希拉克对他的厨艺竖起大拇指  

Pan Xiaomin:A Master Chef of Suzhou

作　　者：魏水华 Wei Shuihua

机构地区：[1]不详

出　　处：《文化交流》2020年第5期35-39,共5页Cultural Dialogue

摘　　要：最近,法国、意大利的街景频频见诸电视和报端。潘小敏记忆里那个法国又鲜活了起来。这位曾经在中华人民共和国驻法兰西大使馆担任主厨的厨界大师,在法国工作了5年,并游历了阿尔及利亚、荷兰、比利时、卢森堡、奥地利、意大利、希腊等十几个国家,传播中国饮食文化。他说,希望友善的法国人能够早日战胜疫情,希望大家都能在同一片蓝天下,享受美食带来的快乐。The most brilliant chapter of Pan Xiaomin’s chef career is the years from 1997 to 2001 he worked at Chinese embassy in Paris.In these years,he prepared 220 banquets at the embassy and beyond.Born in 1951,Pan himself is not sure whether he was born to be a chef.In his memory of childhood years,he remembers enjoying candied dried fruits produced from his parent’s business.In good old days,such dried and sugared fruits were used as Spring Festival gifts for relatives and friends.They often came in finely wrapped packs.Pan was deeply impressed by the look of the finely sugared fruits.Many years later,he says that his passion for fine-looking dishes he cooks can go back to his earliest memory of the sugared fruits.

关 键 词：中国饮食文化 厨艺 阿尔及利亚 美食 大拇指 法兰西 意大利 卢森堡 

分 类 号：TS9[轻工技术与工程]