Using their own words, Maison Kaiseki is a restaurant laboratory. And when it comes to good food, I don’t mind to be a Guinea pig. Chef Hisayuki Takeuchi (aka Hissa) opened it in 1999 and since then have been creating unusual dishes, mixing traditional with innovative, experimenting, playing and pleasing the gourmets with this New Japanese Cuisine.
The answer is – at the Salon International de L’Agriculture, which happens every year at Paris Expo Porte de Versailles.
When I went there I knew I am going to see some farm and domestic animals, but I did not expect to see it on such a scale. It was huge and well organized. Cows of all sorts, sheep, pigs, goats… and we haven’t even made it to the chickens, horses, dogs, and cats. My urban mind was blown away by the amount of different breeds of cows residing in France and the cherry on the cake was the existence of the cow of the year-Cerise, (pun intended) which was a face of the whole exhibition and made it to a national and international news. I could not help, but put her portrait in here – she is definitely a beautiful animal!