Saturday, July 7, 2007

"The Food Orchestra " third part...

The conductor: Chef Eric Chauffour. Originally from Amboise, Loire Valley in France
Chef Éric has more than 20 years of experience in cuisine and has worked as a Chef de Cuisine in many outstanding establishments around the world including, the Hyde Park Hotel in London and Les Bergues Hotel in Geneva. His career has taken him through France, Switzerland and England, and has most recently brought him to Canada. He was awarded an AA Rosette for his cuisine while in Silchester, has worked alongside Michelin 2‐Star Chef Michel Chabran and was responsible for the fine dining restaurant at the Imperial Palace Hotel in Annecy, in the French Alps.In August 2003, Chef Éric went to Canada with the goal of sharing his love of the culinary arts and introducing others to his passion for L’Art de la table or the Art of living! Since May 2007, Chef Éric has been our teacher at the Institut Paul Bocuse; the musicians: our team; the score: Poultry week. My mission: to prepare a duck breast stuffed with fois gras, with creamy polenta and a wild mushroom duxelle, green asparagus and broad beans, brochette of giblets and duck jus "au sang" (made with duck blood).

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