English
FrançaisFriday, July 4th, 2008
Round Table 1
- Expansion of the Champagne Label
Ghislain de Montgolfier, Pt de l’Union des Grandes Marques de Champagne
Patrick Lebrun, Président du Syndicat Général des Vignerons de Champagne
Daniel Vatel,Crédit Agricole Nord Est
Franck Lucet, Oenologist, Servair
Round Table 2
- Business and Gastronomy
Moderator: Michel P. Cloes, CEO Chef Culinary Network
Laurent Plantier, CEO Groupe Ducasse
Jaume Tapies, President, Relais & Châteaux
Robert Scott, VicePresident, Starwood Hotels
Sacha Drazien, Manager, Open Table France
Jacques de La Bussière, Founding Partner, Bel Canto
Round Table 3
- Flavors of Tomorrow
Moderators: Karen Page & Andrew Dornenburg, authors of ‘The Flavor Bible’,
With Alex Miles, author, critic and sociologist, Dijon
Gael Greene, critic (New York Post Magazine) & author
Gilles Pudlowski, Pudlo guide, author & critic (Le Point),
Claude Fischler, Sociologue, CNRS
Alec Lobrano, Author, Hungry for Paris, Gourmet Magazine
Michael Batterberry, Editor in Chief, Food Arts, New York
Patrick Mac Leod, Président , Institute of Taste
Jean-François Mesplède, Director, France Michelin Guide
Saturday July 5th, 2008
Round Table 4
- Gastronomy and World Heritage
Moderator : Jean-Pierre d’Estienne d’Orves, French Food Spirit
Awards
Jean-Robert Pitte, President, French Mission for Food Culture & World Heritage
Cherif Khaznadar, Chairman, Maison des Cultures du Monde
Mary Hyman, Historian, Contribution to the Inventory of the French Culinary Heritage (Albin Michel)
Henri Charvet, President, Eurotoques
Luc Guyau, President, French Permanent Agriculture Chambers
Marc Spielrein, President, MIN of Rungis
Jean-Luc Naret, Director, Michelin Guides
Round Table 5
- Organic Farming and Sustainable Fisheries
Moderators : Olivier Jay, l’Usine Nouvelle (*)
Elisabeth B. Berry, Agricultural Minister-Counselor, Office of Agricultural Affairs, US Embassy in Paris (US Government biological agriculture program)
Charles Braine, Sustainable fisheries program,WWF France
Bernard Fournier, Eurotoques Honorary President
Elisabeth Mercier, Bio Agency, Agriculture & Fisheries Ministry Représentant, DG Health and Safety, European Commission
Jean Georges Dachicourt, President, Fisheries National Committee
Jacques Le Divellec, Chef, Restaurant Le Divellec
