Hello world!

Published by Admin

Clancy is well travelled and has spent considerable time in Europe and China to learn about French and Chinese Cuisines. In particular, Clancy spent two weeks in Meizhou, China to learn about Hakka Cuisine. The idea for the compilation of a book on Mauritian cuisine dates back to the early 1980’s when it was cost prohibitive to do so. Madeleine’s illness and Clancy’s work commitments prevented the project from going ahead. However, Clancy has taken on the challenge and this book is the result of Madeleine’s teachings and culinary expertise. In many ways, Madeleine is writing this book with Clancy as the medium to put to print her thoughts and expertise on Mauritian cuisine. At best, Clancy has View more posts