{"id":13378,"date":"2016-11-07T11:00:07","date_gmt":"2016-11-07T10:00:07","guid":{"rendered":"http:\/\/1001voyagesgourmands.com\/?p=13378"},"modified":"2016-11-07T13:42:30","modified_gmt":"2016-11-07T12:42:30","slug":"salon-cokolady-parizi","status":"publish","type":"post","link":"https:\/\/1001voyagesgourmands.com\/cs\/salon-cokolady-parizi\/","title":{"rendered":"Salon \u010dokol\u00e1dy v Pa\u0159\u00ed\u017ei"},"content":{"rendered":"

Ve dnech 28. \u0159\u00edjna – 1. listopadu 2016 se v Porte de Versailles v Pa\u0159\u00ed\u017ei konal ji\u017e 22. ro\u010dn\u00edk Salonu \u010dokol\u00e1dy. Veletrhu v\u011bnovan\u00e9ho \u010dokol\u00e1d\u011b a v\u0161emu s n\u00ed spojen\u00e9ho se z\u00fa\u010dastnilo na 500 \u010dokol\u00e1dov\u00fdch producent\u016f, pralink\u00e1\u0159\u016f, \u0161\u00e9f\u016f, \u0161pi\u010dkov\u00fdch cukr\u00e1\u0159\u016f, peka\u0159\u016f a design\u00e9r\u016f z n\u011bkolika kout\u016f sv\u011bta, kte\u0159\u00ed zde prezentovali sv\u00e1 d\u00edla a po\u0159\u00e1dali konference \u010di workshopy.   <\/p>\n

\u010cirou n\u00e1hodou jsem se tam letos ocitla i j\u00e1 jako n\u00e1v\u0161t\u011bvn\u00edk, za co\u017e vd\u011b\u010d\u00edm mil\u00e9 kamar\u00e1dce Ad\u00e9lce a jej\u00edmu p\u0159\u00edteli, kter\u00fd se pod\u00edlel na p\u0159\u00edprav\u011b salonu. Salon du Chocolat (n\u00e1zev veletrhu ve francouz\u0161tin\u011b) se kon\u00e1 ve 32 m\u011bstech po cel\u00e9m sv\u011bt\u011b, mezi nimi\u017e je i Brusel, odkud tento veletrh ji\u017e trochu zn\u00e1m. Ov\u0161em salon \u010dokol\u00e1dy v Pa\u0159\u00ed\u017ei je o dost v\u011bt\u0161\u00ed a najdete tu vystavovatele z cel\u00e9ho sv\u011bta, zat\u00edmco v Belgii se akce soust\u0159ed\u00ed pouze na Belgickou \u010dokol\u00e1du.<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

 <\/p>\n

Co je na Salonu \u010dokol\u00e1dy v Pa\u0159\u00ed\u017ei k vid\u011bn\u00ed?<\/h2>\n

Na salon jsme se vydali hned z r\u00e1na, abychom  se vyhnuli odpoledn\u00edm dav\u016fm, p\u0159esto jsme tam z\u016fstali n\u011bkolik hodin. 20000 metr\u016f \u010dtvere\u010dn\u00edch pokryt\u00fdch \u010dokol\u00e1dou a jin\u00fdmi dobrotami se prost\u011b ned\u00e1 obhl\u00e9dnout za hodinku! \ud83d\ude00 Byla tu k vid\u011bn\u00ed nejen \u010dokol\u00e1da, sochy \u010di \u0161aty z \u010dokol\u00e1dy, nejr\u016fzn\u011bj\u0161\u00ed cukrovinky a pe\u010divo, ale i koncerty, workshopy a mnoho dal\u0161\u00edho, a\u017e z toho o\u010di p\u0159ech\u00e1zely a \u010dlov\u011bk nev\u011bd\u011bl, kam d\u0159\u00edv. <\/p>\n

 <\/p>\n

\u010cokol\u00e1da v\u0161ech druh\u016f, tvar\u016f, chut\u00ed a barev<\/h3>\n

Je libo \u0161achy z \u010dokol\u00e1dy, botky Kr\u00e1le slunce, tabulky a pralinky v\u0161ech chut\u00ed, o\u0159echy a ovoce v \u010dokol\u00e1d\u011b, sklenky na \u0161ampa\u0148sk\u00e9 z \u010dokol\u00e1dy, \u010dokol\u00e1dov\u00e9 pomaz\u00e1nky, lik\u00e9ry, horkou \u010dokol\u00e1du, \u010di n\u011bco, co jsem tu nejmenovala? Najdete tu opravdu mnoho (jedl\u00fdch!) zaj\u00edmavost\u00ed.<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

 <\/p>\n

Z pralinek m\u011b uchv\u00e1tily KKO Patouillard<\/strong>, kde m\u011bli velice origin\u00e1ln\u00ed kousky, jak\u00e9 jsem ani v Bruselu je\u0161t\u011b nevid\u011bla- zejm\u00e9na ty s gana\u0161em jako kaktus \u010di d\u00fdn\u011b. <\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

 <\/p>\n

Dost m\u011b zaujaly tak\u00e9 „obrazy“ z \u010dokol\u00e1dy od um\u011blce Patrick Agnellet<\/strong> z Annecy, kter\u00e9 se opravdu j\u00ed. Tohle m\u011b sice k j\u00eddlu v\u016fbec nel\u00e1kalo, zato kdyby v l\u00e9t\u011b ne\u0161plhaly teploty p\u0159es dvac\u00edtku, tak bych si to klidn\u011b n\u011bkam pov\u011bsila. \ud83d\ude42<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

 <\/p>\n

V p\u0159\u00edzem\u00ed bylo p\u00e1r st\u00e1nk\u016f zem\u00ed produkuj\u00edc\u00edch kakaov\u00e9 boby a \u010dokol\u00e1dov\u00fdch producent\u016f zast\u00e1vaj\u00edc\u00edch trvale udr\u017eiteln\u00fd rozvoj. Lid\u00e9 se tu tak mohli dozv\u011bd\u011bt plno zaj\u00edmav\u00fdch informac\u00ed ze sv\u011bta \u010dokol\u00e1dy.<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

 <\/p>\n

 <\/p>\n

Nechyb\u011bli cukr\u00e1\u0159i ani peka\u0159i<\/h3>\n

Ov\u0161em krom\u011b \u010dokol\u00e1dovn\u00edk\u016f tu tak\u00e9 nechyb\u011bli cukr\u00e1\u0159i a peka\u0159i s nejr\u016fzn\u011bj\u0161\u00edmi a nejroztomilej\u0161\u00edmi cukrovinkami jako canel\u00e9s<\/strong> (rumem a vanilkou ochucen\u00e1 specialita z Bordeaux), macarons<\/strong> (zn\u00e1m\u00e9 u n\u00e1s jako makronky), millefeuilles<\/strong> (dort\u00edky z n\u011bkolika tenk\u00fdch vrstev spojen\u00fdch kr\u00e9mem), \u00e9clairs<\/strong> (typicky francouzsk\u00e1 cukrovinka z odpalovan\u00e9ho t\u011bsta pln\u011bn\u00e1 kr\u00e9mem a polit\u00e1 \u010dokol\u00e1dou), nebo klasick\u00e9 cookies<\/strong>. Pekly se tu v\u0161ak i tradi\u010dn\u00ed francouzsk\u00e9 bagety<\/strong>, brio\u0161ky<\/strong> v\u0161eho druhu \u010di croissanty<\/strong>.<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

 <\/p>\n

Narazili jsme na dva kreativce Christophe Vinot a Jean Daudignac<\/strong>, co zde prezentovali formi\u010dky na su\u0161enkov\u00e9 t\u011bsto, ze kter\u00e9ho si po upe\u010den\u00ed a je\u0161t\u011b p\u0159ed vychladnut\u00edm vytvarujete t\u0159eba n\u00e1dobky na dezerty \u010di l\u017ei\u010dky. Zaj\u00edmav\u00fd n\u00e1pad, le\u010d m\u00e1m pocit, \u017ee l\u017ei\u010dky ze su\u0161enkov\u00e9ho t\u011bsta asi moc efektivn\u00ed nebudou – vypadaly velmi k\u0159ehce.<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

 <\/p>\n

Jedna v\u011bc, kterou jsem v\u016fbec neznala a kterou n\u00e1s Ad\u00e9lky kamar\u00e1dka povinn\u011b nechala ochutnat, byl tzv. kouignette<\/strong> z Normandie. Druh\u016f m\u011bli plno – pist\u00e1ciov\u00fd, \u010dokol\u00e1dov\u00fd, malinov\u00fd, karamelov\u00fd a dal\u0161\u00ed. Jde o dost nezdravou v\u011bc – nikdy jsem nejedla nic m\u00e1slov\u011bj\u0161\u00edho. Kousnete do kol\u00e1\u010dku a pomalu v\u00e1m v n\u011bm z\u016fstanou zuby, jak je m\u00e1slov\u011b tuh\u00fd. Ov\u0161em ve spojen\u00ed se slan\u00fdm karamelem je ta m\u00e1slov\u00e1 chu\u0165 dost dobr\u00e1.<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

 <\/p>\n

Japonsko p\u0159ekvapilo<\/h3>\n

Mezi vystavovateli bylo letos hodn\u011b Japonc\u016f, kte\u0159\u00ed sem p\u0159ijeli jednak s japonsk\u00fdm \u010dajem<\/strong>, tak i se sv\u00fdmi origin\u00e1ln\u00edmi pralinkami<\/strong>, nebo t\u0159eba zelen\u00fdmi makronkami z Tokia<\/strong> z vaflov\u00e9ho t\u011bsta \u010di matcha croissanty<\/strong>.<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

 <\/p>\n

Seznamte se <\/h3>\n

No a kone\u010dn\u011b, nesm\u011bly tu p\u0159eci chyb\u011bt fotky t\u011bch nejtalentovan\u011bj\u0161\u00edch tv\u016frc\u016f \u010dokol\u00e1dov\u00fdch dobr\u016ftek jako Pierre Marcolini<\/strong> \u010di Christopher Felder<\/strong> a mnoho dal\u0161\u00edch. Dost jim to na fotk\u00e1ch slu\u0161\u00ed, co\u017e?  <\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

 <\/p>\n

\u010cokol\u00e1dov\u00e1 m\u00f3dn\u00ed show <\/h3>\n

Jednou z nejzaj\u00edmav\u011bj\u0161\u00edch akc\u00ed na veletrhu je m\u00f3dn\u00ed p\u0159ehl\u00eddka \u010dokol\u00e1dov\u00fdch \u0161at\u016f. Dua talentovan\u00fdch \u010dokol\u00e1dovn\u00edk\u016f a m\u00f3dn\u00edch n\u00e1vrh\u00e1\u0159\u016f p\u0159ipravila 15 m\u00f3dn\u00edch kreac\u00ed, kter\u00e9 tu modelky na molu ka\u017ed\u00fd den v ur\u010ditou hodinu p\u0159edv\u00e1d\u00ed. Pro ty, co se zrovna netref\u00ed do \u010das\u016f p\u0159ehl\u00eddky, tu jsou \u0161aty vystaven\u00e9 alespo\u0148 na figur\u00edn\u00e1ch. Co \u0159\u00edk\u00e1te t\u0159eba na ty s korzetem z \u010dokol\u00e1dov\u00fdch medailonk\u016f a sukn\u00ed z francouzsk\u00e9 cukrovinky \u00e9clairs? \ud83d\ude42<\/p>\n

\"\u010cokol\u00e1da,\"\u010cokol\u00e1da,\"\u010cokol\u00e1da,<\/p>\n

 <\/p>\n

Koncerty a Workshopy<\/h3>\n

P\u0159es den se na p\u00f3diu vyst\u0159\u00eddalo n\u011bkolik hudebn\u00edk\u016f jako t\u0159eba Indi\u00e1ni z Bol\u00edvie, Ghany \u010di Polyn\u00e9sie. Program salonu d\u00e1le dopl\u0148ovaly nejr\u016fzn\u011bj\u0161\u00ed workshopy a show, ale t\u0159eba i autogrami\u00e1dy kucha\u0159ek. Zrovna jsme se tu nachom\u00fdtli v dob\u011b, kdy tu prob\u00edhal souboj \u00fa\u010dastn\u00edk\u016f televizn\u00ed sout\u011b\u017ee „Le Meilleur Patissier“ o nejlep\u0161\u00edho amat\u00e9rsk\u00e9ho cukr\u00e1\u0159e.<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n

 <\/p>\n

Za sebe jako\u017eto milovn\u00edka dobr\u00e9 \u010dokol\u00e1dy mohu \u0159\u00edct, \u017ee den na salonu \u010dokol\u00e1dy v Pa\u0159\u00ed\u017ei byl \u00fa\u017easn\u00fd z\u00e1\u017eitek pln\u00fd nov\u00fdch objev\u016f. Ale to, \u017ee jsem pak \u010dokol\u00e1du nemusela vid\u011bt cel\u00fd t\u00fdden, v\u00e1m vysv\u011btlovat asi nemus\u00edm. \ud83d\ude00 <\/p>\n

Pokud by v\u00e1s tak\u00e9 l\u00e1kalo nav\u0161t\u00edvit Salon \u010dokol\u00e1dy v Pa\u0159\u00ed\u017ei p\u0159\u00ed\u0161t\u00ed rok, tak pamatujte, \u017ee se v\u017edy odehr\u00e1v\u00e1 na p\u0159elomu \u0159\u00edjna a listopadu. Pro v\u00edce informac\u00ed o salonu si naje\u010fte na ofici\u00e1ln\u00ed webov\u00e9 internetov\u00e9 str\u00e1nky salonu<\/a><\/strong>.<\/p>\n

\"\u010cokol\u00e1da,<\/p>\n","protected":false},"excerpt":{"rendered":"

Ve dnech 28. \u0159\u00edjna – 1. listopadu 2016 se v Porte de Versailles v Pa\u0159\u00ed\u017ei konal ji\u017e 22. ro\u010dn\u00edk Salonu \u010dokol\u00e1dy. Veletrhu v\u011bnovan\u00e9ho \u010dokol\u00e1d\u011b a v\u0161emu s n\u00ed spojen\u00e9ho se z\u00fa\u010dastnilo na 500 \u010dokol\u00e1dov\u00fdch producent\u016f, pralink\u00e1\u0159\u016f, \u0161\u00e9f\u016f, \u0161pi\u010dkov\u00fdch cukr\u00e1\u0159\u016f, peka\u0159\u016f a design\u00e9r\u016f z n\u011bkolika kout\u016f sv\u011bta, kte\u0159\u00ed zde prezentovali sv\u00e1 d\u00edla a…<\/p>\n","protected":false},"author":1,"featured_media":13380,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[4,7],"tags":[480,257,368],"class_list":["post-13378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cestovani","category-francie","tag-cestovani-za-jidlem","tag-vikendove-vylety","tag-vylety-z-bruselu"],"yoast_head":"\nSalon \u010dokol\u00e1dy v Pa\u0159\u00ed\u017ei - 1001 Voyages Gourmands<\/title>\n<meta name=\"description\" content=\"\u010cokol\u00e1da, pralinky, tarteletky, makronky, no a t\u0159eba i \u0161aty z \u010dokol\u00e1dy. 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