7360 x 4912 px | 62,3 x 41,6 cm | 24,5 x 16,4 inches | 300dpi
Aufnahmedatum:
17. Dezember 2017
Weitere Informationen:
French chef Alexandre Coupy, the executive head chef of the Royal Livingstone Hotel, travelled to Lusaka specifically to prepare a gourmet of French meals as part of the Francophonie Week. The 41-year-old, who came to Zambia over three years ago, said it was an honor to present French cuisine during the Francophonie Week, which he prepared at the Southern Sun in Lusaka. He also explained how he became a cook. "I started (cooking) when I was 15. My family had a restaurant in France, and I used to go in the kitchen, not really to cook, but it was the atmosphere; I always loved the atmosphere in the kitchen. And then at 15 I started to work and I really enjoyed it, " he said. Coupy underwent French military service in Djibouti. And it was there that his love for Africa was kindled. "I did my French military service - in France we do military service - in Djibouti and I fell in love with Africa. After that I knew one day or another I would come back to Africa, " he said. After working in South Africa for 12 years, Coupy applied for the position of chef at the scenic Royal Livingstone Hotel. He arrived in Zambia in November 2007 with his wife and their two young children. "Zambia is home for me. My second born started to walk in Zambia, and the first-born, she started school here in Zambia, and that will always stay in their minds hopefully. Hopefully they will remember. We have a house in South Africa, but the children say 'no, no, let's go back home' because they consider Livingstone their home. Their best memories are in Livingstone; Most of their friends are in Livingstone, home is Livingstone." For the Francophonie Week, Coupy says he had prepared several traditional French meals, as well as some with a Zambian touch. "I try to do traditional French dishes, with Zambian ingredients, which I think is very good. Duck in France is very popular; lamb is very popular; beef is a very popular dish, some French soup as well, some snail and oyster. Those are very nice and
