It fills up every time the chef passes the counter. The demonstration area, located near the entrance to the Epinal Convention Center, is certainly one of the areas that attract the most people during the three days of the food, wine and culinary arts fair. We rush there to observe the work of guest chefs, follow their step-by-step comments, sprinkled with small tips.
We also rush there to enjoy the tastings, which often highlight culinary preparations and cooking.
Demonstrations are one of the most popular events of the weekend. Numbering 12 this year, they will still respect a certain equality between the so-called international chefs and the more local ones, explained Gerard Michel, one of the main managers. And in general, these demonstrations will follow the theme defined this year, in honor of the godfather of this 2022 vintage, MOF Premier Frédéric Jeannot. Chefs offer savory or sweet recipes with plants, flowers, fruits…
Friday, November 18
Following the Young Room Service Talent Competition, which will take over the show floor from 3pm to 6pm, the Union of Hotels and Industry (Umih) will be hosting an aperitif in the garden.
Saturday, November 19
The day will begin from 10 o’clock in the morning with a demonstration by the teacher of the hotel school named after J.B.S.-Chardin in Gérard, a regular participant of the gourmet fair: Olivier Merville. This one wants to process the roots and tops (the roots of our gardens, decorated with fruits and flowers). At 10:45 am , a newcomer will appear among the guest chefs. This is MOF 2018 from Amiens, Stéphane Calle, who will prepare a creamy fish loin with carrot passion and black garlic. will follow from 13.00 to 13.30. presentation of the 2022 holiday log by the Federation of Artisan Bakers and Confectioners of the Vosges.
At 14.30. Gilles Marshall, Godfather 2021, madeleine specialist and honored pastry chef from Paris, will prepare visitandines from Lorraine (where he comes from) with lime zest, lemon marzipan and basil. At 15:15. , another sponsor will take over. It is the Ministry of Finance Joseph Viola, who heads the three corks in Lyon, will make a pie with vegetables for a moment, vinaigrette with herbs.
Sunday, November 20
The actual demonstrations will begin at 13 o’clock ; the morning is dedicated to the cooking competition of generations “The kitchen I love, I pass it on”. And it is the federation of bakers and confectioners of the Vosges that will set the table with a festive log in 2022. At 14.30. the tricolor-collared chef from Amiens will return to prepare another recipe: monkfish medallions with mild spices, creamy carrot passion fruit, black garlic seasoning. From 15.15 to 16.00. , is the godfather of this 2022 show, MOF fruitier-primeur Frédéric Jeanaud, who will preside over the freshly grilled mango with porcini mushrooms two ways. finally from 16:15 to 17:00. it’s the trio in the kitchen at the Relais de Vincey, Philippe and Léa Toussaint and Victor Grimmont, stirring into pike fritters with snails, crayfish with blue wine sauce, candied apples.