Wednesday Dec 11, 2024
Wednesday Dec 11, 2024
Friday, 8 July 2016 00:00 - - {{hitsCtrl.values.hits}}
Daniel Gaskin
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In the words of Alain Ducasse, the Monégasque chef: “French cuisine is the interpreter of a cuisine that has evolved towards lightness in harmony with its environment.” Further, Laurent Fabius, Former Prime Minister of France, words: “France’s heritage is its cuisine, its wines, but it is a heritage that should not simply be contemplated, glorified and savoured; it is a heritage that should be built upon and showcased.”
With these facets taken into consideration and the love of what is beautiful and tastes good, Daniel Gaskin will present a delightful interlude and an opportunity to celebrate French cuisine and wines in Sri Lanka, at the Galle Face Hotel. The dates are from 15 to 24 July, a French buffet to celebrate France’s gastronomy will be available at the Verandah. The 1864 will also present “Dînerd’Épicure” (Epicurean Dinner) on 20 July: a tribute to a vibrant, and culinary tradition tastefully presented by Daniel Gaskin.
Daniel Gaskin’s love of French food occurred out of Gales of Llangollen – the oldest wine bar bistro out of Wales, established in 1977. As the Head Chef he made modern European cuisine with a heavy French influence dishes at the Bistro Bar. His favourite were the wine friendly dishes that were prepared through a classic French cooking technique. He was awarded the Level 2 WSET for Wine and Spirits too, to add to his accolades.
Some dishes that will make an appearance would be chilled poached lobster, mango panna cotta, raw vegetable salad, citrus dressing, duck confit with lentils and root vegetables and crepe suzette (action).
Galle Face Hotel General Manager Antony Paton avers, “The common point of this event is the partnership of Embassy of France, Alliance Francaise de Kotte and Galle Face Hotel. It is an opportunity to share the cuisine that are dear to the French people – and which we need to continue to defend ardently – with as many people as possible: with conviviality and respect for France’s culture; and, most importantly, pleasure.”
