In 1988 an association of farmers from many regions in France convened in Dijon to adopt a charter which established the rules and regulations for any farmer participating in the food fair of all food fairs, Le Salon Pari Fermier, to be held six times per year, in and around Paris.

This sublime coming together of farmer and consumer, is not designed to be a private affair between producer and food industry elite, but rather, an opportunity for the public to taste, savour, and discover the riches of the earth, le terroir. Two hundred passionate producers of goods from over twenty regions of the country participate in these events and are confident in their ability to convince attendees that France is indeed the gastronomic capitol of the Universe.

If you happen to be in Paris from October 11th through the 20th, 2008, Pari Fermier will be installed at Espace Champerret, Porte Champerret, in the 17th arrondisement. In December, the salon takes place in the suburb of Vanves, from the 19th through the 21st. Go to the website for further information on future events, www.parifermier.com

You may sample the lamb from Ferme de Jaugery, Didier Aube’s salt from Guerande, escargots from L’Escargotiere Bonvalot, Bleu de Blancard’s lavender oil, honey from Les Ruchers du Morvan, La Ferme de la Rhubarbe’s jam, fig products from Les Figuieres, foie gras, olives, champagne, wild mushrooms, goat cheese extraordinaire. OMG, the splendid bounty of rural France and the passionate folk who produce these marvels, will assault your senses with goodness and make you wish you never have to shop in a supermarket again.

The charter drawn up by farmers of the Pari Fermier, adheres to certain standards, which insure the quality of goods going from farm to table. This charter includes eight points which must be strictly enforced:

1. Farm producers are active growers, belonging to the Mutual Agricultural Society.

2. They are the producers and vendors of their own products.

3. These products come exclusively from their own farms, and the intrinsic characteristics of the products have not been altered by any technical modifications or intervention.

4. Farmers use non-industrial methods and produce their goods in limited quantities. They participate in every step of production.

5. Responsibility regarding quality and traditional methods rests solely with the farmer all the way up to the final presentation of the product.

6. In the case of a product being sold outside the jurisdiction of a direct sale, i.e. through a shop, the name, address, and region of the producer must appear on the packaging, and no middle-man or distributor mark is permissible.

7. Regulations regarding production and sale are strictly adhered to in a competent and responsible way, including a system of bookkeeping for each product.

8. Farmers work according to the guidelines of sustainable agriculture.

In this way, farmers guarantee the origin, methods of production, and respect for the environment, while delivering the freshest product of highest quality to the consumer.

Mediocrity, stand aside, for excellence reigns at the Pari Fermier food fairs, where all vendors aspire to perfection and are met by adoring, grateful fans like me.

www.parifermier.com