Taste of Paris 2018

A Food Festival is a celebration of the most beautiful culture in the world. Food culture ! 2018-chapter of Taste of Paris saw a record 30,000 festivaliers thronging Grand Palais over 4 days of the festival to have a bite of signature chef-d’oeuvre dishes by Michelin-star chefs. It was also a complete culinary discovery with one of the finest French pâtisserie, cheese & wine tasting, flavoured-honey tasting, exclusive food market, cooking workshops & masterclasses, international music & to complete the whole experience Laurent-Perrier champagne.  An ambiance as delicious, as colourful, as flavourful & as melodious as it could have been !
Fromagerie Berthaut is known to produce the excellent cheese of Bourgogne, Berthaut Epoisses
Enjoying a sunny Sunday in the company of your friends along with a sip of Laurent-Perrier in Grand Palais. Doesn’t that sound like a perfect Sunday ?
Organic veggies added more colourful flavours to this Food Festival
Balagan Stall
Balagan stall
A fine product of Apiculture Française : Honey with flavours : As Martine suggested, I am going to try their new gifting idea. A flavoured-honey bottle it is next time !
Wine tasting anyone ?
This artisanal French Balsamic comes from vineyard of Cognaçais of Charente in southwestern France. It is used in food preparations, cocktails & desserts (Video of its making)
LE COMPTOIR DES PRODUCTEURS had brought nature and its most wonderful colours to the Food Festival to make it even more brighter
Maison Fragile : Made in France dinning sets from the suppliers of Élysée Palace
L’art de table : Meanwhile the organisers enjoying their lunch
Dessert-in-the-making at Le Nôtre Paris !
My favourite : Pain aux céréales toasté, légumes du Château de Versailles, condiment épicé by chef Romain MEDER of Alain Ducasse au Plaza Athénée
Au revoir les amis ! For now we said goodbye to Taste of Paris but to return soon next year !

Don’t forget to block your calendars for Taste fo Paris next year : 09-12 May 2019 at Grand Palais. à l’année prochaine !

©Anusha Sakkari | All images in the article may be subject to copyright

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