SLIDE SHOW: Eating Horse Meat in a Paris Pool
1 OF 11 |
The Piscine Molitor is the temporary home to Le Fooding , a movement shaking the dusty and conventional world of French gastronomy.
Pascale Brevet finds herself
at a Le Fooding event.
2 OF 11 |
Chef Tonino Simbula, of Sardegna a Tavola, Paris 12th, prepared marinated and grilled horsemeat with onions and bell peppers.
Pascale Brevet finds herself
at a Le Fooding event.
3 OF 11 |
Horsemeat carpaccio was also on the menu, served with olive oil, parsley, a mix of five different peppers, and shaved pecorino.
Pascale Brevet finds herself
at a Le Fooding event.
4 OF 11 |
Antoine Heerah (of Le Chamarré, Paris 18th) with his monkfish liver, an item absent from Larousse Gastronomique. |
Pascale Brevet finds herself
at a Le Fooding event.
5 OF 11 |
Heerah's monkfish liver was pressed in a terrine with marinated salmon, and served cold with a tangerine purée and a pineapple-chili compote.
Pascale Brevet finds herself
at a Le Fooding event.
6 OF 11 |
The cheese and champagne tasting table.
Pascale Brevet finds herself
at a Le Fooding event.
7 OF 11 |
A glass of Veuve Cliquot Brut reveals new flavors in the aged cheeses, Mimolette and Mont d'Or affiné au vin jaune. |
Pascale Brevet finds herself
at a Le Fooding event.
8 OF 11 |
The Charolais, or goat cheese, however, was not so well paired with the champagne.
Pascale Brevet finds herself
at a Le Fooding event.
9 OF 11 |
A wheel of the "very strong" Epoisses.
Pascale Brevet finds herself
at a Le Fooding event.
10 OF 11 |
Half of the crunchy, sticky wonder known as kouign aman (a sweet extremely buttery pastry from Brittany), wasn't enough.
Pascale Brevet finds herself
at a Le Fooding event.
11 OF 11 |
Guests of Le Fooding fill the empty pool with conversation and a collective sense of adventure.
Pascale Brevet finds herself
at a Le Fooding event.