Thursday morning, the Nice MIN was abuzz with the rhythm of the first edition of the “Reynaud’s breakfast” which welcomed more than fifty guests who came to discover the Nice site of the Reynaud house.
White Pearl oysters, string-smoked salmon, organic shrimp from Madagascar, these are some of the seafood products from the extensive catalog of the Reynaud house that were offered for breakfast on Thursday morning! These exceptional products, like the organic shrimp from Madagascar or the White Pearl oysters and other delights, were showcased by local chefs who came to demonstrate their talents, such as Sauveur Inserra from the Le Séminaire restaurant in Nice.
The focus of this breakfast, aside from the tastings, was the meetings and exchanges between restaurant professionals and those in the food industry, as well as the discovery of the house’s premises and its very intense morning activity. The entire Reynaud team, led by their Regional Director Mr. Franck Paul, got involved and were delighted to meet some of their clients and to be able to exchange ideas with them about their respective trades.
Numerous partners like Mic Mac Macarons, Coup de pâtes, among others, also came to present their products and offer tastings to the visitors for a day, thrilled to enter the lair of their supplier.
This “Reynaud’s breakfast,” which is above all a human gathering, aimed to be friendly with the presence of the Director of MIN Mr. Paul Bouscatel. Besides the chefs present, the RCA delegation of the Disciples of Escoffier, easily recognized by their red or blue scarves, was well represented, notably with its president Éric Sikora and members of the international committee.
Without a doubt, “Reynaud’s breakfasts” have a promising future ahead, and the experience will be renewed in the coming months.
Angélique Alasta
