Taste of Paris 2016
A tips, make sure to line up to Grand Palais latest 30 minutes before either the lunch or dinner sessions begins…AND when you have entered, do not waste your time, go to the pop-up restaurants you have planned to try their dishes..BEFORE everybody have entered. If not you might end up waiting in line for up to one hour..and sometimes even risk that the dish you want is finished. You can always take a tour when you have done your tasting ;-)
Taste of Paris 2016 February 11th-14th- Grand Palais, 3 avenue du Général Eisenhower 75008 Paris
Photos taken with my Nikon D750 50mm and Fujifilm x100s
Thibaut Antoine, chef at Antoine, one of the best fish restaurants in Paris with one Michelin star was offering the following as dessert: Mousse choco, caramel, ice cream and popcorn…or as they say in French maïs soufflé, sounds more sophisticated ;-)
Eclair chestnut and cassis by Yann Couvreur
Le Pré Catelan, 3 Michelin starred restaurant, chef Frédéric Anton. This is their signature dish Le Caviar de France, aubergine confite au parfum de curry
Le Citron : like a tarte with meringues and basilic sorbet, by Christelle Brua at Le Pré Catelan. Delightful and simply a must try! I paid 8 €, and definately worth it especially when you know it costs 45€ in their restaurant (for a little bit bigger portion ofcourse)
Le Citron and champagne from Laurent-Perrier, what else?
Plat signature from Restaurant Guy Savoy, 3 Michelin stars, Soupe d’artichaut à la truffe noire (artichaut soup with black truffle) Delicious and also a MUST try!
Yann Couvreur – beautiful éclairs….
Best millefeuille by Yann Couvreur, unfortunately, after one hour of queuing, they told us the Millefeuille was finished…to our dissapointment..but he will open his pastry soon and I hope to try his Millefeuille there :-)
Encornet poché dans un bouillon de lard et truffe noire, crème d’oeuf
Thibaut Sombardier- Antoine , Saumon confit, betterave fumé, railfort et navet
Truffes – Truffels at Taste of Paris 2016
Champagne from Laurent-Perrier
Stéphanie Le Quellec, La Scène au Prince de Galles
Frédéric Anton – chef at Le Pré Catelan, 3 Michelin stars
My friend Yann and Thierry Marx
Thibaut Sombardier – chef at the fish restaurant Antoine
A must try! Thierry Marx’s signature dish <3
I instantly fell in love with the two Michelin starred top chef Thierry Marx’s signature dish, calamari risoni with squid ink, cuttlefish tagliatelle and crunchy veggies, a pure foodgasm experience!
Main dish by Stéphanie de Quellec, egg, Jerusalem artichoke, black truffle
In the kitchen of Stéphanie le Quellec during Taste of Paris 2016
Romain Meder chatting with his equipe at Taste of Paris 2016
Guy Savoy at Taste of Paris 2016. Was happy that I got to chat a little bit with this master top chef and complimented him for the very taste artichoke soup I had tried.
Open kitchen, on all pop-up restaurants, it was fun to see how they were working on preparing the delightful dishes. It was quite busy at Restaurant Guy Savoy – Taste of Paris 2016
Many wanted to take selfies with the top chefs, here Frédéric Anton is posing with two foodies at Taste of Paris 2016
Taste of Paris 2016, here I am with the main dish by Romain Meder, head-chef at Alain Ducasse restaurant at Plaza Athénée. Maïs grand roux du Pays Basque, coquillages (shellfish), poulpe (octopus) et calamar (squid).
Yann Couvreur patisserie, écrin Irish coffee..miam miam!
I had to return to Taste of Paris 2016 on Saturday, just to try the Millefeuille by Yann Couvreur as it was sold out on the opening evening. What do one not do for pastries?
Taste of Paris 2016, did you know most of the vegetables that are used at Alain Ducasse restaurant at Plaza Athénée comes from Le Jardin de la Reine, at Château de Versaille?
Taste of Paris 2016, held in the majestic Grand Palais
Saint Honoré légumier, by Ryuji Teshima, restaurant Pages that recently was rewarded with a Michelin star.
Chocolat and café fr Alain Ducasse and sarrasin torréfié
Best millefeuille, served by the creator himself, the top pastry chef Yann Couvreur. In one month he will open his own pastry shop…can’t wait! The millefeuille was like they would say in French, une tuerie!!