MAISON&OBJET presents
paris des chefs

22-23-24 JANUARY 2012

MAISON DE LA MUTUALITÉ. PARIS 5ème


L'ATELIER


For 3 days, alongside the PAIRS, PARIS DES CHEFS invites you to the ATELIER. Demonstrations, exhibitions, cooking and wine tasting classes - Programme & registration

An open 500m2 kitchen allows you to taste, enjoy, go hands-on, learn and experiment.
in partnership with Silestone©

THE FOOD-LOVING STUDIO by


Get the most out of an exceptional program of inventive demonstrations and innovative recipes made with the cult brand's equipment and accessories. Workshops presented by blogger and foodie Mercotte, chef Pierre Gasser and Damien Pichon, the pastry virtuoso. The benefits of sous vide cooking, techniques for making macarons and cupcakes. 3 days of sensory experiences to taste to your heart's content. The full menu for the festivities is on the next page .

Download the STUDIO GOURMAND complete programme.

THIERRY MARX
DO NOT MISS!
An alchemist of the stove, a genius of molecular cuisine, defender of high-quality street food and creator of "Foodla", Thierry Marx will offer a special demonstration on the theme of sous vide cooking.



THE GALLERY by


Objects of desire between ancestral know-how and avant-garde technology, Staub Dutch ovens have invaded the kitchens of regular citizens as well as of the greatest chefs in the world. Come discover a gallery of portraits of chefs alongside their beloved Dutch ovens and join the club by posing yourself with your own Staub.


NOBLE GESTURE by


Since 1731, Zwilling has been on the cutting edge of knives for foodies and Michelin-starred chefs. The cutlery brand is coming to the Paris des Chefs Workshop to initiate you into the use of Zwilling J.A Henckels knives in order to (re) discover the art of slicing and the nobility of knife work.

Programme & registration

It is precisely because between knowledgeable use, a fine blade, good food products, and a true matter of taste, the choice of a good tool is essential. Its cut gives meaning to dishes; it respects the fiber of foods and testifies to savvy use.
Zwilling invites you throughout these three days to discover all the facets of producing a successful recipe.

Hisayuki Takeuchi
Leader of the New Cooking and artistic cooker, Hisayuki Takeuchi mixes a scientist and an artistic culture, deeply rooted in traditional Japan and with a futuristic imagination. For PARIS DES CHEFS and ZWILLING, he will present a live culinary performance titled "L'âme du couteau" (The soul of a knife)
Sunday 22 january and monday 23 january at 4.30pm

Alain Passard
A Chef's Show
Like an Impressionist painter, he constantly uses little dabs to draw out the best of a product, making sure he respects its original character. He is only an interpreter of a certain taste, privileging authenticity. At Paris des Chefs, he will do a demonstration on the dynamics of sabering.
Tuesday, January 24 at 4.30pm

Yves Jasmin
Knife-skills workshop
Led by Yves Jasmin, an executive chef and culinary consultant, a workshop each day at 11.30am will initiate you into the world of knife skills and help you become a pro with the blade.



COOKING AND WINE TASTING CLASSES in partnership with


Discover PARIS DES CHEFS' partner cooking and wine tasting schools. From the most renowned to the most innovative, they will initiate you into tastes and techniques from all over the world: authentic risotto; veggie workshop; molecular menu; tasting secrets, etc. 3 days of discussions and passion.
Programme & registration


COMTÉ, AN EXCEPTIONAL CHEESE.


Emblematic of French gastronomy, both traditional and cutting-edge. In the heart of the Jura mountains, a terroir that gives it its intense aromatic richness, AOP COMTÉ is produced through ancestral, artisanal craftsmanship. But Comté has always modernized its uses and been part of the most contemporary, cosmopolitan gastronomy. Interpreted by chef David Zuddas, it can be tasted in 6 small bites with unexpected combinations. Each day, 150 of these sushi boxes can be tasted free of charge by visitors who can also get the recipes.



SIGNINGS by


To meet the authors of your culinary Bibles in the flesh, come visit the Librairie Gourmande, within the Workshop. Anne-Sophie Pic, Frédérick e. Grasser-Hermé, Alain Passard, Thierry Marx, David Zuddas, Mercotte the blogger and some other guests will be on hand for signings.
A successful Indian food writer and journalist, Rashmi Uday Singh will be on hand to sign her latest guide, A Vegetarian in Paris, developed in collaboration with the greatest Paris chefs and published by the English daily with the largest readership in the world, the TIMES OF INDIA.



GRAND PRIX DES ARTS DE LA TABLE


Do you like to cook? Come set the table!

The Grand Prix des Arts de la Table [Tableware Grand Prize] is looking for its 2012 champions.
Tableware lovers, enthusiasts or professionals, take part in a one-of-a-kind challenge for setting a table.
2500€ in prizes will be won by the most talented in each category after the finals in Paris in November.

The most beautiful table in France will be... creative!



AT HOME AS OUTSIDE by


Nespresso relies on excellence and greed.

With its premium "Grand Crus" and its design and innovating coffee makers, Nespresso revolutionized the world of coffee, at home as at restaurant, from its preparation to its tasting. Nespresso is a partner of the 4th edition of PARIS DES CHEFS. During 3 days, gourmets are invited to sample delicious coffee recipes, made by professional barista: Speculos' greed and sweetness of my childhood.

Recipes ideas



DESSINE-MOI LE JAPON


To help the disaster victims in Japan, the MAISON&OBJET show mobilized a hundred creators in order to communicate their vision of the country in the form of drawings or photos. The resulting exhibit during PARIS DESIGN WEEK in September 2011 is now being sold at auction, at the Maison de la Mutualité, to aid the victims of the catastrophe.

Have a look at the draws for the charity auction