Overview Taste of Paris fills the Grand Palais with a four-day restaurant festival each May, where chefs leave their kitchens to cook tasting portions of their signatures and dishes made only for the festival; the 2026 bill included Mauro Colagreco, Thierry Marx and Christian Le Squer. The 2026 edition ran seven sessions from lunch through dinner, with pop-up restaurants, a market of producers and artisans, and pastry from Pierre Marcolini, Philippe Conticini and Nina Métayer. By the festival's own count, 2026 marked ten years at the Grand Palais. It is the Paris edition of Taste Festivals, which MARI acquired in 2025. On site Chefs take the stage at the Théâtre Laurent-Perrier for 30-minute demonstrations, free to watch, and the Atelier Rosières runs 45-minute cooking classes with chefs, with sign-up at the start of each session. La Boîte Noire, run with Les Halles Metro, is a blind tasting booked on arrival. Bars pour Laurent-Perrier champagne, wine from Le Petit Ballon, Gallia beer, Badoit and teas from Palais des Thés. Up on the balconies, Club Taste and Taste Tables serve seated tasting menus with champagne pairings at lunch and dinner, and the VIP lounge looks up into the glass roof. Payment on the floor is cashless or by card. Audience The festival's own advice describes how people use it: they come in pairs or small groups and split up, some signing up for classes while others queue for dishes, then share plates to taste more. It points visitors to Friday lunch and Sunday evening as the quieter sessions, and to the end of each service as the time to talk to the chefs. Talent and Influencers The 2026 roster listed more than 60 chefs and pastry chefs. Among them were Michel Roth, Juan Arbelaez, Pierre Sang Boyer, Alan Geaam and Philippe Mille cooking for Laurent-Perrier and Chefs; Paul Pairet with Nonos and Comestibles; Mohamed Cheikh of Meïda; Assaf Granit of Tekés; Stéphanie Le Quellec of La Scène; Gabriele Ravasio of Gordon Ramsay au Trianon; Norbert Tarayre; and Gilles and Nicolas Verot of Maison Verot. Ferrandi Paris, the cooking school, sent Marc Alès and Christophe Haton. Brand presence Partners put their names on the festival's own spaces: the Théâtre Laurent-Perrier and its champagne bar, the Atelier Rosières kitchen classroom and La Boîte Noire with Les Halles Metro, and chefs cook under the Laurent-Perrier and Chefs, Les Halles Metro and Galeries Lafayette Gourmet banners. The 2026 partner row also carried Badoit, Haier, Polestar and Visa. Hospitality on the balconies seats groups of eight to ten at private Club Taste tables.