It’s All In The Sauce

Sanjay Matta, is a freelance Chef specializing in French Cuisine. Having got his Diploma in “The Chef Course and Culinary Arts” at Institut de Formation (INFA), Chantilly, (France), he has been a consultant chef for Dune Beach Eco Hotel in Pondicherry, 10 Downing street pub & restaurant in Chennai to name a few.

What is it about French Food that sets it apart? The SAUCES, of course.

When one thinks of continental or European food one of the key ingredients is a sauce. “Sauce” is a French word that means “a relish to make our food more appetizing”, though its origin lies in the Latin from the word ‘salsus’ meaning salted.

If It’s Food…

Sanjay Matta, is a freelance Chef specializing in French Cuisine. Having got his Diploma in “The Chef Course and Culinary Arts” at Institut de Formation (INFA), Chantilly, (France), he has been a consultant chef for Dune Beach Eco Hotel in Pondicherry, 10 Downing street pub & restaurant in Chennai to name a few.

If it’s food, there’s more to it than meets the eye. Food as it is today is not just for the stomach but increasingly becoming a fashion statement. The pundits of high street may call it ‘haute cuisine’ but every thing on the plate is not high in the literal sense. Where did this journey start from? It is rather difficult to pin down the exact date.