Envoy hosts dinner

DUCK with peach, fish sausage with crawfish sauce and sorbet with Fijian Rum were some of the highlights of the Gout de France dinner hosted by the French ambassador Sujiro Seam on March 2. A dinner prepared by chef Philippe Garand of the Holiday Inn was made for 25 people, mostly heads of fine dining restaurants and retail companies which import French products.

Mr Seam said the annual event was the opposite of fast food in the sense that it was about sharing food, friendship and life.

which are the features of a typical French meal that UNESCO has recognised as part of world heritage.

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