THE EARLIEST ART

Dominion, Volume 21, Issue 85, 9 January 1928, Page 11

THE EARLIEST ART

FRENCH CHEF’S TRIBUTE. London's most famous chefs greeted six of their French confreres who arrived in London recently to act on the jury at the Food and Cookery Exhibition, which opened recently at Holland Park Hall, London. . M. Herbodeau, president of the Societc Culinaire Fraucaise (London), was among those who welcomed the visitors. “Cooking is tho art that preceded all others; 11 is the first art, and has developed with civilisation,” said M. Carton, president of the Societe des Cuisiniers de Paris and head of the delegation, to a “Daily Mail” reporter. Paris (M. Carton declared) is the culinary museum and university of the world, which is developing every day. . A nation’s culture and civilisation are reflected in its cooking. . The two most representative dishes I can think of are Irish stew and chicken nie. The latter, although not seen often in England to-day. is made in Paris to an essentially English recipe. English people are very, very capab e of appreciating good coking. They <lo know good cooking. . Tho twelve most disctinguished diets in the world will dine to-night at the Savoy Hotel; and what was described yesterday as the "most delicate example of luxurious simplicity" has been prepared for their entertainment. It is the intention of the French chefs in London to offer to their countrymen dishes they are unable to obtain in France. Colchester natives will be the prelude to tlie Epicurean delights, one of which wiß be sole cooked in champagne and garnished with crayfish braised in brandy. English pheasants cooked in red wine—t-he famous Chateau du Pape—is another dish.