Tuesday and Wednesday this week (20/21 May) The Academy opened its doors and we were honoured to welcome selected guests of Givaudan, who are among the largest companies in the food and beverages industry, for a rather special and unique tasting experience.
Givaudan are the market leaders in flavours and fragrances and we have worked together to devise an extraordinary way of promoting their skills. After careful selection of three recipes from my latest book, Simply Novelli, Givaudan’s fantastically talented team replicated the recipes in a wide selection of unusual methods with the help of their resident chef Paul Lees. The dishes selected from the book were:
Beignets au Fromage
Coq aux Vin avec Chocolat
Douillon de Poire Romarin
Givaudan managed to create their version of the Beignets using flavour enhanced basil and a selection of sweet potato flavoured crisps managing to even give a hint of chilli during the tasting of the crisps.
The Coq aux Vin was created into their version of a cook in the bag chicken enhancing all aspects of my own recipe with fantastic results.
The Douillon de Poire was made into a cordial and their team even managed to get the hint of herbs into their flavours. Their clients, who were obviously used to their skills seemed impressed with the concept of me creating the dishes and then comparing his results with Givaudan’s creations and had a great day of natural flavours and tips from Jean Christophe as well as the magic flavours created by Givaudan.
A special thanks goes to Rickard and his very professional team and we hope it’s the start of a long term relationship.