Journée de la Gastronomie Créole at the Foire de Paris

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Last Thursday, I saw a fascinating demonstration of Creole cuisine at the annual Paris Fair. Sponsored by the Académie de l’Art Culinaire du Monde Créole, various local chefs participated in the all-day event.

Laura, Master of Ceremonies
Photograph by Tom Reeves

Laura, master of ceremonies of the event, provided lively commentary as the chefs demonstrated their cooking skills on stage.

Chefs Tristan Tharsis and Yanis Artigny
Photograph by Tom Reeves

Chef Tristan Tharsis Prepares Hot Chocolate
Photograph by Tom Reeves

Chef Yannis Artigny Prepares the Dough for His Pain au Beurre
Photograph by Tom Reeves

Samples of Bread
Photograph by Tom Reeves

To prepare Pain au beurre et Chocolat martiniquais, two chefs divided up the work. Chef Tristan Tharsis prepared the hot chocolate and Chef Yannis Artigny prepared the bread. I got a chance to taste both. The hot chocolate was thick and rich and the bread was soft and buttery. What a great combination for breakfast or for a mid-afternoon snack! In Martinique, they are served together for special occasions, such as weddings.

Chef Elis Bond Prepared Afro-Caribbean Cuisine
Photograph by Tom Reeves

Afro-Caribbean Fusion Cuisine by Chef Elis Bond
Photograph by Tom Reeves

Chef Elis Bond prepared fairly elaborate dishes of Afro-Caribbean fusion cuisine. In the photograph above, he is preparing to arrange the ingredients in small bowls, which volunteers will distribute to members of the audience.

Dr Marie-Antoinette Séjean Shows Her Book
Photograph by Tom Reeves

Nutritionist Dr. Marie-Antoinette Séjean demonstrated tips for light and healthy Creole cooking. In the photograph above, she holds the book that she wrote on the subject.

Chef Xavier Guillaume Sivager
Photograph by Tom Reeves

Chef Xavier Guillaume Sivager prepared a flaming banana dish called Croustillant de Banane au lard.

Chef Ayaba
Photograph by Tom Reeves

Gourmet Energy Ball by Ayaba
Photograph by Tom Reeves

Chef Ayaba prepared Boules d’énergie gourmandes Kâ, consisting of ground nuts, dates, and other ingredients rolled into balls and coated with shredded coconut. I got to taste several different kinds. Yum!

Chef Stéphane Sorbon Demonstrates the Art of Mixology
Photograph by Tom Reeves

And finally, Chef Stéphone Sorbon showed how to make exotic cocktails.

A good time was had by all!

Other chefs who participated in the culinary event (but whose photographs are not shown here) are Béatrice Fabignon, who prepared seafood dishes, and Vanessa Kichenin, who prepared lentil fritters.

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