One of the best (and tastiest) ways to learn about new cultures
\u00a9 Meredith Mullins<\/p><\/div>\n

Discovering the Flavors of the World<\/h2>\n

Traveling to Syria, Italy, West Africa, India, Taiwan, Denmark, China, Greece, Mexico, and the U.S. has never been easier. Especially if you\u2019re hungry.<\/p>\n

The Paris phenomenon, Ground Control, offers cultural diversity in a one-stop space, with an overarching mission of encouraging a free and curious spirit (libres et\u00a0curieux) <\/i>and an innate concern for the planet.<\/p>\n

Free and curious
\u00a9 Meredith Mullins<\/p><\/div>\n

Since February 2018, Ground Control has\u00a0settled in to the Halle Charolais, near Gare de Lyon. Prior to this new location, this traveling experiment had gone by a number of names (including The Grand Train), and had been housed in temporary venues all around the city (from the 12^{th\u00a0<\/sup>arrondissement to the 13th\u00a0<\/sup>to the 18th\u00a0<\/sup>and now back to the 12th<\/sup>).<\/p>\n}

Subtle exterior, but lively inside
\u00a9 Meredith Mullins<\/p><\/div>\n

The remodeled industrial site and outdoor terrace on rue du Charolais are part of the French rail company\u2019s drive to transform abandoned buildings into multidisciplinary cultural spaces\u2014with a focus on sustainability and a sense of community.<\/p>\n

Delicious cultural discoveries
\u00a9 Meredith Mullins<\/p><\/div>\n

Since food is one of the best ways to experience a feeling of camaraderie or to learn about a new culture, Ground Control casts cuisine in a leading role.<\/p>\n

The 12 restaurants and 6 caf\u00e9s\/bars offer a variety of international flavors, with \u201cOh, I see\u201d moments\u00a0<\/strong>that are not only tasty but also educational.<\/p>\n

Tasty “Oh, I see” moments
\u00a9 Meredith Mullins<\/p><\/div>\n

Refugee Chefs at La R\u00e9sidence<\/h4>\n

One of the most interesting food booths is La R\u00e9sidence, a now-permanent home for the ideas originally conceived in the 2016 Refugee Food Festival project in Paris.<\/p>\n

That highly successful festival, supported by chefs St\u00e9phane J\u00e9go (from L\u2019Ami Jean) and Mohammad Elkhaldy, brought refugee chefs into Paris restaurants to practice their skills and test new recipes that would bring the flavors of their countries into French kitchens.<\/p>\n

The popular refugee kitchen\u2014La R\u00e9sidence<\/p><\/div>\n

Now, that tradition continues. Every two to six months, a new French refugee chef is given creative freedom at Ground Control\u2019s La R\u00e9sidence to share the culinary heritage of his or her origin country and to experiment in fusing that culture in innovative ways with French cuisine.<\/p>\n

Syrian Frikeh, with roasted green wheat and vegetables
\u00a9 Meredith Mullins<\/p><\/div>\n

The current resident chef is Haitham Karachay, originally from Damascus, Syria. He brings the flavors of Damascus, as well as the spicier approach of his mother\u2019s home of Aleppo, in creating his own French\/Syrian menu\u2014family recipes now made with the techniques he has learned in the gastronomy capital of the world.<\/p>\n

Refugee Chef Haitham Karachay at La R\u00e9sidence
\u00a9 Meredith Mullins<\/p><\/div>\n

He serves better-known dishes such as hummus and tabouli, but also delicious staples such a muhammara (roasted red pepper dip), Frikeh (roasted green wheat with vegetables and labn\u00e9 yogurt cheese), Shawarma (rotisserie meat cut into thin slices), and Kefta (meatballs with roasted potatoes and fresh herbs). \u00a0All the dishes are made with seasonal vegetables and locally sourced products.<\/p>\n

Menu of the day at La R\u00e9sidence
\u00a9 Meredith Mullins<\/p><\/div>\n

Although he did not serve in Syria\u2019s military, he smiles when he compares restaurant work to the rigor of the army. Long hours. Hard work. But, he is driven by a passion for sharing his culture. He loves his profession.<\/p>\n

Kefta a la Karachay
\u00a9 Meredith Mullins<\/p><\/div>\n

He is also the essence of the Ground Control mission of curiosity. He likes nothing more than to go home at night, look over what\u2019s in the fridge, and make something totally unique and original out of the \u201cfound\u201d materials. Discovery at its finest. Creations that one day might appear on his menu.<\/p>\n

A new refugee chef will be arriving in January, but Haitham hopes to work part time at La R\u00e9sidence (we hope so!) and perhaps open a Syrian\u00a0traiteur\u00a0<\/i>(catering) service to continue sharing his homeland recipes.<\/p>\n

An Aleppo version of Muhammara (roasted red pepper dip).
(Find the recipe in the free download below.)
\u00a9 Meredith Mullins<\/p><\/div>\n

A Lesson in Pasta: Solina<\/h4>\n

At Solina, you receive an accelerated education in pasta, as well as an understanding of the importance of honoring traditional ingredients and methods.<\/p>\n

Riccardo and Fabio\u2014longtime friends from the Abruzzo region of Italy\u2014have brought to Paris their love of their heritage and the land.<\/p>\n

Riccardo and Fabio, Solina chefs from the Abruzzo region of Italy
\u00a9 Meredith Mullins<\/p><\/div>\n

Their pastas are all made from the ancient wheat flour (solina) from the Abruzzo region\u2014called the \u201cmother of all wheats.\u201d<\/p>\n

A reverence for ravioli
\u00a9 Meredith Mullins<\/p><\/div>\n

The special flour and the olive oil that they use come from a small farm in Abruzzo. The eggs are farm fresh from the French countryside. A perfect example of the best from all worlds.<\/p>\n

A pasta test: caserecce, gnocchetti, or spaghetti alla chitarra?
\u00a9 Meredith Mullins<\/p><\/div>\n

Their pasta laboratory offers caserecce (a short pasta with curled edges that holds a sauce well), gnocchetti (a small round pasta originally from Sardinia . . . and not to be confused with gnocchi), ravioli (which they fill with parmesan, ricotta, gorgonzola, and other innovative fillings), and the most famous Abruzzo pasta, spaghetti alla chitarra (a long, thick pasta that has square edges because of the press that is used).<\/p>\n

Spaghetti alla chitarra, with tomato sauce and pork sausage
(Find the recipe in the free download below.)
\u00a9 Meredith Mullins<\/p><\/div>\n

Riccardo and Fabio serve the caserecce with puttanesca sauce (tomatoes, olives, capers, and anchovies). They serve the traditional spaghetti alla chitarra with tomato sauce and pork sausage. The gnocchetti \u00a0are served with mushrooms, leeks, and pumpkin. And let us not forget a to-die-for tiramisu.<\/p>\n

Mangiamo!<\/p>\n

Tiramisu heaven
\u00a9 Meredith Mullins<\/p><\/div>\n

Flavors of Africa: La Table Nali<\/h4>\n

The chefs from La Table Nali transport you to West Africa, particularly to the countries of Senegal and the Ivory Coast.<\/p>\n

Senegalese Chef Beye Abdoulahi Songane at La Table Nali
\u00a9 Meredith Mullins<\/p><\/div>\n

The traditional Senegalese favorites of Maf\u00e9 (a peanut stew) and Yassa (a spicy dish with onions, mustard, and either chicken or fish) are popular with the Ground Control crowds.<\/p>\n

Senegalese Maf\u00e9 with chicken
(Find the recipe in the free download below.)
\u00a9 Meredith Mullins<\/p><\/div>\n

And, from the Ivory Coast, you can sample Aloko (fried bananas) and Atti\u00e9k\u00e9 (a traditional dish of cassava semolina with vegetables and a salad of red onion pickles).<\/p>\n

Mr. Zhao’s for Chinese favorites<\/p><\/div>\n

Traveling Around the World<\/h4>\n

A visitor to Ground Control can continue a voyage around the world with several other international food stalls.<\/p>\n

At the Indian food bus, Doshas, you can sample traditional samosas (fried pastries with savory fillings) or order a thali plate (a variety of foods in the Indian culture, served on a round platter, and designed to be a perfect balance of flavors).<\/p>\n

Fresh guacamole at Chilam
(Find the recipe in the free download below.)
\u00a9 Meredith Mullins<\/p><\/div>\n

When you\u2019re \u201cvisiting\u201d Mexico at the Chilam restaurant, you can order super fresh guacamole with homemade corn chips or tacos with pork, shrimp, or duck (vive la France). You can also try a creative Mexican burger with meat slowly simmered to perfection\u2014with pork (Burger Yucateca), duck (Burger Michoacana), or beef (Burger Nortena).<\/p>\n

Burger Yucateca at Chilam
\u00a9 Meredith Mullins<\/p><\/div>\n

At the Coin-Op Table, you can try a traditional Taiwanese Bao sandwich (a steamed bun filled with meat or vegetables, or both). At Mr. Zhao, you can order from a variety of traditional Chinese offerings.<\/p>\n

You can sample Greek food at Kalimera; Danish food (including fresh fish & chips) at R\u00d8K; or popular favorites, such a pizzas (at Faggio) and hamburgers, chicken nuggets, and cheesecake (at Mona\u2019s).<\/p>\n

Hungry yet?<\/p>\n

Coin-Op Table for a Taiwanese bao sandwich
\u00a9 Meredith Mullins<\/p><\/div>\n

Experimenting in Art, Entertainment, and Education<\/strong><\/h4>\n

In the spirit of an integrated experiment, Ground Control offers a variety of community activities in addition to food. There is a plant shop, a boutique, a bookstore, and a videogame arcade among other diversions, as well as ongoing conferences and courses.<\/p>\n

Plants for all
\u00a9 Meredith Mullins<\/p><\/div>\n

This huge warehouse experiment offers something for everyone\u2014neighborhood fun for people of all ages and cultural diversity at its best.<\/p>\n

A touch of America at the video arcade
\u00a9 Meredith Mullins<\/p><\/div>\n

Most of all, Ground Control is about discovery and community\u2014trying new foods, meeting new people, and sharing cultures in a way that brings us all closer together.<\/p>\n

Ground Control: An experiment in international community
\u00a9 Meredith Mullins<\/p><\/div>\n

Ground Control<\/a> is located at 81-87 rue du Charolais, Paris. It is open from Wednesday to Friday from noon to midnight, Saturday from 11 am to midnight, and Sunday from 11 am to 10:30 pm.<\/em><\/p>\n

Thank you to Chef Haitham Karachay of <\/i>La R\u00e9sidence,<\/a> Chefs Riccardo and Fabio of <\/i>Solina,<\/a> Chef Beye Abdoulahi Songane and Warren Diallo of <\/i>La Table Nali,<\/a> Chilam, <\/a>\u00a0<\/i>Coin-op Table,<\/a> Mr. Zhao,<\/a>\u00a0<\/i>Doshas<\/u><\/i><\/span><\/span>,<\/a>\u00a0Kalimera,<\/a>\u00a0Mona’s,<\/a> Faggio,<\/a> and Jeanette Dardel for recipe review. <\/i><\/p>\n

For your free download of Ground Control recipes, click below.\u00a0\u00a0<\/i><\/p>\n

<\/a><\/p>\n

Comment<\/a><\/i>\u00a0on this post below, or inspire insight with your own\u00a0OIC Moment\u00a0here<\/a>.<\/em><\/p>","protected":false},"excerpt":{"rendered":null,"protected":false},"author":5,"featured_media":35530,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97,211],"tags":[],"class_list":["post-35514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diversity-culture","category-paris-mappoints"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.oh-i-see.com\/blog\/wp-json\/wp\/v2\/posts\/35514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oh-i-see.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oh-i-see.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oh-i-see.com\/blog\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oh-i-see.com\/blog\/wp-json\/wp\/v2\/comments?post=35514"}],"version-history":[{"count":39,"href":"https:\/\/www.oh-i-see.com\/blog\/wp-json\/wp\/v2\/posts\/35514\/revisions"}],"predecessor-version":[{"id":40826,"href":"https:\/\/www.oh-i-see.com\/blog\/wp-json\/wp\/v2\/posts\/35514\/revisions\/40826"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oh-i-see.com\/blog\/wp-json\/wp\/v2\/media\/35530"}],"wp:attachment":[{"href":"https:\/\/www.oh-i-see.com\/blog\/wp-json\/wp\/v2\/media?parent=35514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oh-i-see.com\/blog\/wp-json\/wp\/v2\/categories?post=35514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oh-i-see.com\/blog\/wp-json\/wp\/v2\/tags?post=35514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}