Let’s not forget that in the Middle Ages, the Foire de Chatou was the place to buy holiday hams. One street in today’s fair, the Boulevard Voltaire, is the living memory of that gastronomic heritage.

People come to have fun in a friendly place and enjoy Geneviève Bébin’s celebrated ham on the bone or her suckling pig, freshly spit-roasted before your eyes. Her ham is prepared by hand, following a traditional recipe, just the thing for a genuine gourmet moment.

The Oliveras, specialists in Pata Negra, offer a selection of the best Spanish hams: Serrano, Pata Negra and Bellota.

Yannick Dubois is from Brittany but his speciality is duck! Pan-fried foie gras to be eaten on the spot or homemade  cassoulet to take away ….. It’s all good… including the pork. As a good Breton he can’t resist adding cubed pork “rillons” and filet mignon to his menu. But best of all is Yannick’s humour — to be savoured without moderation.

What’s new at this year’s fair? “Bars” offering a wide variety of quality products: a soup bar at Gary, a cocktail bar in the new restaurant Papillus, and a champagne bar manned by a producer from Reims, Éric Jullian.

Marie Lauga has her own fan club of foodies, built over three generations since 1976. When she’s not down in Corsica, on her partner’s sheep farm — she met him 10 years ago at the fair — she’s in her native Gers where she runs a home-made foie gras business. If you want her address you won’t find it advertised, her clients come to her by word- of -.mouth. At the foire de Chatou she offers wonderful foie gras sandwiches, washed down with a glass of wine from the hills of Gascony.

 There is more than ham at the Foire de Chatou  ! One can taste delicious Marennes d’Oléron oysters at Titi and Fifi’s stand or from Normandy at Emilie’s stand.

















Antiquités, brocante, galeries d'art, produits du terroir