JEDDAH: Gastronomy met diplomacy in Jeddah on Thursday with an evening of fine dining hosted by the French consulate general.
The event, held at the consulate, was part of this year’s Gout de/Good France. The initiative, launched in 2015 by the French Ministry for Europe and Foreign Affairs and renowned chef Alain Ducasse, aims to promote French cuisine — recognized by UNESCO in 2010 as part of the world’s intangible cultural heritage.
Consul General of France in Jeddah Mohammed Nehad opened the evening with a speech that highlighted the role of gastronomy in fostering cultural cooperation between his country and ֱ.
The dinner was prepared by chef Jacques Rolancy, a “Meilleur Ouvrier de France” — the title translates as “best craftsman.”
Rolancy has worked in several Michelin-starred restaurants and is a member of the French Culinary Academy and Association of Master Chefs of France. He is committed to sharing his expertise and preserving the French culinary heritage.
He was assisted by Saudi chef Asma Al-Khan, a graduate of Le Cordon Bleu in Paris, who helped prepare the special menu.
Al-Khan told Arab News: “I was observing how the chef worked and honestly, he was impressively fast and precise. I assisted with various tasks in the kitchen and took part in preparing and plating the dishes.”
She also explained why she continued to learn about French cuisine.
“I love how they use very minimal spices — often just salt and black pepper. That allows the original flavors of the ingredients, like meat or vegetables, to shine without being overwhelmed by seasoning. You get to taste the true flavor of the food,” she said.
The dinner menu featured foie gras escalope, marinated salmon, white radish and candied ginger with a soy vinaigrette.
Rolancy told Arab News: “This dish is one I created 10 years ago. It’s one of my signature dishes. I love to travel, discover new ingredients and experiment with how different products can complement each other.”
Also served was a traditional French dish of roasted veal fillet with green pea puree, figs, red peppers, strawberries and a touch of wasabi, as well as sliced Camembert — either plain or paired with mashed banana and a sprinkle of cinnamon in a delicate sauce. For dessert, there was a chocolate and coffee tartlet.
The event marked Rolancy’s second visit to the Kingdom. “I really enjoyed it. It’s a country full of culinary expression and creativity,” he said. “I tried different Saudi dishes when I was in Riyadh. Some of the spices felt familiar, like cardamom and clove. We use those in French cooking too.”
The evening highlighted the excellence of French culinary expertise and strengthened cultural and professional ties with Saudi partners.
