The city of Paris hosted its 51st International Agriculture Show this year from February 22 to March 2. I showed up on the mornings of the third and fourth days with camera in hand to see what would be interesting to photograph. And I found a lot!
Joël from Guadeloupe
Photograph by www.DiscoverParis.
I met Joël from Guadeloupe who was selling spirits at the stand that was promoting alcoholic beverages from that French overseas department.
Raymond Displaying a Bottle of Darboussier Rum from Guadeloupe
Photograph by www.DiscoverParis.net
Nearby, I purchased a bottle of Darboussier – Rhum Vieux – Hors d’Ages from Raymond. My wife loves rum and her birthday was coming up, so I thought that this would be the ideal time to buy something special. Hors d’ages is a blend of very old rums that have been aged in oak casks.
Thierry Elie and His Staff
Photograph by www.DiscoverParis.net
I was lucky to arrive at the cooking stand just as Thierry Elie, president of Les Toques Blanches de Martinique and his staff were posing for a photograph. I didn’t get a chance to taste the food that they were preparing, though, because I wanted to keep moving from stand to stand.
Guillaume – Dany – Yannis
Photograph by www.DiscoverParis.net
Giovanni Lauret
Photograph by www.DiscoverParis.net
I walked over to the Reunion Island stand where I met four young men from that far-away land, located in the Indian Ocean, east of Madagascar. The three men in the top picture were there to give information about the plant extracts (essential oils) that were on display. Giovanni, in the bottom picture, was there to promote tourism. He told me that there are lots of attractive women on the beaches of Reunion Island, one of the top reasons for going there in my mind.
Janick Ancete – La Bonne Crêpe
Photograph by www.DiscoverParis.net
My most memorable experience was at La Bonne Crêpe stand where Chef Janick Ancete whipped up a rum and banana crêpe for me. The crêpe is a traditional pancake from Brittany, but here at La Bonne Crêpe Chef Janick gives a Martinican twist by making them with banana flour. He uses Clement rum from Martinique on his rum-flavored crêpes. Delicious! In fact, so delicious that I decided to order a second crêpe, this time made with Elot chocolate (a locally-produced chocolate). Delicious again!
Grégory Langeron and Janick Ancete
Photograph by www.DiscoverParis.net
Chef Janick’s partner is his cousin Grégory Langeron. Their crêpe stand was recommended to me by two different sources that day, so when I showed up, I knew that I was in for a treat.
I left the agricultural fair with good memories of the people I met and the products that I tasted there. I look forward to returning next year!
Tags: French Overseas Departments, Salon International de l'Agriculture
