Top French chefs took their art into the Paris underground, cooking up a treat for a crowd of commuters in a bid to prove that haute cuisine needn’t cost a king’s ransom.
“Sharing our cuisine with people is so great,” said Eric Frechon, who runs the kitchens at President Nicolas Sarkozy’s favourite Paris haunt, the top-end Le Bristol hotel.
Frechon was the first of a trio of gourmet chefs, each graced with three-star status in the famed Michelin restaurant guide, to come down to the people with his pots and pans in a makeshift kitchen set up for three days at Miromesnil station in the Paris subway.
Carrots were Frechon’s dish of the day, “to show people you can cook simple and cheap food.”
His were boiled in orange juice with a dash of honey and a little fennel, then patted dry with paper and rolled in gingerbread crumbs.
“Mmmmm!” said office worker Jane Germiz as helpers handed out the finished product. “What a great idea this is! It’s a simple recipe and interesting to see what a top chef can do with a basic vegetable.”
Next up at the railway station last Wednesday was Patrick Bertron of the celebrated country inn, the Relais Bernard Loiseau, one of France’s 26 three-star establishments, with a recipe for cabbage.
Potatoes got star treatment on the third and last day of the commuter cooking treat when Patrice Caillault of the Domaine de Rochevilaine threw them into the pot.
(AFP WITH STAFF WRITER)
為了證明不花大錢也能享受高級料理，頂級法國廚師帶著廚藝走進巴黎地下鐵，烹煮美食款待一群通勤者。
艾瑞克．弗萊瓊說：「和民眾分享我們的佳餚的感覺非常好。」他負責掌理法國總統尼可拉斯．薩柯茲最愛光臨的巴黎頂級飯店Le Bristol的廚房。
由弗萊瓊打頭陣，三位榮獲知名《米其林美食指南》三星評等的美食主廚帶著鍋具走入群眾，進駐巴黎地鐵米羅梅斯尼歐站一個臨時廚房，進行為期三天的服務。
為了「向民眾示範自己也可以烹調簡單便宜的食物」，弗萊瓊當天的主菜是胡蘿蔔。
他先以柳橙汁燉煮胡蘿蔔，再加入少許蜂蜜和少量茴香，然後用紙拍乾，再以薑餅碎屑包覆。
助手們分送完成的料理時，上班族珍．傑米茲說：「嗯！這點子太棒了！這道菜的食譜很簡單，而且能夠看到頂級廚師如何處理基本蔬菜很有趣。」
第二棒是上週三進駐的知名鄉村旅店Relais Bernard Loiseau主廚派屈克．波特朗，他烹調的是甘藍菜。Relais Bernard Loiseau是法國二十六間三星旅館之一。
活動第三天也是最後一天，星級美食主角是馬鈴薯，負責料理的主廚是Domaine de Rochevilaine餐廳的派翠絲．塞爾勞特。
（法新社╱翻譯：袁星塵）
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