elle & Vire hosts Demon­stra­tion At green­house

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Chef Ni­co­las Boussin, pas­try chef at Elle & Vire held a pas­try demon­stra­tion for lo­cal chefs at the Green­house In­no­va­tion Cen­tre on the 27 and 28 of March.

Demon­strat­ing a to­tal of five recipe’s, chefs at­tend­ing the work­shop watched Chef Ni­co­las pre­pare the dishes, tasted them and con­sulted with him on the use of Elle & Vire prod­ucts.

“For the recipes I demon­strated to­day, it was im­por­tant for me to use new tech­niques to share with other chefs but ev­ery time I think about my new recipe, I build it with a clas­si­cal base and then step by step turn it into a clas­si­cal French pas­try,” Chef Ni­co­las said.

“For the recipes to­day I used Elle & Vire prod­ucts and I can vouch for the fact that we get the best milk in Nor­mandy and pair that with our tech­niques, how we make our cream and the use of raw ma­te­ri­als, it is very unique. Our tech­nique re­sults in very light vol­ume, a min­i­mum of 2.7 so it is great when you make a mousse, the tex­ture is very light,” he added.

“The work­shop was very suc­cess­ful and I am cer­tain this prod­uct will help chefs be more ef­fi­cient with their cook­ing and also present ex­cep­tional taste,” Chef Ni­co­las said.

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