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| Upcoming Events |
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| Please scroll down for detailed information. |
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| Events at AF |
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| French Delicacies Demystified |
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| A Talk by Frédéric Duhart |
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Foie gras, Baguette, Roquefort, Crêpe, Macarons & Co.
Anthropological Thoughts on Gourmet Ambassadors of France |
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Fattened duck products, breads, cheeses, pastries, wines…
The list is long of the French delicacies that are currently fashionable in Singapore and in other countries of Asia. We invite you to discover more about these gourmet ambassadors, about their histories and their cultural significances in France. They are much more than food; they are fascinating pieces of civilisation. As Singapore has a long tradition of cultural fusion, we will also consider how these French delicacies can be cooked and served in local contexts. |
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| Participants will be served: |
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Foie Gras Mousse "Verrine", Fig & Walnut Confit, Gelee de Sauternes: A Verrine, small glass shaped serving cup, layered with a fig and walnut confit, a mousse of foie gras and covered with a layer of
Sauternes a famous French sweet white wine. |
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Foie Gras Terrine on Brioche with Chef Julien's
Signature Orange Marmalade: A traditional foie gras terrine laid on soft brioche with a touch of
Chef Julien's Signature orange marmalade. |
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| Red Wine Glazed Chilled Pan-seared Foie Gras on Dark Rye Bread: An unusual way to enjoyed pan seared foie gras - chilled with a red wine reduction glazing on a toast of dark rye bread. |
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| A “mystery” foie gras & a glass of red wine... |
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| The Speaker: |
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Frédéric Duhart is a teacher-researcher at the Faculty of Gastronomic Sciences of the Mondragon University (Basque Culinary Center, San Sebastian, Spain). General Secretary of the Commission on the Anthropology of Food and Nutrition of the IUAES and general coordinator of CORPUS International Group for the Cultural Studies of the Body, he is especially interested in the historical and ethnological study of food and human body. He is author of five books:
De confits en foies gras. Une histoire des oies et des canards du Sud-Ouest (Elkar, 2009), Du monde à l'assiette. Mythologies alimentaires (Dilecta, 2007), Carafes et alambics. Les mots du vin et autres boissons (Le Robert, 2007), Le chocolat au Pays Basque (XVIIe-XXIe siècles). De Bayonne à Oñati (Elkar, 2005) & Habiter et consommer à Bayonne au XVIIIe siècle (L’Harmattan, 2001). He edited two books : Vinos de América y de Europa (Le Manuscrit, 2010) & Anthropologie historique du corps. Seize regards (L’Harmattan, 2006). |
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French Delicacies Demystified
Thursday 6 June 2013 7.00pm
Alliance Française de Singapour Seminar Room
AF Member $25.00
General Public $30.00
Places are limited and are on a first-come-first-serve basis |
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Please register at the Administration Office of Alliance Française de Singapour (4th Level)1 Sarkies Road Singapore 258130
Tel: 6833 9302 email irenechew@alliancefrancaise.org.sg |
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Fête de la musique
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| Saturday 22 June 2013 |
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| Botanic Gardens 5pm onwards |
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| Please visit this page for regular updates. |
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