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Thursday, May 11th, 2017

Creole Cuisine at the Foire de Paris

The Académie de l'Art Culinaire du Monde Créole hosted an all-day event featuring Creole cuisine at the Foire de Paris (Paris Fair) last week.

MC Laura provided lively commentary as various local chefs prepared recipes for foods and beverages before a live audience.

Laura, Mistress of Ceremonies
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Chefs Tristan Tharsis and Yannis Artigny teamed up to prepare Pain au beurre et Chocolat martiniquais, a traditional combination served at special occasions such as weddings and baptisms.

Chef Artigny prepared the bread,

Chef Yannis Artigny
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while Chef Tharsis prepared the hot chocolate.

Chef Tristan Tharsis
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Chef Elis Bond prepared multiple Afro-Caribbean fusion dishes.

Chef Elis Bond
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He also worked with nutritionist Dr. Marie-Antoinette Séjean, who shared tips on how to prepare light and healthy Creole meals. Dr. Séjean is president of the French association Nutricréole and the ambassadrice santé (Health Ambassador) for the Académie.

Dr. Marie-Antoinette Séjean
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Healthy Créole Cuisine
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Chef Xavier Guillaume Sivager prepared a flaming plantain and bacon dish called Croustillant de banane au lard.

Chef Xavier Guillaume Sivager
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Flaming the plantains
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Chef Ayaba prepared several varieties of vegan Boules d'énergie gourmandes Kâ. These were made from ground nuts, dates, and other ingredients rolled into balls and coated with shredded coconut.

Chef Ayaba
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Gourmet Energy Ball
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And Chef Stéphane Sorbon demonstrated how to make exotic cocktails.

Chef Stéphane Sorbon
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Other chefs who participated in the culinary event (but whose photographs are not shown here) are Béatrice Fabignon, who prepared seafood dishes, and Vanessa Kichenin, who prepared Indo-Guadeloupian lentil fritters.

Some of the cooking demonstrations were interactive, with members of the audience joining the chefs on stage to learn firsthand how to prepare the recipes.

Processing ingredients
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Peeling and seasoning
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Contemplating cocktails
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Several of the participating chefs are members of the Cercle des Jeunes Chefs Créoles (Circle of Young Creole Chefs), of which Chef Xavier Guillaume Sivager is president.

The Académie also hosted a food photography exhibition, with images taken by chefs as well as amateur and professional photographers. It sponsored a drawing for an airline ticket to the French Caribbean (winner: Abauzit Sylviane) and awarded the Prix Savoirs et Saveurs Créole (Creole Expertise and Flavors Prize) to the best Créole gastronomy stand at the fair.

Afro-Créole cuisine Creole cuisine Foire de Paris l'Académie de l'Art Culinaire du Monde Créole