My Day at the Paris Cookbook Fair – Part II

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I attended the Paris Cookbook Fair yesterday. For me, the fun took place at the food and beverage stands and the cooking demonstrations.

Festival du Livre Culinaire

There was one area in the exposition hall that was dedicated to products from Brittany. There, I met Adrien Auroy, sales representative for Coreff, an artisanal beer-brewing company in Carhaix, France. I tasted three of the beers that were on tap: a blanche (white), an ambrée (amber), and a stout. Of the three, I was most intrigued by the blanche for its refreshing, spicy taste. Adrien told me that it was flavored with coriander.

Adrien Auroy - Sales Reperesentive of Coreff

Adrien Auroy
Photo by www.DiscoverParis.net

Because man cannot live by beer alone and (presumably) needs intellectual stimulation, I left the food hall and went to see the presentation of a new book, Food on the Silk Road. There, three chefs recounted their adventures traveling the silk road in China in search of the foods that eventually found their way to Europe.

Chakall - James McIntosh - Jimmy Yang Jimei

Chakall - James McIntosh - Jimmy Yang Jimei
Photo by www.DiscoverParis.net

In another part of the exposition hall, author Teresa Severini Zaganelli gave a talk about her book Grapes in the Glass, in which she endeavors to teach youngsters and adults about wine production and responsible drinking.

Teresa Severini Zaganelli

Teresa Severini Zaganelli
Photo by www.DiscoverParis.net

In the French Show Kitchen I watched Chef Cyril Rouquet make an orange-flavored Saint-Honoré. This classic French cake is a circle of choux pastries on a pâte feuilletée base. The choux are filled with crème chiboust and the cake is finished with whipped cream. Lots of calories here, but who is counting? After samples were distributed, I sneaked back for another bite!

Cyril Rouquet

Cyril Rouquet
Photo by www.DiscoverParis.net

I will continue the saga of my day at the Paris Cookbook Fair tomorrow! I still have to reveal the amazing technique that I learned for making Bad Piggies’ Scrambled Eggs.

The Paris Cookbook Fair will run through Sunday, March 11.

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