The potato churros, prawn tempura, chicken wings and beignets prepared using Malaysian red palm oil at the Foire de Paris.
Chef David Martin is on a quest to introduce palm oil to his fellow Frenchmen. His love for palm oil started when he was living in Cambodia where he managed and owned several restaurants, including The Malraux, a restaurant at the foot of the Angkor Wat.
“I travelled a lot in South-East Asia, so I have always known about palm oil. But in Cambodia, I learned about the benefits of palm oil and why it is prominently used in South-East Asian cuisines. That really sparked my interest, and I’ve been using it ever since, even in Western recipes,” said Martin in an email interview.
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