Bastille Day in Goa: Maître Cuisinier de France Chef Patrick Albert’s Ode to French History, Culture and Epic French Cuisine
The occasion of French National Day, also known as Bastille Day, is celebrated annually on July 14 in remembrance of the storming of the Bastille fortress-prison in Paris in 1789, a landmark event linked to the French Revolution. Over the centuries, with the advent of globalisation and the subsequent migration of French people and influence across the world, French National Day has become a global phenomenon, celebrated with pomp befitting the vivacity of French culture. In Goa, French national and Maître Cuisinier de France Chef Patrick Albert, head chef and faculty member at Kamaxi College of Culinary Arts (KCCA), Verna, in collaboration with Alliance Française, Panjim, brought a taste of classic France to Goan shores through a French Masterclass recently held for culinary connoisseurs at KCCA, in tribute to his roots and celebration of Bastille Day.
Bastille Day Celebrations In France
French National Day, also known as Bastille Day, celebrated on July 14, commemorates the storming of the Bastille fortress-prison by the French civilians in Paris in 1789, a pivotal event in the historic French Revolution that marked the end of the monarchy. Known in France as ‘La Fête Nationale,’ Bastille Day’s importance is reflected in the pomp and splendour of the military parades, fireworks displays, parties and public gatherings, with delicious food and drink, taking centre stage.
Culinary Delights Of Bastille Day
The French identity is synonymous with lovingly prepared food and drink and this aspect is brought to the forefront on Bastille Day, with families and friends gathering across France, and across the world, to indulge in traditional dishes and regional specialities. French cuisine is considered by many to be the epitome of culinary excellence. Its formal techniques, such as the precise methods of sautéing, poaching, and sauce-making, have been perfected over centuries and are foundational methods taught in culinary schools worldwide. Many of the dishes enjoyed on Bastille Day originate in the regional kitchens of France, passed down through generations. The festive atmosphere of Bastille Day brings communities together, fostering a sense of unity and pride.
Bastille Day Around The Globe
Bastille Day’s global appeal extends to French expatriates and Francophiles worldwide, who enthusiastically celebrate French culture and the ideals of liberté, égalité, and fraternité. Festivities include parades, fireworks, and culinary events that showcase French gastronomy. This international celebration honours France’s historical legacy and fosters cultural exchange and unity among diverse communities.
Chef Patrick Albert: A Culinary Icon In Goa
One notable figure in the propagation of French cuisine, especially in Goa, is Chef Patrick Albert. A French national and Maître Cuisinier de France – or Master Chefs of France, an association of France’s top chefs that promotes French cuisine and culinary arts around the world. Chef Patrick serves as the head chef faculty at the Verna-based Kamaxi College of Culinary Arts (KCCA). He is a distinguished member of the Academie Culinaire De France, the world’s oldest association of culinary and pastry chefs. This honour places him among an elite class of chefs dedicated to fostering the French culinary arts and promoting professional development. With an illustrious career spanning continents, Chef Patrick remains deeply connected to his French roots and is particularly passionate about celebrating Bastille Day.
Fond Memories of Bastille Day In France
Growing up in France, Chef Patrick’s Bastille Day celebrations were marked by family lunches featuring a variety of appetisers, main courses, and pâtisseries (pastries) for dessert. His family lovingly prepared these dishes, and he often helped with the preparations, which developed his love for traditional and fine French cuisine. In the evening, they would all enjoy the fireworks together. These gatherings and the spectacular fireworks displays are among his fondest memories of French National Day.
Piece Of French Culinary Traditions In Goa
Having instilled his zeal for French cuisine in chefs across countries, Chef Patrick is delighted to bring a piece of France to Goa. He shares his knowledge of classic French culinary methods with Goa-based culinary students and gourmands. With his vast expertise in the hospitality industry, Chef Patrick has made a lasting impact on the culinary students in Goa, dedicated to preserving and perpetuating the tradition of great French cuisine. Imparting timeless techniques and flavours to young, aspiring professionals and hobby cooks is not just his passion, but a deeply cherished responsibility. Chef Patrick’s impact at KCCA goes beyond technical expertise; his commitment to education extends to nurturing a new generation of chefs who embody his values of precision, creativity, and respect for ingredients.
Bastille Day Celebration at KCCA
This year, in honour of this significant day, KCCA in collaboration with Alliance Française Panjim, an international organisation that aims to promote the French language and Francophone culture around the world, organised a French Masterclass with Chef Patrick Albert on July 13 at the institute’, to showcase the lesser-known French classics. This festive Masterclass offered a unique opportunity for anyone interested in mastering French cuisine and classic techniques of French cooking, providing an enriching experience for epicureans and avid lovers of French culinary techniques and cuisine. He taught participants how to prepare dishes like tarte tomate (tomato tart), les îles flottantes (floating islands), and poulet à la diable (devilled chicken). The masterclass was a success and received significant attendance.
Also, in line with his role as a propagator of French culinary techniques, Chef Patrick shares a beloved, easy-to-follow recipe in honour of Bastille Day — Poularde pochée (poached chicken).
RECIPE: Poached chicken (poularde pochée)
· 4 carrots, peeled and halved
· 4 weeks, white and light green parts only, halved lengthwise and thoroughly rinsed
· 1 chicken, left whole
· Salt and freshly ground black pepper
· 4 small onions (about 2 inches in diameter), peeled
· 4 cloves garlic, peeled
· 1 bouquet garni (sprig of thyme, sprig of parsley, 1 bay leaf and 5 peppercorns tied in cheesecloth)
· 1 tablespoon butter
· 1 tablespoon flour
· ½ cup heavy cream
· Juice of 1 lemon
· Cooked rice or noodles, for serving
· ¼ cup sliced chives
PREPARATION
1. Step 1
Spread carrots and leeks at the bottom of a large soup pot. Season chicken with salt and pepper, then add to the pot along with onions, garlic, and a bouquet garni. Cover with water and bring to a boil. Reduce heat to low and simmer, partially covered, for about 1 hour, until tender.
2. Step 2
Transfer the chicken to a cutting board and remove skin. Detach legs and wings, then separate the drumsticks from thighs. Remove the breast, discard the bones, and slice the meat thinly. Cover and keep warm.
3. Step 3
Transfer the vegetables to a bowl and keep warm. Discard the bouquet garni. Boil the broth in the pot until reduced by half. In a small saucepan over low heat, melt butter and whisk in flour without browning. Gradually whisk in 1 cup of broth, thickening the mixture. Add cream and bring to a simmer. Remove from heat, stir in lemon juice, and season with salt and pepper.
4. Step 4
To serve, place a bed of rice or noodles in a large, deep serving dish. Top with the vegetables and then the chicken. Spoon the sauce over the top and garnish with chives. Serve immediately.
