Breads of the world & gastronomy
“For me, it is the textures that are important. There is the way the dish feels in the mouth, with solid, crunchy bits, the soft bits, and something that isn’t appreciated in France but is popular in the Far East: sticky textures. These are perceptions that as cooks and chefs, we must convey to the customer to excite the palate and the imagination.”
These were the words of Joël Robuchon, “Best Practitioner of France”, a few years ago.
If we take a closer look, bread is present in many contexts in French cuisine: fresh bread to wrap a braised foie gras, as croutons to accompany a salad, for sandwiches and as toast, stale bread as breadcrumbs, in a bread soup like the “aillade de veau” (stewed veal with garlic) from Gascony, as French toast, and so on. Today, bread is still used in verrines to give them the right “crunch” favoured by Joël Robuchon, to bring a contrast of textures and flavours …
But France does not have exclusive rights on the use of bread in cooking. Far from it! In 2008, EUROPAIN & INTERSUC celebrates its international status by offering all visitors the chance to discover the many ways of using bread in the kitchen, benefiting from the knowledge of professionals from France and around the world.
EUROPAIN & INTERSUC is a platform for exchange, one that becomes more enriched every year through the great variety of its visitors’ cultures, allowing each professional to widen their sphere of knowledge. Many chefs have understood this, and for years they have set off to discover cuisines from around the world, to extend their knowledge and delight our taste buds.
In 2008, EUROPAIN & INTERSUC is the perfect place for them, giving them the opportunity to discover the know-how of the great professionals competing in the 2008 Bakery World Cup from a different angle, to draw on the quality of their products while discovering another aspect, perhaps less well-known, of their respective cultures: the dishes, savoury and sweet, that use bread in some shape or form.
Throughout the exhibition, the teams of the Bakery World Cup will liaise with Pascal Tepper, "Best Practitioner of France", in order to offer visitors demonstrations of recipes from their countries. In total, 4 teams will demonstrate their talents in an hour-long session, every day. To fit around the competition, the different country teams will give their demonstrations on Sunday, Monday and Tuesday from 10.30 - 11.30, 12.00 - 13.00, 13.30 - 14.30 and from 15.00 - 16.00.
And Pascal Tepper will present a range of sandwich recipes, including some from his latest book*.
Journeys to educate the young
At EUROPAIN & INTERSUC, no-one needs to travel to the other side of the world to make a discovery: the whole world will be there over 5 days.
An example is the Breads of the World and Gastronomy workshop.
Hall 3 - Stand C082.
Further information can be obtained from Europain: infos@europain.com.
(*) “Les Sandwichs et Salades” by Pascal Tepper and Jacques Chêne, published by Jérôme Villette.
