“We sold everything”, the chefs’ dishes, an eco-responsible and supportive operation, were a hit

For around fifteen years, “chefs’ dishes” has become the meeting place for tableware enthusiasts. The event was a “great success”. Large restaurants sell their used dishes, but still in good condition. The opportunity to treat yourself to objects that belonged to big names in gastronomy at a good price, but also to help associations.

“A real success, we sold everything.” Florence Daveau, organizer of “the chefs’ dishes” is satisfied. During the weekend, nearly 7,000 people went to Lyon city hall in search of the rare pearl.

“Put your little dishes in those of the adults”. This is how “chefs’ dishes” attracted fans of French tableware. Utensils, plates, services that belonged to large houses were put on sale to the general public.

Some leaders were present to explain the state of mind of “their house”. Around 10,000 different pieces were put up for sale. Everything is gone. It cost between 8 and 60 euros for a plate, several hundred euros for professional utensils.

Part of the proceeds from the sale, more than 10,000 euros, was donated to associations such as Kiwanis, for the rare diseases foundation, or Habitat Saint-Roch, which helps families experiencing housing insecurity.

According to one of the organizers of the event, “there are gastronomy enthusiasts who come to discover worlds, we come to find a plate, an object”, but more and more young people are coming to do business.

We come with our curiosity or to make gifts for the holidays. More and more young people are also coming to equip themselves, they are sensitive to eco-responsibility.

Florence Daveau, organizer “Ideas in bubbles”

This sale allows restaurateurs to part with their crockery without throwing it away. In Collonges-au-Mont-d’Or, Paul Bocuse’s flagship participated for the sixth time. This ephemeral sale allows major houses to renew their stock. “The dishes get damaged, we have to be impeccable” explains Vincent Le Roux, from Bocuse.

This tableware allows customers to bring a little Bocuse home. It also gives it a second life. It is characteristic of the house with its little touches, the little designs. It is part of the DNA of the house.

Vincent Le Roux, director of the Auberge du Pont de Collonges

Building on this success, the event organizing agency announces a new sale in Paris this time. “It will be a first in the capital, on February 8 and 9, 2025.” Large houses will once again offer their tableware. A winning recycling, the proceeds from the sale will go, this time, to the Auteuil apprentices association.