Sultanate of Oman Dinner
Muscat, September 18, 2018
Fusion of French and Japanese styles

The first dinner of the season was definitely not for the faint-hearted! The evening was ‘a fusion of modern French cuisine and the Japanese umami style’. It was held at the InterContinental Muscat with talented, innovative Chef Kjell Kolin at the helm. Very well attended and much-anticipated the intriguing theme was the attraction.

That an adventurous evening was ahead was evident from the moment we sat down, and bread was served. We were offered a choice of green tea bread rolls and charcoal bread. The latter’s unappetizing appearance was completely at odds with its outstanding taste.

There were two hot appetisers: cod liver chawamushi, prawn and crab kombu in Dashi seaweed broth accompanied by an interesting sparkling sake that pleased almost all palates; the wonderfully fresh Hugel & Fils Pinot Gris Tradition from Alsace was perfect with the pan-seared foie gras.

The monkfish, which as we know is a rather unattractive fish and challenging to cook for many, was beautifully presented as a roll on a bed of long-stemmed broccoli in a Japanese curry with honey apple, black trumpeter and charcoal. Château de l’Aumerade Côtes de Provence Rosé ‘Cuvée Marie-Christine’ was the splendid accompaniment.

A fermented black garlic sorbet preceded the main course of veal loin with shitake dust, pumpkin puree and mushroom glaze.

While opinions remained divided on presentation and taste, what stood out throughout was the novel presentation (like the appetiser that was served in an actual egg shell) and Chef Kjell’s fearlessness amply demonstrated by the black garlic sorbet!

Mohana Prabhakar
Chargée de Presse