In September 26th, the Office of Agricultural Affairs of the United States Embassy in Paris, introduced French chefs and restaurateurs what was best from the U.S. on the French market.
In this exercise, during a dinner held at the Hotel de Talleyrand in Paris, the talented chefs Jerôme Banctel and Jerôme Schilling staged wonderful recipes to highlight products such as king crab, North Pacific wild salmon, cod from Alaska, Maine lobster or U.S beef. Marc Lecomte dazzled the guests with his pastry chef talents using California pistachios, almonds and cranberries. Finally, the head sommelier Romain Iltis delighted their palates with California wine selection.