Prisoners help in celebration of French food

DINE BEHIND BARS: Chef Quillot speaking to prisoners working at The Clink restaurant last Tuesday.


    Mar 23, 2016

    Prisoners help in celebration of French food

    MONKFISH in scallop sauce, pigeon stuffed with chestnuts and fondant au chocolat... French chefs were making mouths water on Monday in a global celebration of the country's cuisine.

    More than 1,700 chefs in 150 countries were conjuring up French feasts in bars, restaurants, embassies and even a prison as a part of the Good France festival, a massive diplomatic push to promote its famed gastronomic culture.

    Inspired by the "Epicurian dinners" held by the legendary cook Auguste Escoffier across the world in 1912, the idea was revived last year by superchef Alain Ducasse.

    Actress and director Sophie Marceau, best known for her roles in the films Pacific Palisades and Braveheart, was a special guest at a dinner in the Indonesian capital, Jakarta.

    However, the most unusual meal of all will be held in London's Brixton prison.

    There, Gilles Quillot, who is head chef at the French embassy, has been schooling inmates in preparing white asparagus, among other delicacies.

    "I was a bit nervous at the idea of coming into a prison, as you can imagine," he told Agence France-Presse.

    "But I have to say that the guys have been absolutely fantastic... I've already offered a job to one or two."

    The prisoners run a bistro called The Clink inside the jail, where they feed up to 120 members of the paying public every night.

    But the most colourful banquet promises to be in a Mughal palace in Udaipur, Rajasthan, where Sebastien Sanjou from the Michelin-starred Le Relais des Moines in the south of France is cooking up a feast for Holi, the Indian festival of colours.

    French Foreign Minister Jean-Marc Ayrault would have officially launched the dinners in Paris late on Monday by sitting down himself to enjoy an aperitif and starters before tackling a main course, cheese and desert, all washed down, of course, with French wines and champagne.