Last week, courtesy this blog I got invited to this exclusive gourmet evening with Michelin Star Chef Star Chef Baptiste from France co-hosted by ITC Hotels and Four Seasons. Invitation promised fine french cuisine paired with exquisite award winning wines from Bouvet Laudbay and Four Seasons. Here are a few things that I enjoyed in the evening besides the expected good food. This is what the invitation card says about the star chef.
The course that stands out in my mind is Beetroot, Orange and Goat Cheese which was a very unusual dish for me. There were pieces of orange in meshed beetroot, garnished with goat cheese. As I told the hosts, beetroot was never as tempting. I got to learn a lot about Truffle, which was one of the ingredients in the food and is a special type of mushroom that is found in the wild. I learnt that to trace truffles special dogs and pigs are employed in Australia.
This is when the wine and bread were waiting along with the guests and my favorite beetroot dish.
I got to spend some time in the back room as the chef and his team were preparing for the evening, plating the first course, moving food trays here and there, with their fingers moving swiftly adding the visual appeal to the food.