Until recently I was a full-time multimedia reporter for a South African news website www.eNCA.com. This story is about an event I attended in 2014 – the Week of Taste workshop at the Alliance Française.
JOHANNESBURG, 21 May 2014 – My experience of French food hasn’t gone much beyond the odd croissant or some really good stinky cheese, but this all changed on Wednesday night at the Alliance Française in Parkview, Johannesburg.
As part of the Week of Taste, the French institute brought out acclaimed chefs to South Africa to inspire locals to cook with fresh, local, organic products. Of course the French have been doing this for more than 25 years, when they first began their Week of Taste abroad. Meanwhile in South Africa this has become more of a post-millennium trend.
I RSVP’d for the evening hesitantly because of another misconception that French food is, for the most part, overcomplicated but I was proved wrong.
Chef Thibaud Renard, who won his first cooking contest at age 14, is a chef at Goumard, arguably the best seafood restaurant in Paris.
His cooking style is characterised by a wish to serve the best produce without gimmicks and his cuisine is renewed every two months incorporating seasonal produce. Continue reading on eNCA.com.