Three top French chefs cooked up a treat for commuters in the Paris underground in a bid to prove haute cuisine can be cheap and simple.
Eric Frechon, a three-star Michelin chef from Le Bristol hotel, was the first chef to cook his dish of the day in the makeshift kitchen set up for three days in the Miromesnil subway station.
Frechon served carrots boiled in orange juice with a dash of honey and a little fennel, then patted dry and rolled in gingerbread crumbs to show that delicious food can be made cheaply and quickly.
The dishes, also created by chefs Patrick Bertron with a recipe for cabbage and Patrice Caillaut giving potatoes the gourmet treatment, were handed out to hungry and enthusiastic commuters.
Source: www.yahoo.com
