Fabulous Food by Fred

Take the gourmand’s good oil of French taste – truffle and inject it between the skin and flesh of chickens and marinade .

“la truffe’’ in Kangaroo Island honey.

And Voila!.

These titillating treats reflect how French chef Frederic Boussard will marry his traditional culinary skills with “amazing’’ South Australian produce at this year’s Bastille Day Gala Dinner at the InterContinental Hotel on July 14.

France’s national day will be celebrated with a grand gastronomical four-course banquet of 20 dishes and four fromages for the French community and Francophiles alike at the annual dinner organised by the French/Australian Chamber of Commerce.

The InterContinental’s executive sous chef, who was a finalist in the 2009 Restaurant and Catering Awards of Excellence, Chef of the Year, has created a mix of flavours for his dishes, which all carry delightful French names such as “terrine de giblet avec sa confiture d’oignon, Gratin Dauphinois and Civet de chevreuil.

His poulet roti a la truffle is pure French cuisine. “It is a very classical French dish with truffle inserted between the skin and the flesh…it is very good,’’ he says in impeccable English.

All ingredients – game, onions, potatoes, venison, carrots and chickens will be local produce. And local cheesemaker Denise Riches of Hindmarsh Valley Dairies has her SA product

Fromage de chevre cendre presented along with fthree other French favourite fromages including blue d’Auvergne.

Be Sociable, Share!