News & Blogs
Team TREHA® participated as a sponsor in the Relais Desserts Spring Seminar, held May 11–13, 2025. The Spring Seminar is one of two seminars held annually, and is an international event hosted by local member chefs in different regions each year. Known for its elegant and festive atmosphere, it welcomes chefs and their spouses for a social and culinary experience. Hosts create programs that reflect their local culture and warmly welcome guests.
This year’s venue was PUY DU FOU, a spectacular site in western France. We’re pleased to share a glimpse of the experience.
Discovering PUY DU FOU: A Spectacle Venue for the 2025 Spring Seminar
The venue, PUY DU FOU, is located in the Vendée department of the Pays de la Loire region in western France, near Brittany. Chefs from both the Loire and Brittany regions organized this seminar, led by Chef Patrick Glénatzer, the owner of a long-established patisserie founded in 1956 (Link).
Many locals in France told us to “enjoy the spectacles,” though we still had no clear idea of what PUY DU FOU would actually be like. Staying at one of the on-site hotels was mandatory, and to our surprise, reservations for the May seminar had to be made by the end of February. That alone suggested how popular the venue is.
After driving about an hour from Angers, we arrived at our destination—and what awaited us was a setting unlike any we had imagined. The grounds resembled a historical village, with orange-brick buildings lining cobblestone paths. Hotel staff in medieval-style attire welcomed us warmly, creating a gentle sense of having stepped into another time. We later found out that PUY DU FOU is a historical theme park and is a favorite summer gateway for families in France.
The Seminar Begins with a Beautiful Display of Sweets and Hospitality
The seminar opened with an elaborate buffet, carefully prepared by the member chefs. In addition to sponsors like Nagase Viita, many guests invited by the host chefs of this year's spring seminar also attended. We heard that the total number of attendees reached around 700. Each table was curated by chefs representing different regions of France or different countries, showcasing beautifully crafted petits gâteaux and mignardises (bite-sized desserts). As we were eager to capture the best photos, Team TREHA® lined up early to enter the venue.
Right：Entry required this official invitation card, mailed all the way to Japan.
It was a scene of joyful connection, with guests delighting in exquisite petits gâteaux and exchanging words with the chefs who had crafted them. Although preparing the buffet must have been a tremendous effort for the chefs, having everyone gather to celebrate the start of the seminar made it all the more rewarding. For us, being part of such a vibrant opening alongside chefs from around the world is one of the most fulfilling aspects of making the journey all the way from Japan.
Middle：Assortment of Exquisite Petits Gâteaux
Right：Intricate Chocolate Display by Japanese Chefs
— Conversations, Curiosity, and TREHA® in Action —
The following day began with the preparation of our booth in the area known as the “Show Room,” where we welcomed both chefs and their spouses. Since spouses often play an important role in business decisions, it is essential to communicate the benefits of our products to them as well. Thankfully, many of the chefs were already familiar with TREHA® and its key functions. As a result, we were often greeted with enthusiastic questions like, “What are you showing us this time?” Their curiosity was both genuine and encouraging.
One of the most popular demonstrations featured a comparison of fruit meringue samples. One was made with TREHA®, the other without. In recent years, even in France, higher humidity has become more common. This has become a growing concern for pastry chefs aiming to preserve texture and freshness. The sample made with TREHA® retained a crisp texture and enhanced fruit flavor, making it a perfect example of the ingredient’s functionality. Although this is a familiar trial for Team TREHA®, the chefs found the difference surprisingly novel and insightful.
The test samples were prepared by Chef Yu Tanaka, our trusted partner in France. Even he expressed renewed admiration for the effectiveness of TREHA®.
We spent nearly the entire three-hour session presenting alongside our local distributor and received many thoughtful questions from the chefs and their spouses. Attendees who are new to TREHA® also requested product samples, which we found truly exciting. We can’t wait to see the creative ways these chefs will use TREHA® in their own work.
We’ve shared some highlights from our booth on Instagram @trehalose_madame. Please take a moment to explore! [Link]
Click here to read our exclusive interview with Chef Yu Tanaka, the first Japanese Executive Chef Pâtissier at Hôtel Le Bristol, Paris.
A Day of Wonder with Chefs at PUY DU FOU
After the Show Room closed, we stepped into a genuinely unique experience that could only be found at PUY DU FOU. Throughout the vast grounds of the park, large-scale performances took place in various locations, many of them inspired by European religious history. These shows are well known in France and are especially popular with families during the summer holidays. For Team TREHA®, it was our first time witnessing something like this! As dramatic scenes unfolded before us, we found ourselves cheering along with the chefs. Everyone was completely immersed in the spectacle. The chefs laughed and applauded with wide-eyed excitement, just like children enjoying a magical show.
Right：Hundreds of birds soared through the sky, elevating the spectacle
Looking Ahead: A Renewed Partnership with Relais Desserts
Our sponsorship with Relais Desserts, which began in 2019, has now entered a new chapter. We are pleased to announce that it has been renewed through 2027. It is a true honor for us to be part of such an inspiring and ambitious community of top chefs. We hope that more chefs will be inspired to explore the potential of TREHA®—perhaps by giving a modern twist to traditional recipes, or by using it to reduce waste and make the most of their ingredients.
Our journey is far from over. In fact, it is only the beginning.
Nagase Viita Co., Ltd. (the manufacturer of TREHA®) has proudly served as a premium supplier to Relais Desserts and has remained the sole corporate sponsor from Japan since April 2019.
Did you find this blog interesting?
Please share it with your friends in the food service industry.
We regularly update the blog about the food culture of Japan, where TREHA® was discovered for culinary applications.
Click here and send us a message to subscribe.
Or hit us up on Instagram @trehalose_sensei!
You might also be interested in:
