Classic Fine Foods has organized 110 events in 2023 and 2024 is shaping up to be another fantastic year of events! Each event contributes significantly to our company’s recognition and standing in the industry, from the French Film Festival in Singapore, a unique beach BBQ with Stanbroke in Dubai to the Galette Des Rois gathering in the UK.
Classic Fine Foods UAE recently had the privilege of hosting a delightful beach BBQ evening with Stanbroke at the luxurious Jumeirah Beach Hotel, Dubai. The event, attended by over 120 guests, was a resounding success. Hattem Matter, the world’s first Arab Pitmaster, showcased his BBQ expertise, with special recognition to Imad Manseri, the Meat Specialist from Classic Fine Foods, UAE. A stunning evening with amazing food which was enjoyed by everyone!
Classic Fine Foods Vietnam are pleased to announce that their Classic Fine Foods Fair was a huge success in both Ho Chi Minh City and Hanoi! In collaboration with their brand partners, they welcomed a record-breaking 200 attendees who joined them to experience their premium products and meet their esteemed partners.
The Fair was a great opportunity for professionals to savor extraordinary flavors and explore diverse culinary cultures from across the globe. Customers were also able to get creative in crafting a menu that will leave their diners with unforgettable culinary experiences.
The team were thrilled to have had the opportunity to meet so many people and look forward to continuing to bring together the brightest in the industry to provide customers with the products they need to create truly special dining experiences.
The highlights of these events include; over 200 attendees, including chefs, restaurateurs, distributors and retail buyers, a wide range of premium products from over 40 brand partners, live cooking demonstrations and tastings, networking opportunities for professionals in the industry and a chance for customers to get creative and learn about the latest trends in the fine foods industry.
Hosted by Executive Head Pastry Chef at Fortnum and Mason’s, Roger Pizey, Classic Fine Foods UK enjoyed a fantastic event at Fortnum and Mason’s Food & Drink Studio. We invited pastry chefs from all over London to discover everything amazing about the artisan chocolates from Nicolas Berger, through a delicious tasting menu with delicacies made by our six guest chefs. The guest chefs that attended were: Roger Pizey (Executive Head Pastry Chef at Fortnum and Mason’s), Alex Fubini (Co-founder of Ice Cream Union), Thanos Linardakis (Pastry Chef), Sekher Rock (Baker at Try Kayu), Gwenael Girard (Executive Pastry Chef at Pavyllon London) and Jeremy Chan (Chef and Co- founder of Ikoyi London).
The chocolate maker, Nicolas Berger uses his professional skills and know-how to provide chefs with the high-quality chocolate couvertures they need to create truly special creations. Nicolas Berger’s goal is “to provide chocolate makers, pastry chefs and restauranteurs with exceptional couverture chocolates with which they can express all their creativity, which is unique as it is personal.” Thank you to all our guest chefs for their delicious chocolate creations, and to Fortnum and Mason’s for hosting us in their new event space.
Classic Fine Foods Hong Kong & Macau received a special visit from Lord Newborough to present the products from the famous organic farm, Rhug Estate. A beautiful range of high-quality products that Classic Fine Foods in- house Chef Lexine Hepworth was lucky enough to be able to sublimate over a 5- course dinner. A Fine Dining experience for a small group of privileged guests accompanied by our partner and a few members of the team for the occasion. On the menu was; Wild Roe Deer Tartare, Organic Black Pudding, Trotter, Duo of Salt Marsh Lamb, Mulled Pears.
Classic Fine Foods Hong Kong & Macau celebrated the return of the TheTasteLab Hong Kong.
We welcomed our partner Hispamare , ready to share the expertise of several generations with our guests. An exceptional evening reserved for a lucky few who were able to discover and taste a complete range of high-quality seafood recognized by Chefs the world over.
For the occasion, Classic Fine Foods in-house Chef Lexine Hepworth turned Carabineros, Blue Shrimps Belly, Black Cod, and other delicious crustaceans and fishes into tasty dishes. The standout of the evening featured a freshly prepared Paella, alongside a whole Turbot expertly carved amidst the gathering.
The Malaysia Coffee Fair is annual event held in Kuala Lumpur. It is an event for coffee industry players to potentially generate additional revenue as well as educating consumers on coffee & market trends in the industry. It’s also a platform for coffee businesses to showcase new and existing products, generating more awareness about their offerings.
This is an open event, as everyone is welcome to experience it, to grow their coffee knowledge, to try or to buy. Classic Fine Foods Malaysia took this opportunity to introduce and promote our Kimbo product to B2C customers in its new home-use packaging.
The French Embassy in Singapore hosted one of the most anticipated events of the year, the French Film Festival. Classic Fine Foods Singapore partnered with Evian, setting up a booth and highlighting the “Evian Sparkling” can.
At the grand opening of French Film Festival there was a reception at Goodwood Park Hotel and the screening of “Le Reign Animal” a film by Thomas Cailley. The main actor of the movie, Paul Kircher, was seen during the event drinking a few Evian Sparkling cans.
The Weiss 4 Hands Dinner at Little Farm aimed to combine innovation and creativity with the rich flavors of Weiss chocolate. Classic Fine Foods in-house Chef J. Louis Del Amo and Chef Rhizal from Little Farm have joined forces to craft a menu where every dish featured Weiss chocolate in a unique and unexpected way.
Starting off with the Crispy Chicken Skin with Aneo 34% white chocolate, it’s evident that the chefs are pushing the boundaries of flavor pairings, blending savory and sweet elements to create a harmonious dish that likely offers a delightful contrast in textures.
The first course showcases pan-seared scallops with Piedmont hazelnut hollandaise, citrus foam, and Weiss hazelnut paste, adding depth and richness to the dish, complementing the flavors beautifully. The main course, a 21-day chocolate dry-aged striploin, demonstrates the chefs’ ingenuity and skill. Dry aging with chocolate likely adds unique depth and complexity to the meat, resulting in an indulgent and sophisticated dish. Paired with a Cocoa Tart Souffle, Cocoa Nib ice cream, and Jose’s Petit Four, this course promises to be a highlight, offering a delightful symphony of flavors and textures. A great night with a full chocolate menu that surprises at every turn!
Classic Fine Foods Vietnam held three exclusive events at Lüne Restaurant & Bar, Bambino and Sofitel Legend Metropole Hanoi, to celebrate the renowned Cadoret Oysters, showcasing their exquisite varieties and unparalleled freshness; Black Pearl Oyster N3 Brittany, Fine Oyster Portugal, Fine Oyster Brittany, and Super Special Oyster N4 Normandy.
The Huitres Cadoret events were celebrations of heritage, meticulous craftsmanship, and the pure joy of savoring the finest things in life. Cadoret oysters, a legacy etched in five generations of artisanal expertise, passion and a promise of exquisite experiences to come.
In the romantic and cozy space at Miên Saigon, Chef Thao Na’s cooked a spectacular dinner with Premium Japanese Scallops & Oysters for guests to enjoy. The freshness and quality of Japanese scallops from our partner – Honda Suisan is especially favored by high-end sushi restaurants. They are raised on the seabed for 3-4 years and then caught with trawl nets. These scallops are rated “the same quality as wild scallops”.
Another “table quintessence” in the event, which is oysters from the Sanriku region. The 1-0-2 environment in Sanriku produces excellent sized Oysters, sweet and pure in taste. Furthermore, some areas of oysters are certified by ASC (Aquaculture Stewardship Council) as sustainable oyster farming areas.
Classic Fine Foods UK welcomed guests to celebrate a traditional feast of “The Epiphany”. Hosted at The Connaught Hotel with our partner Isigny Ste Mère, everyone joined together to taste the classic French pastry, Galette des Rois by the talented Executive Pastry Chef Nicolas Rouzaud at The Connaught Patisserie, along with Executive Pastry Chef Jerome Beraudo also from the Connaught Patisserie and our very own Head of Culinary & Development at Classic Fine Foods Denis Dramé MCA. It was a pleasure to be all together to celebrate the New Year with fantastic Galette des Rois.
“This year is the 3rd edition of the Galette des Rois event, held at the Connaught. When we started the event at TheTasteLab 3 years ago, the idea was to gather many pastry chefs in the same room, share a slice of galette and spend an afternoon together after a long and busy festive period.” – Denis Dramé MCA, Head of Culinary & Development, Classic Fine Foods.
Chef Rouzaud’s created two delicious galettes! One filled with the classic almond frangipane wrapped in buttery puff pastry lined with a wafer “Connaughty Hound” silhouette tuile and the other filled with a chocolatey hazelnut lined with a cocoa tuile. Using the finest butter from Isigny Ste Mère, which is perfect for lamination and a must have with professionals. The creaminess and deliciousness of the butter is guaranteed. Everything was exquisite!
Frenchefs is a comprehensive platform providing access to an array of top international chefs, offering a seamless opportunity for restaurants to effortlessly implement chef promotions featuring various renowned cuisines. Classic Fine Foods Singapore created, in partnership with Frenchefs, a unique experience where 15 top star Michelin chefs in Singapore gathered under one roof.
The event was held at Spago by Wolfgang Puck in the luxurious Marina Bay Sands. Attendees enjoyed an amazing menu crafted by Spago Executive chef Greg Bess and 2 stars Michelin chef Maxime Gilbert. This dinner provided a unique platform for introducing our products to the Michelin-star chefs. Some of our brands were present as well, Terre Bormane – Galateo & Friends, Sturia, PCB/Ponthier, Morra and Mieral. A very unique night with the dessert under the stars.
