Italian food is synonymous with cheese, Bolognese, and fanciful plating with refreshing flavors. However, many of its dishes remain unknown and call for one to project extra into the traditional cuisine of Italy. Joining hands with Chef Brian, Executive Chef at JW Marriott Phuket Resort and Spa, head Chef Eliyaz of JW Marriott resort Bengaluru, MG Road, has set The Four-Hand Collaboration rolling and brings to the desk a four-path meal mainly curated to give a modern-day touch to the cuisine.
Our dinner started with pan-seared duck liver foie fras and Father Michael’s Buratta, which included seasonal mango for vegetarians.
The luxurious food product tended to have sticky date pudding and raisin jus, while the latter changed into a revolutionary gorge with its share of rocket leaf and parmesan cheese.
In unison, we went “mmm” while digging into the Roast Chicken and Parmesan Broth. Being the nighttime celebrity, the parmesan foam sat pretty on the pinnacle of the roast fowl, and the warm broth, which felt too salty, became mixed with cilantro and brought out a calming flavor.
Next up is the Sou-Vide Duck Breast with sauteed potato gnocchi, leek confit, and grappa sour cherry duck jus.
It becomes a cheerful aggregate of chunky beet mash and vegetarian jus, known as the Root vegetable garden for vegetarians.
Although I’m not a fan of duck meat, and the flesh felt like a substitute chewy in place of my tender beef preference, others at the table cherished the texture and the specific ‘low-pressure approach utilized in preparing the dish.
It summed up a dense, pleasurable principal path along with the accompaniments on the plate.
Coming to the cease of the meal, the dessert blanketed Five-spiced Panna Cotta or Beets and Goat Cheese Sorbet, from which I selected the first one and wasn’t disappointed in any respect. It became plated in a cylindrical form, adorned with vanilla-poached pears and olive caramel. It became soft, manageable, and alluring to the flavor buds.
