, Usha Jagannathan, PhD Director, AI Products from IEEE Standards Association | IEEE SA.

Second conference, moderator Simon Bachmann, CEO of IDUN Technologies, (Swiss startup).
NeuroTech on the brain-Computer Interfaces for all, wearable, opened up new possibilities for mental well-being, productivity and creativity, bringing NeuroTech out of the laboratory and into everyday life.
Subjects developed by experts, Jason McKeown, CEO from Neurovalens, Kimi Doan of Earable® Neuroscience, Jessica Randazza-Pade, Vice President of Neurable; Tam Vu Distinguished Professor of Dartmouth; Tan Le CEO of EMOTIV.

Last conference, moderator, Marlinda G., is a leading expert, in the Conversational AI space. NeuroTech in transforming healthcare, using advanced neuroimaging, to revolutionize AI-driven diagnostics and improve personalized treatment for neurological disorders.
Developed by specialists as Maynard Okereke, Founder of Hip Hop Science; Alexandra Zimmerman, Co-Founder of BrainSpec; Jennifer French Executive Founder of Neurotech Network, very involved with a non-profit organization, improving the education and the advocacy to access NeuroTechnology for persons, with neurological conditions and aid, in the development of next-generation NeuroTech devices. Also Dale DiMassi as a Creative Specialist by PSYONIC, Nickolai Vysokov, CEO from BrainPatch.
Thanks to the value of all these experts, media and companies revealing the future of health, team of Peter Erickson, CEO Modev succeeded in highlighting the future of NeuroTech, by this very interesting event, with new solutions to serve human being...through our 5 Senses!

The CES Consumer Electronic Show 2025 an ideal trade show for high-tech start-ups...were we have discovered numerous initiatives to promote young talents and the innovations of tomorrow.
The Eureka Park pavilion, the dedicated startup area, offered a unique platform for early-stage companies to connect with investors, media, and industry leaders. This experience has given awards to ten women and diverse-led startups, with a booth space in Eureka Park.
The CES conference program includes a stage highlighting start-ups, innovation and women entrepreneurs.
Next time in MAY 20-22 - the chief in tech summit 2025 by WomenTech Network in a virtual women tech global conference.

With the team Business France, they brought more than 110 French companies, from twelve French regions, are exhibiting their innovations in areas such as health, mobility and green technologies, with a growing focus on artificial intelligence, including some using composite materials. They value also Start-up, by their organization of an Award, delivered during the CES, with women, as Clarisse Mauriange.

We felicitate Aquasense, presented at CES, the first electronic and connected regulator, and reinvented the regulator of its founder, Commander Cousteau, founder of the Aqualung Group in 1943. Worn by Fabrice Gregory, Senior Vice President at the CES, of modern diving equipment, has already been rewarded, with a “Best of Innovation”, Awards® CES 2025, leader in the design and manufacture of scuba diving equipment.

Also, during CES week in Off at Hard Rock Cafe, on Las Vegas strip, She Speaks CES Women in Tech and Leadership Panel Discussion and Mixer was held on January 9, 2025, by CEO Founder, Priscilla Nakane - PR/Media/Brand Strategy/Experiential.
Marianne Frydenlund, VP at Avanci, IOT Solutions World Congress, discussed utilizing her legal background as a patent attorney to help inventors navigate the patent and licensing arena.
Maria Julia Guimaraes, Founder of Totum Tech, shared of her experiences, design and engineering in the tech industry med-tech device.
Dr. Jen Fry, PhD (she/her), founder of tech app Coordle, to scale a bootstrapped startup as a BiPoC founder.
Lou Rice, Founder of Kindle and Reading app accessories brand Strapsicle that saw explosive sales and growth in just 2 years after winning Shark Tank ABC Australia.
Katie Miller, Director of Global Marketing with OLEDWorks, scaling a startup STEM nonprofit organization on her own.
Jenna Fuentes spoke on behalf of community event sponsor OpenClassrooms on the various resources, trainings, and opportunity the organization provides for apprenticeships in various fields.

She Speaks CEO continues to lead the way in creating transformative opportunities for women in tech. Save the date of the next event, in Austin, TX for She Speaks hashtag#SXSW !

Nous félicitons le Groupe de travail qui a permis d'aboutir à 2 nouvelles Mentions complémentaires EP1 et 2 qui vont changer le paysage de la formation dans les années avenir pour les jeunes pâtissières et pâtissiers de demain et ce, dés la rentrée septembre 2024. Une belle initiative de la CNAP, la Confédération des Artisans Pâtissiers, communiquée par Le Journal du Pâtissier qui expose son importance pour permettre aux jeunes de progresser, d'évoluer avec de nouveaux savoirs et ainsi d'augmenter leur autonomie, avec des qualifications supplémentaires, essentielles. 

A lire l'article en photo https://www.lejournaldupatissier.com/
Nous sommes vraiment satisfaits que les jeunes en cours de formation puissent avoir accès à des formations indispensables et nouvelles pour ces futurs chefs qui achètent des matières premières et les transforment.
Ceci afin de pouvoir proposer en conscience, des gammes de produits finis sucrés de bonne qualité, avec des saveurs naturelles par leurs gouts bien maîtrisés, pour satisfaire le plus grand nombre de consommateurs.
Ils pourront désormais acquérir les bases de l'analyse organoleptique, un sujet qui nous tient à cœur, 'des sciences du sensoriel au savoir gout' pour apprendre à identifier d'où vient l'origine du gout de leurs pâtisseries. Ils sauront aussi s'autoévaluer et développer leur sens critique en apprenant à goûter.
En sachant déguster, ils apprendront à modifier les saveurs et équilibrer les arômes en fabrication.
Surtout à la finale, ils pourront bien présenter leurs recettes artisanales encore plus créatives, et savoir en parler à leurs clients, avec les mots du gout, pour mieux vendre en boutique.
Nous remercions Les Compagnons du Devoir et du Tour de France de s’être impliqués dans cette démarche qualité & gout depuis longtemps avec l'Institut des métiers du Gout, et leurs chefs enseignants particulièrement Savoirs Sucrés et TournemainConsult avec qui nous œuvrons à la transmission.
Tous les membres de ce Groupe sont soucieux d'éduquer et de transmettre leurs savoirs et ils se sont particulièrement investis dans ces travaux pédagogiques, menés avec succès.
Bravo à toute l'équipe qui propulse au changement de nos futurs chefs, dans ces métiers en pleine mutation, toujours dans le sens de l'excellence, pour nourrir nos enfants de demain et ravir les palais de tous les gourmands amateurs de flaveurs d'exception, grâce à notre unique Pâtisserie à la Française!

Thanks to Esprit Porcelaine créateur à Limoges Partner since 10 years 
https://espritporcelaine.fr/

Planetgout's vocation is to develop strategic actions to support food quality chains, with the aim of maintaining quality players. Development support is proposed through quality approaches, crossed with the Sensoriel&Gout, through ISO consulting and training services, and events based on value, such as the Sens&Chocolat International Festival.
We work on a lot of food products, always with the aim of maintaining 'quality, tasty, ethical, fair and sustainable food production'.
In order to pass on to professionals our knowledge of Taste, from raw materials to food, we offer a range of services through a new science called Gastrology, like the well-known science of Oenology, but for the world of food on earth.
We offer a wide range of innovative services, consulting and training modules: Sens&Produit, Sens&Chef, Sens&Pro entreprise, which we customize to meet our customers' needs.
For example, the Sens&Chocolat Profiles of Eric LAMY's Chocolaterie Lamy analyzed 'Pure origine' chocolate bars, following the medals won at the World Chocolate Awards 'Pure origine' Ghana and Sao Tomé 2023 (in the photos), enable saleswomen to sell better, with key taste words, for each bar, thanks to their unique aromatic wheels, thus explaining their flavors!
Educated in taste, our artisans pass on their passion every day through their good products and their sensory talents, forming the Consumers' Actors of tomorrow's food future!

Jacques Puisais, docteur en sciences, a insufflé un mouvement d'éducation au goût, fondateur de l'Institut du Goût en France, il a su développer par la conscience du cœur, l'esprit du gouteur et l'ame du goût; il disait souvent «Je goûte, donc je suis».
Je rends hommage à son œuvre d'éducateur au goût, d'abord des enfants aux professeurs, aussi des producteurs aux chefs, et en tant qu'œnologue mondialement réputé, des œnologues aux vignerons.
Son œuvre a permis de participer à la préservation de notre Patrimoine alimentaire par sa passion du goût aussi en cuisine, avec les paysans et les chefs; aussi de veiller à maintenir notre Patrimoine viticole, en valorisant plutôt les cépages ancestraux que les hybrides.
N'oublions jamais qu'il a soutenu la préservation de notre éthique vigneronne, par des vins certifiés en AOC, dit d'Appellation d'Origine Contrôlé, avec l'INAO.
C'est grâce à ces vignerons conscients que nous avons encore maintenant tous ces cépages dans nos provinces de France, avec encore 375 AOC spécifiques, bonifiés dans chacun de leurs terroirs, pour ravir nos palais avec autant de vins, si savoureux, qui font la notoriété de la France dans le monde entier! Devenus amis, depuis 1997, Jacques venait régulièrement dans notre Centre d'Education Sensorielle Alimentaire, et nous avons pu vivre de nombreuses expériences sensorielles en Limousin.
Ainsi Jacques a été sollicité, pour faire revivre des vignes disparues, depuis le Phylloxéra...qui existaient déjà sur les Coteaux de La Vézère - AOC Vins de la Corrèze , depuis le VIème siècle! Cette belle aventure prolonge encore l'esprit de Jacques Puisais, à travers ces vins qui proposent l'expression de roues aromatiques originales, des chenins replantés, qui bonifient la noblesse de l'ardoise. Formée par Jacques, l'équipe continue et a obtenu l'AOC-AOP Corrèze pour la gamme des vins blancs «Les Périères», bravo!
Depuis 2012, nous avons démarré notre Festival Sens&Chocolat , à vocation Internationale pour défendre cette fois 'l'esprit de l'AOC du Cacao selon ses origines, et j'ai demandé à mon ami Jacques Puisais de devenir le Président de cet évent professionnel jusqu'en 2018.
Il disait au micro sur la photo que 'Comme le vin, le Chocolat 'pure origine' est un très bon acteur pour comprendre le Gout'. Nous le remercions d'avoir touché tant de gouteurs et ceux qui l'on rencontré ne serait-ce qu'une seule fois, ne l'on jamais oublié.
Grande gratitude à notre Merlin l'enchanteur du goût, qui inspire encore beaucoup de vrais terriens !

I was delighted to see Gaia Cacao's Venezuelan 🇻🇪 team at Chocoa, like Jennifer Cinefra and Mariana De La Rosa, always energetic in promoting the great varieties of fine cocoa, the world's best Criollos from this wonderful country; also with Carlos Navarro Co of KKO Real as a partner, supported by Hector Di Luca to also sell a range of products from their delicious cocoa butter, to cocoa liqueur to different qualities of powders, in the spirit of "pure origin" Venezuela.
I had the pleasure of being invited to Chuao, for an unforgettable meeting with the head of the plantations, where I was able to offer the planters a sensory tasting of their famous Criollos, exceptional in the cocoa forest.
An extraordinary sharing of emotions, with a passionate chocolatier from the La Tienda Del Cacao, the chef Janeth Gutierrez, who makes and offers chocolate tasting workshops of ancestral varieties, such as those from Chuao, but also from Ocumaré, in Canoabo... and the poet-photographer José Rafael Rivero , who immortalized in our memories these magical moments that link us to the land of Venezuela, à vitam eternam! Passionate about chocolate and cooking, he has also become a chef instructor at the Delicias Escuela Gastronomica, promoting his country's taste culture. ¡Enhorabuena a todos!

Bravo aux organisateurs du 1er Salon des Vins Bio & Biodynamiques par Demeter France , ardent défenseur de production éthique et bio depuis toujours, avec aussi La Levée de la Loire .
Des vignerons vrais et conscients de ce qu’ils donnent à boire, nous ont offert leur terroir sur un plateau de goûts riches et variés, tous avec leur âme dans le flacon...Ce qui donne à chaque vin, un bouquet de flaveurs autant remarquables que parfois étonnantes!. Comme disait mon ami Jacques Puisais, ces vins ont la personnalité de l’endroit, parce qu’issus de cépages ancestraux, élaborés de façon naturelle, sont aussi à l’image des tripes du vigneron! Chacun exploite ses talents sensoriels, des cépages aux terroirs, des raisins aux vins... pour mieux maîtriser l’élaboration de chaque flacon, par parcelle. Tous ces vignerons doivent être célébrés en étant chez nos cavistes et sur les tables des chefs...pour proposer aux consommateurs gourmets, leur oeuvre du goût.. Des vins Bio & en Biodynamie qui préservent la terre et le cerveau des hommes, en ravissant leur palais car chacun de ces vins sont rares, purs et uniques. Encore merci à tous de nous avoir tant régalé!

American's got 'food products' talents in 2024 Specialty Food Association Show, with the aim of guaranteeing quality and natural flavors, with innovations to be discovering. Carlton Farms is a family-owned producer of all-natural, artisan fresh pork, old school smoked pork and premium beef products, very good quality and so tasty, since 1956.
They have partnered with family farmers who raise animals with methods, naturally and humanely, no hormones, no growth accelerants, proposing true taste products, as their delicious ham, bacon, sausage, you have to taste it to understand it !
Sincerely Brigitte™ Anderson International Foods, Inc. is the brainchild of Brigitte Mizrahi, with her passion for gourmet cheeses, by premium milk from small dairy farms, using vegetarian rennet, only fresh ingredients.
They have come up with distinctive flavours, such a range of cheddar as truffle, also Brie packed with a dried fruit paste: figs, apricots, delicious combinations, ready to enjoy, a great idea of Omer Wienrib team!
At LaClare Creamery, every effort is made to achieve perfection in terms of taste and quality, in order to produce delicious goat's cheeses.
Following cheese-making traditions, with respect for sustainability and transparency, to achieve extraordinary fresh flavours profiles, from their goat's cheese ranges, to hard cheeses, 100% artisanal, that delight the palate with natural savoury. Try the pairing of cranberry cinnamon or maple bourbon, so much choice to change, as Nola Krueger told me!
Hightcountryfungus, is a small family-owned, Daniel Stewart goal is to offer the highest quality mushroom extracts and functional beverages, infused products, for fresh and hot new drinks, all organic. Test Magic Mocha with 5 muschrooms, cocoa and expresso, without any sugar, non-dairy!
They create Wine Chips, Inc. because they love wine and cheese, try Wine Ships pairings! Gouda's smoky cheese and salty-sweet flavour with Cabernet Sauvignon; Blue cheese shines with Sauvignon Blanc; Manchego cheese tastes with Rosé!
Founded by Jill Bommarito with her daughter Lily, Ethel's Baking Company is the original dessert bar business, since 2011. She continues to bake up old-fashioned flavors of Jill's grandmother catering, but also answered to craves gluten-free, non-processed desserts, to cater for all those who are allergic, with a big dose of love! Test the Pecan Dandy dessert Bar, Crumble dessert or Chocolate Brownie, new tasty moments from snack to dessert, truly delicious!

Bill Lynch, Specialty Food Association president, was very pleased to value the JETRO - Japan External Trade Organization promote a Japan Pavilion at the Show, with a diverse selection of gastronomic delights that reflect an abundance of culinary treasures, the culturally rich regions, artisans, from throughout Japan with more than 50 companies, from seafood to the famous Wagyu beef..., all products, that makes the typicity of taste, in japoneese cooking!
Himalayan Secrets SALTS, founder of Asad Suttar, explains to me, that the pink salt is "The Purest Salt in the World", 100% pure, with no added chemicals or anti-caking agents. Himalayan Rock Salt has formed over 250 million years ago, when extreme weathers and geological changes, including massive earthquakes trapped oceans underneath the earth’s crust; after it crystallized, formed solid rocks of pure natural salt, now area called Northern Pakistan. - For Tsewang Nyima Founder CEO of BOD BAR, to promote HIMALAYAN Superfood is more than just a business venture, but a way connecting with his roots and sharing his culture, while creating a positive impact through healthy, happy & kind living with others. BOD BARS are enriched with premium plant protein, BÖD TSAMPA is ready-to-eat Tibetan Himalayan version of breakfast cereal, a nutritional powerhouse to provide energy for Tibetan mountaineers,,,
The trademark Coaslink, means connecting all coasts of the world, believing in the deep connection between people and nature, through the foods we consume. Healthy & tasty foods, by their technics and their secrets to create a very good range of original Shiitake Mushroom Chips, with really Umami's savor!
Beppe Montanaro opened a restaurant specializing in mushroom and truffles, then establishing Tartuflanghe, in 1975. 20 hectares of truffle grounds, they daily harvest truffles, selected and classified according to their sensorial, aesthetic characteristics. The range of Truffle products, from salty to sweet ones, have been awarded in major international competitions; searching for the perfect taste, and the absolute sensorial experience.
Uhhmami brings taste to the table and SIAL Paris 2022 Innovation winner. Pioneered by Michelin, chef Frank Lantz, Uhhmami is a vegan brand that transforms classic dishes, we all know and love into yummy, plant-based alternatives flavorings and broths.. to create brand new tastes, using fresh, organic ingredients; as Truffle’ish serves as a substitute or supplement to truffle.
The original Gruyère Cheddar created by Burnett Dairy Cooperative and handcrafted in small batches, Wood River Creamery cheeses are masterfully crafted and aged to perfection. Their flavors include a range of cheeses with many choices such as: Wood River Creamery Black Truffle with real Italian black truffles, or Vintage New Zealand Cheddar, a beautiful length in the mouth, through good aging, and many other recipes ..., so tasty!

A French Pavilion was present at the Specialty Food Association , with famous French companies to discover; thanks to the support of Business France team, such as Célia Mouthaud, very involved.
As for example, family Ponthier, develops a strategic vocation to promote a responsible production, with delicious and healthy fruits. Their supply of raw materials is done with the greatest care. Their process transforms them into purees, crushed fruits and coulis, all with a natural composition. Each production is monitored by identification and traceability of the fruits, ensuring quality control and food safety.
Joseph Singerman value the Wild Hibiscus Flower, products very savory as specialty edible flowers and garnishing products for food and beverages delicious, hibiscus, also Butterfly Pea flowers, Lotus root, Bulk dried flowers.
A full range of innovative flower products now includes Flowers In Syrup, Flower Teas, Flower Salt and Flower Extracts. All products are made by their team in their facility in Sydney, Australia.
Delicious for you, regenerative for the Earth as defend Jim Richards, CEO.
Ipek Erdosan explained to me, milkadamia is made with 100% of the finest raw macadamias, never roasted macadamia nuts in Türkiye. Its smooth, creamy texture and subtle, milky flavor make it perfect for drinking on its own or using in smoothies, coffee, cooking, and baking, making it an excellent option for people with dietary restrictions or allergies.
John Stevens tells me that Holly Xing, the chief formulating chemist at Eightbillion, grew up with traditional Chinese healing wisdom and developed a passion for food, science, and wellbeing, She has dedicated years to developing Eightbillion's product collection in Usa, as JostArriba, aiming to maximize the benefits of natural healing botanicals.
Products that gives you a healthier brain, more focus, more energy and a better night's sleep; delicious and cost no more than a barista coffee.
Noël Claremont experimented with this drink, for his NorthCape 4000's training...by bicycle!
Espirito Cacau | Chocolate 100% Natural de cacau from Brazil,Tree to bar, chocolate maker Paulo Gonçalves, propose single origin dark chocolate, from 70 to 85% of cocoa, intense and very tasty, Non-GMO Project verified, free of additives, non added flavoring; enjoy!

The Food Tech on CES 2024 ...Very interesting innovations around health, food, nutrition, and taste ... NuraLogix Corporation as Lindsay Brennan tells me with Anura.ai, this simple application by just a selfie, you know quickly your healthie ! And as we know, health depends on way of life, stress and mostly of what you eat...by the quality of food with good nutritional facts everyday. DeepAffex software permit everybody to be more conscious of their healthy state, in order to look after a better general wellness....by only a photo of their face, instanly.
More, next will give the health insights. Great Ai Idea!
Attractive robots with a new vending machine design and a modern interface. SWEET ROBO, an American compagny, leader in Robotics and Entertainment, as explain to me the CO Piny Vind, we create a range of interactive food production robots...with attractive and funny design, in the World of sweet food products, always a modern interface to command and pay. The Food is produce in front of you... as you decide your choices ! Ice cream for kids or adults with 6 flavors, Cotton Candy with 30 design, Pop corn...different tastes, sirops and garnitures.. The buyer of robots and seller decide the quality of food products to create his own robots...Very convivial, as a sort of game to create yourself your Ice cream or Cotton Candy. Of course the kids love it, because of all the range of possibilities from designs and tastes! These robots are the futur also to create food animations, in events too.
The Fench Tech was very important in the CES this year, with all the compagnies in the organic way, digital, software innovations with more awareness to preserve the planet, soil, air, water...food, and of course Wine!
Groupe FRIO specialist in Wine cellars and cooling solutions.
'Your wine feel good at home to keep and taste at the good temperature'.
A range of Wine cellars, depend on how many bottles and location...
A real guarantee of quality, to preserve the taste better with La Sommeliere, as the CO Didier Grychta, develop with passion, since 30 years.
Bravo à la La French Tech team!

For CES Food Tech Planetgout Medias discovery ..Great innovation Hisense ConnectLife a concept...of AI software, to push education for cooking with a connected kitchen...as Miguel Becerra explain to me! From the TV cooking chef shows to collecte the receipes you want to eat ? Send to your personal center screen...you decided from your list of ingrédients, and spices ideas...to prepare your courses...to but what you need...the oven at the good temperature and the pairing suggestions connected your meal to the best wine storage ...great Idea of a european compagny selling all the cooking materials, manage by Jonas Henger. We discover by Ludovic de Nicolay COO, a creative French compagny with a connected thermometer for barbecues...that American love so much to do, in a family and friends during food party! Innovation that value the most important, the food taste.

We value this good Idea to promote the working women in Tech, Investments, & Startups...organized by V Agency during the hashtag#CES exhibit at Las Vegas.

Animate by Priscilla Nakane PR, Events, and MarCom/Sales Expert, moderator, Weina Zhang CEO of Z Life and Elizabeth Cook Managing Partner of AI Capital gave testimonias of their experiences to develop the succes compagny. Great examples to explain to women what to do to in order to create tomorrow their own business.
Passion, ambition and determination needs to reach your purposes...contact them as mentors to help on your project ? Of course you have to read this incredible Book on the best way to use the futur AI on each market....with ethic...you'll get invaluable advice. It is your chance yo go on your Dreams !
Thanks for Milan Kordestani a visionary we respect a lot ....and Priscillia to make these connexions possible, also in the good place of the city LV center by the quality of wellcome to reach us, with Tyler Williams development officier helping for projets.

Thanks to the general manager Alain Alpe who knows how to value the signature courses of Guy Savoy by his formidable team.

Great tastings to discover the best pairing.....for the finest taste by incredible services for the next Sense...sational Dinner. I apreciate the marvellous cooking of the Chef Nicola Costagliola with sensory design..bravo! Caesars Palace Las Vegas Hotel & Casino

Next event from the 13 to 21th January 2024

'To celebrate the taste of Winter'

 CAESARS ENTERTAINMENT ORGANIZATION

Hôtel CAESARS PALACE  

RESTAURANT Guy SAVOY

SENSE.....SATIONNAL DINNER

with Véronique ANASTASIE

PLANETGOUT USA

To book directly to CAESARS Entertainment

During Winter FANCY FOOD  exhibit

for all food Producers, Baker, Pastry, Chocolate

in the Convention Center from January 21 to 23 th, 2024

'Photos souvenirs' to celebrate the taste of Winter... 

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Restaurant Guy SAVOY à LAS VEGAS

 Soirée d'exception & dégustations 

Caesars Palace - Las Vegas - Nevada

Big event IBIE 2019 lot of visitors, in IBIE 2022...

in the Convention Center of Las Vegas

Tendencies in USA : ingredients for clean label, with best nutrition facts,

sustainable food and green superfood.

Informations on the clean Label, with an very good educate program

https://www.ibie2019.com/wp-content/uploads/2019/06/IBIEducate-2019-schedule.pdf

New tendencies : no gluten, natural products, sustainable

Experts, services and all baker and pastry confederations

Master class, demonstrations and tastings

https://www.ibie2019.com/artisan-marketplaces/

Varieties of raw materials from walnuts, peanuts, pecan nuts, prunes, vanilia : quality and taste

French chefs in their Pastry schools

French material with HydroProcess to cut food by pression water

French products with Noël chocolate

Innovations and creativity from the baker to the pastry chef

American chefs for ice, design and colors pastries

French chef in american compagnies too

 For all meeting, it was really great to savor, all these products by delicious tastings !!

Felicitations to all the team to have organized this important event IBIE

A very good place to develop your company for all the BtoB market!

'Photos souvenirs' to celebrate the taste of Spring... 

 BON APETIT UNCORK 10th years birthday 'GRAND TASTING'

An unparalleled culinary tour de force for the 10th anniversary Vegas Uncork’d Grand Tasting promises to be the best, organized by Bon Apetit, for the 50 years old birthday of the Caesars Palace.

For our pleasure of taste, great signature dishes, to discovered from 50+ renowned chefs, as the famous French chef Guy Savoy of course with Julien Asseo in Vegas, Restaurant Guy Savoy ! A lot of very great Chef too as Gordon Ramsay, uncredible moment to enjoy this meeting by taste...

A moment of emotional sharing tasty, by the talents of chefs at the famous Vegas Uncork’d Grand Tasting in Las Vegas, as always in the middle of the luxe garden of Gods Pool Oasis at Caesars Palace.

A convivial evening to sample signature dishes, with the meeting of the chefs, as Julien Asseo, the chef of Guy Savoy and Gordon Ramsay, who came especially for this unique evening,  celebrating 50 years of Caesars Palace.

The 5 SENSES of CHOCOLATE

Los Angeles 

AT ALLIANCE Française de LOS ANGELES

            PLANETGOUT & MARTI CHOCOLATE

Véronique ANASTASIE  &  Tonet TIBAY

The 5 SENSES of CHOCOLATE

Los Angeles

PLANETGOUT au World Veg Festival

 à San Francisco

Vegan Event with Planted Cuisine

Los Angeles

LUXURY CHOCOLATE SALON

Los Angeles

Los Angeles septembre au centre des expositions de Pasadena

Evènementiel Sensoriel Culinaire 

Le 'SENSE...SATIONAL DINNER'

Concept personnalisé au Chef, son histoire et son terroir

De la terre à l'assiette aux 5 sens

Un voyage sensoriel à la découverte du gout des produits et spécialités régionales

Dégustations des accords mets et vins 

selon la Culture de la Gastronomie & de l'Oenologie