Peter Gordon Profile
Those lucky enough to dine inside New Zealand's giant rugby ball in Paris will be treated to a menu designed by supremo chef Peter Gordon.
The United Kingdom-based Kiwi is advisory chef for the venue, and has hand picked a menu especially for those attending functions within the ball.
Gordon has a string of critically acclaimed restaurants around the globe, including Dine by Peter Gordon in Auckland and Providores and Tapa Room in London.
He is also famous for pioneering the 'fusion' style of cooking - a blend of Eastern and Western cuisines - a style inspired whilst Gordon was traveling in South East Asia, India and Nepal in the eighties.
He also lends his expertise to restaurants as far afield as Turkey and New York, consulting on their menus.
While Gordon's restaurants are all over the world, they share in common a gastronomic belief in good food and a love of beautifully crafted antipodean wine.
Gordon has written several successful cook books, including Cook At Home with Peter Gordon, Salads - The New Main Course, and his latest offering is Vegetables: The New Food Heroes.
As well as being a successful chef and food writer, Gordon is also an entrepreneur; in New Zealand he has his own brand of chutneys and dressings, and also co-owns a vineyard in North Otago called Waitaki Braids.
The giant rugby ball venue will open in Paris on October 5. Situated next to the Eiffel tower, it will be used to host a select group of VIPs invited to sample the best of New Zealand food, wine and entertainment.
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