A whole alley of the Chatou Fair, the Boulevard Voltaire, is given over to the pleasures of the table, a sampler of the immense talents of France’s regional “terroirs”. Oysters from Brittany and Normandy, Foie Gras and confits from the Gers, cured hams and sausages from Corsica and Lyons, tripe from Guéménée or the Vire, cheeses from Savoy, traditional oils and mustard, wines from Mâcon, Burgundy, Bordeaux and Alsace.
The Ham Collection
Ham is part of the tradition of the Chatou Fair. People come to have fun in a friendly place and enjoy Geneviève Bébins celebrated ham on the bone or her suckling pig, 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.
Frédéric, from the Ardèche, will invite you to try his regional cheeses and saussages, seating his customers around great tables where everybody quickly makes new friends.
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 9 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 Chatou fair she offers wonderful foie gras sandwiches, washed down with a glass of wine from the hills of Gascony.
Don’t leave without buying some of Charroux‘s many mustards – magical concoctions that transform a simple slice of cooked ham into a refined and savoury delight.