The Fabulous TASTE OF PARIS

Head's up ! The Fabulous TASTE OF PARIS is back From May 12 to 15, 2022, Taste of Paris is back at the Grand Palais Éphémère for a 7th mouthwatering edition. Now a must-visit event, the festival brings together the best of the Parisian culinary scene and announces an unprecedented cast of more than 40 chefs from all horizons -- from starred chefs to figures of the avantguard, including several leading pastry icons. Behold ! Festival-goers will have the opportunity to taste 86 creations offered in 17 pop-up restaurants and patisseries. They will also be able stroll through a huge gourmet market, attend masterclasses by great chefs at the Laurent-Perrier Theater and learn about eco-responsible cooking at the Atelier Dine for Change. Let the party begin ! Taste of Paris overview in numbers:

30 CHEFS

11 PASTRY CHEFS

59 DISHES

27 DESSER…

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  • 27 avril 2022
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Why is it called? Part 3: Foods

Why is it called? Part 3: Foods Have you ever asked yourself why something is called by a particular name? Why are certain mushrooms called champignons de Paris? How do foods get named? There is often a story. Here is a short list of someFrench foods or dishes that are well-known in the Paris area and how they got their names. We invite readers to add their own favorites or ask about other foods for which they would like to know the origin in the comments. Champignons de Paris The first mushrooms in France were grown in 1670 by Jean de La Quintinie, gardener to Louis XIV. (You may still visit the King's garden in Versailles, it's called the Potager du Roi and it is a fascinating history of gardening and early techniques.) Under Napoleon I, mushrooms were grown in Paris in areas protected from sunlight, notably in the catacombs. Later in the XIXth century the majority of former quarries and grottos under Paris, which had the perfect constant temperature of 17°C were used to c…
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  • 25 décembre 2021
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Parisian Bread and Pastry: Historic, lovely, delicious

The idea of Parisian Bread and Pastry is obvious, but these are exceptional and historical. Important for their history and longevity, these Parisian Bread and Pastry places, that one must visit, also have invented their special iconic pastry, loaf or decor.

Stohrer

Nicolas Stohrer, as the story goes, learned his trade as pastry chef in the kitchens of King Stanislas I of Poland who was in exile in the East of France. When the King’s daughter, Marie Leszczynska, married King Louis XV of France, she brought her favorite pâtissier with her to Versailles. Five years later, in 1730, Stohrer opened his own Parisian Bread and Pastry shop on rue Montorgueil where it still is today. The creations at Stohrer are classic, reflecting centuries of French tradition. One of its most celebrated is the Puit d’Amour, or Well of Love, where a base of puff pastry gets topped with bourbon vanilla pastry cream and caramel glaze. “It’s very creamy, very old-fash…

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  • 1 mars 2021
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Why is it called? Part 1: French Pastries and desserts

Why is it called … Part 1: French PASTRIES and DESSERTS Have you ever asked yourself why something is called by a particular name? Why are croissants, pain aux raisins and pains au chocolat called viennoiseries for example? How do things get named? Here is a short list of French pastries and desserts and how they got their names. We invite readers to add their own favorite pastries and desserts to the comments. Viennoiserie A pastry was created in Vienna in celebration of the end of the Turkish siege of 1683 in the shape of the Turkish crescent (croissant). An Austrian army officer named August Zang and his associate Ernest Schwarzer, a nobleman from Vienna opened the Boulangerie Viennoise at 92 rue de Richelieu in Paris in 1838. They were the first to make the pastries which were to become known as viennoiserie. Ironically even though the French name viennoiserie makes a reference to Vienna which is the origin of the pastries, in English these baked delights are called D…
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  • 13 septembre 2020
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