MASTERCLASS
Tradition…with a twist F
ranck Pontais was born to cook. He began his career at just 14 when his mother, realising that schoolwork was not his forte, sent him to work as an apprentice at a butcher’s in his native Paris. After two years, with his first qualification
in hand, he enrolled at CEPROC, one of the top French culinary schools, where he realised he had found his vocation. Topping his class and winning awards in national competitions, he was baptised into the French tradition of traiteur, or creating beautifully made savoury and sweet gourmet dishes for dinner parties and banquets. In 1996, Franck received a life-changing phone call offering him
a job at Harrods. So, aged just 22, he set off for London with one suitcase and only a handful of English words, to throw himself into expanding the traiteur counter at the legendary luxury store. “Being a creative chef and breaking my own rules, I went in
search of other ways to present my traditional terrine. I discovered other shaped moulds give a new dimension to the art of making them,” says Franck. “Terrine making defines food as art to me – the more love, care and attention you put into the presentation, the greater the rewards will be.” Part of the “wow” factor in Franck’s
catering comes from using verrines – a course in a glass – as well as innovative terrines. After years of perfecting them, he’s on a mission to show how easy it is to make these entertaining, elegant dishes a regular part of your recipe repertoire. Turn the page for some sweet sensations…
HC
PRESENTATION, THE GREATER THE REWARDS WILL BE’
THE MORE LOVE AND CARE YOU PUT INTO THE
‘TERRINE MAKING DEFINES FOODS AS ART TO ME –
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Franck Pontais’ unique take on the humble terrine – and chic culinary newcomer the verrine – are loved by showbiz and royalty alike. The French-born chef has dedicated his career to perfecting sublime food to share. Here he reveals some of his favourite recipes toHaute Cuisine
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