Le Fooding
"Fooding" (food + feeling) is a new term for a old concept - gastronomy. As part of its mission to glamorize modern French cuisine, the Bureau of Fooding publishes a restaurant guide and sponsors a handful of food-related events throughout the year, including the "Semaine de Fooding" in Paris from December 1 through December 8. With a few choice offerings, the week's schedule favors quality over quantity.
Every night during the week, the museum at the Manufacture des Gobelins will host the "Petite Galerie de l’évolution culinaire" - the little gallery of culinary evolution. Each night a different chef from a renowned Paris restaurant (la Tour d'Argent, Taillevent, etc) will discuss the historical evolution of a certain dish. Guests will have the chance to taste the modern version of the chosen dish as well as its ancestor, accompanied by a historically accurate wine selection.
During this week, you will also have the rare opportunity reserve a table in the kitehen of one of seven of the city's most famous restaurants: La Tour d’argent, Lasserre, Le Jules Verne, Taillevent, Le Meurice, Drouant and La Grande Cascade, or reserve spot at a meal prepared by Francois Simon, restaurant critic for Le Figaro and inspiration for the character Anton Ego in the movie Ratatouille. (In order not to blow his cover, Simon will cook the meal from behind a screen.) There's also a chance to win a roundtrip first class train ticket from TGV, one of the week's corporate sponsors, when you use their same-day reservation service to get a table at one of six of the most difficult reservations in the city.