Promoter of Taste and Gastronomy

A player in the field of gastronomy

Rungis Market has acquired its reputation as a gastronomic hotspot owing to the incomparable diversity of the products sold here, and also owing to the significant amount of space dedicated to high-quality products from France. At Rungis, you will find the widest range one can imagine, of CDO, PDO, PGI, Label rouge (red label) and other quality labels, including organic products, to which an entire hall is dedicated.

While all sectors offer products worthy of high-quality cuisine, a Gastronomic Aisle has gradually emerged in the Market, at the centre of the processed products and dairy sector. It includes companies specialising in providing supplies to caterers, restaurants and delicatessens, which are distributed among several buildings, particularly the F5C Hall, operational since 2013.

An organic offer at Rungis

Rungis Market has a pavilion dedicated to 100% organic products…

DISCOVER

Partner of popular and prestigious events

The share given by Rungis to products worthy of the finest restaurants has resulted in it gaining the recognition of leading chefs, culinary critics and the media, who regularly organise news reports and TV cooking shows at Rungis Market. A reference in the field of gastronomy, Rungis has asserted its role as a promoter of the art of eating well “à la française”.

Regularly solicited for organising popular and prestigious events, Rungis Market is part of the steering committee of the Fête de la Gastronomie (Gastronomy Festival), and is a partner in the “Tous au restaurant” initiative. It has also been providing supplies to the “Grandes Tablées”, the “Goût de/Good France” dinner, and the “Café des Chefs“, the restaurant in the France pavilion of the World Expo in Milan, 2015. Rungis Market is also the ambassador of the “Semaine du Goût” and the “Fraîch’Attitude” initiative.

The Commandery of Gastronomes, ambassadors of Rungis

The Rungis Market is also home to the Commanderie des Gastronomes Ambassadeurs de Rungis (The Commandery of Gastronomes, ambassadors of Rungis), a fellowship created in 1996 with the purpose of promoting and protecting Gastronomy using fresh or processed foods marketed in the Rungis wholesale national market and objects contributing to the Culinary Art. It includes persons from widely varying backgrounds who are all passionate about fresh foods, gastronomy and all associated know-how. Its motto is a reflection of their belief: “Rungis: the best in food”

A MARKET IN PHASE WITH EXPECTATIONS OF RESTAURANTS

Expectations

A study of Île-de-France restaurateurs undertaken by Gira Conseil on behalf of SEMMARIS reveals the extent to which the expectations of the former are reflected in the goods and services offered by the businesses operating at Rungis. For example, 97% buy primarily unprocessed products and 76% claim to know where their products have come from. The growing concerns regarding their purchases relate primarily to the local (27%) and organic (24%) dimensions, quality & freshness (19%) and seasonal nature of the products purchased, all of which are central to the Market’s core expertise. Furthermore, 47% of Île-de-France restaurateurs claim to rely on Rungis businesses to supply their fruit and vegetables, 46% their seafood and 38% their meat and poultry.

Trust

In more general terms, 67% of these restaurateurs claim to have already visited the Market, with 37% of those who do visit claiming to do so at least three times a month. Whilst 38% prefer to visit the market in person, primarily to see the products they are buying for themselves, 62% use delivery services offered by the wholesalers, owing to time restraints, of course. 86%, however, claim to be loyal to their regular suppliers and 95% happy with them – figures that were more or less the same across all of the different sectors. Product quality came out top on the list of factors that contributed to this satisfaction. It should be noted that, in this all-digital age, over 40% of Île-de-France restaurateurs now claim to be ready to buy their fresh produce from a Rungis Marketplace. The general conclusion to be drawn from these findings is that, with the exception of fresh delicatessen products, Rungis was the leading source of supplies for Île-de-France restaurateurs in 2016.

Remaining true to the gastronomic traditions of Rungis, SEMMARIS is keen to form partnerships every year that will reinforce the Market’s key role in supplying the very best restaurants. Following a collaboration with the Salon de la Gastronomie des Outre-Mer in February, Rungis Market was then the official supplier to the SIAL, from 16-20 October 2016, supplying the exhibition’s VIP restaurant with fresh produce for the daily dishes prepared by Michelin-starred chefs under the patronage of Joël Robuchon. New for 2016 was the introduction of a series of take-away meal options. The following month, from 6-10 November, Rungis Market partnered the 2016 Equip’Hotel show and its Resto des chefs (‘Chefs’ Restaurants’), again orchestrated by Michelin-starred chefs, with the help of 55 students of the École Ferrandi school of culinary arts, as well as supplying the show’s VIP Club Lounge and Bar Studio 16, under the direction of Thierry Marx.