Fooding 2015 Guide Award Evening
What a joy to sit down at the Fooding table once a year to discover the winners of its indispensable guide to good food. On the menu 2015? Raw, almost paleolithic, sometimes strange bites. Ultra-festive”yuck and yummy” and 100% cuddly.
This year, the Bureau invited its finest gourmet guests to the brand new rooms of the Grand Amour Hotel. That of André, new born of the Amour family, who after a first opening of the most confidential last Friday evening opened its doors to the joyous raout of Parisian bistronomy. And as usual, the program is in two words: having fun, eating. On every floor, the chefs have taken their quarters and unveil the most original dishes of the gastronomic century, including the”Tentacules japarisiens” of the restaurant Le Cette, the”Ovaries de seiche snackés” of Percherons or the heads of fried fish offered by Paris Popup. This is followed by the great Fooding classics from the best tables, already awarded or not – the Servan duck hearts, Bellota Bellota ham, Mandoo Bar beef tartar or Prat Ar Coum oysters.
The play was thus played on all floors, on the grivoise carpets of the friend André, with for obvious high point the eagerly awaited award ceremony which dedicated this year, in bulk, Le Densou (Best Table), Le Bon Saint Pourçain (Best Bistro), La Bonne Mère (Best Pizza), without forgetting Alexandre Gauthier, recipient of the Fooding d’honneur, not stolen. With the Empress with record players for digestion.
