The Conferences

The conferences provided a space for sharing and learning on a range of topics, from botany to poetic interludes:

Erwann de Kerros and Charles-Edouard O’Quin: Founders and leaders of Terre Exotique, they traced the history of Terre Exotique, from the origins of peppers, seeds, and other wild follicles.

Michel Vergé-Franceschi: Marine historian, spoke on the captivating theme of Surcouf, the end of the corsair era.

Michel Balard: Medieval historian, recounted the history of spices during the Middle Ages.

Michel Chauvet: Botanist, took the audience on a journey through the history of pepper names across languages.

Hirac Gurden: Neuroscientist specializing in chemical senses, explained how our brain perceives smells and tastes.

Ly Hay: Producer, shared the story and success of the IGP Kampot in Cambodia.

Lucien Favre: Producer, immersed the audience in the primary forests of Congo to explore Likouala pepper and its economic and social impact.

Jean-Marc Montegottero: Artisan oil maker, demonstrated his expertise through the process of producing virgin oils from dried fruits and oilseeds.

Baptiste Cochereau: Artisan chocolatier, guided the audience through the stages of cocoa transformation, from bean to bar.

Lola Tobelem: Writer and culinary journalist, invited the audience to participate in a gourmet dictation.

 

 

The Gourmet Market was a true paradise for food enthusiasts. In addition to the beloved Terre Exotique brands—featuring a gourmet selection of fine groceries—local artisans and producers offered a variety of products to taste and purchase:

Velours de l’Abbaye Vinegar,

Birdy Gins from Spirit Factory,

Distillerie du tigre,

Martin de Candre Soaps,

Moment d’Audace Artisan Jams,

Saveurs Gourmandes du Val de Loire Preserves,

Atelier Raphaël Furniture Maker,

Tonton Copain Arranged Rums,

Créations Fumées Artisan Smokers,

Rucher de la Dame Blanche Beekeeping,

Arbol Coffee Roaster,

Babas de Saint-Malo.

The dining area was brought to life by three carefully selected caterers, each preparing flavorful dishes with the spicy notes of Terre Exotique: Beurre Noisette, Allons la Case, and Olanjali.

Maison Gillardeau offered oyster platters from their food truck, while Le Palais de la Glace provided a gourmet break with their artisanal ice creams featuring peppers and spices. A wine-tasting area invited visitors to explore pairings of pepper and wine, with each wine reflecting the aromatic profile of a featured pepper.