FRENCH CHEFS ARE LAVISHLY DINED

Poverty Bay Herald, Volume LIII, Issue 16539, 5 January 1928, Page 10

FRENCH CHEFS ARE LAVISHLY DINED

LONDON Nov. 17. London’s French chefs and famous chefs from Paris kisses on each other’s cheeks when the piece cie resistance was served at a banquet tendered to the most noted chefsof France at the Savoy Hotel. Francois Cedard, King George bs own, chefs had charge of preparations of the meal. He was assisted by French chefs ill London who tried their utmost to outdo Paris in preparing a feast of feasts. Sherry and bitters was served as an appetiser, instead of cocktails, which’ the chefs contend are dull to the pal-' ate. Only the choicest/ wines and brandies were served at the conclusion of the dinner. Epicurean delights offered the French guests included pate do fois gras, in jelly or port Wine,. The piece de resistance was solo, cooked- in champagne, garnished with, grayfish braised in brandy, and served upon newly picked grape vine leaves, English pheasants cooked in red wine, famous Chateau de Pape - wine, and pears stewed in syrup till'd stuffed with granulated elibcblafe. Th visiting chefs,- who tir-dl litre in connection wfitli the national food exhibition, will be entertained .at Buckingham Palace at luncheon bv Cedard, the. King’s’ chef. On Tuesday, in anticipation of the evening feast, the chefs had nothing but Irish stew for lunch.