What’s Cooking at AF Bangalore?

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Learning a language is not just about speaking it but also getting familiar with the nuances of its culture. It is for this reason that the Alliance Françaises in India and Nepal do not just teach French – they are actively involved in building bridges between the cultures of the subcontinent and France. In the process, many partnerships are forged – creating relationships and connections that bear fruit in many different ways.

It has been said that the only beautiful thing which truly nourishes is food. France has a rich culinary heritage which is a source of great pride to its people. What better way to introduce people to French culture then than introducing them to the French way of cooking?  After all, discovering French meals and how to make them is like embarking on a delicious journey – one slice of French history at a time!

Alliance Française de Bangalore recently embarked on one such culinary journey by reaching out to Café Noir – a  chain of premier French restaurants in Bangalore. Once a month, a chef from Café Noir visits AF Bangalore to conduct a workshop titled AF COOKOUT on French cuisine. Each session has a different theme and the participants whip up a storm. The recipes are explained in minute detail to ensure that the participants know exactly how to cut, boil and even match ingredients.

Participants at the AF COOKOUT organised by AF Bangalore in collaboration with Café Noir

Three AF COOKOUTS have already been organised at AF Bangalore with chefs from Café Noir and have met with resounding success. To start things off, the first workshop was organised on January 13 and focussed on how to make Pastry Choux with different fillings along with the traditional Amandine tart. Then on February 24, participants cracked the secrets of dishes made with eggs including œuf bénédictine, fried eggs, croque madame, oeuf à la coque and millefeuille de tortillas. The next AF COOKOUT on March 16 catered to the participants’  sweet tooth as they learned to prepare French Macaron shells with four delicious fillings.

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Participants at the AF COOKOUT organised by AF Bangalore in collaboration with Café Noir

Given the overwhelming response that the AF COOKOUTs have received, it is only natural that they have became a monthly affair at AF Bangalore. The next edition is scheduled for April 12 where participants will learn how to make four different kinds of pasta including Spaghetti Carbonara, Linguini pesto with salmon and Gnocchi sautéed with mushroom and walnuts.

Ambre ARCANGELI

Asst. Cultural Coordinator, Alliance Française de Bangalore

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Rédaction

Directeur de publication : Délégation Générale de la Fondation Alliance Française en Inde et au Népal

Rédacteur en chef : Laurent Elisio Bordier

Rédacteur/Coordinateur national : Siddharth Bhatt

Rédacteurs, contributeurs : Guillaume, Abhirami, Alexandre, Chintan, Cléa, David, Eleonore, Elie, Kanika, Karine, Nita, Thomas, Malvika, Marie-Joëlle, Meera, Mayuri, Mitushi, Alice, Prutha, Romain, Ritika, Manas, Supriya ...