It fills up every time a chef passes behind the counter. The demonstration area, set up not far from the entrance to the Épinal convention center, is undoubtedly one of the places that attracts the most people during the three days of the food, wine and culinary arts fair. We rush there to watch the guest chefs at work, to follow their step-by-step commentary, punctuated with little tips.
We also hurry to enjoy the flavors that often punctuate the culinary preparations and the kitchen.
Demonstrations are among the most popular weekend activities. This year, 12, will still respect a certain equity between the so-called international chefs and the more local ones, as explained by Gérard Michel, one of the bosses. And, as a whole, these demonstrations will follow the theme determined this year, a nod to the godfather of this 2022 vintage, the MOF primeur Frédéric Jaunault. The chefs will offer savory or sweet recipes highlighting plants, flowers, fruits…
Friday November 18
After the competition of young room service talents that will occupy the demonstration area from 15.00 to 18.00 hours, the Union of Offices and Hotel Industries (Umih) will offer an aperitif in the garden.
Saturday November 19
The day will begin from 10 a.m. with a demonstration by a teacher from the J.-B.-S.-Chardin hotel school in Gérardmer, regular at the gourmet fair: Olivier Meurville. This one wants to work on the roots and tops (root vegetables in our gardens decorated with fruits and flowers). At 10:45 a.m. , a newcomer will appear among the guest chefs. This is the 2018 MOF of Amiens, Stéphane Collet, who will cook a creamy fish loin with passion carrot and black garlic seasoning. will follow from 13.00 to 13.30 h. the presentation of the 2022 Christmas log by the federation of artisan bakers and pastry chefs of the Vosges.
At 2:30 p.m. Gilles Marchal, godfather 2021, specialist in madeleines and pastry chef emeritus based in Paris, will make visitandines from Lorraine (where he is from) with lime zest, lemon marzipan and basil. At 3:15 p.m. , another sponsor will take over. It is the MOF Joseph Viola, at the head of three corks in Lyon, who will make a tart with the vegetables of the moment, vinaigrette with herbs.
Sunday November 20
The real demonstrations will begin at 1 p.m ; the morning is dedicated to the intergenerational cooking competition “The kitchen I love, I pass it on”. And it is the federation of bakers and pastry chefs of the Vosges who will set the table with the 2022 Christmas log. At 2:30 p.m. the chef from Amiens in his tricolor collar will return to prepare another recipe: monkfish medallions with mild spices, creamy carrot and passion fruit, black garlic seasoning. From 3:15 p.m. to 4 p.m. , is the godfather of this 2022 show, MOF fruitier-primeur Frédéric Jaunault, who will be at the helm of a freshly grilled mango with porcini mushrooms two ways. Finally, from 16:15 to 17 h. they are the trio from the kitchen of the Relais de Vincey, Philippe and Léo Toussaint and Victor Grimon who will intervene for quenelles of pike with snails, crayfish with blue wine sauce, candied apples.