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Minister apologizes for ‘disgusting’ food gaffe

An embarrassed French minister has apologised to the head chef at the Elysee Palace after she was caught on camera describing the food at a China-France state dinner as "disgusting."

Published: 29 March 2014 08:46 CET

Minister apologizes for 'disgusting' food gaffe

French Foreign Trade Minister Nicole Bricq pictured in February 2014. Photo: Eric Piermont/AFP

Trade Minister Nicole Bricq was caught out after saying the meal served to Chinese leader Xi Jinping at the state banquet on Wednesday night was not up to scratch, unaware that microphones were picking up her comments.

"At the Elysee, it wasn't (up to scratch) at all… it was disgusting. It has to be said," she was heard saying in a video clip posted online by BFMTV.

The menu at President Francois Hollande's Elysee Palace on Wednesday night sounded impressive with foie gras truffle, roast poultry from south-western France and Viennese mushrooms, as well as a chocolate and caramel desert accompanied by fine wines all on the table.

"The minister has called the head chef at the Elysee, Guillaume Gomez, this morning, to make her apologies," said a source, adding that the cabinet secretary had taken a trip through the kitchens to assure staff that the President has full confidence in the head chef and his team.

Xi and his wife Peng Liyuan were supposed to enjoy the very best that French gastronomy has to offer on their three-day visit to France.

On the first leg of their trip, in Lyon, they were treated to sea bass with lobster sauce followed by hay and thyme-flavoured lamb cooked by a selection of France's most celebrated chefs.

READ MORE: The full Elysée banquet menu

But Gomez appeared to defend his work, thanking those who had posted messages of support on his official Facebook page.

"Along with the squad, we will continue to do our job with the same passion and the same devotion," he wrote.

One supporter wrote on his page that Bricq was "too spoilt."

"In any case, next week she will be fired. It was her last dinner at the Elysee," Charlye Mazet added, referring to the strong likelihood of a government reshuffle after the second round of local elections Sunday in which the ruling Socialists are expected to get trounced.

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9 delicious French dishes to try this summer

Salade niçoise

Summer is the season of salads and seafood in France. Which brings us immediately to arguably the most classic of French summer classic dishes, traditionally made with tomatoes and anchovies, dressed with olive oil.

All the extra stuff you’ll see in a modern version – hard-boiled eggs, olives, lettuce, green beans, tuna were added later and French people can get quite agitated over the question of potatoes in a salade niçoise.

Speaking of . . .

Pan bagnat

A pan bagnat is, basically, salad niçoise in sandwich form. But the secret to a proper pan bagnat is in the bread. It’s a traditional, rustic sandwich made using stale bread that has been refreshed by a trickle of water.

The clue is in the name – it literally means ‘bathed bread’. And a proper pan bagnat can only come from and use ingredients from Provence. Otherwise it’s just a (mostly) vegetable sandwich.

Tomates farcies

Potagers up and down France have tomato plants in them right now, and they’re all – hopefully – giving good fruit. Enter the many stuffed tomato recipes to cope with the glut. Expect variations on a sausage meat, onions, garlic, salt-and-pepper theme.

Of course, a simple tomato salad (perhaps with a little cheese and a sprinkle of basil) is also a joy to behold.

Flan de courgette

As it is with tomatoes, so it is with courgettes. Gardeners the length and breadth of France are wondering what to do with the sheer mass of fruit their plants are giving out.

The simple and delicious courgette flan covers many a base – and also incorporates French cuisine favourites ham and cheese. Usually served warm.

Ratatouille

It’s probably illegal not to mention the famously rustic ratatouille in any piece about French summer recipes.

The dish you probably know – with tomatoes, courgettes, aubergines, pepper and garlic – is from Provence. But there are variation on this vegetable stew that you’ll find across the Mediterranean arc – think piperade, from southwest France, bohémienne, from Vaucluse, or chichoumeille, from Languedoc.

They’re all delicious and they’ll all give you your five-a-day.

Tarte au chèvre et au concombre

Cucumbers are typical salad fare. They can be added to drinks, used to make chilled soups and detox cocktails. But you can also cook with them. Seek out a recipe for goat’s cheese and cucumber tart.

Vichyssoise

A chilled soup, perfect on a summer’s day, with a French name, created by a French chef. This chilled leek-and-potato soup actually first appeared, around 1910, as a dish at the Ritz-Carlton hotel in New York. But it has its basis in France. The chef who created it, Louis Félix Diat, said that it was inspired by his mother, who taught him how to cook.

Chilled soups are a great bet on a hot day and you’ll see dozens of variations on menus, from cucumber to melon via variations on gazpacho (which is Spanish but the French very sensibly embrace it).

Tapenade

Black olives, garlic, anchovies, capers, olive oil. A blender. And you’ve got a delicious, simple ‘tartiner’ for a slice of toast or crusty bread. Try it. You’ll thank us.

Moules à la crème

Shellfish and summer go hand in glove. Moules-frites are hugely popular, with good reason.

But this summer moules recipe is, despite the creaminess, a little lighter overall. As always, there are always regional variations on a theme – do look out for moules à la normande, in particular.

What’s your favourite French dish on a hot day? Share your recommendations in the comments section below

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