3

Table of contents

Gérer & Connecter

Concevoir & Décorer

Cuisiner & Servir

Day by day planning of events ........................................................................ p.5

Map of the exhibition ....................................................................................... p. 9Map of pavilion 2 ........................................................................................................p.11Map of pavilion 3 ........................................................................................................p.13Map of pavilion 7.1 ....................................................................................................p.15Map of pavilion 7.2 ....................................................................................................p.17Map of pavilion 7.3 ....................................................................................................p.19Exhibitor’s list .............................................................................................................p.20

The Export program ..................................................................................................p. 40Your Welcome Pack ..................................................................................................p. 42The Cafés-Débats / Club Business International ................................................p. 43

Practical information ...............................................................................................p.44

Equip’Innov ......................................................................................................p. 47

Make the most of the Equip Hotel Experience outside the exhibition .....................................................................................p.51What’s up in Paris by Equip’Hôtel ...........................................................................p.52Le Bar Off ....................................................................................................................p.57

Vivez l’Expérience Déco ...................................................................................p.59Studio Tendances .......................................................................................................p.61The Bar Lounge ..........................................................................................................p.69Exception by Equip’Hôtel ........................................................................................p.71The Resto des Chefs by Electrolux & Rungis .........................................................p.73Le Club des Archis ......................................................................................................p.75futuro Matériaux ........................................................................................................p.77Welcome desk Room Service ...................................................................................p.77Room 2.0 .....................................................................................................................p.79Cuisine zen & design .................................................................................................p.79Design for Exception .................................................................................................p.79

Vivez l’Expérience Cuisine ..............................................................................p.81Transgourmet Market ...............................................................................................p.83 Histoires de Chefs ......................................................................................................p.87The “Chefs' World Cup“ ..............................................................................................p.93The Bar Lounge ..........................................................................................................p.95The bookshop La Cocotte ...................................................................................... p.100The Entrepreneur Chef Award ............................................................................... p.101The launch of the Bottin Gourmand .................................................................... p.101The Resto des Chefs by Electrolux & Rungis ...................................................... p.103

Vivez l’Expérience Média ..............................................................................p.105Conferences ............................................................................................................. p.107The Worldwide Hospitality forum by MKG ......................................................... p.113The Rendez-vous de la Restauration Collective ................................................ p.115The Bulle Spa ........................................................................................................... p.117The Night Work forum ........................................................................................... p.123The Bar lounge .................................................................................................... p.69, 95

5

Day by day Planning of events *

Sunday 14 NovemberEveryday:

WhaT’s UP in Paris by Equip’hôtel

A selection of “must see” places in Paris particularly distinctive for their innovative concept.

The « B.O. » Equip’hôtel 2010

Equip’Hotel gives each restaurateur and hotel keeper an original musical atmosphere with its soundtrack “BO”. Download it for free on www.equiphotel.com

The Bar OFF

Equip’Hotel recreates the event with the “Off Bar”, an event bar in the heart of Paris during the whole exhibition!

The Bar Lounge

10.00 >Creating a stylish hotel bar/restaurant

11.00 > The modular character of spaces and furniture

11.30-12.15 > Consumers’ expectations

12.30-13.15 > MARTINI® recreates the aperitif !

14.30-15.15 > Barman's starisation - Cocktail Training

15.30-17.30 > Trio Demos

Pavilion 7.2

The BULLE spa

10.00-10.45 > The french Spa market

11.00-11.45 > Tasty escape with…

14.00-14.45 > The rise of the 3-star Spa

15.00-15.45 > Les Spa-Kids débarquent!

16.00-16.45 > The Spa for kids on the spot

Pavilion 7.2

hisTOirEs de Chefs

13.30-14.30 > Jacques Pourcel

15.00-16.00 >Dina Nikolaou16.30-17.30 > Dominique Valadier

18.00-19.00 > Les filles

Pavilion 7.3

Conferences

11.00-12.00 > News: Jean-Christophe Adouritz, Transgourmet - Bernard Boutboul, GIRA - Thierry Brener, SYNEG

13.35-13.50 > The guests neo-restoration

14.00-15.00 > The tableware : a radical transformation

15.15-16.15 > Destination, hoteliers, meeting planners: the right conditions of a win win win contract

16.30-17.30 > Internet: opportunities and threats

Pavilion 3

The CLUB BUsinEss international

11.00-12.00 > Rabih Hage, Architect, (The Rough Luxe Hôtel), UK Jean-Philippe Nuel, Architect, france

Theme > Architecture and new trends

Pavilion 7.1

The bookshop La Cocotte

La Cocotte offers a selection of gourmand books as well as book signings of the Chefs of Equup'Hotel. A real Rendez-vous! (See p.100)

Pavilion 7.3

rEsTO des Chefs

Experience a live kitchen serving 120 covers a day! Equip’Hôtel’s VIP restaurant is transformed into a demo kitchen open to the public. This new concept is brought to you by Electrolux. Demos will also be given by chefs from the Cooking Spirit chefs’ club with live commentary every day from 11 am till 3 pm.

Pavilion 7.3

by

*Planning of events on 20/10/10

exe_ap_EAU_DE_PERRIER_160x240_LeguidesalonEquipHotel

d’Eau de Perrier

NW M&D, SAS au capital de 26 740 940€, 92130 Issy les Moulineaux, RCS Nanterre 479 463 044 - 2010 - Promo Agency

6 7

Wednesday 17 November Thursday 18 November

Day by day Planning of events *

10.00 > Education: School & Studies of nightlife: what to choose?

11.00 > The Snack menu

11.30-12.15 > Develop non-alcoholic drinks and boost your venue

12.30-14.15 > forum des Métiers de la nuit : Information about night professions

15.30-17.30 > Demos Trio

10.00 > Communication: the new networks

11.00 > Tricks and tips for creating ambiance

11.30-12.15 > Cocktails according to season and time of the day

12.30-14.15 > forum des Métiers de la nuit, Paris by night, « jobs and opportunities »

15.30-17.30 > Demos Trio

The Bar Lounge - Pavilion 7.2

10.00-10.45 >Designing a Spa as part of hotel renovation

11.00-11.45 >Tasty escape with…

14.00-14.45 >When well being inspires Business

15.00-15.45 >Spotlight on deluxe Spas

16.00-16.45 >Customer care: customer service and know-how

10.00-10.45 > Designing a Spa as part of hotel renovation

14.00-14.45 > How to become a leading spa

15.00-15.45 > What is the future for sustainable spa development?

16.00-16.45 > Promoting customer loyalty

The BULLE spa - Pavilion 7.2

10.30-11.30 >Thermomix presentation

11.45-12.45 >« Mondial des chefs » Awards

13.30-14.30 >Jean-Christophe Milesy

15.00-16.00 >Benoit Majorel

16.30-17.30 >Alexandre Bourdas

18.00-19.00 >Jean-Marie Baudic

10.30-11.30 >CNIEL presentation

11.45-12.45 > PRODEMAR presentation

13.30-14.30 >Ana Ros

15.00-16.00 >Mehmet Guts

hisTOirEs de Chefs - Pavilion 7.3

10h30-11h30>Environment & Sustainable Development

11.45-12.45 >Bars entertainments

13.00-13.30 >News, guest: Jean-Philippe Nuel, Architect

13.35-13.55 >The guests neo-restoration

14.00-16.00 >Direct management group catering debates

16.15-17.15 >To muster a corporate name: advantages and disadvantages

10.30-11.30 > Employment/Education: how to improve the appeal of the profession?

13.00-13.30 >News, guests: Michel Gicquel, Accor - fabrice and Didier Knoll, Architects and Nicolas Nouche, CHD Expert

13.35-13.55 >The guests neo-restoration

14.00-15.00 >The french rate VAT of 5.5%: which are the new opportunities of investment for the restaurant owners?

15.15-16.15 >The hotel labels: how to understand the quality charts

Conferences - Pavilion 3

11.00-12.00 >Chiara Caberlon and Ermanno Caroppi, Architects (Room 2,0), Italy

Theme >Comfort and new technologies

11.00-12.00 > M. Michel de fuentes - Managing Director, Medems Catering, Spain

M. Jorge Aguilar - Sales Manager, Medems Catering, Spain

M. Julio Barbé – Chef, Medems Catering, Spain

Theme > Fashion, Luxury, Catering and Spanish style success story

The CLUB BUsinEss international - Pavilion 7.1

*Planning of events on 20/10/10

Monday 15 November Tuesday 16 November

Day by day Planning of events *

The Bar Lounge - Pavilion 7.2

10.00 > Where does nightlife stand?

11.00 > Tricks and tips for creating ambiance

11.30-12.15 > Sales, Up Selling and Cost control

12.30-13.15 > Wine tasting in music!

15.30-17.30 >Demos Trio

10.00 >The Snack menu

11.00 >Creating a stylish hotel bar/restaurant

11.30-12.15 >Cocktail can be an adequate solution for all venues

12.30-14.15 >forum des Métiers de la nuit : The rules in force in nightlife sector

14.30-15.15 >Mixology by Perrier

15.30-17.30 >Demos Trio

11.00-11.45 >Tasty escape with…

14.00-14.45 >The rise of the 3-star Spa

15.00-15.45 > The Spa for elderly on the spot

16.00-16.45 > How much does a Spa cost

10.00-10.45 >The Spa: from design to management

11.00-11.45 >Tasty escape with…

14.00-14.45 >The Spa or the antidote against crisis

15.00-15.45 >Spotlight on deluxe Spas

16.00-16.45 >The 10 key mistakes to avoid

The BULLE spa - Pavilion 7.2

11.45-12.45 >Kenwood presentation

13.30-14.30 > Cédric and Cathy Denaux

15.00-16.00 > Meryem Cherkaoui

16.30-17.30 > Guillaume Delage

18.00-19.00 > Michel Roth

11.45-12.45 >M6 Guests/Salon Cuisinez!13.30-14.30 >Didier Thevenet

15.00-16.00 >Michel Dusseau

16.30-17.30 >flora Mikula

18.00-19.00 >Yves Camdeborde

hisTOirEs de Chefs - Pavilion 7.3

10.30-12.00 >Worldwide Hospitality forum

13.00-13.30 >News, guests: Jean-Bernard Bros, Mairie de Paris and Rabih Hage, Architecte

13.35-13.55 >The guests neo-restoration

14.00-15.00 >The wastes treatment in catering

15.15-16.15 >The Spa: the success depending on the brand

16.30-17.30 >Efficient supply

10.30-11.30 >The new hotel classification system: the news stars have the same value for everybody?

11.45-12.45 >New technologies

13.00-13.30 >News, guests: Diego Gronda, Rockwell Groupeurope and Gérard Laizé, VIA

13.35-13.55 >The guests neo-restoration

14.00-15.00 >The restaurant owners' financing

15.15-16.15 >The hotel customers’ expectations

16.30-17.30 >Design, ambiance, services: how to decypher the new codes of the upscale hotel segment?

Conferences - Pavilion 3

11.00-12.00 > Diego Gronda, Responsable Rockwell groupeurope, Spain

Theme > Great projects

The CLUB BUsinEss international - Pavilion 7.1

*Planning of events on 20/10/10

90 91

Wednesday 17 November

10.30am-11.30amTHERMOMIx Performance

11.45am-12.45amMondial des chefs awards

3.00pm-4.00pmCooking anywhere and everywhereBenoit Majorel for this Normandy head chef with an atypical career path, it all started in September 2006 when he became the national winner of the Talents des Cités prize (awarded to outstanding entrepreneurs from working-class areas) and embarked on the bold challenge of creating a fine dining restaurant that was accessible across the social spectrum. four years later and his restaurant is the most visited in its area, attracting diners who have never dared enter such an establishment before.

4.30pm-5.30pmChefs with time to spare Alexandre BourdasOriginally from the Aveyron département in southwest france, Alexandre was Head Chef at Michel Bras’ restaurant in Japan for three years. In 2005 he opened his own restaurant, Sa.Qua.Na, in Honfleur. It was awarded a second Michelin star last spring.

6.00pm-7.00pmSourcing local produceJean-Marie BaudicAt Saint Brieuc, there is a special place Where the Chef cooks his fresh products which are daily delivered by farmers and fishermen.It's the Youpala bistro.

Thursday 18 November

10.30am-11.30amCNIL Performance

11.30am-12.00amPRODEMAR Performance

1.30pm-2.30pmChef ErasmusAnna RosA lovely story. Ros discovered her future career when she met her future husband. After travelling the world and setting her sights on a diplomatic career, she ended up taking over the kitchen of her family-in-law’s restaurant in the Slovenian mountains!

3.00pm-4.00pmChef ErasmusMehmet GürsDriven by his passion for the produce of his native Turkey, Gürs opened a string of gourmet restaurants that made Istanbul the most popular culinary destination in 2008, according to the New York Times travel magazine.

in partnership with

our thanks to

and for the equipment

ALICOMENDABOURGEOIS

BRITAELECTROLUX

PROfESSIONNALROBOT COUPE

ODICPACOCLEAN

TOURNUS EQUIPEMENTSANTOS

histoires de Chefs Planning Pavilion 7.3 * Sunday 14 November

1.30pm-2.30pmCooking anywhere and everywhere Jacques PourcelTwin brothers Jacques and Laurent Pourcel, born in Agde on 13 September 1964, are inventive chefs who complement each other. In 1988 they opened a restaurant together, Le Jardin des Sens in Montpellier, and have held on to their Michelin stars since 1998.

3.00pm-4.00pmChef ErasmusDina NikolaouEvi Evane divides her time between cookery programmes on Greek television and her Paris restaurant. A passionate chef, she has a sincere and precise approach to modern Greek cuisine.

4.30pm-5.30pmGroup catering gets inventiveDominique ValadierUntil this year, Dominique Valadier cooked meals for 700 pupils at the Lycée l’Emperi in Salon-de-Provence. He currently works full-time for Provence-Alpes-Côte-d’Azur (PACA) Regional Council improving catering in lycées. His guiding principles are taste, seasonal produce and short supply chains.

6.00pm-7.00pmChef ErasmusLes fillesA chef-coq, a singer and a dancer mix their universes and their passions to create a unique cooking workshop with a new lunch concept.

Monday 15 November

11.45am-12.45amkENWOOD Performance

13h30-14h30Sourcing local produce Cédric et Cathy DenauxTheir restaurant, L et Lui, in Saint-Paul-Trois-Chateaux, is the result of their passion for their garden which is located a stone’s throw from the kitchen.

3.00pm-4.00pmChefs with time to spareMeryem CherkaouiRabat-born Cherkaoui studied at the Paul Bocuse school for two years. She serves modern Moroccan cuisine in her Casablanca restaurant, La Maison du Gourmet.

4.30pm-5.30pmChefs with time to spare Guillaume DelageChef of the Jadis, a gastronomic bistro which points up forgotten dishes of the french culinary tradition. A concept which grandly seduces today’s consumers.

6.00pm-7.00pmSourcing local produceMichel RothRoth decided he wanted to be a chef at the tender age of 15. Since 1985, he has won a number of prestigious awards: Prix Taittinger in 1985, Escoffier in 1986, Bocuse d’Or and Best Craftsman of france in 1991. He became Head Chef at the Espadon in 1992, leaving it in 1999 for another Paris restaurant, Lasserre. The Ritz called him back in 2001 and he accepted; the Espadon was awarded a second Michelin star in March 2009. He perpetuates french haute gastronomie with respect for tradition.

Tuesday 16 November

11.30am-12.00amM6 Guests/ Salon Cuisinez!

1.30pm-2.30pmGroup catering gets inventiveDidier ThevenetDirector of the local authority catering service in Lons-le-Saunier, Didier Thévenet is the standard-bearer of an alternative vision of group catering. Thanks to him, pupils in the town’s school canteens have been enjoying bread rolls, beef and yoghurt from local organic sources for some years now. He currently works directly with 45 regional farmers.

3.00pm-4.00pmMobile snacks Michel Dussau Associated with three other people from Agen, He created and developed a new concept of fast food and take away: Pick & Go, a trendy English sounding brand name, also for the “rugbyish” side of it, because let’s not forget that we are in Agen, land of Rugby for more than 100 years! french cuisine fast food, for every budget!

4.30pm-5.30pmMobile snacksFlora MikulaHer experiences shared with the star winning Chefs (Jean-Pierre Vigato, Alain Passard) and in every corner of the world, fed her curiosity, her creativity and her culinary imagination. After her first restaurant “Les Olivades” Paris Rive gauche, she opened “Les Saveurs de flora” avenue Georges V where she confirm every day her audacious and so feminine touch.

6.00pm-7.00pmMobile snacks Yves CamdebordeBorn in Pau, lover of rugby and literature, Yves Camdeborde built his reputation of marvellous cook in Paris’ Regalade. He developed his taste for an authentic cuisine, close to his native land and the winemakers. On the menu: friendliness and love of good food.

*Programme on 25/10/10

98 99

The BAR lounge - Pavilion 7.2

Wednesday 17 November

WORkSHOPS10.00 am Education: School & Studies of nightlife: what to choose?speakers: Ugo Jobin - Consultant, Ugo & SpiritsLaurent Lutse - President, fNCBMN (UMIH)

11.00 am The Snack menuspeakers: Jacques Pourcel - Chef, Jardin des sensGilles Choukroun - Chef, BMC

BAR EVENTS11.30 am Develop non-alcoholic drinks and boost your venue speaker: Ugo Jobin - Consultant, Ugo & Spirits

12.30 am Forum des Métiers de la nuit: The trainings in nightlife sectorin partnership with

TRIO DEMOS3.30 pm « Oriental » DJ: DJ Uncle Jim’S Barman: Nicolas St-Jean, flairmotionChef: Gilles Choukroun, MBC

4.45 pm« Electro »DJ: DJ Uncle Jim’S Barman: Nicolas St-Jean, flairmotionChef: Gilles Choukroun, MBC

Thursday 18 November

WORkSHOPS10.00 am Communication: the new networksspeakers: Nicolas Lévy - Director, Nico&CoDan Marie Rouyer - Consultant, Dan Marie Rouyer

11.00 am Tricks and tips for creating ambiancespeakers: Gérard Giraudon - Director, ColorsonicDaniel Majonchi - Consultant, Leader’s club

BAR EVENTS11.30 am Cocktails according to season and time of the dayspeaker: Ugo Jobin, Consultant, Ugo & Spirits

12.30 am Forum des Métiers de la nuit: Paris by night, « jobs and opportunities » in partnership with

TRIO DEMOS3.30 pm « Espagnol »DJ: DJ Tom TomBarman: Nir ChouchanaChef: Alberto Herraiz, fogon

4.45 pm« Underground »DJ: DJ Tom TomBarman: Nir ChouchanaChef: Alberto Herraiz, fogon

Lounge Bar Drinks Partners

BACARDI- MARTINIPrestigious group of alcohol and spiritswww.bacardi-martini.fr

CôTES DE BORDEAUx Associations of the côtes de Bordeaux wineswww.bordeaux-cotes.com

ECkES GRANINI 7.2/ D091Leader in ambient fruit juice www.eckes-granini.fr

GIFFARD 7.2/ C 085Producer of liqueurs, fruit creams, guignolets, syrups and other alcoholswww.giffard.com

MONIN 7.3/ B11Producer of syrups and flavoured drinkswww.monin.com

NICOLAS FEUILLATTE 7.3/ C47Nicolas feuillatte ChampagneVintage champagne for gastronomy, receptions, advice, tasting, business gifts setswww.feuillatte.com

PERRIER 7.3/ B085Nestlé Waters, The healthy hydratation companywww.nestle-waters.com

ANIMATION

Laurent LEPAPE, general Director, Infosbar

and Managing Editor, sortiraparis.com

The Bar Lounge Planning *

Sunday 14 November

WORkSHOPS10.00 am Creating a stylish hotel bar/restaurantspeakers: Thierry Bégué - Associated TB president Caroline Piel-Gervy - ConsultantGuy Musart - Barmen de france AssociationUgo Jobin - Consultant, Ugo & SpiritsJacques Pourcel - Chef, Jardin des sens

11.00 am The modular character of spaces and furniturespeakers: Fabrice et Didier Knoll - Architects, architectural agency Gilles Choukroun - Chef, MBC

BAR EVENTS11.30 am Consumers’ expectationsspeaker: Ugo Jobin - Consultant, Ugo & Spirits

12.30 am Barcardi Martini®

for

speaker: Nir Chouchana

2.30 pmBarman's starisation - Cocktail Training speakers: Mary de Vivo - Director, Le Réservoir, Laurent Greci - founder Bar Academy, Patrice Hardy - Chef, la Truffe noire

TRIO DEMOS3.30 pm « Electro » DJ: Zita SpagiariBarman: Ugo Jobin, Ugo & SpiritsChef: Jacques Pourcel, Jardin des Sens

4.45 pm « Lyric »DJ: Zita SpagiariBarman: Ugo Jobin, Ugo & SpiritsChef: Jacques Pourcel, Jardin des Sens

Monday 15 november

WORkSHOPS10.00 am Where does nightlife stand?speaker: Bruno Blanckaert - President, CSCADLa Sacem & Spré

11.00 am Tricks and tips for creating ambiancespeakers: Ugo Jobin - Consultant, Ugo & SpiritsDan Marie Rouyer - Consultant, Dan Marie RouyerMary de Vivo - Director, Le Réservoir

BAR EVENTS11.30 am Sales, Up Selling and Cost controlspeaker: Ugo Jobin - Consultant, Ugo & Spirits

12.30 am Wine Tasting in music!

speaker: Frédéric Beneix - les côtes de Bordeaux

TRIO DEMOS3.30 pm « Classique » DJ: Dj Maïa KBarman: Nicolas St-Jean, flairmotionChef: Patrice Hardy

4.45 pm« Funky »DJ: Dj Maïa KBarman: Nicolas St-Jean, flairmotionChef: Patrice Hardy, La Truffe noire

Tuesday 16 november

WORkSHOPS10.00 am The Snack menuSpeakers: Jacques Pourcel - Chief, Jardin des sens Nicolas Le Pape - Director, LL Concept

11.00 am Creating a stylish hotel bar/restaurantSpeakers: Yann Daniel - Hyatt Vendôme Nicolas St-Jean - flairmotionJérôme Foucaud - General Director, Murano

BAR EVENTS11.30 am Cocktail can be an adequate solution for all venuesspeaker: Ugo Jobin - Consultant, Ugo & Spirits

12.30 am Forum des Métiers de la nuit: The rules in force in nightlife sectorin partnership with

2.00 pmMixology by

speaker: Laurent Gréco - founder, Bar Academy

TRIO DEMOS3.30 pm « Alternatif » or « Undergournd » DJ: Dj Maïa KBarman: Yann Daniel, Hyatt VendômeChef: Jean-Francois Rouquette, Hyatt Vendôme

4.45 pm« Funky »DJ: Dj Maïa KBarman: Yann Daniel, Hyatt VendômeChef: Jean-Francois Rouquette, Hyatt Vendôme

*Programme on 25/10/10

106 107

Conferences

*

Nicolas Nouchi

Rabih Hage

Emmanuelle LericheFabrice Knoll Gérard Laizé

Bernard Boutboul

Didier Knoll

Diego GrondaSébastien d’Evry

Jacques Pourcel

Michel GicquelJean-Bernard Bros

Jean-Philippe Nuel

Thierry Brener

News participants

DEBATE

10.30 am - 11.30 amThe new hotel classification system: the news stars have the same value for everybody? Have the challenges behind the new hotel classification been well understood, explained?Moderator: Bruno Courtin - HôtelRestau Hebdo Editorspeakers: Laurent Duc - President of fédération nationale de l’hôtellerie française - fNHfPierre Verschaeve - President EsiumValérie Husser - Director MKG Qualiting and HotelClassMichèle Lepoutre - President of Synhorcat Legal Committee Commission in charge of the hotel classificationSandra Di Giovanni - enginer of AfNOR certificationChristine Trotignon, Deputy director of filing and Atout france quality

DEBATE

11.45 am - 12.45 amNew technologies Moderator: Frédéric Simottel - Editor of Pole Pro - Groupe 01 Informatique speakers: Philippe Lamarche - President of Directory AvailproChiara Caberlon and Ermanno Caroppi of Caberlon Caroppi Hotel Design, Alexis Delb - managing director AvayaAlberic Guigou - co-founder of reputations@cad.com

1.00 pm - NewsElisabeth Leriche, Trend hunter ,Jacques Poucel, chef

1.35 pm - 1.55 pmThe neo restauration’s guestsJean-Luc Madec, Consultant CPIH

REsToMAg

2.00 pm - 3.00 pmThe restaurant owners' financingModerator: Jean-Charles Schamberger - Resto Gratuit Pros Editorspeakers: Eric Leprince - CEO Agora financeFabrice Mezzomo - CEO HobartRichard Livet - Tourism Manager – OséoHubert Lansac and Jean-Noel Veyres - DG El RanchoRobert Petit, President of LEADER'S Club, Thomas Chartier - Tom's American Cantine

HoTElMAg

3.15 pm - 4.15 pmThe hotel customers’ expectationsModerator: Mark Watkins - President of Coach Omnium and Comité pour la Modernisation de l’Hôtellerie française speakers: Nathalie Batelli - managing director of CDT vendée and Deputy director Comité for Modernisation of french HotellerieCarole Dauvergne - DesignerOlivia Gauthier - Hôtel les OrangeriesJoël Gronau - Sales and marketing director of mercure, all seasons and all suitesLuc de Saint Louvent - President Burie Agencement

AcTuMAg

4.30 pm - 5.30 pmDesign, ambiance, services: how to decypher the new codes of the upscale hotel segment?Moderator: Bruno Courtin - HôtelRestau Hebdo Editorspeakers: Gérard Laizé - Managing Director VIAJean-Philippe Nuel - ArchitectPhilippe Bijaoui - Vice-president Business Development Rezidor GroupFrançois Delahaye - CEO Plaza AthénéeXavier Labrousse - General Director Châteaux et Hôtels Collection

Tuesday 16 November

Pavilion 3

*Programme on 25/10/10

Sunday 14 November11.00 am - NewsJean-Christophe Adouritz - President of Directory Transgourmet, Bernard Boutboul - Managing Director Gira ConseilThierry Brener - President of Syneg

1.00 pm - JTJean-Bernard Bros, Deputy Mayor in charge of Tourism, Rabih Hage - Architect

1.35 pm - 1.55 pmThe neo restauration’s guestsBernard Boutboul, Managing Director Gira Conseil

REsToMAg

2.00 pm - 3.00 pmThe tableware : a radical transformation Moderator: Pascal Baudoin - L'ABC Gourmandspeakers: Bertrand Raynaud - Ercuis et Raynaud, Bruno Lefevre - Designer, Anne-Sophie Pic - Chef, Christian Ghion - Designer, Guy Bourgeois - President of the Tableware Confederation

HoTElMAg

3.15 pm - 4.15 pmDestination, hoteliers, meeting planners: the right conditions of a win win win contract Moderator: Bruno Courtin - HôtelRestau Hebdo Editorspeakers: Bertrand Lecourt - President of fédération de l’Hôtellerie familiale Nationale, Emmanuel Ebray - Sales Director Choice Hôtels Europe, Paul Roll - Director of Paris Convention and Visitors Bureau, Laurent Chimon - sales Director VIPARIS, Philippe Fournier - president of ANAEEXavier Guillemin - Directeur ventes congrès séminaires groupe Accor

AcTuMAg

4.30 pm - 5.30 pmInternet: opportunities and threatsModerator: Gérard Lefebvre, President & CEO Cleverdis speakers: Alain Falck - Director fiducial Informatique, Laurent Duc - Vice-president UMIH, Valérie Milward - President RestoVisio,

Monday 15 November10.30 am - 12.00 amWorldwide Hospitality ForumModerator: Bruno Courtin - HôtelRestau Hebdo Editorspeakers: Hubert Joly - President & CEO Carlson Hôtels, Mercedes Erra - executive president RSCG MondeGilles Pelisson - President CEO Accor - p.99

1.00 pm - NewsGérard Laizé - Director VIA, Diego Gronda - Groupe RockwellSébastien d'Evry - Architect

1.35 pm - 1.55 pmThe neo restauration’s guests Didier Chenet, President Synhorcat

REsToMAg

2.00 pm - 3.00 pmThe wastes treatment in cateringModerator: Laurent Terrasson - La Cuisine Collective Editorspeakers: Sylvaine Bouquerel - Vice-president fCSIPascal Klein - R&D EcolabSerge Giraud - SGI Senior ConsultantOlivier Robin - President Meiko franceLaurent Larrieu - Director CROUS de CaenPascale Neveu - enginer city of Paris

HoTElMAg

3.15 pm - 4.15 pmThe Spa: the success depending on the brand Moderator: Isabelle Charrier - Emotion Spa magazine Editorspeakers: Katia Schaffhauser - Director Spa Impérial Hôtel of Palais BiarritzPhilippe Coulibaly - Director of Ritz Health ClubSophie Lalanne Tomasi - Manager hotels & Spa Thalgo-TerrakéDominique Le Carou - Sales Director Decleor-CaritaAldina Duarte Ramos - Sofitel Resort Brand Spa ManagerValérie Dalmayrac - Director of Spas Eden Roc, Château St Martin, U-SPA Barrière in Cannes

AcTuMAg

4.30 pm - 5.30 pmEfficient supply Moderator: Francis Luzin - Le Chef Editor

The conferences space The conferences space, with its live debates, interviews, reports and televised news bulletins, brings together the biggest names and personalities in the catering profession to focus on the latest industry news.

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Wednesday 17 NovemberDEBATE

10.30 am - 11.30 amEnvironment & Sustainable DevelopmentModerator: Yves Puget - Néo Restauration Editorspeakers: Elisabeth Laville - UtopiesPierre Picard - Green AccessBruno Basi - President of Synhorcat Committee in charge of Sustainable DevelopmentValerie Dupuis - Director category and sustainable development Nestlé Waters Tristan Lecomte - founder and director Pur Projet

DEBATE

11.45 am - 12.45 amBars entertainmentsModerator: Daniel Majonchi - President, Leaders Club Internationalspeakers: Franck Camus - Vice President of fédération nationale des cafés, bars, brasseries et Monde de la nuit fNCB-MNNicolas St-Jean - Bartender, flairmotionMarcel Benezet - Member of Bars Committee SynhorcatOlivier Raimon - Network development manager of distriboissonsSociété Bacardi

1.00 pm - NewsFrançois Blouin, founder and Director, expert strategy and distribution food Service

1.35 pm- 1.55 pmThe neo restauration’s guestsJean-Luc Madec, cons

2.00 pm - 4.00 pmDirect management group catering debates Moderator Laurent Terasson La Cuisine Collective Editor

More details p. 103

AcTuMAg

4.15 pm - 5.15 pmTo muster a corporate name: advantages and disadvantages Moderator: Samuel Burner - Observatoire de la franchise Editorspeakers: Stéphane Crémel - Development Director Best Western franceAntoine Cadier - Development Director Choice Hôtel EuropeXavier Labrousse - Director Châteaux et Hôtels CollectionNathalie Fontaine - Sales and Netword Director Hotels AkenaEric Luc - Public accountant and foreign Affairs Director fiducialRichard Livet - Tourism Manager – OséoJean Mulliez - Director of franchising Europe, Middle East, Africa Accor

Thursday 18 NovemberDEBATE

10.30 am - 12.00 amEmployment/Education: how to improve the appeal of the profession? Moderator: Eric Roux - Gastronomic journalistspeakers: Bruno de Monte - Director Grégoire ferrandiLaurent Trilles - Director TecomahRégis Marcon - ChefRoger Sengel - President of UMIH 67Jean Luc Binet - President of Employment and Education Committee SynhorcatChristophe Ballue - Security controller of CRAMIf1.00 pm - NewsFabrice et Didier Knoll - ArchitectsNicolas Nouchi - Managing Director CHD expertMichel Jicquel, Innovations director groupe ACCOR

1.35 pm- 1.55 pmThe neo restauration’s guestsLaurent Caraux: President El Rancho andRoland Heguy, President Umih

REsToMAg

2.00 pm - 3.00 pmThe French rate VAT of 5.5%: which are the new opportunities of investment for the restaurant owners?Moderator: Pascale Carbillet - L’Hôtellerie Restaurationspeakers: Roland Héguy - President UMIHDidier Chenet - President SynhorcatGérard Guy - President CPIHValérie Judel - HCR PrévoyancePhilippe Villalon - President of the National federation of the french RestaurantsJacques Barré - President, Groupement national des chaînes - GNCLaurent CARAUX - Honor President, SNRTC

HoTElMAg

3.15 pm - 4.15 pmThe hotel labels: how to understand the quality chartsModerator: Mark Watkinsspeakers: Isabelle Bouteville - Associate Director Excel PlaceJean Lachampt - Cofrac controller for the news hotel classificationDominique Bréchon - CEO of Masters ConsultantsGeorges Antoun - Owner of the Erghot hospitality groupJacqueline ROUX - President of Logis

Conferences

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*Programme on 25/10/10

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THE BULLE Spa - Pavilion 7.2Themed workshops on the spa sector

Wednesday 17 NovemberBulle Marché & Conception 10.00 am Designing a spa as part of hotel renovationModerator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speaker: Brigitte Dumont de Chassart - Architecte d’Intérieur, Latitudes Consultants

Bulle Papilles 11.00 am tasty escape with… Moderator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speaker: Pascal Marcin - Chef, Dolce La Hulpe Bruxelles

Bulle Business 2.00 pm When well being inspires Business Moderator: Galya Ortéga - Directrice de Ortéga, Création & Trainingspeaker: Florence Schaffer - Spa Manager, Dolce La Hulpe à Bruxelles

Bulle Tendances 3.00 pm spotlight on deluxe spasModerator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speakers: Valérie Dalmayrac - Directrice du Spa de l’Hôtel du Cap-Eden-Roc à Antibes, du Château Saint-Martin & Spa à Vence, et du U-Spa Majestic Barrière à CannesPhilippe Coulibaly - Directeur Spa, Ritz

Bulle Pratique 4.00 pm Customer care: customer service and know-howModerator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speaker: Galya Ortéga - Directrice de Ortéga, Création & Training

Durée des conférences : 45 mn

Thursday 18 NovemberBulle Marché & Conception 10.00 am Designing a spa as part of hotel renovationModerator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speaker: William Simon - Directeur de TSM (Thalasso Spa Management)

Bulle Business 2.00 pm how to become a leading spa?

Moderator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speakers: Aldina Duarte Ramos - Brand Manager, Sofitel Brigitte Caron - Directrice, Keirao SpaJean-Eric Knecht - Président, Groupe Elegance

Bulle Tendances 3.00 pm What is the future for sustainable spa development?Moderator: Galya Ortéga - Directrice de Ortéga, Création & Training speaker: Véronique Bregeon - Directrice, Eco-Resort & Spa

Bulle Pratique 4.00 pm Promoting customer loyalty

Moderator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speakers: Charles Bourdin - Directeur, Qualitélis Jean-Eric Knecht - Président, Groupe Elegance

Durée des conférences : 45 mn

Bulle spa Planning

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Sunday 14 NovemberBulle Marché & Conception 10.00 am the french spa marketModerator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speaker: Stéphanie Rychembusch - Consultante Tourisme Hôtellerie Loisirs, KPMG

Bulle Papilles 11.00 am tasty escape with… Moderator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speaker: Pierre-Yves Lorgeoux - Chef, Vichy Spa & Resort

Bulle Business 2.00 pm the rise of the 3-star spaModerator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speakers: Stéphanie Rychembusch - Consultante Tourisme Hôtellerie Loisirs, KPMG Gilles Baudin - Directeur Pôle Tourisme & Spa, A Plus Stéphane Lalande - Directeur du développement Spa, A Plus

Bulle Tendances 3.00 pm the spa for kids on the spotModerator: Galya Ortéga - Directrice de Ortéga, Création & Training speaker: Christine Masson - Spa Manager, After the rain

Bulle Pratique 4.00 pm how much does a spa cost?Moderator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speaker: Manuel Gomez - Néo Spa Concept

Durée des conférences : 45 mn

Monday 15 NovemberBulle Papilles 11.00 am tasty escape with… Moderator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speaker: Jean-François Berard - Chef, Hostellerie Berard

Bulle Business 2.00 pm the rise of the 3-star spaModerator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speakers: Stéphanie Rychembusch - Consultante Tourisme Hôtellerie Loisirs, KPMGDanièle Berard - Directrice, Hostellerie Berard

Bulle Tendances 3.00 pm - 3.45 pm the spa for elderly on the spotModerator: Galya Ortéga - Directrice de Ortéga, Création & Trainingspeaker: Dominique Hoareau - Docteur et Consultant, Spa Thalasso Ressources

Bulle Pratique 4.00 pm how much does a spa cost?Moderator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speakers: Isabelle Castelli - Architecte de dplgPhilippe Batifoulier - Architecte d'intérieur et scénographe de l'agence DPid Incredible design Anne - Laure Giminez, Architecte, dplg Scalaa Architectes

Durée des conférences : 45 mn

Tuesday 16 NovemberBulle Marché & Conception 10.00 am the spa: from design to managementModerator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speakers: Daniel Carras - Directeurs Associés, ArchilineChristel Corneau - Directrice Associée, Wellness CJL Consultant

Bulle Papilles 11.00 am tasty escape with… Moderator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speaker: Jean-François Berard - Chef, Hostellerie Berard

Bulle Business 2.00 pm the spa or the antidote against crisis?Moderator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speaker: Philippe Coulibaly - Directeur Général du Ritz Health Club

Bulle Tendances 3.00 pm spotlight on deluxe spasModerator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speakers: Katia Schaffhauser - Directrice du Spa Impérial de l’Hôtel du Palais à BiarritzValérie Dalmayrac - Directrice du Spa de l’Hôtel du Cap-Eden-Roc à Antibes, du Château Saint-Martin & Spa à Vence, et du U-Spa Majestic Barrière à Cannes

Bulle Pratique 4.00 pm the 10 key mistakes to avoidModerator: Isabelle Charrier - Directrice de la rédaction, « Emotion Spa »speakers: Mireille Barreau - Expert Spa, RessourceaHervé Colly - PDG, ADN Informatique

Durée des conférences : 45 mn

with

*Programme arrêté au 25/10/10