Stud Marks: How Franck Queudrue proved he really is hot stuff
SACRÉ bleu! They say the French are famous for their cuisine and Franck Queudrue got to put that adage to the test at St Andrew’s.
To celebrate National Curry Week, Blues teamed up with visitbirmingham.com to develop a special dish in a ‘cook-off’ between Queudrue and Blues’ team-mate James McFadden.
Queudrue’s curry was chosen the best by a panel of top judges, including Blues’ vice-president Michael Wiseman. Fans were invited to name the curry and Sutton Coldfield resident Ian Treadwell came up with ‘The Blue Queudrue’.
It was served up to regulars at the Royal George pub near St Andrew’s before Saturday’s match against Fulham and in the corporate hospitality lounges and press room at the stadium.
Queudrue’s ingredients included chicken, onions, cashew nut paste, coriander leaves and mustard oil.
The curry was produced in association with award-winning Birmingham restaurant Lasan, which was recently crowned best local Indian restaurant by Gordon Ramsay’s The F Word.
This article is taken from Stud Marks - the Birmingham Mail's sideways look at Midlands football, which appears in the Sports Argus Extra every Monday.
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