So Chef! cooks up a fine food storm

Lesotho Times - - Lifestyle - Mo­halenyane Phakela

FRAN­COPHILES and food­ies alike were treated to a gas­tro­nomic din­ner to re­mem­ber on Tues­day as ac­com­plished French Chef Yoric Tieche Gal­mar col­lab­o­rated with lo­cal Chef Ima Setipa at Maseru Mall’s Primi Pi­atti restau­rant.

The four-handed din­ner — in which two chefs pre­pare one menu — was part of the sec­ond edi­tion of the So Chef! project which was co-or­gan­ised by the French In­sti­tute of South Africa and the Al­liance Française net­work. The So Chef! project of­fers a va­ri­ety of pro­grammes and worth­while ex­pe­ri­ences for food­ies and peo­ple of all ages.

The first edi­tion of the project was held last year in Le­sotho and sev­eral South African ci­ties to pro­mote the lo­cal and French cul­tures. Last year, French Chef Thibaud Renard and award-win­ning Mosotho chef Ska Moteane col­lab­o­rated in cook­ing a four-hand din­ner for 200 peo­ple at AVANI Le­sotho Ho­tel & Casino that fea­tured a fu­sion of French and Ba­sotho cui­sine.

Dur­ing work­shops held as part of the project, 400 pupils from Thet­sane Sec­ondary school took part in a taste les­son and 20 culi­nary en­thu­si­asts learnt to make cook­ies.

This year Chef Tieche from Ho­tel Belles Rives in France and Chef Setipa of Primi Pi­atti show­cased their culi­nary skills with a three course meal which was a com­bi­na­tion of “Fran­coso­taly” (French, Ital­ian and Se­sotho) cui­sine.

Upon ar­rival, guests were wel­comed by a glass of Cap Clas­sique sparkling wine, with the added op­tions of Primi Pi­atti’s fa­mous “Sex on the Beach” al­co­holic and non­al­co­holic cock­tails. Cherry Tomato a la Riviera was served as the starter, while vanilla crème brulee with sea- sonal fruit was the dessert.

For the main course, guests could choose be­tween Kingk­lip fil­let gar­nished with soupe au pis­tou, beef fil­let served on a bed of spinach, mush­rooms and car­rots served with se­molina pap in a red wine jus, while vege­tar­i­ans could savour a sea­sonal veg­etable pasta. All the while, the guests were ser­e­naded by live mu­sic from a lo­cal band.

Ad­dress­ing the guests, Al­liance Française in Maseru Di­rec­tor Remi Beghin said wine had a long his­tory of be­ing served as an ac­com­pa­ni­ment to food. As a re­sult, guests sam­pled such wines as La Motte Chardon­nay, La Motte Pierneef Si­rah Viog­nier, La Motte Sauvi­gnon Blanc and Pierre Jour­dqan Ratafia cour­tesy of Le­sotho Wines Com­pany.

He said the So Chef! project was meant to fos­ter in­ter­ac­tion be­tween French and Le­sotho cul­tures.

“The Al­liance Française in­sti­tu­tions al­ways bring chefs from France to pre­pare meals with their South African and Le­sotho coun­ter­parts ev­ery year al­though and this is the sec­ond edi­tion of the So Chef! project in Le­sotho,” said Beghin.

He said Chef Yoric would be in the coun­try for the rest of the week host­ing cook­ing work­shops in schools such as Maseru High School and Amer­i­can In­ter­na­tional School.

Guests en­joy the three-course meal at Maseru Mall Primi Pi­atti restau­rant on Tues­day.

chef Yoric Tieche (left) ap­plies the fin­ish­ing touches to the starter.

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