Foodie Tales: Paris des Chefs

A couple of weeks ago (I need to get more timely with this blogging business), we informally inaugurated "Cultural Sundays" with my patchwork quilt of global expats from work.  Our first expedition was to Paris des Chefs, a food event.  My fave highlights:

Truffle Flavored Cashews
I mean truffled flavored anything is good (except when I make it of course - see Truffle Tales), but there is something about combining the in-your-face flavor of the truffle with the smooth and crunchy texture of the cashew.  While normally I could consume my weight in cashews, the flavor is so rich and satisfying that it left me satiated after a few nibbles.  Or maybe it's because I got distracted by some of the other goodies to come.

Learn more about Esprit Gourmande (or at the very least be entertained by the translations on their blog.)

Thienot Champagne
Granted there was only one producer at this event and it's a group, not the delightful small producers that my friend Sydney has put in front of me.  But from the selection, this 1999 was really nice.  Note to self:  Take notes while tasting so you can populate blog with pleasure inducing details such as describing the taste.

The second highlight of this adventure was the seemingly stuck up sample guy (he probably has a more sophisticated name in French), who took an interest to us and offered to give me his tips for visiting the champagne region.  I later wrote him an e-mail, referring to the wrong city (Reims and Rennes sound the same!), so I doubt he has any respect left for me and will not be giving me his cherished advice.

Gourmet Cheating
This range of organic make-at-home cakes and sweet things was really delicious.  I liked the cereal bars, because I think I can add them to my ever developing French breakfast that I assemble for visitors.  (You'll just have to come over to learn more.)  Their Fondant au Chocolat could fool a discerning palate.  Or I'm at least going to try to fool a discerning palate one day soon, because my baking skills are limited.

Food Art, Sort Of
The rose carved out of the beet caught my eye - it was so real looking, because the velvety texture of the beet resembles the soft petals of a rose and the color is so intense and concentrated.  I pointed to that creation, intrigued to learn more and kindly asked the chef if it was hard to make.  He said, "Not at all," and offered a demonstration.  I accepted and subsequently spent the next fifteen minutes learning what he thought I pointed to - the penguin - a truly classy addition to my next dinner party.


There was so much to share from the event, it's hard to pick just a couple of things. I struggle with a few things that were simply indescribable like the demonstration from a young chef from Seattle preparing a geoduck, with was facilitated by an old Italian man and a Native American storyteller.  Let your mind wander with that one and remind me to tell you the story over a drink sometime - the drink is key, as I will be more animated in my story telling.   Perhaps I should drink while I blog??  Hmmm...

Nonetheless, as you can read - I'm starting to take advantage of being in one of the world's culinary capitals and more importantly, starting to make more friends.


  1. OMG, the rose/penguin thing made me seriously lol. A lot.


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