Behind the scenes at Promocash before Christmas

As is the case every year, there is indeed a real buzz in the aisles of Promocash! "To support our clients' business in a festive spirit, we have invited several suppliers working with seasonal products: foie gras, truffes, caviar, etc. These events take place on the three Fridays before Christmas and serve to boost the turnover of our clients and suppliers," explains Muriel Gruel, co-director of the brand. These gatherings have been running for a few years now and feature show-cookings. On December 6, Cathy Rosi, Jean Troin, Bertrand Mora, and the APPIC association, which is dedicated to inclusion in the restaurant trade, were tasked with bringing an extra touch of good humor. On December 13, Matthias Sorton was at the helm, accompanied by students from the Lycée Hôtelier Anne-Sophie Pic. And on December 20, it is the turn of the famous Pascal Barandoni, one of the finalists of Top Chef on M6, to showcase his expertise to Promocash clients. As for business, Christophe Gruel simply noted: "Bookings for year-end corporate meals have got off to a good start with restaurant owners." In this festive economic period, this is excellent news.

THE SUPPLIERS PRESENT

ON DECEMBER 20:

HUITRES LAMAISON, DELPEYRAT, SARRADE, CHAMPILAND, MASSAFERO, FLOREPI, CHAMPAGNES POMMERY, DOMAINE DE JASSON, LOUIS LATOUR, MALONGO.

AND THOSE PRESENT ON DECEMBER 6:

ALLIANCE O, CHALOSSE, FRANCE FOOD, CREPIOTE, AUDARY, FIGUIERE AOP, BIGALLET, HENDI, IN SITU, MATFER, BOURGEAT, BARBIER and MALONGO.