Greenhouse hosts Delifrance workshop for chefs

Posted under Catering News ME, F&B.
by Mahak Mannan | Published 1 year ago

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French pastry chef Lucas Beyries held a workshop for UAE chefs at the Greenhouse Innovation Centre last month.

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Beyries did a full demonstration of four sweet and four savoury recipes in an interactive session with the attendees using Delifrance’ new range of ready to use products.

The savoury dishes included scallops and passion tart, fig chutney and foie gras chantilly basket, lime gravlax salmon tartare tart and a coriander and tomato cone.

Citrus chocolate tart, pistachio and red fruit tart, vanilla tart and pistachio with mixed nuts caramel tart made the sweet recipe’s list.

All the recipe’s used Delifrance’ A La Folie products, Beyries said.

“I used the Delifrance A La Folie ingredients for the simple reason that I am sure it will have the best quality. Also, it is ready to use, if I make the product from scratch myself it will take very less time. Using the Delifrance products meant that I could cut down on 60% of the cooking time and can now instead work on my own recipes and develop my creativity with the time saved.

“It is so simple and easy to use, all you have to do is open the box. The packaging also keeps the A La Folie products dry and crispy throughout its shelf life. This can make a chefs life really easy, having the right taste in a ready to use product can be very beneficial in a busy kitchen,” he added.









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