2026 General Assembly

On April 19th, the participants to the General Assembly of A.I.G. in Paris gather outside the restaurant “Au petit tonneau” for a glass of champagne. Waiters offer tasty appetizers : celeriac with rémoulade sauce and Granysmith apple (celeriac maki) ; cabbage stuffed with pig trotter ; old comte cheese puffs.

Inside, the ancient floor is paved with stylized fleur-de-lys design. White tablecloths, embroidered napkins and small vases with pink flowers add a refined note. Jacques: “We are happy to receive you in this bistro with traditional French cuisine. Georges Simenon used to come here, it was his favorite one. It has been bought 15 years ago by Marcel and Arlette Bouchalhoub. It has been awarded the Grand Prix of best meal from the Guilde des Terroirs in 2016.” He presents the menu.

First dish is warm white asparagus covered with sauce mousseline. Very tasty. Next we are served langoustines tails in their cooking juice enriched with lemon grass, simply delicious ! Main dish is pigeon, breast and legs with different cookings, green peas. Wines are well paired. Dessert is a warm amandine cake with rhubarb in it.

Carl Jan: ”I introduce a new member from Sweden, Mrs Elena.” Fabien : ”Chef and team have been applauded, bistro gastronomy, it is a honest and sincere cuisine. Asparagus with acidity in the sauce mousseline, crunchy, first quality products. The highly qualified Chef succeeded to slightly cook the pearly langoustines. Four langoustines per person makes a lot to get perfect ! Sauce well balanced. Pigeon with shiny green peas, contrasting with the red pigeons. Breast tender, legs confits in goose fat. Dessert is seasonal rhubarb.” Chef Vincent Neveu worked under the supervision of Eric Frechon in hotel Bristol : ”Happy to host you, we used seasonal products.”

Following day, at the end of the General Assembly meeting taking place in hotel Napoleon, we head to the restaurant Geoelia, whose Chef Camille Saint-M’leux was elected Chef de l’Avenir 2026. Jacques : ”Chef Camille Saint-Mleux from Brittany is 29 years old.” He presents the wines and the menu : ”Green asparagus from South of Provence poached in milk, paired with Sancerre. Turbot fish with Muscadet. Lobster with white asparagus associated with Touraine. Beef with Saumur Rouge. Citron iode with Vouvray Demi-Sec.”

Amuse-bouches displayed on the tables : hearts of lettuce with anchovies and oysters topped with caviar and diced green onions alternated on crushed ice. Bowls of mussels. Whelks in mayonnaise perfumed with laurel, pancakes made from buckwheat. A delight ! Warm bread and shrimp whipped butter. Delicious. Green asparagus in sorrel sauce. Poached turbot in its gelatin with Brussels sprouts, beef marrow, good. Blue lobster with white asparagus in a foamy sauce. Outstanding plate. Spectacular beef served in a black plate, sauce made of smoked eggs of harengs and squid ink. In a separate plate, cuttlefish tagliatelle. Absolutely amazing ! Sheep’s blue cheese. Wines are perfectly paired. Dessert is a mixture of lemon, candied and frosted, salicornias and oyster leaf, herbs. People reluctant with oyster get a blanc-manger on a pink grapefruit jelly, finger lime, sugar and opaline flowers, simply divine. Plate of colourful pates de fruits. The talented Chef shows up. Fabien : ”The Chef likes to surprise us, blue cheese, oyster, 30 years waiting for revelation. The team thank you for your smooth and friendly service. Amuse-bouches, amuse ballots, we had 2 dishes with asparagus. It was a good culinary trip. Turbot cooking sauce (basque with gelatine). Lobster was magnified with asparagus, different textures. Dark beef gave the inspiration with no salt, no fat. Oyster in dessert brought sweetness, it was fresh and nice. Cheese was soft and creamy. Butter with shrimps unusual.” Jacques : ”High level cuisine is when things taste what they are.”

We bid farewell to each other, delighted to have met over two exquisite meals until the next experience somewhere in the world…