So French So Food: The 8th French Gastronomy Week in Israel
Updated: Feb 17, 2020
The Maslamani Group held a master cooking demonstration workshop at the Lagaat Baochel branch, led by French Chef Joseph Viola during the French Gastronomy Week events held for the 8th consecutive year in Israel at the initiative of the French Embassy in Israel.
In the master workshop, Chef Joseph Viola, the owner of the 'Daniel et Denise' chain of restaurants and delicacies, in Lyon, France, prepared two dishes from his kitchen, known to preserve the flavors of French cuisine. I am happy to share with you details about the event as well as his recipes.
The Masalmani Group also joined the French Gastronomy Week in Israel - SO FRENCH SO FOOD, this year for the eighth consecutive time during February. The week's activity has been extended by the Masalmani Group this year to the worlds of retail, in addition to the gastronomic activities that take place in select restaurants and various artisan workshops throughout the country.
As part of this week, the Maslamani Group, an importer of French premium brands in the kitchen and cooking, is offering hundreds of items from the French kitchen and cooking brands: TEFAL, PYREX, LUMINARC and STAUB at special prices and at various discounts at the Lagaat Baochel, HaMashbir, Home Center, 4Chef chainstores and at select stores. The activity will take place until the end of February.
The Maslamani Group's offering is designed to make French cuisine accessible to everyone, so that anyone can experience a professional and delightful cooking experience, from the comfort of their own kitchen.
This year, the French Gastronomy Week events was dedicated to the Auvergne-Rhône-Alpes region. A delegation of 18 French chefs from this region came to Israel. The delegation was headed by Chef Joseph Viola, owner of the 'Daniel et Denise' chain of restaurants and delicatessen, receiver of the decoration of Lyon's White Tiaras Association and that of the best authentic 'Bouchon Lyonnais' restaurants that represent the traditional culinary center of France's third largest city.
During the event, Amer Masalmani, Managing Director of the Masalmani Group stated that their connection to the events of the French Gastronomy Week 'So French so Food' is natural and has become an annual tradition, further to their longtime business partnering over the past several years. He thanked the French Ambassador and Embassy for their initiative to promote the world of French cooking through such a wonderful event.
MASLAMANI GROUP BRANDS
Lagaat Baochel is a chain of stores in the culinary field in Israel. The chain concentrates on cooking and kitchenware, raw materials of various kinds and professional knowledge, all of which together provide a unique and powerful shopping experience. The chain has five branches, three of which are culinary concept branches in Rishon Lezion, the Grand Mall in Petah Tikva and the Grand Mall in Haifa.
The various branches are spread over huge areas of 700-1000 square meters each, in a uniquely designed space with a diverse mix of brands including: kitchenware of various types, cookware, baking, gadgets and serving utensils, raw materials, gifts and more.
At each branch you can enjoy and absorb the aromas and flavors that come from spice stands, infusions, dried fruits and more. In addition, there are demonstrations to the audience in the coffee, meat, cheese, baking and dish departments, a colorful celebration that evokes all the senses. Also, the raw materials baking department offers the largest selection of baking goods with a variety of chocolates, powders, quality flavorings, sugar dough and unique decorations for cakes, cookies and baked goods.
Tefal, is the No. 1 French cookery and kitchen brand in the world, leading the world of cooking and kitchenware for over 60 years. The brand is constantly striving for innovation and making cooking and baking fun and easy, so that every eating and hospitality opportunity becomes a complete celebration.
Thanks to innovative and exclusive technology, Tefal's various pots, pans and kitchen utensils are excellent in terms of both durability and the taste test.
Over the years, the brand has distinguished itself by 3 main features:
The Thermo-spot: The hallmark of Tefal products, is the red dot in the center of the pan that changes color as the kitchenware reaches the ideal temperature for cooking (180 degrees). Change of the color of the thermospot to a uniform red indicates the ideal temperature for healthy cooking so that maximum vitamins and nutritional values are kept in the process. When the pan reaches the ideal temperature, the flame level can be reduced to half enabling you to cook healthy as well as conserve energy.
Non-stick coating: A quality advantage and differentiation of Tefal products. The coating allows healthy cooking without oil and maintains the nutritional values of the food while preventing it from sticking to the sides of the kitchenware. The new cookware is equipped with a Titanium Excellence coating, a new and revolutionary generation of non-stick coating - five-layered, scratch-resistant and long-lasting. This innovative rigid mineral base patent incorporates the use of hard minerals that cover the entire cooking surface and act as a protective layer that prevents any cooking operations from damaging the cookware.
Bottom of the tool: The third quality advantage of Tefal products lies at the base of the pot or pan. The bottoms of the cookware are based on a thick aluminum layer utilizing optimal material benefits for fast heat transfer and homogeneous dispersion of the heat for uniform cooking. Moreover, they are reinforced with a 7 mm thick stainless steel disk to prevent deformation or contortion due to temperature differences.
For over 100 years, Pyrex, the leading French cooking and kitchen brand in the world, has won the trust of millions worldwide. Innovation is the key word that drives the brand's creation, alongside its strong heritage and iconic products, to ensure that home cooking moments stay big and fun.
Already in its early years, the brand developed borosilicate glass products, high quality glass that can withstand extreme heat and thermal shocks, in order to solve the common needs of many kitchens in many households.
Ever since, Pyrex has continued to expand its extensive collection of products to ensure that everyone, from family kitchens to professional chefs, can rely on its high quality products and achieve the best possible results in the kitchen.
From the classic collection of borosilicate glass food preparation products through the ceramic "from the oven to the table" to the metal goods and measuring tools to improve kitchen precision - each product is researched and developed with careful thought to consumer requirements.
Under the 'not just glass' strategy, the company is continuing to expand with a new series of cookware and baking utensils showcasing technological and design innovation and made of new materials that expand the brand's field of operations and strengthen its hold on the cookware and appliance markets worldwide.
Luminarc is a French brand of serving, decorating and storing dishes and containers that are trendy, contemporary and user-friendly and that are accessible to any home and age.
Innovation is the core value of the home designers' activity at Luminarc and is inspired by several cultures around the world. The guiding motto is "Everything is allowed and possible around the table". A direct result of this creative concept is a rich supply of collections that stand in their own right, yet allow for bold mix-and-match games.
Among the products offered by the brand are drinking cups in a variety of designs and uses including: light drinking glasses, glass mugs for hot beverages, glasses for serving alcohol drinks, wine glasses and champagne and more. Additionally, their serving systems include: plates, bowls of various designs and colors and storage boxes that in recent years have become a must-have product in every kitchen.
Staub, is a brand of cast-iron kitchenware from the Alsace region of France. The brand is known for its cast metal cookware and high quality ceramic tools. The STAUB cookware combines manual craftsmanship and advanced technology. Famous restaurants around the world value and use the brand's high quality products. However, not only are professional chefs involved in this brand, but amateur cookers also enjoy the benefits of preparing dishes with the ease of transferring the beautiful dishes from the oven to the table.
Courtesy of Chef Joseph Viola of 'Daniel et Denise' Restaurants during the 'So French So Food' French Gastronomy Week 2020
Leek and Pickled Vinaigrette with Herbs (8 Servings)
8 leeks cut in half giving 16 pieces
¼ Liter of chicken broth
2 hard boiled eggs
1 tablespoon mustard
200 mL grape seed oil
50 mL wine vinegar
1 tablespoon chopped parsley
1 teaspoon tarragon
1 tablespoon chives
100 mL alcohol vinaigrette
100 mL white wine
3 small carrots - 1 orange, 1 purple and 1 yellow
½ red onion
1. Cook the leeks in the chicken broth to a state where they are well done. Split them lengthwise.
2. Prepare the Vinaigrette - Mix the mustard with the crushed hard boiled eggs, add the grape seed oil and wine vinegar, season with salt and pepper, add all the herbs and set aside.
3. Prepare pickled vegetables - Cut the carrot lengthwise into 2 mm strips using a mandoline and the onion into small cubes. Transfer to a saucepan containing the white wine and alcohol and add salt and pepper. Cook for 2 minutes, and refrigerate.
4. Serve: Place the leeks and pickled vegetables on a serving dish. Joseph viola cut the leeks into short sticks and placed them as 'X's. The carrot slices he rolled into rosebud-like arrangements. Pour over the vinaigrette and serve.
Pineapple Carpaccio and Avocado with Citrus Flavors (6 Servings)
1 fresh pineapple
100 mL olive oil
150 grams of spice cake "Pain d'épices"
Hot Lemon Syrup - (30 degrees)
1 Anise Star
Orange peel from one orange
1. Blend the avocado contents with the lemon juice and olive oil till a thick and smooth texture is obtained.
2. Dry the spice cake in the oven and slice it thinly.
3. Heat the lemon syrup with the anise star and orange peel. Cut the pineapple into thin slices and dip in the aromatic hot lemon syrup for a few minutes.
3. Spread some avocado cream on a plate. Place the slices of pineapple and spice cake slices on top. If you want a more professional effect, use a ring and try to make it look like his pretty dessert by rolling the pineapple slices with some more cream in them. You can serve with a syrup of your choice (date, maple, honey etc.).
Surprisingly healthy, isn't it? Anyway, you have till the end of the month to purchase French kitchenware at a discount.
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