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Chronicles from Concordia

Alex and Sebastien’s birthday: Fusion cooking

4 Jun 2012, 14:29 UTC
Alex and Sebastien’s birthday: Fusion cooking
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Saturday we celebrated Alex and Sebastien’s birthday as well as Queen Elizabeth’s 60th jubilee. I tried to cook a menu that mixed the birthday boy’s heritage. It was not an obvious combination as Alex is English and Indian while Seb … Continue reading →

Credits: A. Kumar
Saturday we celebrated Alex and Sebastien’s birthday as well as Queen Elizabeth’s 60th jubilee.
I tried to cook a menu that mixed the birthday boy’s heritage. It was not an obvious combination as Alex is English and Indian while Seb is from France.
I enjoy a challenge and do my best and cook new imaginative recipes. In this case my experience from studying at the Hotel school “Le Saleve” in Annemasse, France came in handy.
I threw in as many references to Alex and Seb’s countries as possible while keeping the menu tasty and balanced of course. Sultana’s and Indian spices from India, Gin and puff pastry from England with cider and foie gras from France.
Credits: A. Kumar
To accompany the meal I made rye bread. Concordia has extremely low humidity as well as low temperatures. I have to adapt recipes to the low humidity. The flour for the rye bread is ...

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