Fooding - an interesting concept

Hi everyone,

I must say I haven't been very active these days in writing on this blog as things have been very very busy here in Paris, where I have been for the past month. No more sumptuous diners at home, but some interesting culinary discoveries.

Indeed, I went last week with my friend Vincent to an event called the "Fooding Week" in a magnificent historical monument in Paris XIII's arrondissement. For the very little sum of 10 euros, we were able to enjoy a four-course diner prepared by Michel Roth, the head chef of the Espadon, the Ritz's restaurant. Au menu: salmon in champagne sauce and pultry supreme with foie gras and truffles.

Not only was it delicious, but it was also very interesting as he opposed XVIII century meals (prepared by l'Escoffer) and today's vision of these same creations. It appeared that everyone preferred today's version, lighter and more surprising in termes of flavours compared to more dense and richer meals of the past;

Cooking is evolving and how glad were we to taste that evolution...