Taste of Paris : La gastronomie a rendez-vous au Grand Palais !

ONCE UPON A TIME. C’est l’histoire d’un festival né à Londres il y a quelques années. Une idée de passionnés qui rêvaient de faire découvrir la cuisine des chefs dans une ambiance de Garden Party dont les anglais ont le secret. Sortir les chefs de leur cuisine pour emmener leur restaurant à la rencontre de nous autres le grand public ; voici une idée complètement dans l’air du temps mais qui vingt ans plus tôt faisait figure de pensée plutôt novatrice, voire complètement folle !

Collage Taste Plats

Qu’à cela ne tienne, la passion faisant vivre les projets, le premier Taste vit le jour de manière modeste au Somerset House en 2004 avant de trouver l’emplacement idéal pour cette grande fête de la gastronomie au charme anglais : Regent’s Park.

Dix ans et vingt grandes villes plus tard, c’est à Paris que Taste Festival est sur le point d’ouvrir ses portes sous la magnifique nef du Grand Palais pour le premier Taste of Paris.

 

Là où le tout Londres se réunit de son chic et son charme sur la pelouse des parcs anglais, la gastronomie française reçoit dans un de ses plus beaux édifices parisien. Car c’est ça également la marque de fabrique Taste : créer un festival de qualité et d’élégance, à l’image de la ville-hôte pour une grande fête des saveurs !

Collage Taste Chefs

Au delà du lieu, c’est surtout la présence de 14 chefs et leur restaurant éphémère créés pour l’occasion qui fait de Taste un festival unique en son genre. Durant 3 jours – du 21 au 24 mai 2015 – chacun pourra goûter les créations d’Alain Ducasse, Guy Savoy, Pierre Sang Boyer, Stéphanie Le Quellec, etc. sous format dégustation – plats gastronomiques et signature – lors des services du midi – 11h30 à 16h – et du soir – 19h à 23h30 – dans un décor de rêve.

Aux mêmes horaires, les cuisinier en herbe seront invités à participer à des démonstrations de chefs au Théâtre Electrolux ou tout découvrir sur leurs secrets à travers des ateliers de cuisine. De leur côté, les gourmets à la recherche de bons produits pourront rencontrer les petits producteurs tout comme les grandes marques prestigieuse et déguster leurs dernières créations.

Collage Elextrolux

Il y a quelques années, la passionnée de ce blog avait participé à Taste of London lors de quelques pérégrinations Outre-Manche et depuis, le doux rêve de voir naître Taste of Paris n’avait cessé d’y croire. Plus que quelques semaines avant que ce rêve prenne forme… L’impatience grandit, en espérant vous y croiser pour découvrir cet événement exceptionnel !

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A London Taste of Christmas

Time has come again for streets to exhibit their most creative decorations, showing off to all those scrambling in search of the ultimate gift.
Time has come again for houses to set up beautiful Christmas trees with lights a shine and ornaments a glitter while the wood is crackling in the fireplace.
Time has come again for what is considered to be one of the most important family times of the year by many.
Time has come again for the host to work on the Christmas dinner menu and impress the guests.

Time has come again for Christmas. Whether you like it or not.
Some will wonder why there is so much fuss over something that doesn’t really mean anything to them or that may bring up bad memories.
Others will be looking forward to enjoying a glass of mulled wine while listening to Christmas carols.

Surely enough, rushing through stores to find the perfect gift may not be the most enjoyable aspect of this time of year but Christmas isn’t just a painful experience: Christmas gives us the chance to put a smile on people’s faces, when they see the festive colours in which our houses are decorated; Christmas is the good excuse to do something good for people who are in a need; Christmas is one of the rare opportunities to share a meal with 30 people joking and laughing around a table.

At Taste of Christmas, it was time for food producers and restaurants to showcase their best ingredients and menus to the attendees looking for the solution that would turn their dinner party into a feast.

Not as big and appealing as its big brother ‘Taste Of London’, the Christmas edition was however a good opportunity to see how Christmas was going to taste for the exhibitors – Their worst Christmas nightmare, the ingredient that they will always use for Christmas or where they would like to be for Christmas. Points of view can be so very similar and yet so very different!

Brendan Fyles – Bentley’s
My worst Christmas nightmare would be to have a ruined turkey for lunch. On the other side, I will always go for Port and Stilton to share at home with my family.”

The fish pie was the star of the menu at Taste. Rich with full of flavours, one of the best fish pies I  have ever tasted.

11-15 Swallow Street
London
W1B 4DG
020 7734 4756
www.bentleys.org

Bentley's on Urbanspoon


Alfred Prasad – Tamarind
When I was a young boy, my mom put me in charge of looking after the plum cake in the oven. But our oven didn’t have a timer at that time and the turkey burnt in it. This Christmas nightmare will stay in my mind forever! As I come from a Christian family, we can’t celebrate Christmas without a good roast Turkey. For Christmas, I will be in India with my parents as the weather is too hot for me to go back home during summer.”

The tree dishes showcased at Taste gave a very good introduction of what Tamarind features on its menu: an intense, tasty and yet delicate Indian cuisine.

20-22 Queen Street
London, W1J 5PR
020 7629 3561
www.tamarindrestaurant.com

Tamarind on Urbanspoon

Francesco Mazzei – L’Anima
I had my worst Christmas nightmare last year in Disneyland where we went with my family. The food was absolutely horrible and the staff didn’t know how to look after the kids. Such a nightmare!
My favourite ingredient for Christmas? Baccalà (salt cod). For Christmas, I would like to cook for people who can’t afford a Christmas dinner and who are in the street
.”

The first spoonful of the creamy Panettone served with melted dark chocolate was a ‘délice’ and a true revelation for the palate. The risotto was rich and well-cooked in the true Italian way.

1 Snowden Street
London, EC2A 2DQ
020 7422 7000
www.lanima.co.uk

L'Anima on Urbanspoon

Mustapha Laaziz – Jom Makan
Fortunately, I have never experienced a Christmas nightmare and I’m very happy like this! In Malaysian cuisine, you will always find ginger, lemongrass, chilli paste and tamarind in Christmas meals. We can’t live without it!
For Christmas, I’m looking forward to going to France and spend some time with my fiancée
.”

The Malaysian cuisine can’t live without the magic ingredients and Jom Makan managed to combine all of them to create an interesting combination of flavours.

5-7 Pall Mall East
Trafalgar Square
London, SW1Y 5BA
020 7925 2402
www.jommakan.co.uk

Danny Russel – Freedom Food
My worst Christmas nightmare would be to have a white Turkey for lunch! For Christmas, I’ll be in Switzerland with my family, treating myself with the ultimate ingredient for this time of the year:  Wagyu beef.”

Wagyu beef had been a reference amongst food bloggers for a while and everybody is in love with it. Tender and  tasty, it goes very well on a piece of bread with a slice of foie gras.

Unit 43, London Stone Business Estate
Broughton St
London, SW8 3QR
020 7720 4520
www.freedownfood.co.uk

Roelof Le Roux Nudo
The worst Christmas nightmare? That all the Nudo trees don’t find a home! The Nudo thyme oil adds a great flavour to roast potatoes, games and butternut and it should be the ingredient to have in every home for Christmas!
I will go to Cape Town to spend Christmas with my family, where it’s hot and sunny
.”

Nudo’s olive oils come in different flavours and really add a good flavour to the dishes. The idea of adopting a tree and receive all the produce from it is a creative gift for someone looking for a unique Christmas present.

020 7617 7235
www.nudo-italia.com

Joanna Plumb – Edible Ornamentals
I think the worst thing that can happen at Christmas will be to spend the day by myself but hopefully, I will be in Sicily with my family, spicing up the dishes with some fresh chilli!”

Hot, hot, hot are the chilis that Joanna and the Edible Onarmentals team look after everyday in their nursery. Provider of the mexican restaurant Wahaca, the team spend all their time and efforts to produce the best chilis for spicy food fans.

Cherwood Nursery
Blue Bells, Chawston
Beds MK44 3BL
01480 405663
www.edibleornamentals.co.uk

Alison Lea-Wilson – Halen Mön
Spoiling the Christmas dinner would be the worst thing to do at Christmas. However, with some Halen Mön spicy salt that adds a great flavour to the Christmas meal, people should have a great time! On my side, I will be at home with my family.”

The story started 10 years ago when the company to supply their local butcher and since then, the sea salt from Wales has become a real success, being distributed in 22 countries and used in ones of the best restaurants all around the world.

Brynsiency
Isle of Anglesey
Wales
LL61 6TQ
www.seasalt.co.uk

And the time has come to wish you … a Merry Christmas!

Taste of London: A unique culinary journey

Taste Of London Collage

Imagine a restaurant where you would have the choice between dozens of different cuisines, where the menu would be composed of more than any starters, main courses and desserts you have ever dreamt of.Plate collage

Imagine a place where you would have the chance to experience the finest tastes of London
and meet the teams who help the restaurants to get their Michelin stars.

For four days, Taste of London made your dream come true and created a unique culinary journey where, for once in your life,
you were the one asking all the best restaurants in London to create your dream menu:

What better startMenu than a refreshing ‘Chilled pea velouté and ricotta scoop, crispy hazelnut bread’ from Alain Ducasse at The Dorchester or  a fine ‘Fassone beef carpaccio with mash and rocket salad’ that only Ristorante Semplice has the secret of?

Then, as a fan of Thaï food, you would go for a ‘Slow cooked lamb in yellow curry accompanied with cucumber relish’ at Benja or try the delicious ‘Burger au foie gras et poivrons verjutés’ that L’Atelier de Joel Robuchon has added its unique French touch to.

Step in Rhodes Twenty Four and be seduced by the divine ‘Lemon tart with English strawberries’. For a more Asian taste, the Cinnamon Kitchen would please you with its unique ‘Strawberry and pepper corn jelly with cardamom shrikland’.

Of course, this extraordinary experience would not be complete without a glass of Champagne while listening to the amazing history of Laurent Perrier or enjoying a selection of Bordeaux wines while being explained all the intricacies of choosing the right wine for your oh-so refined palate.

Later in the afternoon, it’s time to enjoy a ‘Wimbledon Macaron with Strawberry and Crème Fraiche’ that Bougie Macaron created especially for the tennis championship… which would go very well with a shot of Vodka from the luxurious U’Luvka to keep you in shape for the rest of the evening.

Champagne and Macaron

While enjoying this amazing endless-course experience, it’s now time reveal the varying chef’s favourite flavour and French dishes…

Ristorante semplice, Giovanni BaldinoRistorante
Flavour: “Chinese and French cuisine.
But London offers so many opportunities to try different things that it is hard to decide!”
French: “Foie gras… The baby burger foie gras from Atelier Robuchon is divine”
9/10 Blenheim Street, London – W1S 1LJ
www.ristorantesemplice.com

Hans Vandeputte, Oenologist for Laurent Perrier
Flavour: “I’ve grown up with Italian and French cuisine but I have to admit that I have a weak spot for the Asian cuisine which is a bit lighter.”
French: “The freshness of French products but more particularly the Fine de Claire oyster and a fresh foie gras.”
www.laurent-perrier.co.uk
Robuchon

Jocelyn Herland, Alain Ducasse at the Dorcester
Flavour: “Cheese. We have so many cheeses in France that we can eat a different one every day.”
French: “A ‘Blanquette de veau’ cooked in veal juice to accentuate the taste.
It’s easy and complex to cook at the same time
and the quality of the meat is very important to give that softness to the dish.
And if I have a last meal to have it would be with my family with a plate of charcuterie and cheese.”
Park Lane,  London – W1K 1QA
www.alainducasse-Dorchester.com

Laura Clay, Council of Bordeaux wine
Flavour: “Sauternes is definitely my favourite flavor
French: “I love everything that comes from Burgundy and especially ‘Escargot de Bourgogne’”
www.bordeaux.comBenja

Kriangsak Vorakoondumrong, Benja
Flavour: “I love any savoury taste”
French: “Toulouse sausages get my favourite! ”
17, Beak Street, London – W1F 9RW
www.benjarestaurant.com

Adam Gray, Rhodes24
Flavour: “The flavour of tomatoes, basil and olive oil”
French: “Not an easy question …. Well, I would say duck confit with cassoulet”
Tower 42, Level 24 – 25 Old Broad Street, London – EC2N 1HQ
www.rhodes24.co.uk

Vitor Kono, U’Luvka Vodka
Flavour: “The taste of oysters”
French: “The onion soup I made for the first time last January. Baked with cheese and bread, it was delicious.”
www.uluvka.com

Jean Nedelec, Bougie Macaron
Flavour: “La fleur d’oranger”
French: “Le foie gras, sans aucun doute ! ”
www.bougiemacaron.co.uk

Bon appétit!

Dessert Collage