May 24, 2018

A Taste of Paris

My first encounter with Taste of Paris was not a happy one last year but rather than dwelling on it, I whole-heartedly gave the organization a piece of my mind. Turns out, they listened!

So a year later, I am holding two VIP tickets allowing my friend and I not only fast-track, free access to sample the finest in French cuisine in the magical setting of the Grand Palais but complimentary champagne on top of it with a bird's eye view from the mezzanine! Ca c'est la vie d'une Parisienne!

Taste of Paris is a place of encounters and live demonstrations encapsulated in a friendly atmosphere conducive to mingling, exploring, and exchanging ideas of artisans and producers. The event samples some of the most delicious food in taste-size signature dishes served by a stellar line up of Paris’s latest, greatest and most exciting world-class chefs at their pop-up stands.

We were lucky since Friday seemed to be a rather quiet day compared to the usual frenzied and overcrowded Paris' happenings. The event attracted 28'000 visitors over 4 days last year! Without too much queuing we got a chance to experience today’s most sought-after chefs offering us a gourmet experience to remember. Whether Michelin-starred, trend setting or future young talents did not much matter to me, I was guided by the dishes that were on offer and boy I was not disappointed.

Welcome to Taste of Paris

Heading towards the mezzanine but not without stopping chez Alain Ducasse first.

 Now, this monument can compete with the Eiffel Tower!

Pierre Sang Boyer, a rather gothic chef?!?

Who can name these Japanese ingredients?

Chef Kei Kobayashi serving...

... Mini burger de boeuf Wagyu, sauce teriyaki, condiments épicés.

Alain Solivérès proposing Epeautre du Pays de Sault cuisiné comme un risotto, homard et curry

Too temping not to move on to dessert.

Who can resist the taste of Ritz Paris?

All the apprentices are working hard to produce...

... La Barquette caramel, biscuit croustillant, caramel crémeux et mouse légère au caramel.

Ferrandi, Ecole Francaise de Gastronomie, is concocting...

... Pavlova fraise framboise with a gold dust finish!

Frederic Anton's team came up with Le Citron comme une tarte, meringue croustillante, sorbet basilic.

Bruno Doucet seduced us with Riz cuit au lait et à la vanille comme le faisait ma grand-mère, caramel laitier.

One last flûte de champagne for the way....

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