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Mark Your Calendars for Taste of Paris in February

Taste of Paris 2016
courtesy of Taste of Paris 2016

Taste of Paris brings together the best of the Paris food scene returning to the Grand Palais for the 2nd delicious year.

If you’re in Paris from February 11-14th and don’t know where to eat but want to taste it all, you’re in luck! “Taste of Paris” is strutting its stuff following the finger-licking success of last year’s festival.

Imagine, under the glass roof of the magnificent Grand Palais, being able to eat chez Alain Ducasse and Romain Meder (Alain Ducasse at the Plaza Athénée); Guy Savoy (La Monnaie de Paris); Thierry Marx (Mandarin Oriental); Fréderic Anton (Le Pré Catalan); and young talent such as Stéphanie Le Quellec (La Scène, Prince de Galles); Pierre Sang Boyer (Pierre Sang on Gambey); Julien Dumas (Executive chef at Lucas Carton); Juan Arbelaez (Plantxa); Thibault Sombardier (Antoine & Mensae;) Kei Kobayashi (Kei); Riuji Teshima (Pages); Rafael Gomes (Executive chef at Mauro Colagreco’s Grand Coeur); Nicolas Beaumann (Maison Rostang); Sébastien Gravé (Pottoka); Hervé Rodriguez (MaSa); pastry talent Yann Couvreur and the talented beau Brit chef Daniel Morgan at SALT, who says:

“We are delighted and honored to be cooking at the Grand Palais. Just think, the last exhibition featured Picasso – we’ll try to follow that!”

Taste of Paris 2016
courtesy of Taste of Paris 2016/ Micallef

Festival time also means show-time. There’s live entertainment in the Electrolux ephemeral theatre areas with hands-on cooking sessions where you can discover “Chef’s Secrets” and watch cooking demonstrations, the chefs cooking in tandem with their favorite food producers.

With bite-size starters, mains and desserts costing from 5€-12€ here’s a unique opportunity to meet with the chefs at their pop-up eateries installed in the nave.

Maison Rostang
the dessert “cigar”/ courtesy of Maison Rostang

Say, a starter of Guy Savoy’s signature Oysters in jelly; a main of sea-bream with chickpeas from the Hautes Alpes, citron caviar by Ducasse; and Yeast ice-cream, apple compote, linseed and thyme crumble by Daniel Morgan for dessert.

Why not celebrate Valentine’s Day: vow undying love to the chef of your choice while sipping a flute of champagne from the chic bar Laurent Perrier?

Pottoka cuisine
courtesy of Pottoka/ &sens

TOP TIP: The chance to discover and buy from the marketplace stands representing 100 top food artisans and producers. Look for jams, cider, breads, caviar, smoked salmon, olive oils, honey, and Burgundy wines. An entire area is dedicated to the products hand picked by the Culinary College of France.

See you there!

Taste of Paris. From Thursday evening February 11th to Sunday February 14th, 2016. Grand Palais, 3 Avenue du Géneral Eisenhower, 8th. Metro: Champs Elysées Clemenceau. Entry fee: Lunch Session (11:30am-4pm) 15€. Dinner Session (7pm-11.30pm): 18€. Dishes priced between 5€-12€. The “Gourmet Pass” costs 45€ (and includes a credit of 35€). The “Premium Pass” costs 138€ (and includes queue-jump Laurent Perrier Champagne Bar and a credit of 45€). Free access to the “Chefs’ Theatre” and “Chefs’ Secrets” events. Further information & bookings at www.tasteofparis.com [1].

cuisine, La Scène at the Hotel Prince de Galles
an egg dish served at La Scène at the Hotel Prince de Galles