{"id":4957,"date":"2025-11-17T14:13:07","date_gmt":"2025-11-17T14:13:07","guid":{"rendered":"https:\/\/www.monblanc-traiteur.com\/4-days-of-excellence-in-the-heart-of-the-medoc-region\/"},"modified":"2025-11-17T14:34:52","modified_gmt":"2025-11-17T14:34:52","slug":"4-days-of-excellence-in-the-heart-of-the-medoc-region","status":"publish","type":"post","link":"https:\/\/www.monblanc-traiteur.com\/en\/4-days-of-excellence-in-the-heart-of-the-medoc-region\/","title":{"rendered":"Book your table at Les Grandes Toques restaurant at Exp’H\u00f4tel"},"content":{"rendered":"
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<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/section>\r\n\t[vc_column_text css=””]Les Grandes Toques d\u2019Exp\u2019H\u00f4tel 2025<\/a>: three days of haute cuisine with Monblanc Traiteur<\/strong><\/p>\n

From 23 to 25 November 2025<\/strong>, the Bordeaux Exhibition Centre will host a new edition of Exp’H\u00f4tel<\/strong>, the unmissable event for professionals in the catering, hotel and food service industries.
\nAs every year, Monblanc Traiteur<\/strong> has the honour of orchestrating the pop-up restaurant Les Grandes Toques<\/strong>, a unique gastronomic space where renowned chefs, young talents and Monblanc teams combine their expertise.<\/p>\n

For three days, visitors will be able to enjoy a rare experience:
\n – a gourmet lunch created each day by a trio of chefs,<\/strong>
\n– a bustling open kitchen,<\/strong>
\n– and the high standards of service that have characterised Maison Monblanc since 1946.<\/strong><\/p>\n

A highly anticipated event that has become a veritable ritual for food lovers and professionals seeking inspiration alike.<\/p>\n

 <\/p>\n

A unique gastronomic concept at the heart of the Exp\u2019H\u00f4tel trade fair<\/strong><\/p>\n

Les Grandes Toques restaurant<\/strong> is a place of total immersion:
\ndishes are created before guests’ eyes, every movement is masterful, every detail tells a story, and each menu pays homage to the region’s culinary creativity.<\/p>\n

It is also the result of a rare collaboration in the events industry:
\nGuest chefs, students from the Ferrandi<\/a> hotel school and Monblanc teams cook together<\/strong>, sharing techniques, knowledge and passion in a stimulating and friendly atmosphere.<\/p>\n

 <\/p>\n

The 2025 menus \u2014 Three days, nine chefs and just as many signature dishes<\/strong><\/p>\n

\ud83d\uddd3\ufe0f Sunday, 23rd November 2025 <\/strong><\/p>\n

Starter: \u2018Ciron\u2019 vegetable platter<\/strong>, autumn colours enlivened with a Sauternes vinaigrette<\/strong>
\nby Benjamin Noeureuil \u2014 Le Gabriel, Bordeaux<\/em><\/p>\n

Main course: Beef fillet<\/strong>, black garlic gel, truffle sauce and smoked chives, mushrooms
\nby Nick Honeyman \u2014 Le Petit L\u00e9on, Saint-L\u00e9on-sur-V\u00e9z\u00e8re<\/em><\/p>\n

Dessert:Velvety childhood memories<\/strong>, Creuse biscuit, light mascarpone cream & Brazilian coffee, poached pears
\nby John Argaud \u2014 Lore Ttipia, Auberge Ostap\u00e9, Bidarray<\/em><\/p>\n

 <\/p>\n

\ud83d\uddd3\ufe0f Monday, 24th November 2025 <\/strong><\/p>\n

Starter: Semi-cooked langoustine<\/strong>, tartare, aromatic sauce, kumquat
\nby Oxana Cretu \u2014 Inima, Bordeaux<\/em><\/p>\n

Main course: Free-range poultry from Mr. Duplantier,
\nroasted breast, crispy pressed thigh, cocoa-dusted scorzonera,<\/strong> surf and turf jus
\nby Soufiane Assarrar \u2014 L\u2019Huitrier Pie, Saint-\u00c9milion<\/em><\/p>\n

Dessert: Persimmon Wasabi<\/strong>
\nby Satomi Chan \u2014 P\u00e2tisserie S., Bordeaux<\/em><\/p>\n

 <\/p>\n

\ud83d\uddd3\ufe0f Tueday, 25th November 2025 <\/strong><\/p>\n

Starter: Dordogne sturgeon<\/strong>, beetroot condiment, matelote and rye biscuit
\nby Fabien Beaufour \u2014 Cent 33, Bordeaux<\/em><\/p>\n

Main course: Pigeon breast with Colonnata bacon, ham-wrapped leg in a foie gras mousseline
\nby Thierry Renou \u2014 Le Patio, Arcachon<\/em><\/p>\n

Dessert: Multi-textured cube with Grand Cru Madong chocolate (Papua New Guinea)<\/strong>, cocoa sauce
\nby Christophe Girardot \u2014 Point Rouge, Bordeaux<\/em><\/p>\n

 <\/p>\n

A culinary experience driven by Monblanc expertise<\/strong><\/p>\n

Since 1946, our company has placed transmission, expertise<\/strong> and creativity<\/strong> at the heart of each of its collaborations.
\nLes Grandes Toques is the ideal opportunity to highlight:<\/p>\n