Hidden along the banks of the Seine right West of Paris is a little island with a lovely place called Les Grandes Tables de l’île Seguin. In this modern and distant complex, an agency decided to create the perfectly parodoxical evening with Tumult beverages and fine cuisine by the famous Omnivore chefs. The two main chefs for this particular event were Richard Baima of Le Julianon à Senlis, and Patrice Gelbart of Youpi & Voilà. With colorful cans all around and in hands, they paired up to create 5 savory treats and two sweet treats for the evening: it was 100% Tumult.
In case you didn’t know, Tumult is a new and sophisticated soft drink.
This evening was a contemporary paradox; nowadays we have a tendancy to take the time to move so fast, to live in the moment and to taste a little bit of everything (source). Omnivore gave about 200 people the opportunity to indulge in new tastes in a new setting with a fresh and mystery moment: a perfect start to the summer season. A chance to be social while experiencing something so personal: taste.
On the menu that night, the chefs prepared beautiful little delights such as crispy pork chops topped with anchovies and passionfruit, marinated red tuna à la galanga, marmelade and rhubarb, and salmon with pickled cucumbers and yuzu cream… and those are only what’s savory! On the menu for dessert tastes were a sort of frozen raspberry goodness and crystallized lemons with a trio of rose fruity yummies with a pinch of sage. The other cherry on top was the sophisticated soft drink placed on every table to pair with the different tastes prepared intricately by the chefs of Omnivore.
The colors were popping and the champagne was bubbling. It was a blissful night in a wonderland of urban sophistication and popping taste buds.
