Meet the chef behind delicious chilli and fruit fusion sauces.
Rumba Lemon, British Mint and Tropical Guava
Aimé Lombaya begun creating nouvelle cuisine at the 2 Michelin Star Maraboe Hotel in Belgium from 1990-1995.
He has been working in London since 1996 where he has provided French, European, Modern British, Fusion and Continental Food to a number of West End and City of London establishments and eateries.
In 2007, Aimé was awarded ‘Best Head Chef’ at Young’s Brewery (The Duke’s Head Hotel Wallington) and later helped to launch Yader Bar (formally Mustard Bar) in the heart of the City of London. It was here he created incredibly popular fusion cuisines which resulted in the Yager Bar being rated one of the ‘Top Tables Restaurants’ in 2008.
It was during this time, the demand and inspiration behind developing sauces for this fusion range began that diners could replicate with family and friends at home.
A decade later, Aimé is delighted to bring this vision of successfully perfected fusion sauces and marinades that have been enjoyed by hundreds of patrons over the years.
Now in 3 delectable sauces Rumba Lemon, British Mint and Tropical Guava will allow everyone to enjoy restaurant styled meals easily and quickly at home.
Two minutes in the busy kitchen with Aime…
- WHAT IS MEANT BY FUSION CUISINE?
- WHAT IS IT LIKE TO BE A HEAD CHEF?
In the Press
Our Chef behind the delicious sauces Aimé Lombaya was interviewed by Londonist. Check out the snippet of the interview below and click the READ MORE button below to view the full interview.
The cuisine of French Caribbean islands, such as Martinique and Guadeloupe is very highly regarded internationally. It’s an amalgamation of French cuisine with the focus on marinating and spices that is a carry-over from the African population and even the earlier West Indian peoples. The combination is called Creole cooking.
Cajun cooking is also Creole cooking. Cajun cooking came from French settlers who were ejected from Canada and ended up in parts of southern states of the US…