FRENCH COOKS HOLD WORKSHOPS IN MOLDOVA

Three cooks from France - Jean Pierre Xiradakis, Franc Audu and Juliene Cruege - conducted workshops in Moldova within the project "Slow Food. Wine. Life", organized by the company "Gout de France".

Over three-day visit to Moldova, French cooks from the Bordeaux Province were cooking with Moldovan colleagues in restaurants, visited wine cellars, as well as the "Frumoasa" nunnery in Calarasi raion, where they cooked Lenten fare with the nuns.

The French guests benefited of an excursion through the monastery, museum, nun cells, as well as cellar, where the nuns store domestic wine and canned food they prepare for winter.

At the end of their visit to Moldova, cooks from France held a workshop in Radisson restaurant, preparing French dainty dishes.

All the dishes were prepared of natural and ecologically pure products French cooks personally selected at the central market of Chisinau. They were surprised about the rich assortment and openness of people, who told to the guests about themselves, their lives and how they grow goods. The prepared dishes were served with Moldovan wines from different producers.

French cooks expressed confidence that Moldova can develop agricultural, wine and gastronomic tourism, following the example of France. Traditionally, on March 21, cooks from France travel across the world, promoting French cuisine, wine and tourism.

Events with participation of well-known cooks were organized by the National Vine and Wine Office (NVWO) and the "Tatrabis" tourist agency with the support of the USAID and the Swedish Government, which are financing the project on tourism development in Moldova.