The annual food festival Taste of Paris has revealed its line-up for this year’s upcoming event, which will take place from February 11-14, 2016.
The festival will include 18 of Paris’ best restaurants and chefs, all congregating in the Nave of the Grand Palais. For the second year running, Taste of Paris will bring together members of the City of Lights’ culinary scene, including 3-star Michelin restaurants, young talent and artisans and producers. The event is expected to draw over 24,000 food fans this year.
The line-up of multi-Michelin starred chefs includes: Alain Ducasse and Romain Meder (Alain Ducasse at the Plaza Athénée) Guy Savoy,Thierry Marx (Mandarin Oriental), Frédéric Anton (Le Pré Catelan); the up-and-coming young generation: Stéphanie Le Quellec (La Scène - Prince de Galles), Pierre Sang Boyer (Pierre Sang on Gambey), Julien Dumas (executive chef at Lucas Carton), Juan Arbelaez (Plantxa), Thibault Sombardier (Antoine).
Additionally, Japanese followers of French cuisine include: Kei Kobayashi (Kei), Riuji Teshima (Pages); talents to keep a very close eye on including Rafael Gomes (executive chef to Mauro Colagreco at Grand Coeur) and Nicolas Beaumann (Maison Rostang); signature cuisine from Sébastien Gravé (Pottoka) and Hervé Rodriguez (MaSa) plus pastry chef Yann Couvreur.
Doors will open to the general public on February 11 at the Grand Palais for afternoon and evening tasting sessions from 11:30am to 4pm and 7pm to 11:30pm. The chefs will offer up portions of their signature dishes as well as original creations developed especially for Taste. Pricing for bite-sized starters, main courses and desserts range from 5€ to 12€.
Also, visitors can sample a variety of produce throughout Paris including jams, cider, caviar, bottarga, smoked salmon, olive oil, and Burgundy wines in the marketplace, an area dedicated to artisan shops, hand-picked by the Culinary College of France.
Live entertainment will be provided for guests at Electrolux’ two theatre areas at Taste of Paris 2016. Hands-on cooking workshops will allow participants access to cooking demos at the Chefs’ Theatre, where they will cook in tandem with their favorite food producers and chefs.
Visitor’s looking to celebrate Valentine’s Day will also have a chance to sip some bubbly at the Laurent-Perrier bar, which will feature its finest vintages and sparkling beverages.
Tickets have been designed to cater for everyone with an entrance fee for the "Discovery" pass of 15€ for the lunchtime session and 18€ for the evening session. Also, foodies can buy their Gourmet Pass for 45€ which includes a credit of 35€ to spend at the bars and restaurants. The "Premium Pass" priced at 138€ includes a queue-jump, private access to the Laurent-Perrier Champagne open bar and a credit of 45€.
Food and drinks will be purchased using a pre-paid card system which will be debited after visiting each bar or restaurant, with each one equipped with a payment terminal. Cards can be bought in advance from usual ticket outlets and collected at the festival, or bought and topped up at the event itself. Produce bought from artisans will be paid for directly.