Wine Fair and starred chefs, the summer season starts strong!

With the 9th Salon des Vins as the opening event, the preparation of the summer season with the prefecture, the arrival of Michelin-starred chefs in May, and local activities, UMIH Var is orchestrating a particularly busy start to the 2026 season. The strategy is to highlight professions, support professionals, and boost the Var's tourism economy on the eve of a decisive summer. Jean-Pierre Ghiribelli, president of UMIH Var, answers questions from La Gazette du Var.

The 9th Salon des Vins is returning to Saint-Tropez. What place does this event hold in the profession's calendar? Jean-Pierre GHIRIBELLI.

It is a wonderful event, now a must-attend. Visitors return every year. This edition brings an important novelty: a Provençal pâté en croûte competition, where restaurant owners from the department will compete to create the best Provençal pâté en croûte in the region.

The public will be able to discover the competitions, taste the products, and feel that the season is starting to come alive.

The fair will be held on two levels of the Jean Despas hall, which allows us to ensure enough space for all stands and comfortably accommodate all exhibitors. We already know that this edition will be very busy. The program seems particularly rich?

JPG.

That is what makes this fair so strong. Over three days, visitors will be able to meet winemakers from different regions, taste red, white, rosé, and sparkling wines, participate in thematic workshops, and attend conferences led by experts. It is a true showcase of French and Mediterranean terroirs, with food and wine pairings and local products highlighted.

What role does UMIH Var play during the fair?

JPG.

We are there to represent the profession. Restaurateurs and hoteliers come to discover products, but also to exchange with us on administrative, regulatory, or season preparation matters. It is a privileged moment to answer questions, advise, and anticipate needs.

You recently met with the préfet.

What was the purpose of this exchange? JPG.

I met with the préfet on March 27 for an initial working meeting dedicated to the hygiene and safety of establishments. This meeting prepares for the major meeting at the end of April, requested by the préfet after the events of Crans Montana. The goal is to prevent rather than punish.

To inform professionals, remind them of standards, and secure the summer season. Since we will be at the Salon des Vins, we will start preparing our members for this deadline. After the Salon des Vins, you will move on to the chefs' event?

JPG.

In May, we will welcome 100 Michelin-starred chefs and 350 producers. It is a major event, with culinary battles, the aïoli, the tarte tropézienne... Beyond the spectacle, it is an operation that highlights our professions.

Young people can come to discover our professions, meet top-level chefs, and perhaps project themselves into our industries. The previous edition attracted more than 160,000 visitors, confirming the scale of an event that has become essential in the regional gastronomic landscape. Saint-Tropez remains an essential economic driver?

JPG.

The Var generates a significant turnover in summer, 50% of which is in Saint-Tropez. The clientele is demanding, the quality is there, and the professionals are excellent. Are other events planned in the region?

JPG.

We will organize various events, including a café waiters' race. The eastern Var is very dynamic, with strong seasonality. All these events help liven up the area, support professionals, and strengthen tourism attractiveness. Interview by Pierre BEGLIOMINI.