The Montmartre wine harvest festival is considered to be the 3rd biggest event of the year in Paris in terms of attendance, after the Tour de France and the Fête de la Musique. It is spread over 5 days which gives people plenty of time to come. Today's mob was atrocious -- normal for a Saturday. I decided to confront the crowds, though, to take a look at all of the food for sale. Even though I never buy anything, it fascinates me. Coming up a huge set of steps, I first encountered some tables of abandoned débris from the first of the stands in front of Sacré Cœur.
I thought the price for snails was quite reasonable -- 6€ for a dozen large ones -- but as is generally the case, I had no desire to wait in line for them. I continued on my way.
Wow! This forum really needs a scratch & sniff feature! Wonderful reoprting, Kerouac. Did you eat before you went? (Not that that would have kept me from having at least a sausage roll ) Love that you led off with the ravaged remains of escargot feasting. And is that a whole booth of vendors wearing – quelle horreur! – berets? Are they serving lapin, or maybe frog legs?
Very enjoyable feature – Thank you for braving the crowds. Since I am not a starving person forced to wait for aid food to be distributed, I can't feature standing in long lines for food, no matter how succulent.
The only people who wear berets in France are Basques, and the Basque country is really a tiny micro-region in France since most of Basque country is in Spain. In fact, the word "beret" is never said alone in French but always as "beret basque." Obviously that stand was selling Basque specialities.
The syrups, what would they be added to? Sparkling water or alcohol?
Syrups go into any sort of water or are used in cocktails and desserts.
I have begun to see syrups being sold here. They seem to be adding it to coffee and teas. I do enjoy, what they call at my favourite café, a London Fog tea. It has earl grey tea, steamed milk and a vanilla syrup added to it. It is treat when I stop and order this. It looks like there are many flavours to choose from there compared to what I know of here.
Yes, I figured those bérets were Basque, especially the bright red ones. I think there are only two manufactures of Basque bérets left, one on the French (or "northern") side, the other within the Spanish state. Bérets are very practical in chilly damp weather, but not so much while grilling food!
The Creole stuff was appealing. The cheeses looked nice, but most were quite pricy.
I have certainly found this thread to be visually appealing because of the different people and foods captured in the photos, but I'm mesmerized by several of the compositions. I think the creative way you've framed many of your shots goes a long way towards adding even more interest to the thread. I've always found your photos to be very nice, Kerouac, but it seems to me that - based on this and some of your threads such as the one with black and white Paris shots - you have expanded your technique and worked to further develop your photographic skills. A very nice thread!