Firstrd 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 September 18 at the Parc Floral de Paris in the Bois de Vincennes.
The scents diffused between the twenty stands of accras in the West Indies, Guyana, Spain and Portugal invited the thousands of people to travel to taste these little fried donuts which have a place of choice in the West Indian culinary world. 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 which aims to raise awareness, promote and transmit a part of the richness of the Creole gastronomic heritage while putting forward the technicality of the professionals. Making accras requires real know-how. Chef Ludovic Robar, craftsman and president of the Cercle Gastronomique des Chefs Créoles (CGCC), an association which works to create a dynamic between Creole entrepreneurs in the field of gastronomy and which collaborates in the organization of this Accras festival aims to discover and highlight the richness of Creole cuisine, in sharing and conviviality. A successful bet given the crowds over the three days of the festival. If the tastings were duly appreciated, the workshops for children and adults led by the 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 chef Marie-Claire Anelli, who came from French Guiana and who was participating for the first time, as well as chef Katia Desprez, who offered unprocessed overseas specialties based on local vegetables and fruits. . Cod accras (also written acras, achras or akras) are small fritters fried with cod, herbs, spices, more or less seasoned with cayenne pepper that are generally eaten as an aperitif or as a starter. There was something for everyone during the Accras Festival in Paris, there were typical fried accras with desalted cod and variations, with chicken, squash, malanga, shrimp, lobster or herring-saur, even the accras with squid ink featured in the ten varieties offered for tasting, and Parisians did not shy away from their gustatory pleasure. The organizers within the Academy of Culinary Art of the Creole World plan to enlarge the space for the seventh edition, for even more animations, workshops, master classes, recipe book stands of Creole gastronomy, an advice area, and of course, more comfort for visitors. In addition to the specific culinary techniques, the diversity and quality of the products used are essential criteria that promote Creole gastronomy in a festival that promotes economic development. If the autumn freshness is already felt in Paris, visitors to the Accras Festival were able to warm up with some succulent donuts and a little West Indian rum. _VX
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