FIRST
CLASS
GALA
A culinary demonstration and cocktail reception featuring the renowned Michelin-starred chef, Frédéric Simonin.
PARIS
Rooftop de la Maison de l’Alsace
Av. Champs-Élysées
From 6:30 PM
September 26th, 2024
Have you ever wondered if it’s possible to taste the essence of a culture without setting foot on its soil?
TASTE CULTURE?
n the case of Ecuadorian flavors, they undoubtedly share the history of its country in every bite.
An event designed to nurture strategic connections and strengthen alliances.
Attendees will have the opportunity to explore recipes, and to discuss the benefits and the story behind Ecuadorian shrimp and other flavors from Ecuador.
About
FRÉDÉRIC
SIMONIN
Michelin-starred chef and Meilleur Ouvrier de France
He is a respected French chef known for his mastery of French cuisine, innovative techniques, and dedication to quality. Simonin began his formal culinary training at the Lycée Hôtelier du Touquet. He further honed his skills under the mentorship of chefs such as Joël Robuchon and Gérard Boyer.
He worked at the Hôtel de Ville Crissier restaurant, once run by Philippe Rochat, and at the Michelin-starred Le Taillevent in Paris. He was the head chef at Joël Robuchon’s L’Atelier, where he earned his first Michelin star.
In 2010, he opened his eponymous restaurant, Frédéric Simonin, in Paris, where he quickly earned a Michelin star within a year.
Simonin will bring his renowned expertise to the First Class Gala, Saveurs de l’Equateur, where he will integrate Ecuadorian flavors with his celebrated culinary style. Highlighting shrimp as the centerpiece, Simonin will showcase its extraordinary potential through a sophisticated culinary demonstration.
What if the unique flavor of Ecuadorian shrimp found its ultimate expression under the creativity of a Michelin-starred chef?
What if the unique flavor of Ecuadorian shrimp found its ultimate expression under the creativity of a Michelin-starred chef?
WHY NOT?
by Jose Antonio Camposano
Executive President of the National Chamber of Aquaculture
This proposal faithfully captures the potential of Ecuadorian shrimp in haute cuisine and international gastronomy. With a real taste, firm texture, and vibrant colors, this ingredient reflects the philosophy of an industry committed to offering the best shrimp in the world, while also providing countless possibilities for culinary innovation.
Chef Frédéric Simonin, renowned with a Michelin star and honored as Meilleur Ouvrier de France for his mastery of French cuisine, creativity, and dedication to quality, will take shrimp and other flavors from Ecuador and transform them into an extraordinary culinary demonstration.
To create a memorable plate, first class ingredients are essential. Simonin emphasizes this premise through his philosophy: “simplicity with sophistication.” His meticulous attention to detail, evident in the presentation of his plates, ensures that each ingredient retains the purity of its flavors and quality.
Flavors, in addition to offering a unique gustatory experience, have the power to evoke emotions and weave guests into the narrative of each product, turning every bite into an intimate connection with its story.
Therefore, when presenting a plate, it is essential to ask ourselves: what story do we want those who enjoy it to be part of? With Ecuadorian shrimp, we want it to be the best.
The premium quality of our product comes from a deliberate balance between social welfare, animal health, ecosystem protection, and food security. We adopt best practices and certifications, and are dedicated to optimizing, innovating, and implementing new technologies at every stage of the value chain.
Ecuador’s ambassador to France, Ivonne Baki, who is hosting this culinary experience, shares this vision: “When you know that your country is doing things exemplarily, you take pride in showcasing it to the world and distinguishing it from the rest. Integrating Ecuadorian products into French haute cuisine highlights our excellence and allows the true value and commitment represented by our products to be understood and appreciated.”
To conclude, as chef Auguste Escoffier once said: “The art of cooking is the art of enhancing the best in ingredients,” and in the case of Ecuadorian shrimp, in addition to its flavor, we must highlight the story behind its production.
An event organized by
Sponsors
Copyright © 2024 Ecuador First Class Shrimp All Rights Reserved.