Le Rendez-Vous by Eustralis Food was created for one reason: to bring chefs, suppliers and partners together in the same room, away from the day-to-day. Now in its second edition, Le Rendez-Vous returned to Brisbane and Sydney. More than 220 chefs, bakers and pâtissiers stepped away from their kitchen for an afternoon as guests, discovering new wholesale products, reconnecting with the suppliers behind the brands they use every day, and simply enjoying a moment that was made for them.
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The Venues: Two Cities, Two Atmospheres
Brisbane was hosted at TAFE Queensland on the 16th of June, a natural fit built on years of collaboration between Eustralis Food and Chef Jérôme Magisson, Pastry Chef at TAFE Australia. The TAFE team welcomed us into their kitchen with generosity and openness, the kind of venue partnership that reflects a genuine, ongoing relationship.
Sydney was held at Pier One Sydney Harbour two days later, on the 18th of June. Sitting right on the water, this historic hotel brought a real sense of occasion to the afternoon. Executive Sous-Chef Dimitri Damman and the Pier One team were closely involved throughout, and after the last guests left, suppliers and the Sydney team stayed on to wind down together.
Our Suppliers: A Day of Discovery
Eight of Eustralis Food's wholesale suppliers were present across both events, each bringing product knowledge, expertise and, for some of them, a chef to their stand. Being able to speak directly with the person behind the recipe, ask technical questions and understand real applications made the experience feel substantive rather than transactional.
Sturia Caviar set the tone for the day before the doors even opened. Paulin Rio, Asia Pacific Sturia's consultant, welcomed our sales team for an impromptu private tasting an hour before guests arrived, an unplanned session that was one of the quietly memorable moments of both events. During the event, Paulin introduced guests to Sturia's full caviar range and presented the new IGP (Indication Géographique Protégée) caviar to the Australian market, covering production, provenance, tasting notes and pairing suggestions.
Les Vergers Boiron brought flavour across the board. Chef Gaël Etrillard, Area Pastry Chef at Les Vergers Boiron, created four original recipes with Les Vergers Boiron frozen fruit purees, paired with two cocktails to pair alongside them: a Kalamansi Lemonade and a Frozen Strawberry & Elderflower Daiquiri Mocktail. The stand also featured tastings across ten different purées, a curated selection chosen by our sales manager to encourage discovery.
Weiss Chocolate arrived with both craft and curiosity. Pastry Consultant Joaquin Soriano showcased chocolate creations and actively sought feedback from guests on the Petit Weiss, a new creation inspired by the classic Petit Lu biscuit, turning the stand into a genuine conversation, unsing the Dark Chocolate Altara 63% and the Milk Chocolate Madalait 35%. The other moment that stopped people: an innovative hologram-effect chocolate mould, not a transfer sheet, but a precision mould with micro-directional ridges that catch the light and create a shifting, iridescent surface.
Elle & Vire Professionnel had something to celebrate. After introducing the Excellence Whipping Cream to the Australian market last year, this edition marked the launch of their Mascarpone, a product that generated real excitement at both events. Working with Jérôme Magisson from TAFE in Brisbane, and Quentin Zerr, Pastry Chef at Qollection Patisserie in NSW, the team presented both sweet and savoury applications. A standout moment: Quentin's signature Saint Honoré, reinterpreted to mark Elle & Vire's 80th anniversary.
Bridor put together one of the most visually striking stands of the afternoon, showcasing the brand's new savoury pastry range alongside fresh innovation in buns and rolls. The savoury range drew consistent attention, a talking point for guests who know Bridor primarily through their viennoiserie and bread offering.
PCB Creation presented the latest decoration pieces from their new catalogue, giving the pastry chefs present real inspiration for future creations. From seasonal collections spanning Christmas, Valentine's Day, Easter, Mother's Day and Halloween, to fully personalised pieces, the range highlighted just how far decoration can go.
Traiteur de Paris brought a range that speaks to the versatility of their wholesale offer. On the sweet side: the Chocolate Fondant made with fine Belgian chocolate, the Premium Cheesecake and the Petits-Fours St Germain, an assortment of eight bite-sized creations perfect for catering and special occasions. On the savoury side: the Potato Gratin, an individual portion ready to bake and built for busy service.
Le Monde des Crêpes explored the versatility of crêpes, pancakes and blinis across both sweet and savoury applications. Their team, setting foot in Australia for the first time, was eager to meet Australian chefs and discuss the endless possibilities the range has to offer.
Emmi Desserts showcased a strong range of ready-to-serve wholesale desserts, with two new arrivals taking centre stage: the mini Tropezienne, and the Parisian Flan, a classic French pastry staple. Alongside them, the mini donuts, mini muffins and the returning large palmier completed a range well suited to catering, buffets and dessert platters.
A Moment Worth Making
Le Rendez-Vous was built on the belief that the best things in this industry happen in person. Around a tasting, a conversation, a shared moment of discovery. Thank you to every guest, supplier and partner who was part of this edition. We look forward to what comes next.
