Lifestyle and food are very interrelated and intertwined with each other. You are what you eat! I just dig on French and Italian food and while I travel I make sure I eat street food, go for fine dining, experiencing and savouring the flavours and aromas and hence the association of food or drinks and their aromas is so strong that we go back in time to the same place while we go through a culinary journey. And that’s what I experienced when I was at the exclusive media preview at the grand and luxurious JW Marriott hotel, Bengaluru.
JW Marriott is hosting a French culinary fiesta for this week and the Chef Roxanne Lange is a celebrated chef who showcased her prowess in an impeccably delightful curated menu with all flavors balanced and turned out really well. She took me back to France as the specially curated six-course menu was served paired with wines and every course was a delight in the mouth. The presentation was aesthetically done and all food lovers will love this delight.
So Chef Roxanne Lange brings to you a unique interpretation of modern French cuisine to ALBA, JW Marriott Hotel Bengaluru from the multiple-award-winning restaurant “The Reflections” at The Athenee Hotel, A Luxury Hotel, Bangkok, Coddle in a luscious 4 or 5 course menu that includes dishes like Tomato with Gazpacho, Balsamic and Goat Cheese; Seabass with Mushroom, Onion and Truffle; Duck Liver and apple; Lamb rack with Bell pepper, Sunchoke and Lamb Jus. To balance the rich enticing menu, enjoy the classic combination of Strawberries, Yoghurt, and Vanilla with a twist.
The First Course:
Heirloom tomato, Gazpacho, and Goat cheese – As the name indicates Chef told us that it’s her mom’s recipe and the flavors in the salad were Tomato, cucumber, bell pepper with dressing in the Heirloom tomato of Gazpacho vinaigrette.
The Second Course:
Pumpkin Soup, Carrot & Roasted Pumpkin Seeds or Lobster, Carrot, Pumpkin & Orange.
The Third Course:
Duck liver with Apple Sauce (The sauce was made up of apple and duck stock while the thin crisp was prepared by drying out the thin layer of apple mousse. It was aesthetically done and tasted heavenly) or Beetroot Arborio with Grated Ricotta (This tasted a lot like a risotto but with a totally different twist to it).
The Fourth Course:
Seabass, Mushroom, Onion & Truffle or Baby Potato, Mushroom, Onion & Truffle (this was served with a mushroom sauce with dried herbs).
The Fifth Course:
Lamb Rack, Bell Peppers, Sunchoke, Lamb Jus or Cous Cous, Bell Peppers, Apricot, Spring.
The Sixth Course:
Strawberries, Yogurt, Vanilla – A little bit of molecular gastronomy was used while making jellies and foams.
Enjoy fresh interpretations of French cuisine at ALBA!
Date: 12th – 20th April 2019
Venue: ALBA, Lobby Level 1, JW Marriott Hotel Bengaluru
Timing: 7.00pm – 11.00pm
For more information, call: +91 88849 44330