 New Delhi, Oct 17 : Le Cordon Bleu chefs, considered some of the finest
in the world, are in India experiencing the delights of vegetarian
food.
"Vegetarian food is a great expertise in India," said Liz Danniel,
marketing officer of Le Cordon Bleu.
"French food, you know, is very light, little butter or oil. Indian
food is richer, fuller, and the vegetarian dishes have more variety
than anywhere else in the world," Danniel told IANS.
"That's what the chefs would be interested in seeing - the finesse of
vegetarian cuisine."
Danniel is in India with two chefs from one of the world's greatest
cook training institution for a unique cross-cultural exchange of
culinary skills.
Le Cordon Bleu chefs Eric Chauffour and Fabrice Danniel are in the city
as part of the Grand Chefs on Tour programme of the Taj Hotels, which
promotes culinary exchanges.
Both chefs have come to India for the first time.
 "When I think of India, I think spices," smiled Chauffour. "From the
moment you land in India, the waft of spices enthral and delight you,
it's a very powerful sensation."
During their time here, they would be teaching the art of fine French
cuisine to Indian chefs and gathering knowledge about Indian techniques
from them.
Founded in 1895, Le Cordon Bleu is one of the world's greatest cooking
institutions with a presence in 15 countries and at 26 international
schools.
Chauffour has worked in some of the leading eateries around the world
and Danniel is known for his expertise in candy-making, chocolate work
and delectable ice creams. (IANS) |
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