THE 2026 COMPETITION’S JURY
Fernando Medina Zenoff, Directeur du salon Gourmet Selection.
Fernando joined Comexposium in 2015 as Market Manager for SIAL. Building up his years of experience within the brand, he was then appointed International Sales Director for the SIAL Network.
In this position, which he will hold from 2019 to 2023, he was responsible for the entire network.
Then, in July 2023, Fernando Medina Zenoff was appointed Director of Events for the SIAL Network. His responsibilities included the strategic development of SIAL Canada, SIAL America, SIAL Interfood Indonesia and SIAL India, in coordination with the respective local directors.
Since 2024, Fernando is the Director of Gourmet Selection and the Cheese and Dairy Products Show.
A judging panel jury gathered around its president for this 2026 edition
Aurélien Bertrand
Born into a family of shopkeepers and winegrowers, Aurélien, 41, has been a rural grocer since 2016, after training as a lawyer.
He is also a member of the board of the Fédération des Epiciers de France and a member of the Collège Culinaire de France.
He was the Quintessences jury's Coup de Cœur in 2023 with his grocery shop B&C Epicerie Laroque de Fa, in Occitanie.
Michel Granseigne
Currently Local Sales Manager at Le Petit Futé and 26-year employee of this independent SME.
His job is to support the 60 publishing managers throughout France.
He has been recruiting, training and managing them for 23 years, so he travels every week to every département in our beautiful country to support them, which enables him to meet all the businesses and craftsmen who make our regions shine. Born into a farming family on his mother's side, he grows his own vegetables.
He loves making tomato coulis, jams, pickles and much more. Naturally, he loves serving and eating good, natural products from local, organic farming: eating healthy and good!
Alexis Roux de Bézieux
Théo
My name is Théo and my concept is gourmet adventures.
I travel around France by bike or running in search of the best food experiences.
Because gastronomy is the perfect way to discover a region, its traditions and the people who preserve them.
Marion Sauveur
Food Journalist
With more than two decades of journalism behind her, Marion has been exploring the culinary world she loves so much for the past eight years. A former columnist for Europe 1 and TF1, she now writes for Fou de Pâtisserie and Resto, producing profiles and reports on the people who make the world of sweet treats so exciting. Her culinary training allows her to approach each subject with precision and sensitivity.