- Title: FRANCE: FRENCH CHEFS CREATE GIANT QUICHE MEASURING FIVE METRES
- Date: 27th November 1997
- Summary: PARIS, FRANCE (NOVEMBER 27, 1997) (RTV - ACCESS ALL) 1. GV/CU OF CHEFS PREPARING PASTRY IN THE "PIED DE COCHON" ESTAURANT (3 SHOTS) 0.14 2. CU OF DIAGRAM OF PLANNED QUICHE ON DOOR 0.17 3. GV TRAYS OF PASTRY 0.23 4. GV CHEFS CARRYING TRAYS OF QUICHE 0.37 5. GV QUICHES ON TROLLEY BROUGHT TO THE COMMERCE EXCHANGE UILDING 0.47 6. CU OF PREPARED QUICHES 0.50 7. SV VARIOUS OF QUICHES BEING ASSEMBLED (4 SHOTS) 1.18 8. SCU ALAIN MARCOTULLIO SAYING "YOU HAVE 125 PLAQUES F QUICHE, EACH OF THEM MEASURING 40 BY 60 CENTIMETRES, HICH WILL MAKE AT THE END A QUICHE OF 5 METERS IN IAMETER. EACH PIECES ARE STICKED TOGETHER WITH MIGUENE, MIX OF EGGS AND CREAM. (FRENCH) 1.32 9. SCU ASKED IF THE QUICHE IS GOING TO BE IN THE GUINESS OOK, MARCOTULLIO SAYING "I AM SURE BECAUSE IT IS THE IRST TIME EVER SUCH A GIANT QUICHE HAS BEEN MADE" FRENCH) 1.44 10. SV MORE SHOTS OF QUICHES BEING ASSEMBLED (4 SHOTS) 2.13 11. GV QUICHE BEING MEASURED (2 SHOTS) 2.24 12. GV PEOPLE STANDING ROUND QUICHE WITH CANDLES 2.38 13. CU QUICHE BEING CUT UP 2.48 14. GV QUICHE GIVEN TO ASSISTANTS (2 SHOTS) 3.05 15. WIDE SHOT OF GIANT QUICHE 3.10 Initials s.3 - p.3 Script is copyright Reuters Limited. All rights reserved.
- Embargoed: 12th December 1997 12:00
- Keywords:
- Location: PARIS, FRANCE
- City:
- Country: France
- Reuters ID: LVA11LAVCJPSEIUJOZ1ZFO7T2PMI
- Story Text: INTRO: French cuisine has distinguished itself with a display of originality, quality and excessiveness; a record-beating quiche Lorraine measuring 5 metres in diameter has been created by team of top French caterers.
French caterers in association with the restaurant "Le Pied de Cochon", on Thursday (November 27) unveiled in Paris a giant quiche Lorraine which will be soon in the Guinness World Book of Records.
"I am sure it will be in the Guinness World Book of Records because it's the first time ever such a quiche has been made" said Alain Marcotullio, caterer.
Parisians drawn by the smell of bacon and sour cream were struck by the size of the quiche Lorraine on display at the Commerce Exchange.
A total of 1,928 eggs, 71 kilos of bacon bits, 119 litres of milk, 121 litres of cream, 61 kilos of butter, 66 kilos of flour, 2.6 kilos of salt and 1.6 kilos of pepper were used in this quiche.
It took two days to prepare the quiche, which was cooked in 125 segments and then put together.
The quiche Lorraine was originally created in 1586 and was named after the Duke of Lorraine, Charles III who liked it very much.
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