Food and Beverages

Good France Day at The Lalit Ashok, Bangalore

The 21st of March marks the beginning of spring. What it also marks, is the global celebration of French dine and wine.   
Goût de France or Good France Day is globally celebrated by individual restaurants, offering fine food and wines to diners, on the same day; thus creating a culinary amalgamation, across geographical borders. 

Taking inspiration from the “Dîners d’Épicure” (Epicurean Dinners) that were initiated by Auguste Escoffier, who was rightly called “roi des cuisiniers et cuisinier des rois” (king of chefs and chef of kings); Michelin-starred Chef Alaine Ducasse has recreated this offering to gourmets, across the globe. 

 
This year, I was part of the Goût de France celebrations at 24/7, the Alfresco dining destination at The Lalit Ashok, Bangalore. 
Chef Bharat Kapoor and Wine Sommelier Charles Donnadieu curated a spectacular six-course, sit-down dinner menu for the diners. 
The items I tasted include: 

AMUSE-BOUCHE

 
Figs- Fenouil Poivron Confit, Reduction au balsamique 

(Figs- Oak matured balsamic, Roasted smoked peppers, Fennel)

ENTRÉE FROID

 
Carpaccio de betterave, Chèvre frais, Coulis de grenade 

(Beetroot carpaccio, Chèvre, Pomegranate Molasses, Radish Sprouts, Goats cheese)

ENTRÉE CHAUDE

 
Veloute d’asperge Blanche, tuile de parmesan 

(White Asparagus Velouté, Caramelized Asparagus, Reggiano Crackle, Single Estate Olive Oil)
Paired with a AOC Chablis Domaine Christian Moreau 2012

PLATS CHAUDS  

Loup de mer du Chili, linguine a l’encre de seche, croquant de poireau, caviar de tomate 

(Chilean Seabass- Squid ink linguine, Crispy Leek, Saffron Nage, Plum Tomato Caviar)

FROMAGE 

 
Fromage affines, noix, crackers 

(Chefs Choice Artisan Cheese with Crackers, Homemade Peach Jam, Frosted Nuts)
Paired with a AOC Cotes Du Rhone St Cosme 2012

DESSERT

  
Tra Di Noi

(Orange Apple Marmalade, Carbonated Vanilla pod Ice-Cream, Petunia)
Paired with GH Mumm 

A note of thanks to Sandhya Nair (PR and Marketing), Bhaskaran Menon (Hotel Manager), Chef Suvaranjan Banerjee (Executive Chef) and Chef Bharat Kapoor for the memorable experience.

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