Bond first expertly prepared and served sumptuous French dishes at Marriott’s Soko Restaurant through the Largest Dinner in the World hosted by over 3,000 restaurants worldwide last Wednesday.
The French chef then led Marriott’s guests into a memorable weekend with an opportunity to have again a fill of French cuisine and Afro-French fusion of gastronomy.
Speaking to IGIHE at Marriott Kigali on Saturday, Bond said he has come to showcase French cuisine and learn about African cuisine so that he can take them out to the global market.
“My specialty is in gastronomy fusion. I use African cuisine and mix it with international cuisine. For example, today I have done saka-saka, cassava leaves locally known as ‘isombe,’ added spinach and avocado to create a sweet taste and a very green colour,” he said.
Bond, turning 26 years old this month with nine-years of experience in the culinary field, said he is working on a project that aims to put African cuisines among the top 50 globally.
“Why not have African cuisine in the top 50 in the world? I decided to come to Rwanda to put in gastronomy a signature dish which represents Rwanda. Gastronomy is my passion that I am practising and I like sharing my skills. I want to spend one or two months here to see the true Rwandan cuisine, how they use different products so that I can then prove in the eyes of everyone that there are good dishes in Rwanda.” he added.
Over the last year, Kigali Marriott has been showcasing different cuisines to the Kigali community including Italian, Turkish, Belgian, Brazilian and now French cuisine.
Having opened its doors in mid-2016 as part of Marriott International, the five-star hotel has now positioned itself as an unrivalled hub of delicacies, entertainment and state-of-the art services in the country.
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