We have the great pleasure to invite you to the second Paris Seafood Seminar – an arena for French and Norwegian players in seafood trade to meet and network.

Site évènementiel en français               Go to registration

Last year’s Paris Seafood Seminar was the very first and a huge success. At the National Maritim Museum, facing the Eiffel Tower, an impressive list of participants from the whole value chain was present, addressing relevant topics impacting the seafood sector in both France and Norway.

At this year’s seminar we will highlight:

  • Trade Relations and the Macro-Economic Situation
  • The French seafood market and consumer trends towards 2030
  • Innovation for a Sustainable Future

Stream/video
If you are unable to join us in person in Paris, the conference will also be streamed, and a recording will be made available afterwards. Please register for digital participation to receive all necessary information.

Hotel in Paris
We have made an agreement for hotel rooms at Canopy by Hilton Paris Eiffel Tower. The hotel is a 6 min walk from the seminar venue. You can make your reservation until March 1st at Canopy by Hilton Paris Eiffel Tower.

A glance back at last years seminar
We have gathered some of the key takeaways from last year's seminar in a LinkedIn post. We could not fit all, so please have a look at the video of each presentation and panel discussion at our Paris Seafood Seminar 2025 event site.

Program

08.45 Doors open   
Registration and French breakfast (café et croissants)  
  
09.30 Program start  
Programme moderator: Marie Visot, Editor in Chief, Le Figaro 

SESSION 1: Trade Relations and the Macro-Economic Situation 

  • Welcome to Paris Seafood Seminar 2026  
    Sigrid Philippart, Director France, Norwegian Seafood Council
  • Opening Remarks   
    Vegar Brynildsen, Ambassador of Norway to France  
  • The Macro-Economic and Political Climate in France   
    Marie Visot, Editor in Chief, Le Figaro 
  • The Socio-Economic Footprint of Norwegian Seafood in France 
    Nicolas Bouzou, Economist, Cabinet Asterès Analysis  

SESSION 2: The French Seafood Market Towards 2030  

  • Seafood Supply Chain Trends and Trade Dynamics   
    Paul Aandahl, Seafood Analyst, Norwegian Seafood Council 
  • What’s Next for Norwegian Salmon and Whitefish supply in the French Market? 
    • Whitefish Forward: Five Forces Shaping the Future 
      Morten Hyldborg Jensen, Managing Director, Nordic Group
    • Future Focus: Key Shifts in Salmon and Trout 
      Simon Nesse Økland, Chief Communications Officer, Bremnes Seashore
    • Panel discussion: 
      Morten Hyldborg Jensen, Managing Director, Nordic Group 
      Simon Nesse Økland, Chief Communications Officer, Bremnes Seashore 
      Piotr Wingaard, Chief Commercial Officer, Grieg Seafood  
  • French perspectives on seafood supply and demand towards 2030     
    - Didier Désert – Strategic Advisor, Rungis International Market 
    - TBC
  • French haute-cuisine    
    - Stephane Chicheri, Executive Chef, Sodexo Live 
    - Fabien Tavares, chef and winner of the Seafood from Norway x Cordon Bleu Challenge 2025  

SESSION 3: The French Seafood Consumer Towards 2030  

  • The Protein Market in France : Seafood consumption in context
    Anastasiia Chernyk, Head of Brand and Communications, Ipsos Norway
  • Panel discussion: How to adapt to changing consumer behavior?   
    TBC
  • Trends in Out-of-Home consumption in France  
    Clémentine Charbonnier, Consultante, Chargée d'études marketing et restauration, Gira, France
  • Panel discussion HoReCa, moderated by Clementine Charbonnier  
    Jérémy Augereau, Directeur Gastronomie, Maison Reynaud 
    TBC

SESSION 4: Innovation for a Sustainable Future   

  • Smoked salmon in France and questions about sustainability  
    Gaëlle Ouari, Director of Comms and sustainability, Labeyrie/ Pact’alim  
  • How Norway prepares the future of salmon farming  
    Kristine Hartmann, CEO, Salmon Living Lab
  • Feed for the future  
    Tarjei Eide, Managing Director of Cargill Aqua Nutrition North Sea 
  • Norwegian salmon farming companies are rated some of the most sustainable food producing companies in the world. What does it take?  
    Laura Aasen, Lead ESG & Safety, Lerøy Seafood group ASA 
  • Closing remarks 
    Sigrid Philippart, Director France, Norwegian Seafood Council 
    Marie Visot, Editor in Chief, Le Figaro