Paris, France —It is a quintessential French exhibition, but extending to the world at large. The Banquet is unfolding at the Cité des sciences et de l’industrie offering a glimpse into the world of gastronomy and the science behind it. In France, whose gastronomic meal is listed on UNESCO’s list of Intangible Cultural Heritage, gastronomy federates families and generations, it is an art that invents, tastes and shares. The show offers a host of interactive experiences and was conceived with the participation of the leading French chef Thierry Marx.
The visitors begin their culinary journey in a kitchen where they will enter into the life of an apprentice chef and acquire, through interactive displays, the techniques required to enhance the textures, tastes and aromas of food. Then coached along by a professional the visitor will test his or her skills with a wire whisk, a rolling pin and a slicer. Unusual pairings of aromas are on the agenda as well.
Taste takes care of the second part of the show in which the public can work on refining their way of tasting foods and experience what the taste of the rose is revolving around the delicate French madeleine cake and chocolate with the chocotester. Then it’s time to sit down to a virtual banquet.
The visitor becomes a guest and the banquet becomes a feast, a party and a conversation. This interactive display showcases the universe of a menu put together by Thierry Marx and the scientist Raphaël Haumont. Projections, sounds and smells bring the virtual table to life. The show winds up with a look at the banquet through various cultures in various periods of time.
©The Gourmet Gazette
Until August 7th
30 avenue Corentin-Cariou
75019 Paris, France
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