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.

4/28 & 4/30 Yoshinobu Indo, Instructor of French Cooking

5/4 & 5/6 Toshio Mawarido, Chief Instructor of French Cooking

●Warm Asparagus Salad with Douce Sauce Fresh asparagus is boiled and served with a mixture of whipped cream and Hollandaise sauce made of egg yolk and butter.Asparagus was one of the favorite foods of Louis XIV. It is said that he enjoyed eating the asparagus harvested from the vegetable garden in Versailles Palace in December.

●Lamb Chops, Pompadour Style Lamb is sauted and served with two kinds of sauce, one flavored with Madeila and the other flavored with truffles. For garnishes, artichoke, purred lentils and potatoes are added. This dish is named after Mrs. Pompadour, a mistress of Louis XV.

●Kougloff Kougloff, a confectionery from the Alsace region, is made with brioche pastry with raisins and almonds. Marie Antoinette, who was from Austria, enjoyed it very much. It used to be made with fresh eggs and milk from livestock raised in Petit Trianon in Versailles Palace.

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