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Gaborieau co-hosts Mumbai leg of All Things Nice event at Sofitel BKC
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Thursday, 24 October, 2019, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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Chef Stéphane Gaborieau, who teamed up with Sofitel Mumbai BKC’s culinary team, led by executive chef Neeraj Rawoot for an evening organised by All Things Nice.
The chef, who won the title of Best Chef of France in 2004 and bagged a Michaelin star in 2008 for his restaurant, Le Pergolese in Paris, and sommelier Nikhil Agarwal, chief executive officer, All Things Nice, co-hosted the evening.
The former addressed a gathering of 75 guests, who were treated to a five-course dinner, which showcased the former’s style of cooking, which respects products and flavours
They were paired with Indian and international wines, including Grover Zampa Soirée Brut, Art Collection Rosé, Vijay Amritraj Réserve Collection White and Chêne Grande Réserve from Grover Zampa Vineyards, Bodegas Valdemar Blanco, Spain from Flipsydee and Premius Bordeaux Rouge from Monika Enterprise.
The meal commenced with Grover Zampa Soirée Brut 2017, Nandi Hills, India.
The first course comprised wild mushroom croquette, cream of artichoke with walnut oil and artichoke chips, and was paired with Conde Valdemar Blanco 2017, Rioja, Spain.
The second course, which consisted of Charlotte of candied vegetables and emulsion of basil leaves with pine nuts, was paired with Grover Vijay Amritraj Réserve Collection White 2016, Nandi Hills, India.
The third course was a choice. Patrons opted for either sea bass in black olive crust, citrus fennel compote and star anise fish fumet or fresh pasta cannelloni, julienne of root vegetables with saffron and espelette pepper coulis. This was paired with Grover Art Collection Rosé 2017, Nandi Hills, India.
The fourth course was the widest. There was a choice of either chicken ballotine stuffed with tarragon lobster, truffle potato press and reduced jus or fresh pasta cannelloni, julienne of root vegetables with saffron, espelette pepper coulis.
Moreover, there was vegetable broth risotto and zucchini mousse with pesto.
These were paired with two wines, viz., Premius Bordeaux Rouge 2015, Bordeaux, France and Grover Chêne Grande Réserve 2015, Nandi Hills, India.
The fifth course comprised Bavarian dome of exotic fruits, curry flavoured coulis and TWG’s Silver Moon Tea.
The partners for this event included its co-sponsor, Hafele.
Agarwal said, “I am glad we got to give Mumbai a dose of fantastic cuisine and French joie de vivre. The French community in Mumbai came out in full support of chef Gaborieau’s visit which was a pleasure to see, and it gives us the necessary encouragement to bring more chefs from different parts of the world to India.”
On the occasion, Vikas Kapai, general manager, Sofitel Mumbai BKC, said, “It was our pleasure to welcome Gaborieau to curate an exclusive five-course dinner serving delectable Parisian dishes. The epicurean extravaganza was led by our executive chef Rawoot and assisted by his expert culinary team.”
“Fine wines were paired by Agarwal for an unmatched food and beverage evening. Sofitel Mumbai BKC is known to create benchmarks of excellence in international cuisine and is happy to bring these exquisite experiences to the city, in the gastronomy space,” he added.
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