Based in Peyruis, Haute-Provence, Maison Telme will this year be presenting the Prix Épicures jurors with a terrine featuring caviar lemons and Timut pepper... A recipe that is the fruit of an encounter made at our trade show last June. Solange Nervi-Telme tells us the story.

"At last year's show, we were exhibiting alongside Superfruiticals. At the end of the day, I chatted with Jos de Koning, a specialist in lemon caviar, and he introduced me to the different varieties of lemon and its by-products. I quickly ordered their marmalade to try out a new terrine recipe. Jos was very responsive and followed the project. After a few trials, I found the result conclusive and we decided to market this terrine at the end of 2023!"

Solange NERVI-TELME
Maître Artisan Conserveur

MAISON TELME
3, Espace Saint Pierre
04310 Peyruis, Haute-Provence
Tel : 04.92.30.53.45
Site : https://maisontelme.com/

It's THE meeting place for fine grocers at a show on a human scale!
I've been following this show since its 1ʳᵉ edition and this show, like its magazine, is what I like to call the "bible" of fine grocery. The beautiful, the good and the fine can all be found there!!! An event with a national dimension, bringing the whole world together through its products and its meetings. A highly qualified BtoB event.

I was very pleased with the quality of the exhibitors. The organizers were very selective, which made for a very efficient visit! The exhibitors are always very creative, and show how happy they are to meet their customers or prospects.

I place orders there every time! On the one hand to save time, but also to reward exhibitors for their presence.

CONTACT US
contact@taste-gourmet.fr
04 94 54 62 69
183 Quai Albert 1er
83700Saint-Raphael

What's in it for you?
laGrange, a family-run business founded in 1996, stands out for its expertise in the creation of infusion, tea and coffee recipes. Thanks to its artisanal know-how and rigorous selection of ingredients, laGrange offers unique blends that combine taste, well-being and responsibility in a range that's authentic, uncomplicated and accessible.

In this sense, our values are perfectly in line with those of Les Épicures.

What new products will you be presenting this year?
This year, we're presenting a great tea, Jardin Émaraude Bio, and an atypical coffee from Honduras.

Above all, we wanted to be recognized by experts and connoisseurs for all our work.
In the context of our professional relationships, this establishes and reinforces our seriousness and our desire to do things right.
The Collège Culinaire de France is part of this continuum.
We're very proud of these two distinctions, which honor and oblige us!

Contact us

Thierry & Myriam Subra
myriam@labourrichedubassin.com
Tel. 05 56 54 09 17
https://labourrichedubassin.fr/

Stéphane Pitré, starred chef and owner of 2 restaurants in Paris - Restaurant Louis * and Le Cellier - and consulting chef at La Signoria in Calvi, is a regular at Les Épicures: he'll be with us once again on Monday April 29, as juror and visitor.

LMEF - How long have you been coming to Les Épicures de l'épicerie fine? 

STEPHANE PITRÉ - I came for the first time 5 years ago as a juror and visitor, and I found the experience extraordinary. Not only do you discover beautiful and new products, but you also meet wonderful people, most of whom are artisans.

LMEF - What do you particularly like about it?

STEPHANE PITRÉ - I love taking the time to wander the aisles and chat with exhibitors, who always know their products inside out. In fact, I've gone further with some of them, making my own brand of crab rillettes with a cannery I met at the show. Last year, I got in touch with the creator of Osco - a non-alcoholic aperitif: she came to see me, we did some tests and this led to the creation of a recipe that I offer in my gourmet restaurant.

LMEF - It's clear that you've met some great people?

STEPHANE PITRÉ - It's true: I've actually kept in touch with some of them, like this exceptional producer of goat's milk chocolate: Cédric Da Costa Faro, the creator of Lucifève d'Aubrac. It was a real encounter, and there are many others, because behind almost all the producers present at Épicures lie wonderful human stories.

As a young company in a market where there are many small brands, such as rhum arrangé, it's essential to stand out from the crowd and quickly show that we're not just another brand entering the market, only to disappear soon afterwards. Presenting ourselves at Les Épicures and winning Gold in the alcoholic beverages category not only demonstrates our ambitions, but also lends credibility to the quality of the work involved in creating a fine, gourmet product, crafted with passion.

What new products will you be presenting this year?

After the rhum arrangé au Canelé de Bordeaux, this year we're back to highlight a new product from France's culinary heritage, a rhum arrangé au Génépi des Alpes. Less sweet and lighter in alcohol than a génépi liqueur, our wild génépi sprigs, grown at altitudes of over 2000m, add a subtle perfume to this new creation.

Alcoholic beverages - Épicure d'or 2023

N°4 CANELÉ DE BORDEAUX RHUM ARRANGÉ 3

Contact
hello@halto.co
https://www.halto.co/

The Salon des Épicures is an ultra-qualitative show in terms of product discovery and encounters. The potential customers who attend are quality prospects with a genuine love of local and French products. It's an opportunity for us to meet our fine grocer customers in the Paris region, to whom we give appointments during the show. It's also a chance for us to present our new products, and to get constructive feedback from the jury and the people we meet at the show.

Historically, we've made chocolate and brioche rusks. These are our two main sales to the end consumer, due to their deliciousness. So we came up with the idea of blending these two recipes to create the super gourmet brioche chocolate chip biscotte.

Taking part in the Prix des Épicures de l'année 2022 was an opportunity to put my project up against the professionals who made up a jury of excellence. I've been lucky enough to receive several awards since opening my Portuguese grocery store, but the Épicures is the one I'm most proud of. I have a lot of admiration for all the members of this jury, who represent French gastronomy, but also the world with Colombian Chef Juan Arbelaez.
It has also enabled me to expand my network by meeting other entrepreneurs and professionals from the world of delicatessen.

It's a great source of pride for me to have won this award, but also for my customers. They were happy to know that my work had been recognized and put forward within a framework of excellence.
It attracted the curiosity of many people who didn't know about my grocery store. We gained visibility and notoriety. Articles have been written in the Portuguese media, but also in France. It's great recognition on all levels. The most important thing for me was to share this moment with my family and my customers!

It's a must-attend event! Very well organized, and a great place to meet and exchange ideas.
To be honest, for us, this trophy was a reward, but above all it was recognition for all the work and passion we've been putting in over the past 6 years.
We know that the jury is hand-picked, and that there are many participants.
What a great joy and surprise to be the winners!
As far as the spin-offs are concerned, it's incredible!
The announcement helped customers discover us, thanks to the article in our local newspaper and the social networks.
But it wasn't just that: a tourist clientele came in during the summer season to discover the delicatessen of the year by taking photos of the trophy (laughs)
We've increased our sales and our clientele, and this has also enabled us to be approached a little more by artisans and producers, because let's not forget that we're on an island.
We're delighted to find you again this year, and to pass the torch to a new delicatessen!

Taking part in Les Epicures was the perfect way for us to round off a year that saw the expansion of our boutique. We had wanted to take part for a long time. We were delighted to receive this award. 

Our customers, suppliers and partners congratulated us through our networks, and the feedback was excellent. Our team was also highly motivated and proud of this new venture. 

Why do you want to take part in Les Épicures?

The Salon des Epicures is a show with a human dimension that encourages constructive exchanges to help qualified visitors discover our products.
It offers 2 major advantages for a craftsman like us: it is held over one day and the organization is perfectly settled, which brings great comfort.

What new products will you be presenting this year?

We're going to introduce a little-known virgin oil: pumpkin seed virgin oil. Its color ranges from dark green to blood orange. It has delicate aromas of caramelized strawberry jam, hazelnut and steamed vegetables. In our process, the seeds undergo a gentle, long heating action, so there are no roasting aromas.

I love going to the Salon des Epicures because I love meeting the producers, and there's nothing like meeting them. Behind each aqueous product is a story, a passion. By talking to them, they're able to pass on their passion for good food. I also like to go to Epicures to taste the products, it's more convincing than written explanations; I also like to let my customers taste the products. Les Epicures is a time for sharing.

Taking part in the Des Épicures competition is a way of recognizing our work and the know-how of our production teams on a daily basis. The competition is also a place where we can meet and exchange ideas with other producers and with our customers and future customers.

Les Épicures is the must-attend event for gourmands like us!

The best of the delicatessen, all in one place, an opportunity to talk "in real life" with our suppliers, at a time when the advent of digital technology has made our business more local than ever! 

This year I've listed 7 of the Epicures 2021 prizes: Tablette Congo 70% Encuentro, Sirop Lissip fraise menthe, Fleur de curcuma La Plantation, Huile infusée à la sauge Kalios, Kit apéro Kyregal à la truite, Rice Berry de Naga Gold, Tourte foie gras Délices St Orens. Pfaff and Gemelli also made the list.