Hostesses in Paris
The three Paris shows we already work are held at the same venue, Porte de Versailles. Knowing that site from the inside changes how a team is spread out and which door your visitors come through.
Archive photo from a Wira event.
The three Paris shows we already work are held at the same venue, Porte de Versailles. Knowing that site from the inside changes how a team is spread out and which door your visitors come through.
Archive photo from a Wira event.
We provide counter reception, aisle outreach, bar service and meeting support for companies exhibiting in Paris. The team arrives having read your brief, and where your product is tasted, with the service script already agreed.
In Paris, language is not an add on. A good share of trade visitors open in French and expect to continue in French, even if the conversation later switches to English. That is why native or high level French is the first filter on the profile, not the last.
The venue states 169,400 square metres of exhibition space across five pavilions, and plans to reach 210,970 square metres across eight pavilions by 2028. It is a site under constant construction, so it is worth confirming the current year plan.
Porte de Versailles sits on the southern edge of the city with its own metro stop. Visitors arrive by public transport and go out for lunch, which concentrates footfall into peaks and leaves clear troughs mid afternoon.
Some pavilions have more than one floor. A stand on an upper level gets less passing traffic than one on a main aisle, and you make that up with outreach rather than with more people at the counter.
Pavilion, level and stand number, whether there is tasting or a bar, languages per position, and how many booked meetings you have per day. That closes the rota.
Hospitality and catering equipment. Stands with full scale product, working kitchens and a lot of demonstration, where the team supports the demo and captures the contact. We have a dedicated page with the detail.
Wine and spirits. The stand runs on continuous tasting, and the difference between a good show and a bad one is whether anyone is left standing while you pour. This one also has its own page.
Franchising. Visitors come to research an investment, so the first conversation is a filter: who has a real profile, and who moves on to a meeting with your team.
Show and dates, pavilion and stand number, how many people at the counter and how many in the aisle, the level of French you need, and whether there is tasting, a kitchen or a demonstration. That is enough for a closed proposal.
If you already have a stand builder or caterer in Paris, we fit around them. We only need the access time on the first morning and who coordinates on site.
Yes. We cover the Porte de Versailles shows with hostesses, hosts, bar staff and multilingual profiles for exhibiting companies. Tell us the show and the pavilion and we will put a proposal together.
Yes, and in Paris we treat it as a requirement rather than an extra. The usual mix is high level or native French at the counter plus English, adding Spanish or Italian if you sell into those markets. Tell us where your visitors come from.
Yes. Tell us what is served, how many references, and whether the stand has a washing area and refrigeration, because that determines how many people you need behind the bar to keep service moving.
Yes. Dinners, hotel presentations and brand events in the city during the fair week. With the venue inside Paris it is common to run the stand by day and an event at night with the same team.
Tell us the roles your event needs
If your event is in Paris, we cover the rest of the team and the city main trade shows.
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