Suggest for the ceremonies of launch of the TGV (HST) East European some bouchées which tell the diversity of the landscapes and the foods of the four countries crossed by the new TGV (HST).
Cooking has this of magic that it tells more that the food itself, the stories, people, the countries and the imaginaries …
The tastings of these bouchées, made with Éric Trochon and the cooks and caterers commissioned by cities stages, are diversified. Sometimes fast by the acidity of the sauerkraut, quick by the delicacy of the Bindenfleisch (Beef air-dried meat), sometimes casual by the jelly of quetsche. Even lascivious by the pink biscuit; each bringing his point or its counterpoint to the symphony of the train going to full speed.