NEW flavours from France were introduced to Mandurah last week when visiting chefs took time out to exchange recipes at The Jolly Frog Restaurant. Frederic Corlax and Thiery Airiau made a quick visit to the restaurant on Friday as part of their whirlwind journey to Western Australia.

They are chefs on board the naval ship Nivose, which has been sent on a 12-month deployment from France.
Glenn Australia Enterprise logistics specialist Paul Graham, who helped coordinate the visit, said it acted as a cultural exchange for both parties. "They are able to pick up local tricks-of-the-trade and swap grandma's secret recipes," he said. "Local delicacies and produce are also promoted through the program."

The Jolly Frog Restaurant owner Jean-Daniel Ichallalene was invited to the ship last Thursday to cook up a storm for VIP guests.  Mr Graham said the Scallop Ceviche and other local produce cooked by Mr Ichallalene have been added to the ship's menu. The visit was also coordinated by the Catering Institute of WA.

WHAT'S COOKING?: French exchange chefs Frederic Corlax and Thiery Airiau pick up some skills from The Jolly Frog Restaurant owner Jean-Daniel Ichallalene and head chef David Jones.

Aussie Rules
USS Abraham Lincoln
HMAS Anzac
HMAS Dechaineux
USS Blue Ridge
USS Chicago
USS Constellation CV-64
USS Jefferson City
USS John.C.Stennis
USS Nimitz
FNS Nivose
USS Pasedena
USS Peleliu
USS Pinckney
USS Portsmouth
USS Shiloh

Nivose 1: French Naval ship Nivose docked at Fremantle port for a goodwill visit, 17-21 October 2001.

Nivose 2: The captain's table set for dignities lunch.

Nivose 3: Head chef Airiau Thiery prepares the avocado entrees (carpaccio de langouste) for the cocktail party and captain's lunch.

Nivose 4 Head Navy chef Airiau Thiery left & Loic Larondelle making sweets for Captain lunch ( Tulipe Melba )