THE MAGAZINE 
For more than 70 years, Les Grandes Tables du Monde has brought together exceptional restaurants worldwide. A label of excellence, yes. But above all, a community of independent houses united by a shared vision: to make gastronomy an experience of culture, emotion, and hospitality at the highest level.
Twice a year, this community gathers for Les Rencontres. Not a congress. Not a trade show. A singular moment when haute gastronomy dares to look at itself, question itself, and think about its future.
A four-voice dinner in an iconic setting
On Sunday, March 29 in the evening, everything begins at the table.
At Abbaye Paul Bocuse, five major chefs cook together for one extraordinary ten-hand menu:
- Gilles Reinhardt & Olivier Couvin— Paul Bocuse**
- Emmanuel Renaut — Flocons de Sel***
- Franck Derouet — Le Clos des Sens***
- Christophe Roure — Le Neuvième Art**
Between heritage and contemporary momentum, they compose a shared score: a living snapshot of French haute cuisine today.
Ten Michelin stars. One unforgettable dinner.
€300 all-inclusive. Reservation only.
Gastronomy opens the debate
On Monday, March 30 in the morning, the setting shifts: it’s time for ideas. Hosted by Louise Petitrenaud, join the conversations shaping the future of fine dining.
Tasting menu or freedom of choice: what do guests really want today?
For years, the gastronomic experience was entirely written by the chef.
Today, expectations are evolving: the return of the à la carte menu, more flexible formats, freedom in pacing, and a desire for understanding.
Tasting menu or freedom of choice: what do guests really want today?
Around the table:
Nicolas Masse, Chef of La Grand’Vigne
Hélène Binet, Founder of Un Œil en Salle
OpinionWay, bringing data-driven insight
A concrete exchange to rethink the future of the gastronomic experience as a living dialogue between chef and guest.
Voices that bring us back to what matters
Mathieu Chapel, fisherman
He speaks of the sea, seasonality, and responsibility.
A powerful reminder: gastronomy begins within ecosystems.
Fabrice Midal
Excellence or performance?
Always more… or sometimes better?
A philosophical perspective on pressure, results, and the true meaning of doing things well.
And always, the table
Lunch by Marcel Ravin at Le Grand Réfectoire extends the conversation: gastronomy as a space for connection, dialogue, and transmission.
Practical information
LES RENCONTRES — LYON
29 & 30 mars 2026
Dinner
Abbaye Paul Bocuse
7.30pm – €300 all-inclusive – reservation required
Conferences
InterContinental Lyon – Hôtel Dieu
From 9:30 a.m. – free admission
Closing luncheon
Le Grand Réfectoire
96€ all inclusive – reservation required
In Lyon, haute gastronomy does more than shine.
It reflects. It engages. Be part of the conversation.
