(VOVworld) –  Secrets of French bread-making and technique to make some well-known French breads such as Baguette tradition, Baguette campagne, Baguette St germain, Fougasse du sud, Chia olive pain ...from the natural yeast levain were revealed at a recent bread-baking workshop by 38-year-old Executive pastry and Baker chef Chirstophe Grilo. The event was among activities of the “Les Aromes 2016 Cultivates Culinary Savior-Faire” of Sofitel Legend Metropole Hanoi, from April 29 to June 4. Chef Chirstophe Grilo has 20 years’ experience in bread and pastry making in many famous restaurants and hotels in France, Hong Kong, Singapore and USA. Executive Sous Chef Nguyen Thanh Van from Sofitel Legend Metropole accompanied Chef Chirstophe Grilo as interpreter. Visitors to the event enjoyed a rare chance to taste different types of French breads and also participated in a baking experience. 

Chef was introducing 3 bowls of different types of flours to make bread : white flour, barley flour, and whole grain flour.

According to Christophe Grilo, a good Baguette tradition which made from the natural yeast levain must have a crispy crust.

However, its bowel must be soft with beautiful gaps.

How a Baguette campagne is cut

Chef is introducing the Southern French style - Fougasse.

After few minutes, Christophe Grilo created his art works of several types of Baguette and Fougasse breads from a big dough.

Several people started to try to make one.

Chef came to instruct them.

Everyone finished and looked at their final results.

French breads tasted good with different types of butters and jams.