Journées Gastronomiques de Sologne 2026 brought together 80 exhibiting companies from 5 countries. The countries with the most exhibitors were France (12), Belgium (1), Switzerland (1) and Poland (1).
Central France’s regional gastronomy gathers in Romorantin-Lanthenay on 24 and 25 October 2026. The Journées Gastronomiques de Sologne mark their 49th edition with 90 exhibitors, 15 culinary contests and an expected 7 000 visitors.
Practical information for attendees
Dates and hours. The show runs 24–25 October 2026. Saturday hours are 9:30 to 20:00 and Sunday 9:00 to 19:00. Admission is paid.
Venue. La Fabrique Normant, 1/2 Av. François Mitterrand, 41200 Romorantin-Lanthenay. The venue is listed as accessible for visitors with reduced mobility.
Key figures. Edition 49th, 90 exhibitors, 15 culinary contests, 7 000 visitors expected.
Sectors and exhibitor profile
The event addresses food and beverage production and hospitality supply. Exhibitor categories include charcuterie, game products, wines and liqueurs, honeys, chocolates, biscuits and pastries, cheeses, coffees and teas, seafood preserves and fine grocery items. Service providers and professional associations for catering are also present.
The mix of artisan producers and technical professionals such as Meilleurs Ouvriers de France and award-winning chefs creates an environment suited to product trials and technical discussions.
Program elements and contests
The programme combines national and international contests, live demonstrations and tastings. Fifteen culinary contests gather professionals and artisans in hands-on challenges. Demonstrations by chefs and appearances from prominent MOF holders are central attractions.
Product areas are organised by category which helps buyers and chefs locate wine and spirits, patisserie, dairy, charcuterie and seafood offerings efficiently.
Commercial prospecting and actionable tips
Stand preparation. Focus on ready-to-taste samples and compact presentations that show texture and aroma quickly. Position your flagship product at the stand front to capture passing trade during demonstrations.
Meeting plan. Pre-identify exhibitors and chefs to request brief meetings early in the day before demonstrations start. Use short, scheduled slots to keep conversations focused on technical fit and purchase terms.
Follow-up materials. Capture leads digitally and prepare technical datasheets and sample follow-up. Send product specifications and distribution options immediately after the show.
Commercial offer. Present a clear introductory pack for hospitality accounts and defined terms for distributor orders. Buyers attending this show prioritise product availability and technical details.
Final note and official link
For artisan producers and distributors the show combines product exposure with technical validation in front of chefs and professional buyers. Plan tasting logistics, a meeting schedule and rapid post-show follow-up to convert contacts into orders. Full event details and exhibitor information are available at the official site http://puzzle-centre.fr/evenement/journees-gastronomiques-sologne
Imágenes
