Italian food is synonymous with cheese and Bolognese, together with fanciful plating complete of refreshing flavors. But a number of them remain unknown and calls for one to project out extra into the traditional cuisine of Italy. Joining palms 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, seasonal mango for the vegetarians.
The luxurious food product was tended to with sticky date pudding and raisin jus, while the latter, with its share of rocket leaf and parmesan cheese, changed into a revolutionary dish to gorge on.
We went “mmm” while digging into the Roast Chicken and Parmesan Broth in unison. Being the nighttime celebrity, the parmesan foam sat pretty on the pinnacle of the roast fowl, and the warm broth, which felt a touch too salty, became mixed with cilantro and brought out a calming flavour.
Next up become the Sous-Vide Duck Breast with sauteed potato gnocchi, leek confit, 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 as 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 getting ready the dish.
Along with the accompaniments on the plate, it summed up for a dense, pleasurable principal path.
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 flavour buds.