The French Pavilion, located in the mobility zone, will welcome 20,000 visitors per day and will address 12 themes during its event program. Sopexa found the opportunity to create the “French Market” within the Pavilion for a few days in December during the education week with an educational and pedagogical pop-up around French gastronomy.
The 20 m2 pop-up was designed as a replica of typical French markets, with the presence of a stall and the traditional awnings and trestle, with the aim of highlighting the richness and quality of the French soil with dedicated days:
– Sunday 12 & Monday 13 December: fruit & vegetables and potatoes
– Tuesday December 14: dairy products and fruits and vegetables
– Wednesday 15 & Thursday 16 December: dairy products, cheese day
 |
 |
Each day was also focused on the theme of responsible ecology with information and animations on ecological cooking tools and zero waste in the kitchen. Each product and category of products were highlighted with inserts and specific communication. Visitors also received booklets containing a dozen recipes, totebags and other goodies.
Exclusive partners also participated in the success of the French market: Interfel, CNIEL and CNIPT by offering animations. Indeed, to engage visitors around French products, each day, culinary specialists were present to carry out tastings, animations and recipes: the chef Charles Soussin and the French craftsperson Clotilde Jacoulot have proposed recipes around fruits and vegetables and potatoes and also explained how to choose its fruits and vegetables on a stall. And, the French craftsperson of the year, Philippe Caillouet presented the different cheeses that come from France.
Bon appétit !
 |
Pictures: @Guillaume ARGENTO
