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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.

  • The taste through all its senses is firstly a visual approach of the product.

The colors of the vegetable and the decoration of the plate are the first aspects that appeal us to a dish.

 

  • The taste through all its senses is secondly a physical contact.
    The texture, density, firmness and smoothness of the product have the ability to make us travel.
     
  • The taste through all its senses is thirdly a taste experience.
    A hint of sugar, a dash of salt and a touch of acidity or bitterness have a strong power of seduction.

 

  • The taste through all its senses is fourthly a fusion of scents.
    The subtlety of a product can stem from a spicy, fruity or floral flavor.

 

  • The taste through all its senses is finally a close relation to various sounds.
    The knife that cuts the meat, the wine poured into the glass, the toast that cracks represents thrills for our hears.