Paris - 2015 Salon d'Agriculture

One of the highlights of my year is a visit to the Salon de l'Agriculture, held in Paris at this time each year. A spectacular array of animals that are brought by proud breeders and traditional foods from all over France and its foreign territories and colonies, which may be eaten at the fair or taken home. (There are foods from other countries, but I generally pass on them in favor of France; after all . . .)

This year I went with two Japanese artist friends who have lived in France for many years, speak the language and appreciate the culinary tradition. One had never been to the Salon d'Ag and she could not get enough of it. When two of us left after 5 1/2 hours, she stayed on to see some of the things we had passed up.

We ate fairly little under the circumstances, starting with a fantastic sausage, potato and cheese from Picardy,

Crispy sausage, potatoes and cheese

and continuing with a hot foie gras sandwich, cooked before our eyes.

Waiting while our foie gras is sauteed.

We also partook of the many samples of sausage, cheese and sweets (nougat, cakes, sheep milk ice cream) on offer, and the best freshly pressed apple juice I have ever had.

Figatelli from Corsica

Fuseau from Lorraine

Looks nice, Auvergnates, but we passed

And we bought a few things to take home: pain d'epices, banana conserve, turmeric syrup, morteau sausage, chicken liver pâté, Valençay cheese and figatelli (see above).

Banana preserves from Guadaloupe - 85% banana, 15% sugar

Curcuma (turmeric) syrup from Martinique

Prune confiture and pain d'épice

 Then off to see the animals. First, horses, with splendid samples of dozens of breeds.

Horses doing what they do best - eating - and in competition

Next, the food animals: sheep, pigs and cows.

Award-winning cul noir pig

Happy sheep

1,650 kilo Charolais steer. HUGE!

The fair was packed, the most crowded I have ever seen it. This is great, because it enables the urban population (especially children) to connect with the agriculture from which their food comes, an especially worthy practice in an era where the shrink-wrapped products that are available in supermarkets bear no relationship to the actual animals from whence they come. I can't prove it but I believe that this connection helps the French to maintain respect for the farms, farmers and animals that nourish them so well.

Bobby Jay