For ten years, the Bureau du Fooding and San Pellegrino have been bringing the taste of the times to life: Fooding’s home-delivered cocottes, bal bulle, mobile pizza, a gallery of culinary evolution, unmentionable recipes from masked chefs…
To celebrate ten years of non-stop fizz, the mineral partner and agit’ popotes have opened an ephemeral restaurant of an extreme kind on the Butte Montmartre: Ébullitions perpétuelles. In homage to the Marmite perpétuelle, one of the most famous « bouillon restaurant » brands, where the fire, it is said, never went out under the soup, 18 emblematic chefs of the last decade, 18 heroes of Fooding, took turns for 72 hours non-stop. They served their own signature menus to tables of night owls and diambulists, in rooms knitted by graphic designer Ludivine Billaud and the Change is Good collective.
Chervil sprinkled on the soup to keep the pot boiling, the « restaurant broth » served as a starter was improvised by the chef operating from his predecessor’s recipe.
It was during the Nuit Blanche fooding event that we discovered this magnificent initiative. Our host for the evening, Petter Nilsson, chef at La Gazetta, took our taste buds on a journey that our lips still remember.
The Menu:
The Chef: Petter Nilsson
Starter: Roasted onion broth, bread and burrata cheese
The dish: Basque beef and pumpkin, verbena broth and smoked marrow
Dessert: Milk pudding and pear baked in hay, cookie powder and prunes
All images