MEET THE CHEFS

During his recent visit to Lebanon, the Meilleur Ouvrier de France, head of Ecole Gastronomique Bellouet Conseil, France, held a masterclass hosted by Polygel sal at the Sagesse University, Faculty of Hospitality Management, Lebanon.

This is my second time in Lebanon and the second time I have had a workshop with chefs and culinary experts in the country, sharing ideas about desserts for the festive season, including the buche de Noel, eclairs and others.

What is your opinion of Lebanese pastries?

I had the chance to taste a selection of pastries and found them very enjoyable. You can identify a French touch or flair.

Which spirits do you use in your recipes?

Culinary alcohols are nowadays used as perfumes in dessert making, whereas they previously served as preservatives. Alcohol adds subtlety and freshness, and helps in developing aromas. I use three alcohol-products: Cointreau 60, Kirsch de Fougerolles, and Saint James rum.