Tags: French institute

Hommage au patrimoine culinaire du Sud-Ouest en Algérie pour “GOUT DE FRANCE / GOOD FRANCE”

The Taste of France initiative

initiated in 2015 by the former Minister of Foreign Affairs and International Development, M. Laurent Fabius, in partnership with the star chef Alain Ducasse, Taste of France / Good France is a global event that celebrates the excellence of French cuisine, its capacity for innovation and the values ​​it : sharing, pleasure, respect of "eating well", his contemporaries and the planet.

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Taste of France in Algeria

In Algeria the operation was extensive and many French and Algerian leaders were on the kitchen 21 mars, in all the countries, to prepare recipes inspired by French traditions while drawing on the Algerian heritage.

The Embassy of France in Algeria and the French Institute of Algeria partnership with the prestigious Culinary College de France and La Tupina concocted a dense program combining the business with pleasure, with lectures, a competition to select young Algerian cooks who will be trained in France and a gourmet dinner in Algiers, Constantine, Annaba, Oran and Tlemcen !

Oran : Jean-Pierre XIRADAKIS, the owner of the restaurant Tupina in Bordeaux, and Franck AUDU, head chef, were greeted by Faisal HABBI in the kitchens of the Hotel Royal Ambassadors.

Tlemcen : Yves LEMARIE, chef at Relais de Listrac, in the Bordeaux region, Toula and HADJ MILOUD, young leader 27 years of age, teamed in the kitchens of the Renaissance Arabesque.

Alger : Stéphane CARRADE, chef at Petit Commerce in Bordeaux, invested kitchens Saveurs du Savoir, restaurant of the Institute of France in Algiers.

Annaba : Emmanuel Bouchet, Bordeaux head the Manufactures Bread and Bricoles, at the Residence of the Consul General.

Constantine : Julien CRUEGE, Bordeaux head, has combined his talents with those of Rachid ABROUS at Novotel.

TABLE RONDE A ATHENES : « LA CUISINE D’AUJOURD’HUI ET LES MOTS POUR EN PARLER »

15.03.2016, 19:00 | French Institute of Greece - Theo Angelopoulos Auditorium
ROUND TABLE "TODAY'S KITCHEN AND WORDS TO TALK"

or certified organic products, eco-responsible approaches, locavores, ethical shopping, AMAP (Community-supported agriculture)... Today's kitchen and words to speak have changed ! What happens next ?

In Greece and France flower shows on cooking, cookbooks, but also more and more food blogs. Kitchen Love, but also finding information and culinary quality proposals. Consumers are asking more and more questions about what they eat, on the origin of food, traceability, but also on the conditions in which they were produced.
The desire to absorb healthy food is not new, but it has become more significant since the threats to the environment affect food and information on the relationship between health and food flows.
In France, and we are seeing the return of local products, grown ecologically and delicatessens. Labeled products, Organic Products, fair trade products, those products in an environmentally responsible approach multiply : how can consumers navigate ? What criteria and they can they should choose their products ? Can food blogs serve as guides ? Green revolution or simply marketing operations ? Can Greece and its high-quality local products serve as an example ?

To see more clearly a consumer more qu'avertie and author of one of the most influential French culinary blogs, a leader and co-founder of a delicatessen that only works with small producers emphasizing quality to productivity, a young architect very invested with refugees whom he brings a solidarity cuisine and growing on their own balcony it consumes. All orchestrated by a director of five restaurants offering only set menus from local products.

With

-Anne Lataillade, author of one of the most influential French culinary blogs, entitled "Taste buds and Pupils" : http://www.papillesetpupilles.fr/. In year 2004, when creating his blog, Anne Lataillade is already a savvy consumer. Indeed, food allergies in children led her to ask about the composition of foods offered by large retailers, the origin of the products offered, on alternative sales outlets. Gradually his blog becomes a reference, a guide for users-consumers seeking information, good recipes, good places. The blog of Anne Lataillade today is viewed daily by over 60 000 persons. (Newspaper)

-Kritonas Poulis, leader and founder of the Greek delicatessen high quality "Kilikio", a little piece of Greece in central Paris. Kritonas Poulis only works with small Greek producers emphasizing quality to productivity.

-Jai Mexis, Greek architect specializing in humanitarian constructions, very involved with refugees (Solidarity quality cuisine, recycling and life jackets abandoned by refugees on the island of Lesbos), vegetarian and locavore growing on their own balcony seasonal products.

Moderator : Pauline Xiradakis, Bordeaux Restaurant Manager : La Tupina, Kuzina, The "Bar-Cave", (www.latupina.com ) offering set menus only from local produce.

Tastings of Greek products 'quality' at the end of the meeting

The kitchen of today and the words to talk (15/3/2016) from FRENCH INSTITUTE OF GREECE on Vimeo .