For 10 days from April 27 through May 6, the .Food Expo,. a festival of food held once every 4 years, was held at Nanko Index Osaka.

In the booth of Kansai Electric Power Company, our instructors demonstrated the cooking of French, Chinese, Thai, Egyptian and Russian court dishes that were arranged into a contemporary style. For those who could not attend the festival, we will introduce some of those dishes from each country in our .Chef.s Recipes. section over the next five weeks.

4/27, 4/30, 5/2, 5/5 Hiroaki Kaku, Assistant Instructor of French Cooking

●Stew (Cabbage Soup) Stew, a traditional Russian cuisine, was popular among both common people and courtiers. It is said that Ivan IV, Russian Kaiser, enjoyed it very much.

●Royal Fish Steak A dish of sturgeon steak served with its roe, known as caviar. Caviar, along with foie gras and truffle, are considered the world.s greatest delicacies. Sturgeon is caught mainly in the Caspian Sea of Russia, and the fish is cut open to remove the roe. Caviar used to be considered only sovereign.s food.

●Pojarsky Cutlet Although this dish was originally made with ground chicken, I used veal instead for this special occasion. Aleksandr I took a fancy to it. This dish was named after an innkeeper who had created it.

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