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Here is the article published in Process magazine about the contest Givaudan we participated in February 2007. The theme was "forbidden food". The challenge was to make dishes like French duterroir sauerkraut, cassoulet, baeckoeffe, all without pork and alcohol-free, this in order to best satisfy the French Muslim cofession.
We also continue to create a dessert in connection with the same theme, based on spices and aromas without drinking alcohol!
Our achievements, sauerkraut Halal and couscous with fruit sauce and Grand Marnier orange muscat berries have helped my team and I have access to the third place with 0.03 points the second. It was very close!
Congratulations to the 11 th class DRAC for your accomplishments and your investment.
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