« The gastronomic meal of the French is a customary social practice for celebrating important moments in the lives of individuals and groups, such as births, weddings, birthdays, anniversaries, achievements and reunions. It is a festive meal bringing people together for an occasion to enjoy the art of good eating and drinking. The gastronomic meal emphasises togetherness, the pleasure of taste, and the balance between human beings and the products of nature”, are just a few quotes from the international organisation’s presentation text.
A passion for flavours
The 21st century marks a return to real flavours, authenticity, heritage vegetables, country produce, lost childhood tastes. In France, great chefs such as Joël Robuchon or Alain Passard are as interested in selecting their suppliers (breeders, poultry farmers, butchers, fishmongers, market gardeners, cheese makers, etc.) as in training their kitchen staff. In Italy, the Slow Food movement, which was created in 1986 in the Alba region by Carlo Petrini, also corresponded to this rediscovery of “eating well” and “quality products above all else”. Little by little, French restaurant dining reasserted itself and in 2010, the “gastronomic meal of the French” was even registered by UNESCO on the representative list of the intangible cultural heritage of humanity.
22 avenue Rapp
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The tables are laid
The restaurant is ready
Start of service
The chef starts on the hot dishes
Au nom de la truffe
Our fresh truffles are served on the greatest starred tables in Paris after being washed after harvest and then selected..