New Caledonia to take part in Wellington On A Plate (WOAP, August 10-26) [fr]

Within the framework of the 2018 Wellington On A Plate event (WOAP, August 10-26), Le Cordon Bleu New Zealand and Chef Olivier HAAR from New Caledonia will celebrate Paul Bocuse’s (Michelin-starred chef and pioneer of the nouvelle cuisine movement) contribution to culinary history with a black-tie dinner that will be held on Saturday 25 August. On the menu, seven courses chef’s signature dishes served with premium Burgundy wines.

Le Cordon Bleu’s chef de cuisine, Francis Motta, will be in charge of the event, the two-day preparation (August 23 and 24) involving Olivier HAAR from New Caledonia and Le Cordon Bleu New Zealand’s students.

Based in New Caledonia, Chef Olivier Haar will take part in WOAP 2018 - JPEGIn order for Olivier Haar to participate in the Paul Bocuse event, the Delegation of New Caledonia in New Zealand, based at the Embassy of France, and Le Cordon Bleu New Zealand, a training restaurant where international students learn to produce and serve dishes using specific French culinary techniques, have signed a Cooperation Agreement on July 4th.

According to Dr Yves Lafoy, Official Representative of New Caledonia to New Zealand, New Caledonia’s participation in both the Wellington On A Plate and the Paul Bocuse events will enable raising awareness of New Caledonia’s gastronomy, considered to be among the best in the Pacific.

Much of the food in New Caledonia is based on French-style cooking with a mix of Asia-Pacific ingredients and flavors. Seafood meals are a specialty, and often feature fresh local food such as prawns, octopus and shellfish, as well as reef fish and deep-sea fish. Bougna is the traditional Kanak dish (equivalent to the Māori Hāngi), the food - a combination of chicken, lobster or fish, yams, bananas, sweet potatoes and coconut milk, all wrapped in banana leaves - being steamed in an earth oven heated by hot stones.

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According to the Official Representative of New Caledonia to New Zealand, New Caledonia’s participation in these two culinary events contributes to the implementation of the "Economy and Trade" component of the New Caledonia – New Zealand Joint Cooperation Plan, under its Tourism component. The Plan, signed between the governments of New Caledonia and New Zealand on September 2016, sets out the mutually decided objectives and priority areas to strengthen bilateral cooperation.

The 10th year of Wellington On A Plate (WOAP) will, next August, serve up a feast of food, drinks, creativity and culture. People will come to experiment, explore, taste, create and be entertained with delectable menus and a celebration of Wellington’s artisan food and drink producers. In 2017, 8,369 tickets were sold to the 117 Festival events.

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The black-tie dinner celebrating Chef Paul Bocuse contribution to gastronomy will be held at Le Cordon Bleu on Saturday 25 August, from 6 to 10pm.

For enquiries, please contact ljaques@cordonbleu.edu

Dernière modification : 19/07/2018

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