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Israel Dinner

Tel Aviv, June 24, 2012

An event at the Sheraton Tel Aviv with Chef Charlie Fadidah

Chef Charlie Fadidah was born in 1972 to parents who were chefs themselves and are members of the Chaîne. He studied at the Dvir Hotel Management & Culinary Arts Institute and since then has worked as a chef in several leading Israeli hotels.
 




Chef Fadidah represented Israel in many culinary competitions where he won medals and awards.

He is familiar to many Israelis from his appearances in the TV cooking shows. Today he is the Chef of the Olive Leaf Restaurant at the Sheraton Tel Aviv.

This well-known restaurant is a kosher gourmet establishment that offers Mediterranean cuisine with French flavours. It has a unique ambiance with custom-made furniture form olive wood with ceramic settings using olive motives. The soft furnishings in blue, green and yellow bring the feeling of a garden and the connection to the nature, the sun and the sea.



The Bailliage of Israel’s visit to the Olive Leaf was an experience in itself due to the meticulous service, the ambiance, the background music and of course not forgetting the excellent cuisine!

The event started with the first course of a glass of organic beets with yellowtail amberjack tartare, onion, chive, lemon juice and olive oil, all served on a bed of celery and saffron cream.



The second course was smoked salmon-filled kohlrabi tubes with mashed root vegetables, creamy puree of keeps and balsamic decoration.



This delicious dish was followed by the third course of foie gras marinated in brandy and sugar, wrapped in onion leaves and baked with brown sugar and cinnamon, served with red wine onion jam and toasted brioche.



For the main course we had a sublime lamb fillet wrapped in a forest mushroom and bulgur crust, served with green vegetables and reduced lamb jus.



This wonderful feast was finished with a sweet last course of a chocolate cake – crispy outside and melting inside – with a coconut ice cream, accompanied by berry salsa.



Coffee was served with a terrine of citrus and blood orange sorbet along with chocolate marquis and cocoa tuile filled with rosemary-flavoured crème anglaise.

Shimon Gruper
Chargé de Presse

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