Carpaccio of King Prawn by Masterchef Eric Dequin & Stephane Carrade

Carpaccio of King Prawn by Masterchef Eric Dequin & Stephane Carrade

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    Carpaccio of King Prawn by Masterchef Eric Dequin & Stephane Carrade

    Recipes by Masterchef Eric Dequin & Masterchef Stephane Carrade, Masterchefs performed at the Masterclass on the occasion of the 2008 World Gourmet Summit.

    About Masterchef Eric Dequin:
    Eric Dequin was born in Bosdarros in south western France and left there as a young chef travelling to Paris, London, Switzerland and several regions of France. His one-Michelin-starred restaurant, Auberge Labarthe, has won praises from many people in Bosdarros for its traditional home cooking and warm welcome. Dequins culinary technique is one of novelty and he works with the ingredients that are in season. Dequin puts his creativeness to work when he plays with ideas and flavours from near and far.

    About Masterchef Stephane Carrade:
    Stéphane Carrade developed his culinary skills in the kitchens of Michelin-starred-restaurants in France, England and Belgium for more than ten years. He returned to his homeland in 1998 to open his restaurant Chez Ruffet. He gained recognition for his exceptional culinary skills when he was awarded his first Michelin-star just three years after the opening of his restaurant. Carrade was later awarded his second Michelin-star in 2006. Carrade strives to provide a personal touch to the cuisine he serves by renewing his menu every week to introduce new and different dishes to the diners. Some of the prestigious guests that Carrade has served include the celebrated Alain Ducasse.

    Download the recipe at:
    http://www.worldgourmetsummit.com/wgs2008/pdf/recipes/edsc_carpaccio%20of%20king%20prawn.pdf

    Copyrights of Peter Knipp Holdings Pte Ltd. http://www.asiacuisine.com, http://www.worldgourmetsummit.com

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