I have one hard and fast rule,
Never leave the house without a spoon.
No idea when or where this habit started. Why must I squirrel away every tasting spoon, fork and pick at these events? True some of them are kind of cute but really it's getting ridiculous. Especially when I have 2 tastings back to back. I put my hand in my pocket later and discover loads of mini silverware.
Sunday was the 1st day of 3-day Omnivore World Tour.
It was also the day of the 'Boutique Paris Marathon'.
Some buses weren't running. and I didn't get to Omnivore till noon. Big mistake.
Badoit is one of the main sponsors of Omnivore. I love this poster all over town.
Free Badoit vending machines inside (held at la Maison de la Mutualite 75005) which were kind of fun, as a lover of French vending machines.
There are 4-5 conferences going on at the same time (all in French). Young innovative chefs from far and wide doing 45-minute stand-up performances and demos. Sometimes you get a taste.
Omnivore takes over the building. Lots of chefs cooking intensely.
Lots of people were waiting intensely to get a little bite on Sunday.
I tasted this sea fennel but not much else...
And this delicious citrus-flavored Scotch. My first ever - like the most fruity soda pop. I quit before I got into trouble. The top floor was a lively on-going cocktail party even on a Sunday morning.
Day 2, I decided to show up on time at 10 AM (for a pastry lecture). A tiny verrine of Dorade with a kind of popcorn on top. Popcorn has hit Paris big recently.
The pastry chef didn't show for her lecture but I got many more bites.
Demonstrating how to make very creamy quenelle Lyonnaise by Serge Alzerat.
Plenty of excellent foie gras from top maker Rougie.
A Corsican wine tasting with abundant Corsican cheeses and hams.
I chatted with oyster grower, Huitres Rose, who controls the tides digitally so his oysters grow fatter and tastier. Delicious!
A tiny spoonful of sea urchin. Did I save the spoon? Probably.
My favorite cheese brie de Melun was there. Remember the Melun Brie fete? Melun has a deeper, more flavorful taste than classic Brie de Meaux. It takes looker to make and sits in the caves longer.
Tasting a 'flight' of Comte, means comparing cheese aged for 4 different periods, just like a flight of wine. Look at the range of descriptive words for this cheese. Wow
I drank plenty of Badoit. If you haven't tried it, do. It's my favorite alcohol-free cocktail - fizzy and energizing.
Walking home in the glorious weather I wouldn't have minded enjoying a Berthillon like this gent. He was carrying two doubles btw.
Tomorrow I have a ticket for the Agnes B fashion show.
No food except bottled water.
No mini spoons either.