Atika Khireddine, Purchasing Director at Galeries Lafayette Le Gourmet, explains the role the brand plays in promoting exceptional products and the artisans and creators behind them, who are the essence of French gastronomy, as highlighted by Gourmet Selection.
Published on Sep 24,2025 at 2:32 PM | Updated on Sep 25,2025 at 9:19 AM

Could you introduce yourself in a few words?

My name is Atika Khireddine, I am 39 years old, and I have been working for the Galeries Lafayette group for just over 12 years, where I have held successive positions as Buyer and Purchasing Manager in the fashion sector. After ten wonderful years of experience in fashion, I have now been working as Purchasing Director for Gourmet and Catering for almost two years, a sector I am particularly passionate about as I am a great lover of gastronomy, especially pastries.


What role does Galeries Lafayette Le Gourmet play in the delicatessen market in France? What philosophy guides your selection of fine foods?

As a curator of taste, Galeries Lafayette Le Gourmet aims to be the benchmark for fine foods, showcasing both exceptional artisans and young creators. Our selection philosophy is based on a number of criteria: product quality, taste, innovation, trends and responsibility. We favour authentic expertise and new trends to offer a unique experience. This commitment to more sustainable gastronomy is embodied by our internal Galeries Lafayette label, ‘Go for Good’.


How do you identify new talent or emerging producers? Do you have a team dedicated specifically to sourcing?

Yes. We have a team of four buyers whose job is to establish the store's overall offering. We source certain products ourselves because we know them or have heard about them. The whole team are foodies and food experts. We discuss at length the products to be listed, new trends and emerging brands. We constantly monitor each area and attend trade and producer fairs.

Of course, new brands regularly ask us to list their products. And our partner brands keep us informed of their new products.


Could you name the three criteria that you consider most important when selecting a product? Is the price of a product still a factor in your selection?

A unit of need, novelty/trend such as black garlic, a product that is creating a buzz on social media such as Dubai chocolate, a favourite (taste, innovation, brand, etc.) ; a product created by a big name/chef. Product packaging and presentation are also becoming increasingly important. They must make people want to buy the product. We are increasingly looking for good, ethical, certified, local products. There are four criteria: quality, taste, storytelling, and sourcing/manufacturing.


When it comes to in-store offerings, how can we best balance the range between independent artisans, prestigious brands, international products and French regional specialities?

Balance is a question of strategy and must be achieved by combining the reputation of major brands to attract customers, the authenticity of regional products to build loyalty, and openness to international or more niche products to diversify.

The major Parisian grocery brands and the treasures of our French terroirs form the foundation of our excellence and reassure our customers. On this solid basis, we add discovery and audacity thanks to independent artisans, who are our true ‘gems’. The international offering completes this panorama of taste. The aim is to create a dialogue between these worlds in order to offer a rich and constantly renewed experience, while responding to our large clientele, whether French or international.


Are you a ‘talent finder’? Have you discovered any products that you are particularly proud of? If so, why?

Yes, of course. The core of our business and, more broadly, the strength of a department store buyer is to be a pioneer and discoverer of new brands and trends. For example, we were among the first to offer matcha, yerba maté, bean-to-bar chocolate, and smoked and infused bottarga, which we have been offering for several years.

We were quick to pick up on the trend for flavoured butters (Bordier, Plaquette - Belgian, Beillevaire, etc.). We were pioneers in the truffle market, offering a wide range of products and dedicated shelf space.


How do you think the delicatessen sector is evolving? Do you see any new trends emerging in products: superfoods, plant-based offerings, short supply chains, transparency and traceability?

The delicatessen sector is still based on gourmet food, but it is also going further to incorporate a genuine quest for meaning and well-being.

The trends you mention, far from being a passing fad, are now genuine expectations that must be combined with the number one expectation, which remains gourmet food. Plant-based products, short supply chains and impeccable traceability are at the heart of our ‘Go for Good’ approach. Our customers want to eat well, but also eat ‘real’ food.

We have also launched a whole range of superfoods containing collagen or high-protein foods.

In the beverage sector, we are seeing a rise in non-alcoholic drinks and an increase in the premiumisation of alcoholic beverages. Consumers want to drink less but better. In the chocolate sector, we are seeing the arrival of plant-based, lactose-free chocolates.


What criteria appeal most to lovers of fine foods?

Lovers of fine foods are primarily sensitive to brands, and the great Parisian houses are among the most sought-after. But beyond prestige, this demanding clientele is guided by gourmet tastes, authenticity and the origin of the products. They favour artisanal expertise, unique terroirs and ingredients of impeccable quality, which guarantee traceability and respectful production methods.

Originality and rarity are also key criteria: each product must offer a unique taste experience, often enriched by a history, expertise or innovation that sets it apart. To spark curiosity and encourage the discovery of new brands, we regularly offer in-store tastings, which are opportunities for passionate producers and gourmet customers to meet.

Finally, novelty remains essential: our customers, who are both fine experts and highly curious, expect to be surprised by original creations that constantly renew the art of fine food.


Why did you choose to partner with Gourmet Selection's ‘Best Of’ contest? How does this partnership fit in with your role as a discoverer of exceptional products? Is it a way to promote the winners' products in your stores?

Galeries Lafayette Le Gourmet is always keen to offer its customers the very best in fine foods. Partnering with the Salon du Gourmet Selection and its Best Of competition seemed like a logical step.

We share the same core values as Best Of: high standards, authenticity and a passion for exceptional products. We have always been committed to supporting young, emerging companies and highlighting the expertise of dedicated producers.

This partnership is a natural fit: joining forces to reveal the gems of tomorrow and offer our customers the best in fine foods. As the Best Of is a benchmark, it seemed logical to us to form this partnership.