Last
night I was invited to a formal sit down five course gourmet dinner at the wonderful
Pool Side of ITC Sonar, located off EM Bypass organized by Four Seasons and ITC.
It featured Michelin Star Chef Baptiste.
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| Invitation Card |
It featured Michelin Star Chef Baptiste.
Voted
as one of the top 6 young chefs in France by the famed Gault Millau Guide,
Baptiste took over as the executive chef of his family owned restaurant, La Tour
at the age of 29 and received his Michelin Star in 2011. Having worked with
three-star Michelin chefs including Guy Savoy, Pourcel Brothers and also with
one of the best chefs in Paris, Alain Passard, Baptiste garnered extensive
experience. He also travelled around the world to Vietnam, Malaysia, Nepal and
other countries discovering new flavors. Baptiste has taken the food scene in
Sancerre (France) by storm with his cutting edge style and use of fresh
ingredients.
The
event started at 7:30 pm and took place in open air with soulful live music and
a nice wine bar. Being early winter evening, the weather was cool and perfect. The
dinner tables were beautifully arranged and the ambience was great. We were
welcomed by cool champagne as soon as we entered. Abhay Kewadkar, Director of Four
Seasons Wine and Zubin S Songadwala, General Manager, ITC Sonar, gave a welcome
speech. We were served the following food and wines:
- Fresh Eggplant and crunchy vegetables with shrimps SERVED with Four Seasons Chenin Blanc
- Artichoke Risotto with Black Truffle SERVED with Four Seasons Sauvignon Blanc
(The melted buttery cheese present in it
was awesome)
- Steamed Fresh Water Perch on Spinach with Lime Court Bouillon SERVED with Four Season Sauvignon Blanc
(Spinach was flavorful and well done,
the fish soft and succulent. It tasted like the Bhetki)
- Roast Saddle of Lamb with Zucchini, Asparagus and Panjus SERVED with Four Seasons Barrique Reserve Cabernet Sauvignon (Red Wine)
(Juicy tender meat that comes from quick
searing from all sides and then roasting till it is just done. Loved every
element in this dish)
- Fresh French Surprise
(Scoop of basil sorbet and thin slice of dehydrated pineapple flanked by
pineapple ravioli, which could have been easily a dessert in itself )
- Hazelnut and White Chocolate, Ice and crispy cappuccino SERVED with Bouvet Brut
(Perfectly roasted
crisp hazel nuts, a strong whiff of cappuccino and mild white
chocolate)
They
also gave complimentary red wine bottle and box of chocolates to all the guests
when the event finally ended at 11:30 pm.
Overall,
it was a pleasurable and memorable evening.
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