Shopkeepers in the Fontainebleau market have invited two chefs to liven up the aisles: Christian Constant and Olivier Chaput set up their culinary demonstrations amongst the market stalls, from 9 am to 1 pm, on a Friday and a Sunday – the two days when the market is in full swing.
The idea is simple and makes sense: to show, just a stone’s throw from the producers and greengrocers, what you can do with the seasonal produce you put in your shopping bag. The central theme of these mornings can be summed up in one sentence, which appears on the poster: «At the market, nothing goes to waste!». Cooking without wasting food, using greens, leftovers and bits and pieces that we’re too quick to throw away – that’s what chefs call a good sense of taste.
Christian Constant needs no introduction to food lovers: a Michelin-starred chef who has worked in Paris’s finest restaurants, he has trained an entire generation of chefs and remains one of the most beloved figures in French gastronomy. Seeing a chef of this calibre preparing a bunch of carrots at the market in a town of twenty thousand people is an opportunity not to be missed.
Turn up early, have a browse around the stalls, then come back for the demonstration with your shopping basket: you’ll leave with a clear idea of what you’re going to cook that very evening. The event is organised by the market traders, with the support of Fontainebleau in Transition, and it is free of charge.
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