In the second event of India’s 10th anniversary celebrations, we visited Novotel Bengaluru Techpark situated in the tech and business area of the city. This is where Maître Hotelier Maverik Mukerji along with Executive Chef Jaideep Kanungoe had planned a superbly executed seven-course French-themed dinner on April 20th, the eve of World Chaîne Day. The Gala black-tie dinner was a tribute to the late culinary wizard Paul Bocuse.

The French influence extended to the décor of the room where the diners gathered after a champagne reception. Tables of six covered in white and blue with a touch of red carried the theme forward.

Dinner commenced after an amuse bouche of truffled chicken and vegetable consommé in a puff pastry crust. It was followed by ricotta gnocchi, violet artichoke, olives, smoked pork, black truffle accompanied by a Pinot Noir.

The John Dory quinoa cakes with smoked potato, crayfish bisque and glazed vegetables were paired with a Petit Chablis, reversing the order of the wine service yet worked very well.

A sparkling sorbet was followed by a delicious course of New Zealand lamb variations, chickpea pudding, asparagus and marrow jus with a well-structured Syrah-dominated red blend from Languedoc-Rousillion. Vegetarians dined on ratatouille and goat cheese pithivier with spinach and vegetable jus.

For the cheese course, baked Brie was sandwiched with fragrant truffle butter and paired with a Burgundy Chardonnay. The sweet finale was Valrhona grand cru crémeux, cream cheese and meringue sandwich, berries and salted caramel. Served with a Pays d’Oc Merlot the contrasts were intriguing.

The unusual but thoughtful pairings received nods of approval from the diners who were replete and relaxed after a wonderful French meal, created and served the way that would have well pleased the culinary maestros of France.

With the rest of the year to come and more gastronomical delights to experience, Chaîne members are happy to say “cheers”!

Ruma Singh
Chargée de Presse