Phoenix TV - EURO-CHINA BUSINESS REPORT 歐華商訊: Culinary Art of China-Paris (Oct 23, 2010)

Culinary Art of China Acclaimed at UNESCO
Lee Kum Kee is Dedicated in Promoting Chinese Cuisine

Lee Kum Kee is joining hands with China Cuisine Association, World Association of Chinese Cuisine and Uniondes Cafes-Hotels-Restaurants Asiatiques in organizing a dinner reception at Palace Elysée Restaurant in Paris on October 13. The banquet, with a theme of "Culinary Art of China", is also a prelude to the first "Chinese Cuisine Festival in Paris".

Mr. Edouard Courtial, member of the National Assembly of France, Mr. Xu Jiangong, Counselor of Chinese Embassy in France, Ms. Yang Liu, President of World Association of Chinese Cuisine and Standing Deputy President of China Cuisine Association, Mr. Lin Guangzhou, President of Uniondes Cafes-Hotels-Restaurants Asiatiques, officials from United Nations Educational, Scientific and Culture Organization ("UNESCO"), Mr. Charlie Lee, Director of Lee Kum Kee Company Limited, Mr. Daniel Saw, CEO of Lee Kum Kee attended the banquet. Lee Kum Kee has invited three master chefs from China, Chef Li Yaoyun, Chef Pan Xiaolin and Chef Tsoi Chui Fai to use Lee Kum Kee sauces to prepare a selection of Chinese cuisine from different disciplines celebrating Chinese Culinary Art in Paris.

As a major organizer of the Culinary Art of China, Director Mr. Charlie Lee says, "Being a 122-year old sauce and condiments enterprise, Lee Kum Kee is committed to achieving its mission of "Promoting Chinese Cuisine Worldwide". We have been closely working with China Cuisine Association and World Association of Chinese Cuisines to facilitate the development of Chinese cuisines around the world. This time, Lee Kum Kee will leverage our networking resource in Europe to promote Chinese cuisines to the world."

Apart from the dinner reception, there are two highlights of the Chinese Cuisine Festival. One is a Culinary Art of China Exhibition held at the headquarters of UNESCO. This is the first-ever Chinese cuisine culture exhibition held at the UNESCO. The exhibition introduces the development of Chinese food culture and Chinese cuisine traditions. Another highlight is a pictorial booklet titled "Culinary Art of China". Printed in Chinese, English and French, this publication gives a brief introduction on Chinese cuisines, Chinese cuisine traditions, Chinese utensils, Chinese sauce and condiments, signature Chinese dishes and renowned Chinese restaurants.


「中國味道」蜚聲聯合國教科文組織
李錦記致力推廣中華美食

李錦記與中國烹飪協會、世界中國烹飪聯合會、法國亞洲餐飲同業聯合會攜手舉辦的「中國美食節招待晚宴」 於10月13日在巴黎麗榭宮舉行。晚宴以「中國味道」為主題，為首屆「巴黎中國美食節」揭開了序幕。

法國國會議員 Edouard Courtial，中國駐法國大使館許建功參贊，世界中國烹飪聯合會會長兼中國烹飪協會常務副會長楊柳，法國亞洲餐飲同業聯合會會長林光洲，聯合國教科文組織官員，以及李­錦記有限公司董事李惠中、李錦記首席執行官蘇盈福等嘉賓出席晚宴。李錦記派出了三位國家級烹飪大師李耀雲、潘曉林、蔡朝暉親自掌勺，用李錦記的醬料，為二百多法國各界友人­烹調出融合中華各大菜系的「國宴」，讓中華美食飄香「花都」巴黎。

作為此次美食節的主辦企業，李錦記有限公司董事李惠中表示：「作為一家有著122年歷史的醬料企業，李錦記一直以弘揚中華優秀飲食文化為企業使命。多年來與中國烹飪協會，­世界中國烹飪聯合會攜手合作，擔任中華文化推廣大使。這次我們一定會發揮李錦記在歐洲的網路資源，向世界各國宣傳中華飲食文化。」

據悉，除了當天的晚宴，此次美食節還有兩大亮點。一是10月18日-22日在教科文組織總部舉行的「中華美食文化展覽」，這是中華飲食文化展覽第一次走進聯合國教科文組織­總部。展覽介紹了中華美食文化的發展足跡、追溯中華菜系的源遠流長。另一亮點則是《中國味道》畫冊。這本中、英、法文的精美畫冊涵蓋了中華美食概述、中華菜系、中華食器、­中華調料、金牌菜譜以及金牌中餐廳等篇章。

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News & Politics

Tags:

• 聯合國
• 中國味道
• UNESCO
• Chinese
• Cuisine