Southern Hemisphere
SEPTEMBER 19-21, 2025 IN PARIS !
Since 2016, Olio Nuovo Days was the First Olive Oil Competition dedicated to the Southern Hemisphere’s Premium EVOOs.
After a successful partnership in 2024, Le Monde Festival will host OLIO NUOVO DAYS competition, tasting corner and Master Class September 19-21, 2025.
In 2025, A UNIQUE OPPORTUNITY TO SHOWCASE your EVOO in Paris
QUALITY COMPETITION
Next September, on the 19 th, the award for the best OLIO NUOVOs (freshly squeezed olive oils) in the Southern Hemisphere will be awarded at Le Monde headquarter by a panel of judges chaired by Michelin starred Chef Eugénie Béziat, Ritz Paris including a host of Chefs, sommeliers, Food scientists and olive oil tasters.
Opening the Festival, OLIO NUOVO DAYS Competition will be followed by a lecture during a press conference introducing the Best EVOOs of the competition and a lecture on The Future of eating well.
TASTING CORNER
OLIO NUOVO DAYS will be part of Le Festival du Monde with an olive oil tasting corner throughout the festival. Your EVOO is welcome to join this tasting corner.
Last year, people from a Luxemburg Culinary school came specially to the Festival to taste EVOOs from the Southern Hemisphere !
MASTER CLASS
During the Festival, a 1:30 hour MASTER CLASS will be proposed with Emmanuelle Dechelette and Marcelo Scofano about Premium EVOOs: how to recognize quality, how to buy your EVOO and how to use it ?
Founded in 2016 to celebrate Extra Virgin Olive Oil, the highest quality of Olive Oil, OLIO NUOVO is a movement and a competition renowned to be a high end selection.
Always striving for excellence, Extra Virgin Olive Oil (EVOO) was not enough for our standards. OLIO NUOVO means fresh Olive Oil, and because Olive Oil is a fruit juice, it is obviously better when it is fresh.
In order to propose unique EVOOs, OLIO NUOVO organizes 2 competitions every year, highlighting the fresh new production of the season. A unique opportunity to experience the taste and take advantage of vitamins and antioxidants: OLIO NUOVO Northern and Southern Hemisphere.
QUALITY COMPETITION jury
Chef Eugénie BÉZIAT President of the competition
ESPADON, Ritz Paris 1 Michelin Star
Chef Eugénie BÉZIAT President of the competition
ESPADON, Ritz Paris 1 Michelin Star
the chef skilfully blends reminiscences of her African childhood with Mediterranean influences acquired over her culinary career. An innovative approach playful with an uncompromising respect for ingredients.
Chef Olivier ROELLINGER
ROELLINGER Spices, LE COQUILLAGE, Cancale, 3 Michelin Stars
Chef Olivier ROELLINGER
ROELLINGER Spices, LE COQUILLAGE, Cancale, 3 Michelin Stars
Born in Cancale in 1955, Olivier Roellinger spent his childhood in the Maison du Voyageur, an
eighteenth century shipowner’s mansion (malouinière). The house had once belonged to the Heurtaut
de Bricourt family, cousins of the famous privateer, Robert Surcouf.
1982
Opening of Le Bricourt restaurant in the Maison du Voyageur.
1983
Creation of Olivier’s first spice blend, Retour des Indes (“Back from India”). The blend combines the fourteen spices that could be found in the port of Saint-Malo in the eighteenth century, shipped by the French East India Company and West India Company. The blend came as a revelation to Olivier. Spices, an integral part of the history of Saint-Malo, became a means of expression for him, a way of punctuating his cuisine, narrating the story of Brittany as a land enriched by tales of faraway lands. They offered the possibility of a cuisine elaborated in the style of a great adventure novel.
2006
Jane and Olivier’s Bricourt restaurant received the ultimate accolade of three-Michelin-star status for its cuisine that combines the most exquisite spices with inspiration from the sea.
2008
Olivier was forced to retire from the kitchen for health reasons. He closed the restaurant and
transformed it into a test kitchen for the creation of spice blends. The Maison du Voyageur became home to the kitchen workshop and the Cancale warehouse shop and
remained the family’s primary place of inspiration and creation. The crew moved to Château Richeux, embracing its elegant and joyful simplicity.
2009
Olivier was elected Vice President of Relais & Châteaux.
Opening of the Paris Épices Roellinger warehouse shop, with its “Vanilla Cellar” (Cave à Vanilles), located in rue Sainte Anne.
https://www.maisons-de-bricourt.com/en/
Florian GUILLOTEAU
Director of Sommellerie, Ritz Paris – President of Nice-Côte d’Azur-Provence Sommelier Association, Nice
Florian GUILLOTEAU
Director of Sommellerie, Ritz Paris – President of Nice-Côte d’Azur-Provence Sommelier Association, Nice
Florian Guilloteau, from oenology to gastronomy: ‘Tasting a wine is like meeting its personality, discovering its history through the intensity of its colour, the power of its bouquet and its structure on the palate’. Passionate and fascinating, the Director of Sommellerie at the Ritz Paris will share with you his love of wine and the art of magnifying a dish.
Florian loves wine, Saké but also Extra Virgin with his roots from Nice. Excellence can be found in olive oil as in wine, his talent is to spread knowledge.
https://www.ritzparis.com/fr/hotel/paris/bars-restaurants/diners-confidentiels
Margot LECARPENTIER
International cocktail cheffe – Mixology signature for Ducasse Group
Margot LECARPENTIER
International cocktail cheffe – Mixology signature for Ducasse Group
Margot Lecarpentier is a leading French mixologist celebrated for her innovative approach and significant impact on the Parisian bar scene. Initially a lawyer, she discovered her passion for cocktails in New York before refining her skills at Paris’s esteemed Experimental Cocktail Club.
In 2017, she co-founded Combat in Paris, a bar quickly lauded for its welcoming atmosphere, commitment to organic ingredients, and groundbreaking “gastronomic” cocktails. Known for developing drinks in the kitchen and incorporating unusual elements like vinegar, she champions inclusivity and supportive work environments within the industry.
Lecarpentier’s influence expanded with her recent appointment as Head Mixologist for the Alain Ducasse Group. In this role, she oversees cocktail programs for Ducasse’s global establishments, including Benoît in New York and Le Meurice in Paris, further blending mixology with haute gastronomy and solidifying her status as an international cocktail chef.
Olivier ETCHEVERRIA
Senior lecturer in the geography of gastronomy, Angers University
Olivier ETCHEVERRIA
Senior lecturer in the geography of gastronomy, Angers University
Head of the Gastronomy and Wine Master’s programme, Head of the Catering Master’s programme. Specialist in gourmet tourism and gourmet tourist destinations.
Angers University:
Responsable pédagogique de la Licence Professionnelle Métiers des arts culinaires et des arts de la table Responsable pédagogique du Master Gastronomie et du Master Restauration Esthua, Institut National de Tourisme – INNTO France
Books:
Le restaurant, une approche géographique. De l’invention aux destinations touristiques gourmandes, ISTE, 2019
La fraise, 10 façons de la préparer, Les Editions de l’Epure
La lavande, 10 façons de la préparer, Les Editions de l’Epure
Co-author: Atlas mondial des cuisines et des gastronomies, AUTREMENT, 2004 and 2009
Marcelo SCOFANO
ESTILO GOURMET, Rio de Janeiro, Brazil
Marcelo SCOFANO
ESTILO GOURMET, Rio de Janeiro, Brazil
Marcelo SCOFANO is a Chef and an oleologist, founder of the movement ESTILO GOURMET to celebrate the best olive oils. Carioca (from Rio de Janeiro), olive oil researcher and consultant, Marcelo is an international training Chef working on olive oils pairings. His life is dedicated to the sensory experience and good vibes.
Christophe LAVELLE, PhD
CNRS, NATIONAL MUSEUM OF NATIONAL HISTORY, Paris, France
Christophe LAVELLE, PhD
CNRS, NATIONAL MUSEUM OF NATIONAL HISTORY, Paris, France
Christophe Lavelle is a biophysicist, researcher at the CNRS (the French center for scientific research) and co-founder of the Food 2.0 LAB. Passionate about food and the relationship between art and science, he teaches in many institutions such as the universities of Paris VI, Paris VII, Cergy-Pontoise, Aix-Marseille, Lyon, Lille, Toulouse, SupBioTech Paris and Le Cordon Bleu Paris, FERRANDI Paris…
Gabriel LEPOUSEZ
Neurobiologist, specialist in sensory perception and brain plasticity, Paris, France
Gabriel LEPOUSEZ
Neurobiologist, specialist in sensory perception and brain plasticity, Paris, France
French neuroscientist and international expert of brain circuits involved in sensory perception, memory integration, emotions and brain-body communication.
In addition of his research activities, Lepousez shares his extensive knowledge of how the brain works during wine and food tasting to professionals and amateurs, with contribution to french and international academic courses, conferences, wine education programs and wine/food magazines.
He is a member of the tasting committee of La Revue du Vin de France, member of the Académie du Vin de France and Académie Amorim.
Cécile Khayat & Victoria Effantin
Founders of Mamiche Bakery, Paris – France
Cécile Khayat & Victoria Effantin
Founders of Mamiche Bakery, Paris – France
Cécile Khayat, trained in pastry, and Victoria Effantin, a skilled baker, co-founded Mamiche in 2017 with the ambition to revive the true spirit of artisan baking. In their Paris-based neighborhood bakeries, they offer fully handmade breads, viennoiseries, and pâtisseries, crafted from carefully sourced, seasonal ingredients.
Together, they form a complementary duo: Cécile brings finesse and creativity to sweet creations, while Victoria ensures technical mastery and balance in dough and bread. Today, Mamiche has become a benchmark for the new wave of French bakeries—authentic, joyful, and deeply rooted in savoir-faire.
Reputation & Impact: Celebrated by French and international media (Le Monde, Condé Nast, Veuve Clicquot’s New Makers), they have redefined the artisan bakery for a new generation. Their participation in the jury brings not only technical expertise but a unique vision of taste and texture that bridges tradition and innovation.
“There’s something beautifully simple about a perfect cream puff,” Gordon Ramsay said before praising the “sublime” vanilla flavor that Mamiche has mastered.
Léo PAJON
LE MONDE, Paris, France
Léo PAJON
LE MONDE, Paris, France
Food critic and journalist for Le Monde’s Styles service since 2018, Léo Pajon is interested in everything that can tantalise the taste buds, from kaviar to kebab. He is the author of several articles on olive oil and its blossoming in France since the Cretan diet fad.
Alexandra Paris
FRANCE OLIVE, Head of communication and promotion office, Nyons, France
Alexandra Paris
FRANCE OLIVE, Head of communication and promotion office, Nyons, France
Alexandra is one of the most influent French women in olive oil. Head of communication of the French interprofessional organisation FRANCE OLIVE, she is in charge of the promotion and also of all the regulations on the French and European market. Born in Provence, she was raised in the tradition of extra olive oil. Due to her professional activity she is aware of all the news and trends, she is also a professional olive oil taster.
Olivier CRESP
DSM-FIRMENICH Paris
Olivier CRESP
DSM-FIRMENICH Paris
Revered in Grasse, the town his family has called home since the seventeenth century, Master Perfumer Olivier Cresp is a genuine icon of French perfumery.
His great grandfather cultivated roses and jasmine and his father and grandfather traded raw materials.
A food lover and of everything that can be carefully created, delicately crafted and timeless just like his perfumery.
Named Master Perfumer in 2006 and Perfumer of the Year in 2007, he is a mentor to young talents.
Olivier Cresp is the author of
ANGEL (Thierry MUGLER) – LIGHT BLUE (Dolce GABBANA) – BLACK XS (Paco RABANNE) – NINA (Nina RICCI) – VERSACE MAN EAU FRAICHE – L’EAU par KENZO Homme & Femme – DUNE pour Homme (DIOR) – BLACK OPIUM (YSL) – ROSE DE GRASSE (Aerin LAUDER) – JUNIPER SLING (PENHALIGON’S) – MON PARIS (YSL) – LEGEND SPIRIT (Mont Blanc) – CH Carolina HERRERA Féminin – Valentina (Valentino) and many more….
