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French chefs support Japanese oyster farmers

Oysters can be served with a variety of herbs such as parsley black pepper and sea salt

Some of France's best known chefs have combined their forces to help raise funds for Japanese oyster farmers devastated by the tsunami in March, with a €1,000 (£880) per plate creative cuisine dinner. 

At the event, hosted by France's foreign ministry, money was raised to help the oyster farmers whose livelihoods were swept away in the tsunami, supported by 11 of the country's leading chefs.

"We're not here to do a cooking demonstration," three-star chef Alain Ducasse told France 24.

"The goal is clearly to raise money. It's a very nice dinner that will bring in significant revenues... for our Japanese colleagues who are facing difficulty."

Oysters can be served in a variety of ways, such as on bruschetta with parsley and black pepper, or roasted with shallots and sea salt.

In addition to Mr Ducasse, two-star chef Thierry Marx also prepared meals for the delegates, which included Japan's ambassador Yasuo Saito.

Related Products: Parsley, Black Peppercorns, Sea Salt

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