This past Sunday, I went to a convention for individuals who work in the hospitality industry -- meaning anyone who works in restaurants, food and catering, and hotels (restauration, métiers de bouche, hôtellerie). The chef at my school, Olivier, was going to this convention with his family and they had one extra invitation so they invited me along!
At this convention, there were a lot of new and innovative products for us to check out, like refrigerators on wheels, orange-juice making machines, the newest dishwashers and laundry machines, and furniture. Professionals could exchange ideas with each other and discover new products and services. And another cool part of this convention was the food we got to sample! Everything from cheeses, to different meats and seafood, to champagne, smoothies, coffee, and ice cream. It definitely was a treat, and it was all free! See below for photos.
The Exhibition Center
Meat carving competition
Figures and shapes made from meat fat (le gras)!
Lamb samples we tried (lamb = l'agneau)
In France, unlike in the United States, they don't always cut off the chicken head when they prepare to sell it. (chicken = le poulet)
Swordfish (l'espadon) and scallops (la coquille)
Other food samples we ate: many cheeses, meats, and seafood
-Cheese plate: Monk's Head cheese (la Tête de Moine), Goat cheese (le fromage de chèvre), and Goat cheese with ash (le fromage de chèvre cendré)
-Meat plate next to cheese plate: Cured pork tenderloin (le lomo), Bayonne ham (le jambon de bayonne), dry sausage (le saucisson sec) and a pâté (le pâté)
-Meat plate #2 (middle photo): pork (le porc), lamb (l'agneau), beef (le boeuf), steak (le steak) and sweet potatoes (les patates douces). There is butter on some of the pieces of meat and the light green butter on the far-left piece of pork is algae butter.
-Seafood plate: oysters (les huîtres), shrimp (les crevettes), and whelk (les bulots)
We ate some ice cream (la glace) for dessert.
At this fruit stand we had pineapple (l'ananas) smoothies. The sticks at the edge of the table are sugar cane (la canne à sucre).
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