En Rang D’Oignons: An evening with Paris chefs & the foods they can’t resist

Raphaële Marchal, grand foodista from French food blog En Rang d’Oignons, hosted a mother of an event on Monday night.

The theme was based around the favorite guilty pleasures (péchés mignons, or “cute sins”) that Paris chefs just can’t resist, and we got to try them all.

From eclairs to biscotti to Eric Ospital ham, chefs confessed the treats they can’t say no to, and Monday night, everyone had the chance to feast on the result of that loot. Many chefs were present and provided their beloved items themselves.

The wine was selected by Laura Vidal, sommelier extraordinaire and founder of Paris Popup. Champagne was provided by Billecart-Salmon, one of the few remaining family owned Champagne houses.

If the chefs did not provide the morsels themselves or create them there at the event, Raphaële provided the spoils via hired chefs in the open kitchen who cranked out dish after dish, in small bites for the room to enjoy while chatting the night away. 

The soiree was held at L’Appartelier, a beautiful loft located in the Marais with a big open kitchen.

Organic breads by Boulangerie Bo were plentiful, including rustic country loaves, smoked bread, and crazy flavorful squid ink & cumin black baguettes.

We indulged in the péchés mignons of nearly 40 chefs, including:

Cedric Grolet (Le Meurice): Creme Brulee
Cyril Lignac (Le Quinzieme): Salted butter caramel eclair
Nicolas Bacheyre (Un Dimanche a Paris): Mixed berry crumble
Francois Perret (Le Shangri La): Marble cake with creme anglaise
Christelle Brua (Le Pre Catelan): Anchovies in vinaigrette
Benoit Couvrand (La Patisserie by Cyril Lignac): Bread & cheese
Anne-Sophie Pic (Maison Pic): Tartine with butter & chocolate
Paolo Boscaro (Kei): Almond biscottis with espresso
Akrame Benallal (Akrame): A slice of flan
Stephane Jego (L’Ami Jean): World class Eric Ospital ham
David Toutain (David Toutain): Gala apples
Patrick Charvet & Simon Havard (Hyatt Madeleine): Scallops
Atsushi Tanaka (AT): Beets
Guy Savoy (Guy Savoy): Tartine, butter & sadines
Yann Brys (Meilleur Ouvrier de France in Pastry): Lemon tart

At least half of these chefs were present for the event, and others sent their creations even if they couldn’t make it, like Akrame who provided perhaps the best flan I have ever tasted.

From the Champagne to the bread to the desserts, the evening was a huge hit, filled with chefs and food lovers connecting over a delicious bite or glass. Raph is already making plans for an even bigger event to celebrate her blog’s one year anniversary. Keep your eyes peeled.