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Creole accras showcased in Paris

PARIS: The 6th edition of the Accras Festival organized by the Academy of Culinary Art of the Creole World created in 2011 was held on Friday 16, Saturday 17, and Sunday 18 September at the Parc Floral de Paris in the Bois de Vincennes.

The scents diffused between the twenty stands of accras from the West Indies, Guyana, Spain and Portugal invited the thousands of people who came to taste theses mall fried doughnuts that have a place of choice in the culinary world of the West Indies. Around the theme “Kréyol en fête”, the Accras Festival at the Parc Floral de Vincennes is a variation of the gastronomy festival and an operation that aims to raise awareness, promote and transmit a part of the richness of the Creole gastronomic heritage while highlighting the technicality of professionals. The preparation of accras requires real know-how.

Chef Ludovic Robar, craftsman and president of the Cercle Gastronomique des Chefs Créoles (CGCC), an association that works to create a dynamic between Creole entrepreneurs in the field of gastronomy and which collaborates in the organization of this festival of accras has the desire to discover and highlight the richness of Creole cuisine, in the sharing and conviviality. Successful bet considering the affluence on the three days of the festival. If the tastings were duly appreciated, the workshops for children and adults led by chefs, the culinary shows, the dance, and the exhibitions completed the rich program of this sixth edition of the Accras Festival.

Many chefs were present, such as the chef Marie-Claire Anelli from French Guiana, whose first participation, as well as the chef Katia Desprez, who proposed specialties from overseas based on local vegetables and fruits. Cod accras (alsocalled acras, achras, or akras) are small fried fritters with cod, herbs, and spices, more or less spiced with cayenne pepper that is usually eaten as an appetizer or as a starter. There was something for everyone at the Accras Festival in Paris, with typical fried accras made with desalted cod and variations, with chicken, giraumon, malanga, shrimp, lobster or herring-saurus, and even squid ink accras were among the ten or so varieties offered for tasting, and the Parisians did not shy away from their gustatory pleasure.

The organizers at the Academy of Culinary Arts of the Creole World plan to expand the space for the seventh edition, for even more animations, workshops, master classes, stands of recipe books of Creole gastronomy, a consulting area, and obviously, more comfort for visitors. In addition to specific culinary techniques, the diversity and quality of the products used are essential criteria that enhance the value of Creole gastronomy in a festival that promotes economic development. If the autumn chill is already being felt in Paris, visitors to the Festival des Accras were able to warm up with some succulent fritters and a little West Indian rum.

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