In a sign that the food truck phenomenon is no passing fad in Paris – the unofficial gastronomic capital of the food world – an influential culinary group has invited food truck operators from Copenhagen to New York to turn the courtyard of a historic building into a makeshift dining parking lot.

The two-day event called La Pompe à Bulles et les Délicatrucks is organized by food guide and festival organizer Le Fooding, a group that could be described as the antithesis to the white-gloved, silver service world of fine dining.

Invitees are described as the best in their genre – that is, gourmet, mobile food dining – with chefs and cooks coming from Copenhagen rotisserie truck La Porchetta, Marseille’s L’Eau à la Bouche, New York’s Morris Grilled Cheese, and El Camion et la Buvette out of Brussels.

Just this year, the City of Light has experienced an underground, culinary revelation via American expats who have imported the idea of gourmet food truck dining to Paris.

Mobile restaurants like Le Camion Qui Fume and Cantine California have enjoyed cult-like followings and wild success among the city’s indie foodie community. Both are helmed by US expats and who draw snaking lines for their burgers and Mexican fare.

On November 9 and 10, Le Fooding will park a food truck in the courtyard of Paris’s fine arts school, l’Ecole des Beaux-Arts along the Seine, where chefs will serve portable, mobile dining fare like steam buns with oxtail and mushrooms, porchetta and marscapone, and apple honey sandwiches.

Tickets for the event are €30.

For more info, visit http://bit.ly/lefooding.

http://ph.omg.yahoo.com/news/food-truck-event-hits-streets-paris-162004542.html

I love discovering unique hotdogs from around the world. Galette saucisse is a speciality of Rennes in France. A buckwheat pancake is wrapped around a fresh grilled sausage and served from carts in markets.

It is very popular and is a tradition to eat them before football games. The local team Stade Rennais has a song involving the galette saucisse. You can read the lyrics and hear it HERE.

I made some for staff at work using a simple recipe for Galette bretonne and some good veal and pork sausages I bought at a butcher in Kensington. I spread a mixture of Dijon mustard and mayo on the galette before wrapping the sausage. They were great.

Here’s a recipe for the crepes if you want to try these at home.

• ½ cup buckwheat flour
• ½ cup all purpose flour
• ½ cup milk
• 2 eggs
• 1 tsp salt
• 2 tbsp water

Whisk all ingredients together and let rest for an hour. Heat a non-stick 8 inch pan. Pour 3 to 4 tbsp of batter into the heated pan while tilting to spread the batter over the bottom of the pan. Turn the crepe over when the edges are dry and crispy and cook for just a few more seconds before taking it out of the pan.

To make the galette saucisse, spread the hot crepe with mustard and wrap around your favourite sausage