Jean-Charles Delvaux is an expert in customer experience and luxury retail. As Director of Guest Services for Moët (Champagne) at LVMH, he grounds his strategy in people. With a career spanning more than twenty years in the luxury sector—notably at Hermès, where he managed a significant portion of the French stores—Jean-Charles is deeply convinced that the quality of the employee experience is essential to delivering the emotional connection and excellence that customers expect. His career has also led him to advise on large-scale projects, such as the creation of an art concept store for the luxury hospitality industry. These experiences demonstrate his holistic vision and his ability to transform the human element into a major strategic lever for brand enhancement.

With a passion for service and building relationships, Yoann Gregory has established himself as a leading figure in the front-of-house industry. Trained at the Val de Loire Hotel School, he began his career at L’Ambroisie, before continuing his journey at the Domaine des Hauts de Loire, The Fat Duck, Le Flocon de Sel, the Mandarin Oriental Paris, La Dame de Pic, and yam’Tcha, where he became general manager. Winner of the George Baptiste Cup in 2010, he was awarded the prestigious title of “One of the Best Craftsmen of France – Maître d’hôtel” in 2023 at the age of 40. Committed to passing on his craft, he regularly speaks at hospitality schools, masterclasses, and competitions. A wine enthusiast, he also owns a vineyard plot in Montlouis-sur-Loire and is involved in the production of several vintages. In November 2023, he joined FOGO & Épisodes. In 2025, he served as a patron for the French Ministry of Education’s General Skills Competition, and in 2026, he became vice president of the MOF Maîtres du service et des arts de la table.

Geoffrey Martin grew up in the heart of his family’s woodworking business, where he developed a strong passion for woodworking at a very young age. His career as a cabinetmaker flourished over the years, culminating in the award of a Brevet des Métiers d’Art. But his ambition extended further: he wanted to complement his artisanal skills with genuine business expertise, which he gained while working at Wurth and Total. In 2017, determined to breathe new life into cabinetmaking, he founded Artelier with a clear goal: to captivate the luxury sector by offering custom-made objects and furniture. What drives him today? Exceptional projects, and the opportunity to work alongside a team of passionate individuals whom he inspires with high standards and meticulous attention to detail.

Mariia LEMAIRE is a sommelier and wine merchant, and a member of the Union de Sommellerie Française. After a career in the restaurant industry as a sommelier, she now shares her passion for wine through a carefully curated selection and personalized recommendations.

Fascinated by cutlery from a very young age, Fabien Bourly was already drawing knives in the margins of his elementary school notebooks, revealing an early interest in this world that combines craftsmanship, precision, and passion. After finishing his studies, he began selling knives in Reims at Coutellerie Champenoise, which over the years has become one of Europe’s leading cutlery shops in terms of selection and retail space. Since 2017, a national network of stores has expanded the venture, with about ten cutlery shops now located in some of France’s most beautiful cities. A lover of fine dining, Fabien Bourly has developed expertise that is highly regarded among culinary professionals. His stores are particularly renowned for their selection of Japanese knives and their collaborations with numerous top chefs. A master knife sharpener and a true ambassador of culinary craftsmanship, he also shares his tips on sharpening and maintaining knives through a YouTube channel that has become a go-to resource for both enthusiasts and professionals alike.

The son of a craftsman, Flavien Walterscheid grew up with an appreciation for a job well done and a deep respect for the manual trades. In 2020, in the midst of the COVID-19 pandemic, he decided to devote himself to sharpening knives and cutting tools. As a self-taught craftsman, he has developed his expertise with passion, high standards, and meticulous attention to detail, all while discovering a world that fascinates him: the world of gastronomy and all those who bring it to life. Today, he works with individuals, restaurant owners, and culinary professionals in the Île-de-France region, applying his expertise to ensure the precision of technique and the quality of tools—both essential to the day-to-day work of the culinary arts.

Après une thèse de doctorat soutenue en 2001, il a d'abord obtenu un poste de maître de conférences à l’université de Reims en 2002, puis un poste de professeur en 2007. En 2012 il crée, avec sa collègue Clara Cilindre (biochimiste de formation), une équipe spécifiquement dévolue à l’étude des phénomènes d’effervescence et de mousse dans le domaine des boissons à bulles au sens large (avec comme application phare, l’effervescence des vins de Champagne). Gérard Liger-Belair est professeur de physique à l'université de Reims-Champagne-Ardenne. Ses recherches portent sur les processus à l'origine de la formation et du comportement des bulles dans le champagne et les vins effervescents.

A graduate of the École Emile Cohl in Lyon, she spent four years there—from 1997 to 2001—studying a curriculum focused on various artistic practices applied to the fields of illustration and graphic design. Fresh out of school, she collaborated with Gilles Bernard on a monograph dedicated to the surrealist painter Alfred Courmes, published by Le Cherche Midi in 2004. The book features a foreword by philosopher Michel Onfray. True to the entrepreneurial spirit that has always driven her family, Vitalie Taittinger founded a small company in 2002 and developed numerous projects in the world of wine and gastronomy. In 2007, inspired by her father Pierre-Emmanuel’s successful takeover of the Taittinger Champagne House, Vitalie expressed her desire to join the company.

Ryōko Sekiguchi naît à Tokyo et grandit dans le quartier de Shinjuku. Elle étudie le journalisme à l'Université Waseda, où elle choisit le français par amour de sa cuisine. Diplômée en 1993, elle part étudier l'histoire de l'art à la Sorbonne, puis poursuit ses recherches au Japon : elle obtient en 1996 un doctorat en littérature comparée et études culturelles à l'université de Tokyo. Installée en France depuis près de vingt ans, elle est autrice d'une dizaine de livres en français et en japonais, traductrice littéraire, et directrice éditoriale de la collection « Le Banquet » chez Picquier. Elle organise aussi des événements reliant littérature, cuisine et art, et collabore régulièrement avec des institutions comme l'Inalco. Parmi ses ouvrages : Le Nuage, dix façons de le préparer (Éditions de l'Épure), Nagori (P.O.L, 2018), Le Club des gourmets (P.O.L), 961 heures à Beyrouth (et 321 plats qui les accompagnent) (P.O.L, 2021) et Venise, millefleurs (P.O.L, 2026). Côté traduction, elle a fait connaître en japonais des auteurs comme Jean Echenoz, Mathias Énard, Atiq Rahimi et Daniel Heller-Roazen, et a traduit en français Yôko Tawada, Gôzô Yoshimasu, ainsi que de nombreux mangas. Elle a été faite Chevalier de l'Ordre des Arts et des Lettres en 2012.

Sonia Ezgulian inherited her love of cooking and entertaining from her Armenian grandmother. A self-taught journalist, she worked for ten years at the weekly magazine *Paris Match*, where she eventually succeeded in establishing a food column. From 1999 to 2006, she ran the restaurant Oxalis in Lyon, whose reputation spread far beyond the borders of the “Capital of Gaul.” A multifaceted personality, Sonia Ezgulian proudly embraces her role as a cook and thrives in the world of The visible universe is estimated to contain some 100 billion galaxies. Here is the M101 galaxy, also known as NGC 5457 or the Pinwheel Galaxy. © Carsten Frenzl, Flickr, CC by 2.0 Universe The term “universe” refers to the totality of everything that exists. This totality is governed by a certain number of laws. The history of the universe began some 13.7 billion years ago… Read more about what she has imagined—the little things that change everyday life, a way to break out of the routine. A master of kitchen creativity and the art of transforming scraps, she pairs flavors with a touch of the unexpected.