U.S. Food Nutrition Promotion Event – Paris, France

The Office of Agricultural Affairs in conjunction with USDA’s cooperators including the Alaska Seafood Marketing Institute, the American Pistachio Growers, the California Almond Board, the Cranberry Marketing Committee, the Florida Department of Citrus, the North Carolina Sweet Potato Commission, SeafoodexportUSA Northeast, the USA Dry Pea and Lentil Council and the US Dry Bean Council organized a health and nutrition event to promote sales of U.S. food and beverage products.  The promotional event showcased U.S. seafood associated with other U.S. nutrition foods to a targeted audience of 200 guests, including chefs from Michelin star restaurants, fine food trade, and journalists.

Two speakers – a nutritionist and a sport trainer – gave a short presentation about the U.S. products. One presentation focused on the health attributes of a balanced meal, and the second highlighted the nutritious aspect for athletes and health-focused consumers.  After the presentations the guests proceeded to the Samuel Bernard and Louis XVI salons where chefs used cooking stations for demonstrations.

Seven chefs prepared U.S. food products at the event:

• Two-star chef Jerome Banctel, restaurant La Reserve, Paris
• One-star chef Guillaume Goupil, restaurant Le Baudelaire, le Burgundy, Paris
• One-star chef Loïc le Bail, Hôtel Brittany & Spa, Roscoff, Brittany
• One-star chef Jérémie Le Calvez, restaurant La Pomme d’Api, Saint-Pol de Léon, Brittany
• Chef Fabien Mengus, restaurant L’Arnsbourg, Baerenthal, Lorraine
• Chef Indra Carillo, restaurant La Condesa, Paris
• Chef Mathieu Pérou, restaurant le Manoir de la Régate, Nantes

In addition, four chefs prepared the desserts:

• Christelle Brua, pastry chef restaurant le Pré Catelan, Paris
• Quentin Le Chat, pastry chef restaurant le Jardin Privé, Paris
• Emmanuel Ryon, Meilleur Ouvrier de France ice cream world champion
• Stéphan Perrote, marmalade world champion