Turkish cuisine was promoted Monday in France as part of the country's Turkish Cuisine Week.
The event was held at FERRANDI Paris, an internationally-recognized school of culinary arts, and attended by Turkish diplomats and chefs as well as students.
At the event, local dishes of Türkiye were served to the guests by Turkish chefs Adıgüzel Yıldız, Süreyya Çetin and Zeynel Aksar.
The chefs also shared tips on the preparation and cooking process of Hatay delicacies with the students.
Speaking at the event, Türkiye's Ambassador to France, Ali Onaner, recalled that Hatay was among 11 provinces in southern Türkiye that were hit by twin earthquakes on Feb. 6 which killed more than 50,000 people.
Türkiye has been promoting its local dishes at a series of events held across the country and around the world during Turkish Cuisine Week, which was held last year for the first time.
Taking place from May 21-27, it introduces Türkiye's rich gastronomic culture to a broad audience at home and abroad through the representations of the Republic of Türkiye.
Meals prepared with creative presentations by Turkiye's world-famous cooks will be offered to visitors in various countries.
