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. 

 

Program

08.45 Doors open   
Registration and French breakfast (café et croissants)  

Language:  
There will be simultaneous translation throughout the day: 
- French - English or English - French
- All panels with French participants will be conducted in French
- All French speakers can present in French if preferred


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 
  • Discussion: Marie Visot and Nicolas Bouzou
  • The Socio-Economic Footprint of Norwegian Seafood in France 
    Nicolas Bouzou, Economist, Cabinet Asterès Analysis  

SESSION 2: The French Seafood Market: Supply 2025 and Beyond 

  • Trends in the Seafood Value Chain 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
    • Supply of seafood - Norway's commitment and position
      Børge Grønbech, Director Global Operations, Norwegian Seafood Council

    • Panel discussion: 
      Moderator: Børge Grønbech, Director Global Operations, Norwegian Seafood Council
      - 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

  • Panel discussion: 
    Moderator: Marie Visot, Editor in Chief, Le Figaro 
    - Didier Desert, Strategic Advisor, Rungis International Market 
    - Laurent Vichard, Directeur Marée, Reseau Le Saint
    - Eulalie Rus, Owner of la Poissonnerie Eulalie, L'Isle-sur-la-Sorgue in Provence and Meilleure Ouvrière de France

  • Seafood in French Haute-Cuisine    
    - Stephane Chicheri, Executive Chef, Sodexo Live 
    - Fabien Tavares, Sous-Chef Rosewood Hotel Courchevel and winner of the Seafood from Norway x Cordon Bleu Challenge 2025  

SESSION 3: The French Seafood Market: 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 in retail?
    Moderator: Marie Visot, Editor in Chief, Le Figaro
    - Marine Van der Marlière, Directrice Commerciale, Primex International
    - Julien Lemperière, Responsable secteur Stands, La grande Epicerie de Paris
  • French Out-of-Home Foodservice Market in 2025: Key trends and protein consumption  
    Maria Bertoch, New Business Development Director, Circana

  • Trends in Out-of-Home consumption in France
    Clémentine Charbonnier, Consultante, Chargée d'études marketing et restauration, Gira, France
  • Panel discussion: French HoReCa adapting to trends
    Moderator: Clémentine Charbonnier, Gira  
    - Jérémy Augereau, Directeur Gastronomie, Maison Reynaud 
    - Adrien de Schompré, Owner of Matsuri and Cofounder of Sushi Shop

SESSION 4: Innovation for a Sustainable Future  

 

  • Smoked salmon in France and questions about sustainability  
    Gaëlle Ouari, Director of Communications, CSR & Global Brand Strategy, Labeyrie Fine Foods
  • Discussion:
    Moderator: Marie Visot, Editor in Chief, Le Figaro
    - Gaëlle Ouari, Director of Communications, CSR & Global Brand Strategy, Labeyrie Fine Foods
    - Marco Custódio, Aquaculture Lead & Partnerships Manager, Earthworm Foundation  
  • Feed for the future  
    Tarjei Eide, Managing Director of Cargill Aqua Nutrition North Sea & Canada
  • 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 
  • How we prepare the future of salmon farming  
    Kristine Hartmann, CEO, Salmon Living Lab
  • Closing remarks 
    Sigrid Philippart, Director France, Norwegian Seafood Council 
    Marie Visot, Editor in Chief, Le Figaro 


NETWORKING: Cocktail and Networking 

  • Until 18:30 o'clok