Taste of Paris: the Grand Palais as a temple of haute cuisine

From 21 to 24 May 2026, the Grand Palais will host the tenth edition of Taste of Paris, the culinary festival that brings together more than 30,000 food lovers every year. Among the chefs expected to attend, Gabriele Ravasio, head chef at the Michelin-starred Gordon Ramsay restaurant at the Trianon Palace in Versailles, returns for a second appearance with a selection of brand-new dishes created especially for the event. A conversation with a chef who combines technical precision, Italian identity and a deep commitment to French terroirs.

A must-attend event for foodies

Since its inception, Taste of Paris has established itself as one of the capital’s most eagerly anticipated culinary events. For its tenth edition, the festival once again takes over the majestic nave of the Grand Palais, transformed for the weekend into a vast open-air restaurant, filled with pop-up tables and enticing aromas. More than thirty chefs, among the most renowned on the French and international gastronomic scene, will be offering their creations to sample in small bites, priced between €9 and €13.

Among the guests at this anniversary edition is Gabriele Ravasio, chef at the Michelin-starred Gordon Ramsay restaurant at the Trianon Palace in Versailles. This is his second time taking part in the event, and for him it holds a very special significance.

“It’s an honour to be invited back a second time with the restaurant. It’s an extraordinary occasion from a culinary perspective, as there are over 30,000 foodies who come to truly enjoy this experience, the venue and the atmosphere. What’s more, this is the tenth year – the tenth anniversary of the event – so it’s going to be incredible, with lots of top chefs and lots of wonderful dishes.”

Taking the star beyond the walls

Transforming a Michelin-starred restaurant into a festival stall is an organisational challenge that Gabriele Ravasio tackles with consummate professionalism. Behind the promise of a flawless dish lies a colossal logistical effort: transporting the identity of a gourmet restaurant into a large-scale venue, whilst preserving the precision and emotion characteristic of Michelin-starred cuisine.

For this chef of Lombard origin, trained notably at Nobu in London and with a wealth of experience in South America, the constraint is also an opportunity. Taste of Paris becomes a showcase, a way to reach a wider audience and introduce the restaurant to those who do not yet know it.

“The team and the kitchen, the restaurant’s style – they’ll all be brought to the Grand Palais. That’s part of our strength: we’ll try to maintain that gastronomic touch on a large scale, and above all preserve the human touch and empathy we have here at the Trianon Palace.”

Three dishes, a Mediterranean invitation

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For this 2026 edition, Gabriele Ravasio has created three dishes designed specifically for the festival. For the starter, a Mediterranean sea bream, brined and then smoked over beechwood, accompanied by a vibrant ratatouille with kaffir lime and homemade black lemon: a luminous, almost sun-kissed composition. As the signature main course, the blue lobster from Brittany, which Chef Ravasio co-created with Gordon Ramsay himself, cooked in a lemony court-bouillon, served with a purée of cherry tomatoes and basil, a verbena bisque and a few drops of a hundred-year-old balsamic vinegar from Maison Giusti. In third place, a Normandy chicken cooked at a low temperature, glazed with a creamy velouté and accompanied by green asparagus and a mustard condiment.

“Lobster is a dish that has long been part of my signature repertoire. It’s a dish I’ve worked on extensively over the years, and one I’ve also had the opportunity to develop alongside Chef Gordon Ramsay, in a true four-handed culinary collaboration.”

Serenity, a culinary discipline

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At 37, Gabriele Ravasio displays a maturity that stands in stark contrast to the hustle and bustle often associated with top kitchens. When asked about his state of mind as the event approaches, he replies without hesitation: he is relaxed. For him, the key lies in advance organisation, a rigorous preparation that then leaves plenty of room for enjoyment and socialising.

This philosophy runs through his entire cuisine. At the Trianon Palace, he cultivates a light, health-conscious gastronomy, where zero waste goes hand in hand with fine ingredients, from white truffles to Aquitaine caviar and century-old balsamic vinegar. A restaurant straddling two worlds: the rigour of a top-class restaurant and the generosity of Northern Italy.

“It’s the highlight of the year. It takes organisation; we need to prepare our set-up properly. After that, it’ll be all about enjoyment and meeting people.”

Practical information

Taste of Paris 2026, tenth edition. 21–24 May 2026 at the Grand Palais, Paris. Gabriele Ravasio’s creations (Gordon Ramsay restaurant at the Trianon Palace, Waldorf Astoria Versailles) are available for both lunch and dinner, with canapés priced from €9 to €13. An unmissable event for food lovers, combining spectacular architecture with top-class cuisine.