Paris Aerosol Restaurant
Paris Aerosol Restaurant was held under the aegis of Pierre Dominique Cecillon, Académie des Cinq Sens.

This great, impassioned cook explained:
I love working with aerosols. One can do everything, or nearly everything, in an inventive, delicious way: smoked foie gras mousse, French-style pea mousse with cream and bacon, poached cod with balsamic vinegar mousse, champagne mousse, etc. To read more....
Pierre-Dominique Cécillon recalled the assets of aerosol dishes in terms of taste and aesthetics. He explained the usefullness and advantages of products developed for catering professionals: aromatic oils, spray egg whites that can go in the microwave for floating island, pasteurised egg sprays to make pastry golden brown, unpasteurised, preservative-free lemon juice, non-stick sprays, vegetable oil films, etc.
Xavier CAMIDEBACH, Précision
Aerosol Forum enables us to network and meet the right interlocutors. The
business cards we pick up are worth their weight in gold
Thomas KYRIACO, Danone
We are keenly interested in this venue, which enables us to meet our suppliers.
This Innovation Workshop was a rewarding experience as it gave us ideas
for future work and study. As for the Paris Aerosol Restaurant, nothing
can replace the live demonstration of an expert. More such experiences should
be organised to bring down barriers for aerosol in the food industry!
Alain MARRONCLES, Lindal
The food market for aerosol is growing; we have to educate the big companies,
to promote this market. A difference with the other exhibitions, Aerosol
Forum is a big support for us to meet multinational companies..
Edoardo RUGA , Polenghi
We are trying to develop products that do not exist on the market in traditional
packaging where aerosol provides for full user safety like chocolate mousses,
flavoured mousses or seasonings. Consumers are ready to use aerosols and
the technologies are reliable. Aerosol Forum enables suppliers and brands
to meet together. The Paris Aerosol Restaurant under the aegis of Pierre-Dominique
Cécillon proved «how useful and practical» aerosols are. Congratulations
on this initiative!
Christian SACLIER, Nestlé
Paris Aerosol Restaurant was an excellent initiative. Personally speaking,
this demonstration proved most enlightening, both in terms of the foie gras
mousse and the French-style pea mousse. We need to to adapt this to our
product portfolio. The outstanding feature of Aerosol Forum is the friendly
atmosphere and single area where we can meet all the players in the field
in addition to our partners in a targeted way. We must convey a better image
of aerosols for the sake of consumers. Newsletter
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Aerosol Forum in the medias
Italia Imbballaggio, May 2010
Open the mind (and the stomach) - The convention opened for the first time with a work shop session, that was a great success and « opened the mind » on the most sensitive topics... Read more →
Emballages Magazine, May 2010
Sur Aerosol Forum en mars, l’alimentaire était à l’honneur. Quelques 600 personnes ont participé à la quatrième édition du congrès.Read more →
Aerosol Europe , April 2010
Michel Fontaine, …, devoted to an « Innovation Workshop : Aerosol 2020 », which brought together the leading experts in technologies and aerosol markets to work on the following themes…Read more →
PCD Congress 2011
How innovations in packaging & dispensing systems enhance Perfume & cosmetics brands!
http://www.pcd-congress.com




