Lots of good things to put in your mouth 150 km around the Iron Lady. Staying within this perimeter to find the best craftsmanship is the challenge of the Guilde des artisans de la tour Eiffel, a label launched by chef Thierry Marx to promote local consumption in the Paris region by taking advantage of the showcase offered by the Parisian monument, among the most visited in the world.
On September 15, 2023, a jury – in which Le Parisien took part – met to select a new promotion of 12 producers, whose products will be marketed in the monument's points of sale and restoration. Unveiled this Sunday, the winners will see their 27 products purchased by thousands of visitors to one of the most visited tourist sites in the world.
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"Our goal is to give visibility to as many artisans as possible whose products are grown in the Paris region and processed here. We want to allow a start-up company to increase its turnover, help it to make itself known, "explains Thierry Marx, president of the jury.
In return, the producer participates in his own way in the influence of the Eiffel Tower. "We are a monument known throughout the world but at the same time we are very attached to this local aspect," insists Isabelle Saunier, director of operations of the restaurants of the building. "We are very proud to be able to say: We know the producer of these vegetables, we know this poultry," adds Thierry Marx, head of the kitchens of Madame Brasserie, the restaurant on the first floor of the Eiffel Tower.
Mushroom soup and watercress pesto
Le Parisien was able to get to know these producers during the competition. If all caught our attention, some arrived more than others by their speech. This is the case, for example, of the Sept Collines, the only Parisian cannery (eighteenth century). Its mushroom soup "made in" IDF, without additives, conquered our taste buds. The products are sold in delicatessens and, as a small bonus, Sept Collines — two partners and seven employees — is working on setting up a deposit system. "We will never go to mass distribution, that's not the purpose of our products."
Do you like basil pesto? Melt for that of the watercress of the Villa Paul, a surprising derivative that Le Parisien has already procured for its aperitifs. Grown on a 7 ha farm in South Essonne, the watercress of Ville Paul could benefit from a PGI (protected geographical indication) within a year and a half to two years, which would make it the first France vegetable to receive this guarantee of quality.
A twelve-century-old mustard recipe
In terms of quality, Briards seasonings and their mustards, served on 250 starred tables around the world, are capped. Meaux mustard (Seine-et-Marne) is a registered trademark that is exported 80% abroad. "With eight employees, it's sport," says the son of this great house, whose recipe has remained unchanged for twelve centuries. Recipe that only he and his father have in their possession...
It would take a little more space to mention the farm Le Petit Jard near Melun (Seine-et-Marne), which produces lentils with unparalleled taste, or the oil mill of the Plaine de Versailles (Yvelines) whose tasty oils distance us from those offered by mass distribution. Finally, special mention for the Ferme de la Tremblaye, also in the Yvelines, whose original pavé de Paris, a mixture of goat and cow cheeses, left the editorial staff in turmoil.
First floor of the Eiffel Tower (VIIth), September 15, 2023. Chef Thierry Marx chaired the jury of the Guilde des artisans. LP/C.B.
These producers will soon be marketed on the Eiffel Tower
- Hamelle's plant- and spice-infused spirits: Parisian Pastis, Bain gin and Voltaire aquavit. The jury appreciated "the alcohols made from 100% French grains".
- La Ferme de la Tremblaye for its Paris cobblestone, P'ti Cabrie and natural yogurt, a farm praised for its "100% integrated approach, from fodder production to cheese making".
- Les Sept Collines with their onion, mushroom and leek soups, "a fine example of authenticity for the only Parisian cannery".
- Les Assaisonnements Briards with Meaux mustard and honey mustard, "a know-how of ancestral traditional recipes, rich in a family heritage".
- Trout from the sources of Éclimont for its fresh trout, "a model of respect for the environment with reasoned production".
- La Ferme des Clos for its chestnut, linden and Fleur de Mai honeys, "a remarkable farm of more than 300 hives, all of which contribute to the pollination of the territory."
- The French Biscuit and their box of 4 personalized sweet cookies, "favorite for customizable cookies, to read and chew".
- Lefeuvre crepes with buckwheat galette and traditional fresh crepe, "a know-how of French pancakes and galettes passed down since 1963".
- The watercress boot and watercress pesto from the Cressonnière of the Villa Paul, "an exceptional manufacture of the Villa Paul, which cultivates watercress by hand in natural spring water".
- The oil mill of the Plaine de Versailles, for its virgin rapeseed oil, its virgin camelina oil and its roasted chickpeas. "An environmentally friendly project and a conservation agriculture practice".
- Michaud organic green lentils from Ferme du Petit Jard, "respectful agriculture that contributes to the sustainability of the territory's ecosystems".
- Wesh Grow with its zucchini flowers, black seed flowers and live fennel shoots, "a unique and innovative project in the heart of Paris with rare and exotic aromatic herbs".