The opportunities are given for the visitors to make a gastronomic trip to Europe and taste a wide range of delicacies, from homemade cheeses, dairy products, and meat to exquisite butter, wines and spirits. According to the organizers, all the products presented at the exhibition were selected carefully. They meet high quality standards and can satisfy the tastes of the strictest gourmets.
“Many EU countries have been renowned for traditionally cultivating certain products over the centuries. For example, there is a special culture of cheese and wine consumption. Here in Astana, we presented more than 250 products that introduced visitors to the gastronomic traditions of all 27 EU countries. Anyone can come here and taste them. We have a diverse tasting area. For example, we will tell you how to select the right wine for meat dishes. Of course, we are open to cooperation and hope that our pavilion will attract the attention of representatives of Kazakh business. Our delegation includes about 40 entrepreneurs from the EU, who are ready to present their products at Kazakhstan’s market”, - said an organizer of the EU Pavilion, representative of the European Commission, Camelia Paraschiv.
Representative of European Commission, Camelia Paraschiv
The EU Pavilion not only offers a diverse range of products, but also, introduces visitors to the history of European gastronomy. The guests are attracted to the world of culinary art by the master classes of the famous Kazakh chef, Azamat Rakhmetullayev.
“We have already managed to hold a master class on cooking a Mediterranean salad. Today, we will also cook the tiramisu and ravioli with mushrooms. We have a complete demonstration of the whole process from start to finish. At the same time, my colleagues are preparing the small-tasting portions for the public. Our workshops are aimed at presenting the European products. We demonstrate how to work with them, what to combine them with, and what results can be achieved from them. Moreover, we are not limited to the European products. We try to use them in combination with our local products. Furthermore, we can say that European cuisine is considered the ancestor of all that we see today. Overall, French cuisine is fundamental to everything that is presented in many restaurants nowadays. I took an internship by myself in Spain. It had a great influence on my professional development”, - noted the chef, Azamat Rakhmetullayev.
Master class by chef, Azamat Rakhmetullayev
The visitors can take part in the informative sessions, tastings and master classes that allow them to fully familiarize themselves with the European food culture and farming methods. The topics of the entertaining workshops are diverse: “Transcontinental taste discoveries: a journey through the cheeses of Europe”, “The perfect combination: European wine and meat”, “Expedition for the European elixir: making cocktails with European elegance” and others.
The InterFood exhibition will be held from May 29 to 31 in the International Exhibition Center of Astana, at the address: Mangilik El Avenue 53/1
