Three French Chefs took cooking classes from the nuns living in the monastery located in Frumoasa village, Călărași district. During the great lent, the women made time to teach the French chefs how to prepare Moldovan pies.

After preparing the dough, guided by the nuns, the chefs rolled it out and inserted the filling.

"They wished to mix it. There is no trouble in that. One row of sour cherry and one with pumpkin. They even added oil over the sour cherry."

The chefs remained delighted by the experience gained in the monastery.

"It was an amazing experience. We learned new recopies and taste magnificent food" French chef, Franck Audu said.

"The nuns from the monastery were very welcoming. They guided us to the cellar where all the food is stored and it was very interesting" French chef, Jean Xidarakis said.

The nuns have also enjoyed the presence of their guests.

"The monastery's tradition, dating back to the 19th century, spoke that guests were always offered a piece of bread and a cup of wine" nun Benedicta Mura said.

Chefs Jean Pierre Xidarakis, Julien Cruege, Franck Audu came to Moldova for three days. Their visit is part of an international campaign “Gout de France”, meant to preserve traditional food prepared in monasteries.