January 20, 2016

PORCELANOSA Grupo with haute-cuisine at Taste of Paris 2016

Created to provide both flavour and delicacy to the world of fine dining related cuisine, the food festival Taste of Paris touches down for yet another edition in the French capital to delight the most discerning palates. From the 11th to the 14th of February 2016, the culinary festival will once again fill the famous Grand Palais with gastronomic innovation, a unique building and exhibition centre that lies in the emblematic avenue in the Champs-Élysées.

Following on from the success of the 2015 edition, Taste of Paris arrives this year with a large number of activities, once again trying to satisfy the audience and trying to involve them in the magic and delicacy from the so appreciated culinary art. To achieve this approach to the haute cuisine, the event will have up to 18 of the most valued and renowned Parisian chefs, as well as important figures of fine cuisine from other countries, including the Spanish chef, Quique Dacosta. The Valencian chef, holder of three Michelin stars, will attend the big event led by the PORCELANOSA Grupo firm, to present the refined and avant-garde kitchens line that the renowned chef designed in collaboration with the kitchen firm from the group. Gamadecor will show at Taste of Paris 2016 this new kitchen design, which will be the main attraction in the master class that the chef Quique Dacosta will do at the event, on February 11th at the Théâtre des Chefs.

In addition to the attendance of important chefs in the city of light, The Taste of Paris event will have the gastronomic samples from up to 18 restaurants that will cook various creative dishes in a tasting format. At both lunch or dinner time, it will also be possible to taste the most exclusive haute cuisine, enhanced by both renowned Michelin-starred chefs, as well as by young new talented ones, who mix classical and smart gourmet creations in a real festival of chefs.

Besides the tastings, Taste of Paris provides the attendee with some training in culinary matters through seminars and cooking classes. It will also include demonstrations and exhibitions of artisans and brands linked to the world of gastronomy.

 


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