As an experienced Salon-goer, I knew that the first thing to do was to head to Pavilion Number 7, French regional food (including "outre-mer," i.e. Martinique, Guadeloupe, Tahiti, New Caledonia, among others). An amazing selection of wonderful food prepared in the traditional way. There seemed to be more Corsican products - charcuterie and cheese - this year than last, but all the regions are well-represented by their specialties.
Real Specialists
I started with a foie gras sandwich and then just grazed on free samples of sausages, Corsican cured filet mignon (amazing!) and pork, cheeses from all over, Armagnac, caramel du lait (dulce de leche for us Norteamericanos), nonnettes (a kind of spice bread stuffed with confited fruits) from Brittany, Armagnac, etc. Showing great restraint, I only bought figatelli, a garlicky Corsican sausage made with pork and pork liver, Bas-Armagnac and lavender honey.
For pictures and more, click more below.
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Comfortably sated, I went to Pavilion 1 to admire French livestock. The pride of French husbandry was represented, with prize winning cattle, pigs, sheep and goats of all varieties. It is truly inspiring to see these magnificent, content animals.
The Salon d'Agriculture is a must if you happen to be in Paris at the end of February or early March.
Bobby Jay
For pictures and more, click more below.
More...
Comfortably sated, I went to Pavilion 1 to admire French livestock. The pride of French husbandry was represented, with prize winning cattle, pigs, sheep and goats of all varieties. It is truly inspiring to see these magnificent, content animals.
The Salon d'Agriculture is a must if you happen to be in Paris at the end of February or early March.
Bobby Jay
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