the Jabugo Protected Designation of Origin He returned from France, where he participated in this occasion “Taste of Paris 2023”And he does with some Results that exceeded expectations Both for the quantity and quality of the visits received, as well as the promotional opportunities for the Jabugo DOP that has been programmed.
Taste of Paris is an international tasting event Don’t just meet the chefs Who design and prepare haute cuisine, but also consumers From countries like Italy, China, Japan, USA, Australia… With a very important gastronomic culture And with great taste prompts their acceptance of new products from a playful perspective and the rediscovery of products such as PDO Jabugo ham.
This new measure is framed within the internationalization plan of DOP Jabugo together with the Institute of Foreign Trade (ICEX) as well as the Embassy of Spain in France.
For this, they had a file A private space in the Grand Palais Éphèmère, in Paris, at the foot of the Eiffel TowerMay 11th to 14th. A few days in which a business plan was developed that greatly enhanced its presence.
In addition to offering informative small talks accompanied by tasting a single slice of roasted ham, they have also teamed up with French chef, Thomas Chisholm, who was already in our last Sierra Montanera on a test immersion visit and was excited about his DOP Jabugo ham. And this is the case He designed a special recipe for DOP Jabugo This is in addition to being presented at Taste of Paris It will be present on the menu of his restaurant, Cho Cho, in Paris. During the ceremony, they held several sessions during which live preparation and tasting of this recipe were presented to the audience.
Likewise, they were fortunate enough to share their impressions and future options with the Michelin-starred Spanish chef, Daniel Garcia, who arrived in France with his restaurant where he pays homage to Mediterranean cuisine. and even It can provide concepts about nuances and sensoryin the VIP area of the event, for students from French hospitality schools who will in the future be in charge of kitchens anywhere in the world.
Certainly, DOP Jabugo’s participation in Taste of Paris was a hit and a success. An excellent show that allowed them to learn How should gastronomic products be promoted in the XXI century And they were allowed Get close to an expert audience Who appreciates our product, respects it, and is its potential consumer. Likewise, it positions them alongside great chefs who are leaders in healthy, high-quality, responsible cooking and respect the intrinsic values of products with high-quality seals such as DOP Jabugo.
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