FRANCK PONTAIS

2010 bring exciting times for Franck.  He has lots of new and challenging projects  to get stuck into. 

He has teamed up with a brilliant PR person – Andre Dang, who is working hard to promote Franck’s unique culinary skills and to establish him more into the culinary world.  Franck is incredibly fortunate to be working on a week long trip to Singapore to work with chefs and food & drink producers to promote the culture and industry.   Lots more to come this year – will keep you posted!!

Consultancy:  Franck is busy working on consultancy projects for companies which include the wonderful Daylesford Organic bringing his classical French training to the shop floor in Notting Hill & Pimlico and then to the plates of Londons most discerning clientele.

Private Chef:  Of course, as a chef at the base, nothing fulfils Franck more than cooking for people at dinner parties & celebrations.  Over the years of his catering company, Food Creation Franck has built up a strong following of impressed diners. Franck now offers a small and intimate approach to bring fine dining to peoples own home.  Download some sample menus here.

Appearances:  Franck is working hard to develop relationships with some of the countries finest cookery schools, country fairs & festivals and retailers.  Franck has been promoting his book and doing demonstrations for places such as Books for Cooks, John Lewis, Villandry & Denby Pottery.  Franck will be working in the demonstration kitchens at many food festivals this summer too.

Teaching:  Through building his experience at food festivals and in store demonstrations, Franck has been asked to work at some of the countries finest cookery schools.  So far this year, he has dates booked with Divertimenti and The Cordon Blu with many other dates to be confirmed with other schools. 

Food Styling:  Franck’s culinary skills not only translate to the plate, but to the page too.  Through exposure with his book, Franck has had much coverage in National Media with his recipes.  Following from this, Franck has styled food for specific projects too.  (keep on eye out for Aprils Hello! Magazine)

A second book:  Work has started on a second book, planned to be ready towards the end of the year.  This book will focus on the classical French Traiteur training Franck has received and practiced.  I will bring some information from this project to these pages soon….

Terrine
Def: A terrine is a glazed earthenware cooking dish with vertical sides and a tightly fitting lid, generally oblong or oval.  By extension the term also refers to food prepared in a terrine.

I intend to reinterpret and challenge the tradition of terrines.  At school I was taught the sill of terrine making – usually producing loaves of meat or gelatinous block with various vegetables suspended inside.  I am grateful for the foundation of knowledge which I am now using to create new recipes and creations.  In my book I will teach you the basis of knowledge, give you some menu ideas and then you too can experiment.  Terrines can be cooked, pressed, set or bonded using eggs and cream – each technique bringing different results 

Verrine
Def:  A Verrine is a confection, originally from France, made by layering ingredients in a glass.  It can be either sweet or savoury, making a dessert or a snack.

I am taking on the challenge of introducing Verrines into the UK.  I do occasionally see food presented in a glass, but want to show, define and explore the art form they can produce. A Verrine should be a discovery of textures, of flavours and of temperatures – delve into one layer and get a sensation, dig further and experience further layers in harmony with the fist and a different sensation.  Verrines too can be broken down by the technique used in making them, mousse, flowing, set and cooked.