India Dinner
Bailliage of Bangalore
Bengaluru, November 26, 2017
Many worlds combine for a fine Christmas dinner

With Christmas just a few weeks away excitement was building. When better to indulge in the bounty of nature than during this festive time?

The Ritz Carlton Bangalore is known for having the best Christmas celebrations from its green, gold and red foyer, the many Christmas trees, to the aromas and sights of Christmas everywhere.

Into this festive atmosphere came Chef Victor Scargle, Culinary Director of famous wine producer Jean-Charles Boisset’s Atelier Fine Foods which is a division of his Boisset Collection. Boisset’s roots in winemaking are ages old currently stretching from Burgundy to Napa. 

Chef Victor brought the popular ‘Farm to Table’ concept to Bengaluru and took it a step further. He uses locally-sourced organic produce paired with wines from Fratelli’s imported selection which comes from France, US and India. The General Manager, Anthony Page, together with Confrère Vikas Sharma, Food and Beverage Director, and Executive Chef Anupam Bannerjee, Maître Rôtisseur, ably assisted by Dinesh Sathiyanarayan ensured that guests had an excellent dining experience.

The intimate, exclusive evening found the members sitting down to a delicious five-course dinner in the cosy Sushi Bar of the hotel. The meal was stunning in its use of ingredients and simplicity of techniques. The wines paired superbly.

From the delicious flaky sea bass paired with J Moreau & Fils Chablis, to the superb duck breast with the Maison Bonpas Châteauneuf du Pape and the rack of New Zealand lamb with a juicy De Loach Vineyards Napa Zindandel, the meal satisfied all those attending.

The icing, literally, on the Christmas cake was a special post-prandial surprise in the Enoteca which were Christmas-themed petits fours to accompany coffee and tea. The evening certainly set the tone for a month of wonderful festivities to come.

Ruma Singh
Chargée de Presse