Romanians have a certain preference for pork and chicken meat keeping their gastronomy in the traditional zone specific for this area, believes David Contant, Master Teacher, Institut Culinaire Disciples Escoffier Romania. They also like to add beef in their menu from time to time, even if beef consumption in the country is still below the average in the EU.
In a short interview for EuroMeat News, the French chef explains why there is a lot a room for improvement and innovation in the Romanian gastronomy, who has the advantage of fine quality food produced in the country.
At this time, chef Contant is teaching Romanian and foreign students the secrets of the culinary art in an Institute in Bucharest.
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