28 March 2011
The French Institute in Jordan and in partnership with InterContinental Jordan and Haddad Company is organizing a French gastronomy week from April 1 - 7.
The French gastronomic festivity at InterContinental Jordan will be presented by two distinguished French chefs, Chef Benoit Bordier and Chef Flora Mikula.
Bordier who comes from Saint-Nazaire offers innovative cuisine where tastes mix. He shakes up tradition while respecting the products; for instance he makes eggplant and pear with Earl Grey tea, fois gras, rye bread and red pepper sorbet. Flora on the other hand offers generous, feminine, strong and sensitive cuisine. For her the taste consists in stimulating the senses; the smell and the visual have a strong influence on tasting, where everything is balanced and in osmosis. She appreciates the mix of spices, herbs, and knows how to enhance and make the simplest product exceptional. A successful recipe for her lies in the balance of flavors and textures.
As of April 1 for an exciting week for food enthusiasts, Cinco De Mayo Restaurant will showcase Chef Bordier's and Chef Flora's French specialties through a wide selection of the famous French dishes for lunch and dinner.
The French Institute in Jordan and in partnership with InterContinental Jordan and Haddad Company is organizing a French gastronomy week from April 1 - 7.
The French gastronomic festivity at InterContinental Jordan will be presented by two distinguished French chefs, Chef Benoit Bordier and Chef Flora Mikula.
Bordier who comes from Saint-Nazaire offers innovative cuisine where tastes mix. He shakes up tradition while respecting the products; for instance he makes eggplant and pear with Earl Grey tea, fois gras, rye bread and red pepper sorbet. Flora on the other hand offers generous, feminine, strong and sensitive cuisine. For her the taste consists in stimulating the senses; the smell and the visual have a strong influence on tasting, where everything is balanced and in osmosis. She appreciates the mix of spices, herbs, and knows how to enhance and make the simplest product exceptional. A successful recipe for her lies in the balance of flavors and textures.
As of April 1 for an exciting week for food enthusiasts, Cinco De Mayo Restaurant will showcase Chef Bordier's and Chef Flora's French specialties through a wide selection of the famous French dishes for lunch and dinner.
© The Star 2011
