Rungis at the Grand Palais
As part of the 50th anniversary of the Rungis market, the Cité de la gastronomie Paris-Rungis took part in the first edition of the festival of healthy eating, held at the Grand Palais in Paris from 15 to 17 November.
“Rungis at the Grand Paris” marked 50 years since the central Paris market was relocated from Les Halles to its “new” home in Rungis. Taking the form of a huge 15,000 square metre market, this first edition – supported by the Ministry of Agriculture and Food – brought together more than 120 exhibitors and offered over 300 fresh and exotic regional foods. It was an opportunity to celebrate France’s way of life, its culinary savoir faire, and the commitment of its professionals to safeguarding and enhancing the country’s gastronomic heritage.
As a close neighbour of the Rungis market, it was natural that the Cité de la gastronomie Paris-Rungis played a part in this gourmet event. Over three days visitors were able to (re) discover the project and experience various events at the Cité’s stand.
• “Gourmet Souvenirs”: Creating memories
At a “camera point”, visitors were invited to recall a gourmet moment or relive the pleasure of their favourite dish in their own fashion, with humour or nostalgia. Chefs, opinion leaders, foodies and friends all added gourmet memories to the “living gastronomic library”. The concept underlined the Cité’s vocation of collecting, preserving, enriching, sharing and transmitting France’s culinary heritage in a fun, original and lively way.
• “Grandmas’ Project”: Passing down a family’s culinary heritage
Also hosted on the stand was “Grandmas’ project”, an original web series which has been backed by UNESCO for its work raising awareness of an intangible cultural heritage via digital tools. Each episode celebrates one of the most universal and ancestral acts of all: the passing down of family recipes from one generation to another, from grandmother to grandchild.
4 films of 8 minutes could be viewed on the stand, each one perfectly illustrating the joyful diversity of gastronomy.
• Cheese Soufflé by Chloé Ledoux,
• Kneidler by Frankie Wallach,
• Chicken pie by Esther Bensadon,
• Molokheya by Jonas Pariente.
Usually reserved for food professionals, the Rungis market opened up to the public for the weekend. All major sectors of the market were accessible: seafood, fruit and vegetables, meat products, dairy produce, caterers, horticulture and tableware. Visitors enjoyed a rich and varied program of cooking demonstrations, educational workshops and a photo exhibition. There was even a fun activity space for kids to keep them amused – and inspire them to eat better!
Learn more about the event