Demonstrations and Animations

Get your inspiration from the 7 Europain 2012 trends

Express your potential and seize new opportunities thanks to one or more of the 7 trends that will ensure success for your customers.

THE TRENDS

Trend n°1 : Bakeries: new social venues
Imaging and presenting ways for bakeries to become new neighbourhood social venues.
Trend n°2 : Innovations – Versatile processes and equipments
Opening up access to innovative, versatile processes and equipments geared to today’s new eating habit.
Trend n°3 : Quality and innovation in organic food
Revealing the secrets behind quality and innovation in organic food.
Trend n°4 : Creativity and sophistication in pastry-making
Showcasing the creative, sophisticated side of pastry-making and the new desserts emerging thanks to the ingenuity of both renowned and young pastry chefs.
Trend n°5 : Pastry-making, a never-ending source of inspiration
Revealing the potential of pastry classics to inspire. Highlighting “reworked classics” and unlikely flavours” in a product demonstration area where natural products, rediscovered flavours and expert skills take the starring roles.
Trend n°6 : Quality and innovation in industrial bakery
Presenting growth areas for industrial bakers in terms of processes, quality and innovation. Attaining the goal of craft bakery quality.
Trend n°7 : Bread as a health food
Defending the nutritional benefits of bread.

Saturday March 3^d

10am - 11:15am Trends n°2 Trends n°6 ROUND TABLE	PELLE EQUIPEMENT Innovation in kneading processes : Presentation of a new concept for beaters and large and small capacity kneading machines. Time savings, dough quality and multi-purpose functions for working dough and leavened products.	Speakers : Michel LOISELET, expert in bread making and engineering, inventor, Pellé Equipement Claire MARCAIS, assistant and et interpreter
11:15 am - 12:30 am	Grand Prix for Culinary Literature rrganised by Académie Nationale de Cuisine
12:30 pm - 13:45 pm Trends n°6 ROUND TABLE	FEBPF Through the innovations made in the design of products and processes, how does industrial bakery meet the expectations of the consumer?	Speakers : Philippe Godard, Director of Communications, FEBPF Patricia PANEL, Limagrain
13:45 pm – 15:00 pm Trends n°1 ROUND TABLE	France SNACKING Exchanges with "progressive" bakers who discuss the eovultions in their trade and how they reflect the changes in the fitting out of their points of sale and to their food offering.	Speaker : Paul Fédèle, Editor
15:00 pm – 16:15 pm Trends n°3 ROUND TABLE	LA TOQUE MAGAZINE How and how far can innovation be brought to organics?	Speakers : Anne-Laure Chorand, Editor of la Toque Magazine David Bourgeois, CEO of the Moulins Bourgeois Pierre Mermet, Managing Director of Festival des Pains
16:15 pm – 17:30 pm Trends n°3 ROUND TABLE DEMONSTRATION TASTING	MOULINS DECOLLOGNE The development of organic bread in traditional bakeries: status (market and nutritional value), perspectives and the keys to success.	Speakers : Jacques Denizet, Managing Director of les Moulins Decollogne Jean-François Cantot, Sales manager of les Moulins Decollogne Philippe Panneullier, Sales Manager for Dijon Céréales Meunerie (Decollogne sister company) Marie-Lucie Jacquey, Marketing and Development Manager for the Milling activity of the Dijon Céréales group Decollogne and Dijon Céréales Meunerie)

Sunday March 4^th

10:00 am - 11:15 am Trends n°4 DEMONSTRATION	INBP A certain look at pastry in 2012 Demonstration around the double texture lemon pie, a creation by Sébastien Odet of a revisited mode which combines technique and eternal flavours.	Speaker : Sébastien Odet, formateur INBP instructor
11:15 am - 12:30 pm Trends n°1 ROUND TABLE	AMC/MOMA Creating a link between bakery-cake shop production and shop architecture How to create a link between the production of bakeries and cake shops and architecture - two parallel worlds which involve all senses via the creation of shapes, colours and sensations?	Speakers : Patrick Mantini, Architect DPLG, MOMA Stépahen Grosier, Managing Director Sté AMC
12:30 pm - 13:45 pm Trends n°4 ROUND TABLE ADVISORY WORKSHOP	LENOTRE Avoiding conflict between creativity and operational constraints How to draft an operational specifications document? How to include creativity in a defined scope? 3 examples: - a dessert for an airline - a cake to publicise the Olympics - a revisited traditional dish for commercial restaurants Partner : Bridor	Speakers : Fabrice Prochasson, Licence and Technical Assistance Director for Lenôtre Patrick Eyroi, Marketing Manager for Bridor
13:45 pm – 15:00 pm Trends n°7 ROUND TABLE	LEMPA Trends, innovation in bakery and pastry since 2005 and perspectives Through an analytical approach of culinary innovation over the last 5 years in bakery, viennoiserie and pastry, a presentation of a study of tomorrow's perspectives and trends. Nutrition and bread as a health food are a major theme of this presentation.	Speaker : Pierre-Tristan Fleury, Director of Lempa
15:00 pm – 16:15 pm Trends n°5 ROUND TABLE	LA TOQUE MAGAZINE La pâtisserie a ses modes. Quelles seront celles de demain ? Partner : S.Glacier	Speaker : Anne-Laure Chorand, Editor of la Toque Magazine Stéphane Glacier, Award winning pastry chef
16:15 pm – 17:30 pm Trends n°3 ROUND TABLE DEMONSTRATION TASTING	MOULINS DECOLLOGNE the development of organic bread in traditional bakeries: status (market and nutritional value), perspectives and the keys to success.	Speakers : Jacques Denizet, Managing Director of les Moulins Decollogne Jean-François Cantot, Sales manager of les Moulins Decollogne Philippe Panneullier, Sales Manager for Dijon Céréales Meunerie (Decollogne sister company) Marie-Lucie Jacquey, Marketing and Development Manager for the Milling activity of the Dijon Céréales group Decollogne and Dijon Céréales Meunerie)

Monday March 5^th

10:00 am - 11:15 am

Trends n°6

ROUND TABLE

FEBPF
Through the innovations made in the design of products and processes, how does industrial bakery meet the expectations of the consumer?
Partner : Limagrain

Speakers :

Philippe Godard, Director of Communication, FEBPF
Patricia PANEL, Limagrain

11:15 am - 12:30 pm

Trends n°7

ROUND TABLE

OBSERVATOIRE DU PAIN
Food and bread the behaviour of women and the young

Speaker :

Valérie Mousquès Cami, Manager at the Observatoire du Pain

12:30 pm - 13:45 pm

Trends n°6

ROUND TABLE

LEMPA
Presentation of the guide to hygiene best practises in bakery and pastry
Presentation of the approach used by the working group to update the latest version dated 1997.

Speaker :

Mélaine Dutertre, Lempa mission manager

13:45 pm – 15:00 pm

Trends n°2

ROUND TABLE

COMMISSION INNOVATIONS EKIP
"THE CHALLENGE OF INNOVATION IN TRADITIONAL BAKERY"
- Bakery in a changing world
- Main expectations in matters of equipment
- Towards a collective approach in the bread sector
- The baker, a manager and an instructor

Speakers :

Patrice Jacquelin, Head of the Ekip Innovation Commission,interviewed by JP Deloron from "Pains Services Gateaux"

15:00 pm – 16:15 pm

Trends n°1

ROUND TABLE

LA TOQUE MAGAZINE
Comment developper une activite complentaire de restauration en boulangerie?
Partenaires : CHD expert et La Boulangerie Saibron

Speakers :

Anne-Laure Chorand, Editor of la Toque Magazine
Nicolas Nouchi, Southern Europe Director,
CHD Expert
Dominique Saibron, Baker (Paris 14th)

16:15 pm – 17:30 pm

Trends n°5

DEMONSTRATION

INBP
Treat yourself to a very sweet eclair in 2012

Speaker :

Sébastien Odet, INBP instructor

Tuesday March 6^th

10:00 am - 11:15 am Trends n°7 ROUND TABLE	COX&CIA Bread, food and health: collaboration between industry, science and the chilean health authoritiy One of the foods most eaten by man is bread under various forms. it has been chosen as the privileged support for containing, in addition to balanced nutriments, those that contribute to good health. Presentation of a series of products for healthy eating around bread.	Speaker : Professeur Jorge Jiménez, Health advisor to Cox&Cia S.A. Chili Intervention in Spanish with a French translator
11:15 am - 12h30 pm Trends n°7 ROUND TABLE	OBSERVATOIRE DU PAIN Food and bread the behaviour of women and the young	Speaker : Valérie Mousquès Cami, Manager at the l’Observatoire du Pain
12:30 pm - 13h45 pm Trends n°4 ROUND TABLE	MARC BRETILLOT Design methodology applied to pastry cooking through concrete examples	Speaker : Marc Bretillot – Culinary designer
13:45 pm – 15:00 pm Trends n°6 ROUND TABLE	LES COMPAGNONS DU DEVOIR From the baker’s hands to the baker of tomorrow: a changing trade Presentation of a multi sector enterprise presenting 3 production models (traditional, mechanised and industrialised) - Thoughts on the need to adapt the man of the trade to the "from production to design" context - Presentation of a level 2 diploma: the degree set up by the Compagnons du Devoir	Speakers : Laurent Gaudré, Product Manager for « Première Moisson » (Montréal/Canada) Guillaume Dagoreau, Manager of the Bakery/IMG – Les Compagnons du Devoir et du Tour de France
15:00 pm – 16:15 pm Trends n°2 ROUND TABLE	LA TOQUE MAGAZINE What directions for innovation in equipment? Partners : Ets Barresi & Bongard	Speakers : Anne-Laure Chorand, Editor of la Toque Magazine Didier Wanaverbecq, Manager of the industrial cell for Groupe Bongard Bruno Cilia, CEO Ets Barresi (Gpt C9)
16:15 pm – 17:30 pm Trends n°2 ROUND TABLE	COMMISSION INNOVATIONS EKIP "The challenge of innovation in traditional bakery" The bakery in a changing world - Main expectations in matters of equipment - Towards a collective approach in the bread sector - The baker, a manager and an instructor	Speakers : Patrice Jacquelin, Head of the Ekip Innovation Commission interviewé par JP Deloron from « Pains Services Gateaux »

Wenesday March 7^th

10 am – 11:15 am Trends n°4 ROUND TABLE ADVISORY WORKSHOP	LENOTRE Avoiding conflict between creativity and operational constraints How to draft an operational specifications document? How to include creativity in a defined scope? 3 examples: - a dessert for an airline - a cake to publicise the olympics - a revisited traditional dish for commercial restaurants	Speakers : Fabrice Prochasson, Licence and Technical Assistance Director for Lenôtre Bertrand Lebugle, Lenôtre Savoir Faire - Formation - Conseil – Licences Director Bruno Rousseau, Managing Director for Bridor
11:15 am - 12:30 pm Trends n°7 ROUND TABLE	OBSERVATOIRE DU PAIN Food and bread the behaviour of women and the young	Speaker : Valérie Mousquès Cami, Manager at the Observatoire du Pain
12:30 pm - 13:45 pm Trends n°5 ROUND TABLE	LES COMPAGNONS DU DEVOIR Culinary design in pastry cooking - Presentation of culinary design - Intervention on the interest of design in their trade - Presentation of collaborative projects between a head pastry chef and a designer - Professional demonstration of two concrete projects	Speakers : Bertrand Balay, Director of the Institut des Métiers du Goût – Compagnons du Devoir Magali Wehrung, independant designer, culinary design specialist
13:45 pm – 15:00 pm Trends n°2 Trends n°6 ROUND TABLE	PELLE EQUIPEMENT Presentation of a new generation of rotating ovens having the same baking quality without marking the base of the bread, as a traditional based oven plus the comfort, ease of use and profitability of a rotating oven.	Speaker : Philippe PELLE, CEO Pellé Equipements, inventor of the Rotosole concept
15:00 pm – 16:15 pm Trends n°2 Trends n°6 ROUND TABLE	SOCIETE BRAVO Automation and pasteurisation in modern pastry: presentation of two new techniques for traditional pastry cooks-bakers.	Speaker : Dominique Fieurgant , Marketing Manager Bravo

7th Edition : Festival de la Créativité Gastronomique

Organisé par le

Born in 2004, Le Festival de la Créativité Gastronomique is still meaningful today. As a matter
of fact, it was created to demonstrate and establish the young head chefs' talent and to emphasize the
tradition of french cooking. What is french cooking ? Simplicity, the knowledge being passed on ; all this valours make the other countries admiring french cooking. The young chefs whom have been selected for the event are the ones who knew how to follow the oldest chefs but whithout becoming copycats. They learnt how to show their creativity thanks to the basics taught by the oldest. Le Festival de la Créativité Gastronomique is also appreciated by very know big chefs.
This year, the 5th of March, under the leadership of Jean-François Piège, Thierry Marx's successor, the ceremony master of the 2011 edition, 16 chefs will make a personal recipe in front of the audience, during one hour and four by four. Each show will be followed by a discussion about creativity. The event will occur during the SuccessFood and Europain exhibitions.

The 16 chefs will comment the products and ingredients selected and all the recipe steps. The stake ?
Communicate and give to the public their cooking techniques.

Pascal Bastian Auberge du Cheval Blanc Lembach (67)	Sylvain Belouin (Tremplin 2011) Le Pigeon Blanc Vern d’Anjou (49)	Akrame Benallal (Tremplin 2011) Akrame Paris (16è)
Jean-François Bérard Hostellerie Bérard La Cadière d’Azur (83)	Pierre Caillet (MOF 2011) Le Bec au Cauchois Valmont (76)	Joël Césari La Chaumière Dôle (39)
Stéphane Duchiron Les Fougères Paris (17è)	Bertrand Grebaut (Tremplin 2011) Septime Paris (11è)	Nicolas Luttenauer Buerehiesel Strasbourg (67)
Marina Real Laden Château de Coudrée Sciez sur Leman (74)	Sylvain Ruffenach Maison Blanche Paris (8è)	Olivier Samin (Tremplin 2011) Le Carré d’Aléthius Charmes sur Rhône (07)
Olivier Samson (Tremplin 2011) La Gourmandière Vannes (56)	Christophe Schmitt (Espoir 2011) Fouquet’s Barrière Paris (8è)	Richard Toix Passions & Gourmandises Saint-Benoît (86)
David TOUTAIN (Tremplin 2011) L’Agapé Substance Paris (75006)