France Paris
Channel: Peter J Warren
Date: 2020-03-28

The Montorgueuil street in the heart of Paris is full of charm and one of my favourite Parisian street to stroll and enjoy a glass of champagne.

This is the oldest patisserie in Paris open by Nicolas Stohrer in 1730. Who previously was the king’s patissier in Versailles
He is remembered for creating the famous Baba au Rhum

 On the left bank of the seine river the sofisticated restaurant Guy Savoy is one of the finest in Paris. The food is modern and outstanding
It is an honour for me to meet the Chef Guy Savoy to tour his kitchen and speak about our common love of French cooking
Guy and his chef are perfecting a new menu. 
His oyster dish with a granite of seaweed and lemon has evolved over the years
The new duck dish with delicate spring vegetables is cooked to perfection 
Interview
Tout les pays ont une cuisine mais la France a une gastronomie.
Every country has a cuisine but France has a gastronomy
Nous on a les savoirs faire ancestraux ca veut 
dire 
We have our ancestral savoir faire and it means 
que cela nous coule dans les veines depuis des generations et des generations
That it is in our blood from generations to generations
Bon on doit remercier la nature qui est genereuse avec la France
Fair to say that we have to thank nature that is generous with France
et une multitude de produits
and a multitude of foodstuff


The dining room looks superb with world class artwork.
My lunch is memorable and a chance to experience the amazing oyster dish. The red mullet is a taste of Provence. 
The Artichoke and truffle soup served a flaky brioche is one of Guy signature dish.
The new dessert of strawberries refreshed with basil and trapped in a thin meringue sphere is a knock out!

This is when you know that French cuisine is an artform.

It was a privilege for me to present Taste le Tour 2017 from so many stunning regions from Germany to the Alps and from Provence to the Pyrenees.
This year More than ever I saw French gastronomy shines through great markets displaying the best and most unique regional ingredients especially with fish, fruits and vegetables and of course cheese.
French cakes and desserts are reaching new artistic hights and I am so grateful to all the dedicated artisans for leaving with me unforgettable taste memories.

So until next year, merci, and au revoir.