Throughout 2025, Maé Innovation had the honor of supporting the greatest events in French gastronomy. As a committed partner, we supported exceptional moments where the best artisans, promising young talents, and enthusiasts of culinary excellence gathered.
A look back at a year rich in encounters, sharing, and innovations, where tradition and modernity combined to celebrate French know-how.
Table of Contents:
ToggleAMOFPC Seminar (Association of MOF Pastry Chefs – Confectioners)
May 19 & 20, 2025 • Perpignan & Catalan Coast
Annual Gathering of the Meilleurs Ouvriers de France Pastry Chefs & Confectioners
Thirty-five Meilleurs Ouvriers de France, iconic figures of French pastry excellence, gathered in Perpignan for two exceptional days dedicated to transmission, sharing, and innovation. This annual meeting is much more than a simple gathering: it embodies the deep values of the profession and the constant will to reinvent oneself without betraying the essence of French tradition.
A program rich in emotions
- Strategic working session at the Hotel Les Flamants Roses in Saint-Cyprien, dedicated to the future of the association
- Guests of honor Yves Thuriès and Daniel Giraud, living monuments of French gastronomy
- Visit to the Christian Bourquin CFA in Argelès-sur-Mer, a moment of emotion and transmission with young apprentices
- Discovery of the workshops of Olivier Bajard, MOF Pastry Chef Confectioner, for a technical and passionate immersion
- Partners exhibition presenting innovations and new products, symbolizing the synergy between craftsmanship and industry
- Closing dinner at Château de Jau, celebrating Catalan authenticity and human connection
Why Maé Innovation is proud of this partnership
Supporting the Meilleurs Ouvriers de France in their annual gathering means supporting excellence, mastery of skills, and intergenerational transmission. The MOF title is not an end in itself, but a lifelong commitment to taste, rigor, and humanity. By partnering with this event, Maé Innovation affirms its attachment to the values of heritage respect, responsible innovation, and professional fraternity. We are proud to contribute to the influence of these exceptional artisans who embody the best of French pastry and confectionery.
Chocolatiers Engagés Seminar
June 23 & 24, 2025 • Lectoure (Gers)
Second edition dedicated to commitment
After the success of the first edition in September 2024, members of the Chocolatiers Engagés Club met at Régis Bouet’s, master chocolatier-confectioner and cocoa expert, for a seminar dedicated to collectively building the future of the Club and addressing major challenges in the chocolate industry.
Co-building the future together
- Participatory round tables allowing all members to express their vision of the Club
- Riverpack Conference on packaging sustainability, a crucial issue for artisan chocolatiers
- Speech by Brigitte Laliberté, expert in agrobiodiversity and cocoa geopolitics
- Presentation by Michel Arrion, Executive Director of the International Cocoa Organization, on the global economy
- Partners’ Fair presenting innovative packaging and exceptional cocoas
- Chocolate tasting hosted by Régis Bouet and a visit to the Ethiquable site
Why Maé Innovation is proud of this partnership
The Chocolatiers Engagés Club represents a new generation of artisans who place ethics, sustainability, and quality at the heart of their profession. By supporting this seminar, Maé Innovation reaffirms its commitment to responsible chocolate making, respectful of cocoa producers and concerned about the environment. The sincere and constructive exchanges, the high-level conferences on cocoa geopolitics and packaging sustainability perfectly match our vision of innovation serving the common good and artisanal excellence.
Sologne Gastronomic Days
October 25 & 26, 2025 • Romorantin-Lanthenay
48th edition of an iconic event
Since 1978, the Sologne Gastronomic Days have been a must-attend event for French gastronomy. This 48th edition transformed Romorantin-Lanthenay into a true temple of flavors, bringing together more than 85 producers and artisans from all over France.
Event Highlights
- National and international culinary competitions bringing together the greatest chefs and Meilleurs Ouvriers de France
- Live demonstrations with advice and techniques shared by recognized professionals
- Regional pavilion of the © du Centre brand highlighting 11 exceptional local companies
- Tasting areas presenting artisanal charcuterie, game, wines, chocolates, honeys, and cheeses
- Exhibitions of artistic pieces (sweet and savory) testifying to the creativity of artisans
Why Maé Innovation is proud of this partnership
The Sologne Gastronomic Days perfectly embody our values: valuing the terroir, supporting local artisans, and transmitting know-how. By participating in this event which celebrates the diversity and quality of French products, we contribute to highlighting gastronomic excellence and innovation serving tradition. It is an honor to support an event which, for nearly 50 years, has promoted French culinary creativity.
MAF Chocolate & Confectionery Competition
October 28, 2025 • Salon du Chocolat Paris
The next generation of chocolate excellence in the spotlight
Nine young chocolate-confectioners, selected through demanding regional rounds, competed during the national final of the Best Apprentice of France (MAF) Chocolate & Confectionery competition. Organized by the Chocolatiers and Confectioners of France with the support of the National Society of Meilleurs Ouvriers de France, this competition has become, in three years, a showcase of artisanal know-how and the next professional generation.
🏆 2025 Winner
Valentine Coiffard, 22, an apprentice at the Campus de métiers de l’artisanat Formation in Saint-Benoît (Vienne), won the title with her work “The Martyr’s Shield”, a tribute to Joan of Arc.
An exceptional challenge
- 2025 Theme: Famous Women
- Duration of the test: more than 7 hours at the École de Paris des métiers de la table
- Evaluated creations: artistic and commercial pieces, chocolate bars, candies, spreads, showcase displays
- Prestigious jury chaired by Raoul Boulanger, with Jean-Paul Hévin, Quentin Bailly, Aurélien Rivoire, and Nicolas Héteau
- Evaluation criteria: taste qualities, techniques, hygiene, and aesthetics
- Results unveiled at the Salon du Chocolat before a large audience, on the Cacao Show stage
Why Maé Innovation is proud of this partnership
Supporting the Best Apprentice of France competition means investing in the future of craftsmanship and encouraging tomorrow’s talents. These young chocolate-confectioners represent the future of French excellence, carrying an authentic passion and rigorous know-how. By supporting this event, Maé Innovation reaffirms its commitment to training, skills transmission, and merit recognition. We are deeply moved to see these apprentices surpass themselves during demanding tests, evaluated by the biggest names in the profession. It is an honor to contribute to their journey towards excellence.
2025: A Year of Commitment and Pride
Through these four major events, Maé Innovation has demonstrated its unwavering attachment to the values that make French gastronomy strong: excellence, transmission, responsible innovation, and respect for artisanal know-how.
We are proud to have supported the Meilleurs Ouvriers de France, the committed chocolatiers, young talents, and gastronomy enthusiasts. These partnerships are not simple financial supports: they represent our vision of an excellent, innovative, ethical, and forward-looking craftsmanship.
See you in 2026 for new adventures!
