INTERNATIONAL CULINARY JOURNALISM

AWARD By ATOUT FRANCE

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

December 2018

(L) The Jury – (R) Peter GRAHAM & Philippe FAURE  – Ceremony of “International Culinary Journalism Award” to the Best 2018 Culinary Review written by a Foreign Journalist. It was organized by ATOUT FRANCE. Held at French School Of Culinary Arts And Hospitality Management Ferrandi (Paris) on December 17, 208.

 

 

 

 

Was held on December 17, 2018 at The French School Of Culinary Arts And Hospitality Management FERRANDI (Paris) the Ceremony of “International Culinary Journalism Award” to the Best 2018 Culinary Review written by a Foreign Journalist. It was organized by ATOUT FRANCE and handed by its President Philippe FAURE.

The Jury was made of :
* Philippe FAURE – President of Atout France and Founder of “La Liste” (World Ranking Gourmet Restaurants)
* Elaine SCIOLINO – Journalist & Former Chief Editor of New York Times in Paris
* Christian MANTEI, CEO Atout France
* Pierre SANNER – Director of “Mission Française Du Patrimoine et Des Cultures Alimentaires” (Director of French Heritage and Gastronomy Tradition Committee)
* Jean-Claude RIBAUT – Former Food Columnist Le Monde Newspaper

The FINALISTS were :
* Oswaldo Enrique ESCALONA (Mexico) for “Lyon – La Capitale Française de la Gastronomie”
* Peter GRAHAM (England) for “Stockfish”
* Patricia SERRADO (Portugal) for “Na rola dos Vinhos de vale do Loire”
* Philip SWEENEY (England) for ” A Ticket to Dine l”
* Von Helge BENDL (Germany) for “Salz in der Suppe” (Du Sel dans la Soupe)
The WINNERS were :
* 1st Place – Peter GRAHAM for “Stockfish”
* 2nd Place – Philip SWEENEY for ” A Ticket to Dine l”
* 3rd Place – Von Helge BENDL for “Salz in der Suppe” (Du Sel dans la Soupe)
Also, The Seven (7) Foreign Best Candidates applying for a Residence Stay in Paris were selected and will be granted with a Training in French Famous Restaurants in order to complete their Professional Learning. They will be starting from January 2019 :
* Daisy CONDE (Equator)
* Bilel WECHTATI (Tunisia)
* Diop ALIOUNE BADARA (Senegal)
* Andy Kyai Tuck CHOY (Malaysia, living in Beijing)
* Awa BEYE (Senegal)
* Octavio MUNOZ AZUELA (Mexico)
* Michael MATHAL ( Lesotho)

 

 

CULINARY ARTS AND HOSPITALITY MANAGEMENT

FRANCE is the World’s Leading Tourism Destination. It has occupied this Position for Over 25 Years and this represents a Veritable Opportunity for the French Economy. Today however, within the Context of a Global Tourism Industry that is on the Rise, the Destination must further enhance its Allure in order to attract this Flow of New Travellers, most notably from the Emerging Markets. ATOUT FRANCE, the French State’s Only Tourism Body, works to this End, focusing on the Objective set by the Ministry for Europe and Foreign Affairs : to welcome 100 Million Visitors to France in 2020.
In order to improve the Fluidity of the Journey experienced by these Travellers and to help them discover the Entire Diversity of the French Tourism Offer, ATOUT FRANCE has built a Promotional Strategy based around 16 Internationally Renowned Destination Brands (Bordeaux, Alps-Mont-Blanc, La Champagne, Normandy, Provence, etc.). The Worldwide Notoriety of Each of these Brands make them Genuine « Headline Acts », that are capable of showcasing the Wider Territories to which they belong. Furthermore, the Agency encourages the Emergence of New Tourism Destinations through the Establishment of its Destination Contracts.
With nearly 100 Years of History, FERRANDI Paris is the Leading Reference in Culinary and Hospitality Management Education in France. Its Uniqueness lies in a Training Offer that ranges from Vocational Programs to Master’s Degrees and a Diverse Student Body that includes Young People and Adults, both Established Professionals and Career Switchers, from France and Around the World. FERRANDI Paris trains up to 2500 Students and 2000 Adults from France and Abroad each year on 4 Campuses: One in the Very Center of Paris, Two in the Greater Paris Region and One in Bordeaux. FERRANDI Paris is a School of the Paris Ile-de-France Chamber of Commerce and Industry, a Public Body. FERRANDI Paris is the First Culinary and Hospitality Education Institution to deliver Bachelor’s Degrees accredited by the French Ministry of Higher Education, Research and Innovation.

Philippe FAURE Chairman Board of Dir. Atout France

 

 

 

 

 

 

 

 

Gastronomy and Culinary Pleasures seem to be Inseparably Linked to the Country of France. Its Inhabitants are Proud of their Local Specialties and like to enjoy a Long Meal with Several Different Courses. Not a Surprise the French Meal has been declared to be a “World Intangible Heritage” by UNESCO in 2010. Every French Region has its Own Specialties which are Worth Trying during your Journey. Travel from One Region to Another and stroll through the Numerous Characteristic French Markets…. Crêpes and Cidre in Brittany, Moules Frites in Normandy, Waterzooï in Nord-pas-de-calais, Chantilly Cream in Picardy, Flammekueche in Alsace, Pink Biscuits in Champagne, Cacasse à Cul Nu in the Ardennes, Madeleine Cakes in Lorraine, Boeuf Bourguignon in Burgundy, Andouillette in Lyon, Fondue in Savoy, Ratatouille in Provence, Bouillabaise in Marseille, Aligot in Auvergne, Roquefort in Aveyron, Cassoulet in Castlenaudary, Espellette Pepper in Basque Country, Truffles in the Dordogne, Duck in Gascony, Tarte Tatin in Loire-et-Cher, Petit Beurres in Pays de la Loire, Croque Monsieur in Paris, Brocciu in Corsica….

 

 

 

 

 

 

 

 

 

 

 

MARGUERITE YOURCENAR – PORTRAIT INTIME.

French-American Lesbian Activist Writer

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

October 2018

On October 18, 2018 in Paris.
Publishing of the Book “Marguerite Yourcenar – Portrait Intime” by Flammarion Editions and Sold also in Méert Restaurants and Shops. Tasting of Marguerite Yourcenar’s Waffle and Tea (Both Made and marketed by Méert House)

 

 

 

 

 

In 1981, Six Years before her Death, Marguerite Yourcenar became the First Woman ever inducted into the Académie Française, and that Weighty Honor has been hanging around the Neck of her Reputation ever since. Marguerite Yourcenar was born Marguerite de Crayencour in Brussels in 1903. She lost her Mother at Birth, her Native Belgium at the Age of Six, and was forced to flee her Adopted France at Twelve. She became a US Citizen in 1947.

 

 

 

 

 

 

 

One of the Most Respected Writers in the French Language, best known as the Author of “Memoirs of Hadrian” and “The Abyss”, she was awarded Countless Literary Honors, culminating with her Eection in 1981 to the Académie Française (she was the First Woman ever to be so Honored). As Complex, Erudite, and Intriguing as her Work, Yourcenar’s Life has resisted its own Passionate Reconstitution until now. Most of the People who knew her, even Friends, addressed her not as Marguerite but as Madame. Add to that the Fact that she wrote not in English but in her Native French, and in a Style that was often Magisterial, in an Old-Fashioned, Classical Way.
The First Woman to be elected to The French Academy, the Multi Talented Personality of Marguerite Yourcenar was a Novelist, Essayist, Playwright, Short Story Writer, Poet and Translator. She was an Artist at reconstructing Historical Eras in the Form of her Novels. Her Novels, dealing with Modern Issues set in Historical Eras won her Immense Fame as a Writer.

 

Marguerite Yourcenar was among the First Female Writers to live an Openly Lesbian Lifestyle, and she moved to the USA in 1939 to live with her Partner Grace Frick. The Couple were to remain together until Frick’s death in 1979. She taught French History and History of Art, and continued to write : her Novel “Mémoires d’Hadrien” was published in 1951 and enjoyed Success with both the Critics and the Public Worldwide. She was an Inveterate Traveller and remained Active Right up to her Death in 1987. She was a Militant Vegetarian and Defender of the Rights of Animals and inspired Brigitte Bardot to set up her Animal Sanctuary.
What made her Remarkable was not so much her Style as the Quality of her Mind. Loftiness served her well as an artist: she was able to dispense Love and Justice, Heat and Cold in Equal Parts. Above all, her High Sense of Herself gave her the Strength to take on a Great Topic : Time. Like Hadrian, she had her Burial Plot prepared, next to Frick’s, in a Cemetery near Petite Plaisance. Indeed, the Headstone was carved, lacking only the Date of Death. She must have known that her Career was over; if not, she would have stayed Home and worked on the Last Volume of “The Labyrinth,” which she never finished. In 1987, having packed to leave for Europe again, she suffered a Stroke and was taken to the Hospital, where she became Delirious.

 

 

 

 

 

 

 

By ACHMY HALLEY – Flammarion Editions

 

 – “MARGUERITE YOURCENAR – PORTRAIT INTIME” by Achmy HALLEY and Published by Flammarion Edition in FRANCE, demonstrates her Profound Intelligence and Sympathy, her Foibles and Obsessions, her Accomplishments and Trials : all are revealed here by an Immense Fan who is writer himself and Research Professor in Contemporary Literature. He dedicated his Doctoral Thesis to Marguerite Yourcenar and became a Specialist of her Works. Currently, he is in charge of “La Villa Marguerite-Yourcenar” at Saint-Jans-Cappel, near Lille (North of France). Also, in this Special Book, we can find lots of Recipes showing how Found Margerite Yourcenar was of Gastronomy and trying to “prove” in a way that we can have a Nice Way Of Life without harming Animals. One of her Activist’ Side. Two Specialties are Trendy such as Marguerite Yourcenar’s Waffle and Tea. They are made and marketed by MEERT, French Delicacies House founded in 1677.

 

 

 

 

 

 

 

 

LE ZYRIAB BY NOURA

The LEBANESE CUISINE

Tracing Back To Thousands Of Years

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

May 2018

Le Zyriab By Noura Restaurant @ Arab World Institute in Paris, on May 3, 2018.
Adress: 1 Rue des Fossés Saint-Bernard, 75005 Paris – Rooftop / Level 9 of the Arab World Institut

 

 

 

 

 

 

The Lebanese Cuisine is an Ancient one and part of the Levantine Cuisine.. It includes an Abundance of Whole Grains, Fruits, Vegetables, Starches, Fresh Fish and Seafood ; Animal Fats are consumed sparingly. Poultry is eaten more often than Red Meat. Many Dishes in the Lebanese Cuisine can be traced back thousands of years to Eras of Roman and Phoenician Rule. More recently, Lebanese Cuisine was influenced by the different Foreign Civilizations that held Power. In Lebanon, very rarely are Drinks served without being accompanied by Food. Similar to the Tapas of Spain, Mezeluri of Romania and Aperitivo of Italy.

 

 

 

 

 

The Lebanese Diet focuses on Herbs, Spices, and Fresh Ingredients and relying less on Heavy Sauces. Mint, Parsley, Oregano, Garlic, Allspice, Nutmeg, and Cinnamon are the most common Seasonings. Bread, a Staple Food in Lebanon, is served with almost every Meal, most often as a Flat Bread, or Pita. Fruit, Vegetables, Rice, and Bread out-weigh the amount of Meat eaten in the average Lebanese Meal. However, the most commonly eaten Meats, Poultry and Lamb, make up some of the Country’s most popular Dishes. Lebanon’s variety of Fresh Fruits makes them popular After-Dinner Desserts. Baklava, a Sweet, Flaky Pastry, is usually associated with Greek Cuisine. However, the Lebanese have embraced the Dessert and normally prepare it with Pistachio Nuts, Drizzled with Rose-Water Syrup (the Greeks use Walnuts and Honey).

Arabs have a Reputation for Hospitality towards Guests that come to visit, even if the Visit was not planned (which most are not). Food is almost guaranteed to be Delicious and Filling…. Lebanese Food is Simply Extraordinary. Between the Sheer Abundance and Diversity of Dishes of a Traditional Meal, Lebanese Cuisine never fails to delight and satisfy. The Mediterranean Diet is generally considered to be one of the Healthiest in the World as it is Extremely Rich in Fresh Vegetables, Legumes and Grains…

 

 

 

 

 

 

Since 2008, ARAB WORLD INSTITUTE, Paris

 

LE ZYRIAB BY NOURA is a Gourmet Restaurant located, since 2008, on the 9th Floor (Rooftop) of the Arab World Institute in Paris (Institut Du Monde Arabe). The Restaurant is Complementary to “Le Café Littéraire” based on the Ground Floor, allowing you to enjoy Great Lebanese Dishes at a reasonable Price. The Zyriab By Noura is the Second Noura’ Gourmet Restaurant becoming quickly one of the Greatest Oriental Restaurants in Paris and offering one of the Best Panoramic Views of Paris with its terrrasse (mostly on the Notre Dame de Paris Cathedrale).

Your can find several Noura Restaurants in Paris and its Surroundings : Le Zyriab By Noura, Maison Noura, Noura Marceau, Noura Opera, NOura Montparnasse, Noura Beaugrenelle, Noura Boulogne, Noura Val d’Europe, Noura Vélezy, Noura Val d’Europe Caterer, noura Marceau Caterer. They also organize all Kinds of Events working on “A La Carte” System, meeting Specific Customer Requests.

 

 

 

 

 

 

 

 

 

GOUT DE FRANCE-GOOD FRANCE Boosts The Visibility Of FRENCH CUISINE In The World

 

 

 

 

 

 

4th Edition On March 21, 2018

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

March 2018

 

 

 

 

On March 21, 2018, in 152 countries, Goût de France / Good France, is organizing on the Initiative of the Ministry for Europe and Foreign Affairs to boost the Visibility of French Cuisine on the World’s 5 Continents. For this Fourth Edition, Goût de France / Good France will involve French Embassies (156 Embassies & Consulates) abroad and the Chefs from some 3,000 Participating Restaurants around the World. They will all offer “French Menus” on the same Day, Wednesday 21 March 2018.

A Tribute will be given to Paul Bocuse (1926-2018) who died a few days short of his 92nd Birthday, in Lyon where he was born. He came from a Modest Background and remembered his Roots throughout his Life, often recalling how, as Eugénie Brazier’s Young Apprentice, he had the Job of carrying the Coal up the Hill to the Restaurant.

The World’s First Celebrity Chef’s Signatures include Truffle Soup VGE (first created for President Valery Giscard d’Estaing in the 1970s) and Fricassée of Bresse Chicken. He lived his incredible Life in Triplicate (held Three Michelin Stars for 50 Years), won Countless Awards and his cherished Products were Butter/Cream and Wine. He was “Meilleur Ouvrier de France” in 1961; Cook of the Century – GaultMillau 1989; and voted Chef of the Century by the Culinary Institute of America in 2011. In 1987 he created the Bocuse d’Or, the World’s Most Prestigious Bi-Annual Cookery Competition (often referred to as, “the culinary Olympic Games”).

 

 

 

 

 

 

Press Conference Good France – Goût de France

Chef Stéphane JEGO

 

 

 

 

 

 

 

 

 

– Participating CHEFS around the World :
* 1% Oceania
* 13% Africa
* 20% America
* 25% Asia
* 41% Europe

– New Participating Countries :
* Kirghizistan
* Lesotho
* Maldives
* Turkménistan

– Progress of Goût De France / Good Frrance since the First Edition :
* 1,300 Restaurants in 2015
* 1,700 Restaurants in 2016
* 2,100 Restaurants in 2017
* 3,000 Restaurants in 2018

– Outside FRANCE, Nationalities of CHEFS :
* 82% are Foreigners
* 18% are French

 

 

 

 

 

 

 

Tourism is a Major Part of the Contemporary Experience Economy, in which Food plays an Important Role. Food is a Key Part of all Cultures, a Major Element of Global Intangible Heritage and an Increasingly Important Attraction for Tourists. The Linkages between Food and Tourism also provide a Platform for Local Economic Development, which can be strengthened by the use of Food Experiences for Branding and Marketing Destinations.
Gastronomic Tourism includes visiting Food Producers, Eating Festivals, Restaurants and Special Places related to some Special Foods together with Tasting a Special Dish, observing its Production and Preparation Processes or Eating a Special Dish from the Hands of a Very Famous Chef as well as seeing how a certain Dish is being prepared…. Besides Gastronomy Tourism being Interest Tourism, through the Learning of Cultural Characteristics of Host Areas thanks to Local Dishes of the Area, Gastronomy Tourists are also Culture Tourists at the same time….

Jean-Yves LE DRIAN & Jean-Baptiste LEMOYNE

 

 

 

 

  • Jean-Yves LE DRIAN

 

 

 

 

 

  • Jean-Baptiste LEMOYNE

 

 

 

 

 

  • Chef Alain DUCASSE

 

 

 

 

 

 

 

  • Chef Alain DUCASSE

 

 

 

 

 

  • Chef Alessandra MONTAGNE

 

 

 

 

 

  • Chef Éric JAMBON

 

 

 

 

 

 

 

 

 

L’ENTENTE, The British Brasserie

With English Gastronomy

Based on French Terroir

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

February 2018

@ L’Entente – Le British Brasserie, with Founder Oliver Woodhead on February 7, 2018

 

L’ENTENTE, The British Brasserie

 

 

 

 

 

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Britain has undergone a substantial change in the Gastronomy Department over the past Two Millennia. Despite how much the British source from other Cultures, Britain has always resonated locally grown, meat-centric Dishes as a fundamental part of what its People eat.

We can start with the Dish that has been served on the Family Table since the Middle Ages : the SUNDAY ROAST. As part of Anglican and English Catholic Tradition, Churchgoers would abstain from eating before services on a Sunday, understandably needing to break their Fast with a large Plateful of Meat afterwards.

 

 

 

 

 

 

 

7 Days A Week From 8.00 am To Midnight

We have also the CORNISH PASTRY. Originally, the Meat and Filling was a sort of Packed Lunch encased in Pastry so that Miners and Labourers wouldn’t dirty their Food. It wasn’t until much later in the 14th Century, when Italian Bakers first created Edible Pastry, that the entire Pasty was consumed.
FISH AND CHIPS owe their existence to Immigrants. In the 16th Century, Jewish Immigrants introduced the notion of Frying Fish in a Thin Layer of Flour and, around the same time, Huguenot Immigrants carried the idea of Fat-Fried Potatoes. This, coupled with the heavy trawling of the North Sea, popularised the Dish with the Working Classes. Fish and Chips became such a Huge Part of the National Diet that it was one of the few Foods not rationed during the Second World War.
Many People outside of the UK consider TEA AND BISCUITS almost too clichéd to be True. In the 17th century, Tea was the favourite Beverage of Catherine of Braganza, and when she married Charles II, the Drink became Popular among the Upper Classes. What we now call an Everyday Drink did not permeate into Lower Class Culture until 200 Years Later. Biscuits, were originally a Sugary form of Hardtack, which was a Flour Consistency that would store well, survive handling, and keep long enough for even a Sailor’s most epic Voyage. Hardtack lived up to its name, and those hoping to eat it would often need to soften it buy dunking in Coffee or Brine.
While it’s difficult to accurately pinpoint a specific time when People started piling together Bacon, Bread, Mushrooms, Eggs, and the like onto a Single Plate, the FULL ENGLISH BREAKFAST popularised when it was recognised as a Standard Meal served at B&Bs in the 1960s…. And it goes on and on about the National Dishes….

 

 

One of the “Benefits” of having an English Empire was learning quite a bit from the Colonies. From East Asia (China) they adopted Tea (and exported the Habit to India), and from India they adopted Curry-Style Spicing, they even developed a Line of Spicy Sauces including Ketchup, Mint Sauce, Worcestershire Sauce… Today it would be fair to say that Curry has become a National Dish.

L’ENTENTE – Le British Brasserie, opened recently in Paris (France) offering a New Face of the English Gastronomy mainly based on French Organic Products. The Owner, Oliver Woodhead made a point in respecting the Freshness of French Ingredients in a Country in which he has been living for more than 15 Years. What seems the most Improbable Foreign Cuisine now flourishes here : A British Brasserie serving British Delicacies.

The Brasserie’s Founder, Oliver Woodhead, is showing that the Demand in Paris over the past few years for anything Anglo-American is widely proven, pointing out that pretty much any Anglo Chef here, or French Chef serving Anglo Food, packs out his Restaurant. We should wonder if the reason that Parisians were now keen to eat Foreign Food is because the age-old French Assumption of French Superiority is fading. Another Trauma came with the arrival of the Internet, which was mostly in English, after that, French Resistance to Anglo-American Cultural Imperialism gradually faded.

So, if you want to appreciate High Quality Products offered gracefully to Costumers such as : Shepherd’s Pie ; L’Entente Fish Cakes & Sorrel Cream ; Double-Baked Chocolate Cake ; Porridge & Earl Grey soaked, Beetroot & Watercress Salad, Soft-Boiled Egg & Horseradish ; 300g Rib Eye steak, Triple Cooked Chips & Horseradish Cream ; Glenarm Organic Smoked Salmon & Scrambled Eggs ; Fried Eggs & Black Pudding on Toast ; Ginger Loaf & Butterscotch ; Apple Crumble Tart ; Lemon Posset & Shortbread ; Paxton’s Cheese Platter …. Do not hesitate to pop in from 8.00 am to Midnight and 7 Days A Week. All Day Around for Breakfast, Brunch, Lunch, Tea Time and Late Night Dinner (Before / After Theater Dinner).

 

 

 

 

 

 

 

 

 

 

SIAL PARIS 2018

The World s Largest Food Innovation Exhibition

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

February 05, 2018

SIAL Paris 2018 @ Paris Nord Villepinte (Paris) From October 21 To October 25, 2018
The World’s Largest Food Innovation Exhibition

 

 

 

 

SIAL INNOVATION AWARDS WINNERS

* Gold Award
NAMASTE WATER KEFIR (Greece)
* Silver Award
PESTICIDE FREE FROZEN VEGETABLES IN PAPER-BASED BAG (Italy)
* Bronze Award
BEKIDS,(USA)
* Award of Non- Alcoholic Drinks
GIVE IT A SHOT (Portugal)
* Award of Alcoholic Drinks
TAGGIASCO EXTRAVIRGIN (Italy)
* Award of Dairy Products
BURROTTA (Italy)
* Award of Savoury Grocery
MORE THAN RICE (Italy)
* Award of Sweet Grocery
KIMCHI JAM (Korea)
* Award of Delicatessen Products
ALLIOLI A L’AIL NOIR MORTIER (Spain)
* Award of Fruits & Vegetables
BEKIDS (USA)

* Award of Seafood Products
ESTURGEON (Spain)
* Award of Frozen Products
PESTICIDE FREE FROZEN VEGETABLES IN PAPER-BASED BAG (Italy)
* Award of Meat Products
2 CUISSES DE LAPIN LES ELEVEURS RESPONSABLES (France)
* Award of Alter’Native Food
NAMASTE WATER KEFIR (Greece)
* Award Foodservice
AIL NOIR DU NORD (France)
* Award of Distribution
NAMASTE WATER KEFIR (Greece)
* Grand Prix Equipment & Technologies
SUPER DALI
* Award of intermediate food & ingrédient
OLIVE SEED FLOUR (Spain)

 

 

 

October 21-25 At Paris Nord Villepinte

It’s a Fact that Innovation has a Prominent Place in the Food Sector ! It has a True Impact on the Foodservice Professions and it is Crucial for a Chef to know how to innovate in the Kitchen, notably in Terms of Methods. Consequently, SIAL Paris Products and Solutions are Real Treasures, Ideal to perfect your Cooking and help you with your Daily Tasks. Every Two Years, SIAL Paris invites you to discover Fresh Produce and Raw Supplies : an Ideal, Good Quality Basis for your Work.

YANNICK ALLENO is a Patron of SIAL Paris 2018. As Sponsor, Yannick Alléno takes part in the Selection Committee for the Prizes awarded by SIAL Innovation. He defines a “Foodservice” Theme Trail and select Products presented by the Exhibitors for Inclusion in a Basket bearing his Name.

Foodservice Actors from Across the World, and from All Spheres, attend SIAL Paris : Institutional Catering (11%), Commercial Catering (41%), Foodservice Distributors and Wholesalers (37%), and Caterers (11%).

 

 

 

 

 

 

 

 

 

To discover Products from all over the World, the Latest Culinary Trends, you need to attend Culinary Demonstrations … On 21-25 October 2018, SIAL Paris becomes the Largest International Marketplace for Foodservice Professionals seeking Inspiration.

Comprehensive Worldwide Food offering at SIAL Paris : Beverages, Charcuterie, Cured and Salted Meats, Equipement and Services, Tinned and Preserved Foods, Gourmet Foods, Savoury Grocery Products, Sweet Grocery Products, Fruit and Vegetables, Frozen Products, Semi-Processed Food Products, Ingredients and Outsourcing Solutions, Organic Products, Health Products and Food Supplements, Seafood Products, Dairy Products, Delicatessen Products and Ready-Prepared Dishes, Meat, Pet Food, Poultry, Wine and Spirits, International Pavillons, French Regions.

 

 

 

 

 

 

 

 

 

 

 

 

 

LE SALON DE LA PATISSERIE

for The First Time in PARIS Exposed as AN ART

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

February 14, 2018 @ Automobile Club de France (Paris)

Salon De La Pâtisserie June 15-16-17, 2018 @ Porte De Versailles (Paris)

 

 

 

 

 

 

 

 

 

For the First Time (June 15-16-17, 2018) in Paris and by extention in FRANCE, will be held LE SALON DE LA PATISSERIE, a Tribute to this Great Art recognized worldwide, specially the French Pâtisserie. France is a Paradise for all Gourmets and Paris, a Great City for all Pastry and Chocolate Lovers looking for new Flavors Experiences…. The French Pastry Specialities are under our eyes : Eclairs, Saint-Honorés, Paris-Brest, tartes au citron meringuée…They are all Colored, Elegant and above all Very Appetizing.

 

 

 

 

 

 

 

JUNE 15-16-17 at Porte de Versailles

 

Le Salon De La Pâtisserie, to be Special is Sponsored by Pierre HERME : a French Pastry Chef and Chocolatier. He began his Career at the age of 14 as an Apprentice to Gaston Lenôtre. He was awarded the Title of World’s Best Pastry Chef in 2016 by the World’s 50 Best Restaurants and as the 4th Most Influential French Person in the World by Vanity Fair in 2016. Pierre Hermé created his Own Brand in 1998 with Charles Znaty. The Company has been expanding strongly since 2010 on the International Scene with several Boutiques now located in Europe, Asia and the Middle East. Preferring discreet Pastry Decors and “uses Sugar like Salt, in other words, as a seasoning to heighten other shades of flavour” and refusing to sit on his Laurels, he is always revising his Own Work, exploring new Taste Territories and revisiting his Own Recipes. Pierre Hermé was the Youngest Person to be named France’s Pastry Chef of the Year, and is the only Pastry Chef to have been decorated as a Chevalier of Arts and Letters. He was awarded “Chevalier de la Légion d’honneur” by Jacques Chirac in May 2007

This Event was for a Long Time the Dream of Zakari BENKHADRA, Founder and President of Sweet Event. After having spent years in the Gastronomy Industry, he decided to focus on the Pastry Industry. His love for those Two Sectors brought him to dedicate his Life to Promote them up to this First Salon De La Pâtisserie.

 

Thierry MARQUES – Pastry Chef Pierre HERME – Zakari BENKHADRA 

 

 

“Pâtisserie is an Art and like All Arts, gets Exposed”.

Food is an Art Form, an Expression of Oneself, an Outlet for Creativity. Not all Artists have the Fortune of basing their Career off of their Art Form, but when your Art Form consists of Little Morsels of Delight, Beautiful Sculptures made of Butter and Sugar, and Chemistry Experiments that end up in Little Miracles, it’s not hard to believe that a Pastry Artist could have a successful Business in a Booming City.

Three Days of Discovery at Le Salon De La Pâtisserie :
* 6,000 Square Meter
* 50,000 Visitors expected
* 13 Regions represented
* 500 Attendees
* 200 Exhibitors
* 10 Master Classes
* 50 Pastry Workshops
* 5 “Univers” to Discover, Meet and Taste
* 2 Official Competitions

A Special Focus will be given to CHILDREN called “Original Flavors” through :
* Workshops
* Competitions (age 6-13)
* Education with Taste & Health Passeport
* Funny and Delicious Entertainments
* Awards and Gifts

Trend : “Sweet Art” regarding Art & Pâtisserie :
* Demonstrations of Famous Chefs
* Competitions of creative Pâtisseries
* Sugar, Chocolate and Icy Sculptures
* Show “Art Performance”
Tradition “La French Touch” regarding Crafts and Terroirs :
* Competitions on Croquembouches, Pièces Montées, Buffets Sucrés, Pains de Décors…
* Event Decorating Rooms
* Competitions on Cakes, Jams, Madeleines… Drawings
* Tasting of Pâtisseries and Chocolate around WIne, Teas, Coffees…
* Popular Dance “Bal Musette” and Tea Dance
Sweet Workshops “L’Atelier des Douceurs” :
* Visit of Famous Chefs giving their Advice and Help
* Certificates
* Several Awards to Advanced Amateurs
The Forum “Master Class” (Area of Exchange and Share) :
* Masterful Demonstrations
* Symposium around Scientists, technicians, Academics…
* Signatures of Art Pastry Chef
* Live TV and Radio

 

  • Zakari BENKHADRA

 

  • Pastry Chef Pierre HERME

 

  • Thierry MARQUES

 

 

 

  • Lenôtre Pastries

 

  • Lenôtre Pastries

 

  • Lenôtre Pastries

 

 

 

RED GUIDE MICHELIN 2018 Awards  Tribute to The French Chef PAUL BOCUSE

 

 

 

 

 

 

Published by French Tyre Co. MICHELIN

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

February 05, 2018

Michelin Guide Awards 2018

@ La Scène Musicale (Boulogne-Billancourt – France)

 

 

 

 

 

 

RED MICHELIN GUIDES are a Series of Guide Books published by the French Tyre Company Michelin for more than a Century. The Term normally refers to the Annually Published Michelin Red Guide, the Oldest European Hotel and Restaurant Reference Guide, which Awards Michelin Stars for Excellence to a Select Few Establishments.. The Acquisition or Loss of a Star can have Dramatic Effects on the Success of a Restaurant. Michelin also Publishes a Series of General Guides to Countries.

 

 

RED MICHELIN GUIDES 2018 were held this Year at LA SCENE MUSICALE (Paris) on February 5. A Tribute was given to Chef PAUL BOCUSE who died aged 91 on January 20, 2018. He was was one of the Leading Exponents of the 1970s Culinary Trend of Nouvelle Cuisine. His Restaurant has held Three Michelin Stars continuously for more than 50 Years. The Man was variously described as “Monsieur Paul”, the “Chef of the Century” and the “Pope of Gastronomes”. Paul Bocuse reportedly died in his sleep in the same Room in which he was born in February 1926 at his Family Home at Collonges-au-Mont-d’Or, North of Lyon. His Family had worked as Chefs since the 17th Century, and Paul Bocuse maintained the Tradition.

 

 

 

 

 

 

Tribute to The French Chef PAUL BOCUSE                                                          Group Photo – 50 New * – 5 New *** – 2 New ***                         

 

 

 

 

 

List of NEW STARS GUIDE MICHELIN

– 3* Michelin Guide 2018
* Christophe Bacquié, Le Castellet (83)
* La Maison des Bois – Marc Veyrat, Manigod (74)

– 2* Michelin Guide 2018
* Au 14 Février, Masafumi Hamano (Saint-Amour-Bellevue, 71)
* Takao Takano (Lyon, 69)
* Jean Sulpice (Talloires, 74)
* Hostellerie Jérôme, Bruno Cirino (La Turbie, 06)
* Flaveur, Gaël et Mickaël Tourteaux (Nice, 06)

– 1* Michelin Guide – North East
* Jérôme Feck (Châlons-en-Champagne, 51)
* Château de Courban, Takashi Kinoshita (Courban, 21)
* La Merise, Cédric Deckert (Laubach, 67)
* Le Marcq, Abdelkader Belfatmi (Marcq-en-Barœul, 59)
* L’Ô des Vignes, Sébastien Chambru (Fuissé, 71)
* Transparence “La Table de Patrick Fréchin” (Nancy, 54)

 

 

– 1* Michelin Guide 2018 – North West
* L’Essentiel, Charles Thuillant (Deauville, 14)
* L’Auberge de Bagatelle, Jean-Sébastien Monné (Le Mans, 72)
* Auberge Grand’Maison, Christophe Le Fur (Mûr-de-Bretagne, 22)
* Ima, Julien Lemarie (Rennes, 35)
* L’Hysope, Nicolas Durif (La Jarrie, 17)
* Intuition, Mickaël Marion (Saint-Lô, 50)
* Le Pousse Pied, Anthony Lumet (La Tranche-sur-Mer, 85)

– 1* Michelin Guide – Paris and Its Region
* Jean Chauvel (Boulogne-Billancourt, 92)
* Le Quincangrogne, Franck Charpentier (Dampmart, 77)
* Mavrommatis, Andréas Mavrommatis (Paris 5e)
* Emporio Armani Caffè, Massimo Tringali (Paris 6e)
* Quinsou, Anthony Bonnet (Paris 6e)
* Loiseau Rive Gauche, Maxime Laurenson (Paris 7e)
* Pertinence, Ryunosuke Naito (Paris 7e)
* Copenhague, Andreas Moller (Paris 8e)
* L’Écrin, Christopher Hache (Paris 8e)
* Le Chateaubriand, Inaki Aizpitarte (Paris 11e)
* Table – Bruno Verjus (Paris 12e)
* Montée, Takayuki Nameura (Paris 14e)
* Alan Geaam (Paris 16e)
* Comice, Noam Gedalof (Paris 16e)
* Étude, Keisuke Yagamishi (Paris 16e)
* L’Arcane, Laurent Magnin (Paris18e)
* Ken Kawasaki, Ryhoei Kawasaki (Paris 18e)

* Le Domaine de la Corniche, Julien Razemon (Rolleboise, 78)

 

– 1* Michelin Guide – South West
* Garopapilles, Tanguy Laviale (Bordeaux, 33)
* La Table d’Hotes – Le Quatrième Mur, Philippe Etchebest (Bordeaux, 33)
* Le Barbacane, Jêrome Ryon (Carcassonne, 11)
* Le Grand Cap, Erwan Houssin (Leucate, 11)
* Chapelle Saint-Martin, Gilles Dudognon (Saint-Martin-du-Fault, 87)
* Auberge de la Tour, Renaud Darmanin (Marcolès, 15)
* Château de Cordeillan-Bages, Julien Lefebvre (Pauillac, 33)
* L’Almandin, Christophe Schmitt (Saint-Cyprien, 66)
* SEPT, Guillaume Momboisse (Toulouse, 31)
* La Promenade, Nicolas Thomas (Verfeil, 31)
* Le Jasmin, Michel Vico (Saint-Sylvestre-sur-Lot, 47)

– 1* Michelin Guide 2018 – South East
* Louison, Gérald Passedat (Le Puy-Sainte-Réparade, 13)
* La Table de Manville, Matthieu Dupuis-Baumal (Les Baux-de-Provence, 13)
* L’Émulsion, Romain Hubert (Bourgoin-Jallieu / La Grive, 38)
* Les Fresques, Patrice Vander (Évian-les-Bains, 74)
* L’Atelier Yssoirien, Dorian Van Bronkhorst (Issoire, 63)
* U Santa Marina, Nicolas Le Cheviller (Porto-Vecchio, Corse)
* La Table de la Ferme, Mathieu Pacaud (Sartène, Corse)
* Lou Cigalon-Maison Martin, Christophe Martin (Valbonne, 06)

 

 

 

 

 

 

 

RED MICHELIN GUIDES are a Series of Guide Books published by the French Tyre Company Michelin for more than a Century. The Term normally refers to the Annually Published Michelin Red Guide, the Oldest European Hotel and Restaurant Reference Guide, which Awards Michelin Stars for Excellence to a Select Few Establishments.. The Acquisition or Loss of a Star can have Dramatic Effects on the Success of a Restaurant. Michelin also Publishes a Series of General Guides to Countries.

 

 

 

  • Faustine BOLLAERT & Claire DORLAND-CLAUZEL

 

  • Faustine BOLLAERT & Michael ELLIS –  Red Guide Michelin 2018

 

  • Michael ELLIS & Pascal PELTIER – Red Guide Michelin 2018

 

 

  • Claire DORLAND-CLAUZEL & Anne-Sophie PIC

 

  • Group Photo – Winners * – Red Guide Michelin 2018

 

  • Pierre GAGNAIRE – 20 years *** – Red Guide Michelin 2018

 

 

  • Pierre GAGNAIRE – 20 years *** – Red Guide Michelin 2018

 

  • Bernard PACAUD – Rest. L’AMBROISE – 30 years ***

 

  • Bernard PACAUD – Rest. L’AMBROISE – 30 years ***

 

 

  • César TROISGROS – Maison TROISGROS – 50 years ***

 

  • César TROISGROS – Maison TROISGROS – 50 years ***

 

  • Group Photo – Winners ** – Red Guide Michelin 2018

 

 

  • Marc VEYRAT – LA MAISON DES BOIS – Marc VEYRAT ***

 

  • Christophe BACQUIE – *** – Red Guide Michelin 2018

 

  • Marc VEYRAT & Christophe BACQUIE – ***

 

 

HIGHLIGHT GASTRONOMY / FOOD & BEV.. 2018