Follow the latest news of La Fête de la Gastronomie - Goût de France

08 August 2018

The taste through all its senses

We perceive the world through our 5 senses: the taste, the touch, the vision, the hearing and the smell. They are highly complementary.

However, we often forget that the art of cooking and tasting stimulates all these senses. The pleasure is truly revealed when the flavor meets the texture, the sound, the aesthetic and the scent.

Highlighting the work made by the market players who strive to make the tasting experience wonderful. This is the ambition of the 8th edition of La Fête de la Gastronomie – Goût de France.

08 August 2018

"The hospitality, the greeting, the smile and the interactions are our priority"

  • You took over l’auberge de Saint Remy de Provence with your husband Jonathan Wahid. Why did you choose to settle in this region?

It’s funny that you ask this because there is indeed a little story that explains our choice. After my apprenticeship, I’ve worked in the Luberon, in La Bastide de Marie, a kind of hotel or guest-house. I immediately loved it and I’ve thought that if I had to establish a restaurant one day, it would be there. This is exactly what happened, not in the Luberon but still in Provence.

 

29 August 2017

Stéphane Layani, patron of this year’s Fête de la Gastronomie

Stéphane Layani, CEO of Rungis International Market, talks about his role as patron of the 2017 Fête de la Gastronomie.

Stéphane Layani, CEO of Rungis International Market, talks about his role as patron of the 2017 Fête de la Gastronomie, how he will be getting involved in the event, and what he makes of this year’s theme, “produce in the spotlight”.

26 May 2014

From Earth to Plate

How man makes food from the fruits of the earth

​Do you remember that time, quite a while ago now, when our ancestors used to munch on raw mammoth garnished with a few roots and wild herbs? They didn't have any sauce or mustard in those days….
Things have changed since, and now we cook our mammoth over a wood fire and dress our roots and herbs with cold pressed olive oil and Balsamic vinegar. We still eat roots - carrots, radishes, beetroot - but we like to vary how we eat them: raw carrot sticks, grated carrot, carrots cooked with cumin.

26 May 2014

Chocolate craftsmen make their mark

​Last April, chocolatier par excellence Patrick Roger decided he wanted to try his hand at sculpting poultry - and the result was a whole farm-yard of individually hand-finished chickens, each with its own particular personality. You can certainly count on chocolate artists to bring a touch of humour as they mould, sculpt, and prepare their chocolate creations with such amazing skills!