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Top Chef Franck Pontais
Hosts Gourmet Week

Top French chef Franck Pontais

Celebrity chef who created the glass kitchen to host the Supertravel Gourmet Week in Courchevel

Top French chef Franck Pontais Celebrity chef Franck Pontais host Supertravel Gourmet Week in Courchevel Top French chef Franck Pontais, author of the amazing cookbook Terrines & Verrines Top French chef Franck Pontais to host Supertravel Gourmet Week in Courchevel

Top French chef Franck Pontais, author of the amazing cookbook Terrines & Verrines, will host our new Gourmet Week in Courchevel on March 24 2013. He will cook around the resort on different nights, with one night exclusively at each chalet.

     Franck, who ran a pop-up restaurant in Harvey Nichols last year, will demonstrate his unique style of cooking served in his interlocking glass dishes and each chalet will receive a signed edition of his book.

     Franck is chef to the rich and famous, organising private dinner parties in their homes, has had numerous TV appearances and also won Iron Chef, an ultra-tough cookery contest for top chefs screened by Channel Four.

     He has a unique style concentrating on maximising flavour but presenting food in a unique way.

     But he does have a big gap in his CV that he hopes to remedy during his stay in Courchevel, if he can drag himself away from the kitchens occasionally. Growing up in Paris he never had the opportunity to learn to ski.

     'This is the winter that that'’s all going to change',’ he says.

     Born in 1972, Franck’'s career with food began when he was just 14 - when his mother realised that he was never going to be an

 

academic. She sent him to be a butcher’'s apprentice - and he thrived in his new environment.

     After two years'’ qualification he moved to a renowned culinary school where he regularly topped the class.

     And, more importantly for his later career, he was, as he describes it, baptised into the French tradition of the Traiteur, the art of creating exquisite and gourmet food in portable portions - the ultimate takeaway.

     He arrived in London in 1996, knowing no English - and it was the first time he'’d heard of Harrods, where he found himself working. At Harrods he met the store’s' food buyer - now his wife Jude.

     The couple based themselves in Suffolk because of Jude’'s roots in the county, and after six years at Harrods Franck moved to another top store, Selfridges.

A CLEAR WINNER

     Since then Franck has developed his amazing gourmet meals in interlocking glass dishes and regularly runs pop-up kitchen demonstrations to highlight the concept. Franck’'s ‘glass kitchen’ has been a big hit lately on the fifth floor at Harvey Nichols.

     The special glass dishes are unique in this country, says Franck.

     'You’'ve got to innovate and

 

provoke', he says. ‘'Everything that'’s new takes time but as soon as you unclick the glasses people love it.'’

     Clearly his multi-storey dining experience is winning many fans. ‘'It gives you a chance not to mix things together too much, it'’s a separation of food.'

     One combination, for example has chicken and liver terrine complementing poached plum and spring onion salad, with lotus root crisps to finish things off.

     Dessert in this case is fresh pomegranate set in rose water jelly with white chocolate mousse accompanied by a muscovado tuille biscuit - and black forest fudge as a bonus. Sheer delight!

     Franck regularly runs a cookery school and has been involved with county shows and even acted as a consultant for a Formula One racing team - as well as spending as much time as possible with his six-year-old son and taking him to the family’'s local beach in Suffolk, Kessingland.

     His book Terrines and Verrines has been so successful that re-prints have been necessary - and of course he will need to devote some time in future to pursue what we are sure will be his new passion of skiing!

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