TASTING THE TIMELESS CLASSIC IN PARIS

Posted on

Mind boggling choices here. Should I take a class in it’s most legendary cooking school? Feast in the Michelin starred uber luxurious restaurant? Dine on traditional brasserie classics? Or take a sip of history in my favourite author Ernest Hemingways favourite bar ? Not to mention that it has the city’s best swimming pool (perfect to burn calories and build up an appetite) Over the years I’ve been doing it all. One step at a time. For sure this ain’t no mere Parisian hotel. It’s a global legend. It is over a hundred years old and still in line with the times. It has not only been witness to history but has even rewritten history, inspired trailblazers and blazed many a trend itself. Beloved of literary geniuses (Hemingway, Proust et al) movie stars, fashion legends, this is the only hotel in the world whose name become part of our vocabulary and  has even inspired the  song “Putting on the Ritz” ( dress fashionably). Founded in 1898 by two of the worlds greatest names in hospitality, Cesar Ritz and the greatest French Chef  Auguste Escoffieur it was the first to have lifts, electricity and private bathrooms. A few years ago it went through renovations but preserved its period furniture and paintings à la Louis XV et al. Christian Boyens who helms this landmark ensures that it continues to be the queen of hotels and hotel of queens.

THE GREAT TABLES OF THE WORLD

Whoa! So many stars in the afternoon? A few days ago, at the iconic Ritz, I attended the  elegant and exclusive launch of the prestigious Les Grand Table du Monde 2018 (the great tables of the world).Only Michelin starred chefs present at the launch of this guide  established in 1954 to “defend the values of great gastronomy and the art of living” covers 26 countries, across five continents and features 172 restaurants. President  David Sinapian, presented the Guide and the ten new members in the salons of the iconic Ritz Paris. My co chairperson of the Worlds 50 best restaurant academy.  Nicolas Chatenier flagged off the delicious afternoon with his welcome speech. And a memorial tribute to Paul Bocuse, caviar, oysters to Baba au rum and DomPerignon sparkled the afternoon. It was the brilliant starred chefs who lit up the afternoon.  Three starred Alain Ducasse, George Blanc  to Pierre Hermes and Yannick Alleno. And playing the perfect host was Chef Nicolas Sale. Ritz’s  Michelin-starred restaurant L’Espadon (swordfish),  shimmering with mirrors, chandeliers, Louis XV chairs, porcelain and silver cloches  continues to provide the perfect setting for  his imaginative creations. Fresh from a two-star restaurant in Chamonix, he brings a contemporary vision to luxury ingredients, as in his three-stage starters (lure, raw, cooked) like langoustine with caviar and a main course of Bresse chicken for two.

 HEMINGWAY’S HIGH

Named after the noble prize winning author (and my hero)  Ernest Hemingway, this charming iconic bar weaves magic. Heres an excerpt from my book “A vegetarian in Paris” (A Times Publication).

“Just what do you think the renowned American author Hemingway did in this bar which he loved? Knock back martinis ofcourse, but, the unverified story goes that its thanks to his boozing ways that the “Bloody Mary” was invented here. “Make a drink which I can drink all day and which doesn’t stay on my breath” he boomed at the Ritz bartender “so that when I go home, bloody Mary cannot smell it”. Mary was the third (or was it fourth wife?) of this colorful, lovable author. Infact, after the World war and the German occupation of this hotel, it was Hemingway who was the first to bring in his buddies and “liberate” the hotel. The award winning mixologist, Colin Field  helms this masculine, cozy  warm wood paneled bar with leather chairs and high stools studded with his photos and of  famous authors were regulars here (Scott Fitzgerald, James Joyce  to name a couple). On the menu are a few veggie dishes (artichoke platter, risotto) and many a Hemingway favorite cocktail too.”

And this time at this star among the bars (done up with original photos and letters from Hemingway) I once again elbowed my way into the packed space to chat with brilliant bar chief Colin Peter Field and request him for his Bloody Mary recipe. Should you want it, please email me rashmiudaysingh18@gmail.com

COOKING SCHOOL

It was an amazing dream come true…I attended a cooking class by the world famous Japanese chef Nobu at this legendary.

Ritz-Escoffier School of French Gastronomy in the Ritz. The ethos of the school is based on Escoffier’s words, “Good cuisine is the foundation of true happiness.”  It offers training courses and workshops for amateur and professional cooks and I never miss a chance of attending one.

IMG-20180217-WA0012
Michelin starred chef Nicolas sale flanked by Nicolas Chatenier and David Sinapian at the Ritz.
IMG-20180217-WA0009
Redefining luxury: Christian Boyens chief of the Ritz Paris.
Ernest Hamingway4
Nobel prize winner author Ernest Hemingway.
IMG-20180217-WA0010
Colin Field bar manager of Bar hemingway.
Advertisements

MORE DELICIOUS DISCOVERIES

Posted on

Please take a look at the accompanying photograph (shot amid mountains, an hours drive from Paris.) I’ve shot it  on this snowy morning after having just taken an invigorating dip in the outdoor hot Norwegian tub. Had a delicious organic breakfast (with the home made jams on freshly baked yeasty bread). It’s all part of “Echo” the philosophy of well-being which runs through it’s beauty and lifestyle organic products and food in Chateau de Sacy, this beautiful  castle on a hill in the midst of vineyards. Chef Nicolas Christoforretti, infuses his cuisine with the culinary richness of the Champagne district. And the lovely Tiphaine Brossier ensures a seamless experience. I get high on this whole new aspect of wellness as I do on nature, art, history, culture and ofcourse champagne. After all I’m reporting from France’s  Champagne district where not only is the king of wines and the wine of kings made, but where thirty three French kings were crowned in the UNESCO heritage jewel of a  gothic cathedral. Sante!

FOR THE BOX (7)
Chateau de Sacy’s Organic and delicious jams, Norwegian baths and more: with chef  Nicolas Cristoforetti and maitre de Maison Tiphaine Brossier at Chateau de Sacy.

Review: KEIBA

Posted on

I took a deep breath. And let out a slow, soft whistle. Of admiration! That was my reaction on seeing Mumbai’s latest new Asian beauty that has galloped into Mahalaxmi race course.

Read my full review in today’s Bombay Times!

Keiba
Beautiful Asian beauty gallops into Mahalaxmi Race course: Keiba.

OF STARS AND SUPERSTARS

Posted on

The Parisian night  is thick with excitement. I could cut it with a knife and pop it into my champagne glass I raise a toast to this 250 year old historic treasure that has recently been reborn to global applause and been making headlines ever since. We’re dining amid this contemporary palace’s architectural riches of the 18th century which have been transformed into state of the art 21st century modern French art de vivre. 

We re at the tiny intimate jewelbox L’Ecrin, Hôtel de Crillon’s gastronomic restaurant.  Id met the young and brilliant Chef Christopher Hache several years ago and he is in my book “A vegetarian in Paris”  (A Times Group Books publication). Here’s the exciting bit…next day I attended the prestigious Michelin Guide awards and applauded him receiving his very first Michelin star. So once again Crillon is hitting the headlines. Kudos to our very own superstylish, superstar hotelier Radha Arora who as President of the international group has been spearheading this transformation. As we  feast on Chef Hache’s masterpieces of  flavour and texture, Im delighted that my young friend, entrepreneur and pastry chef Pooja Dhingra could join me at short notice (thanks to Instagram). Pooja has been seamlessly and continuously delivering Parisian styled culinary experiences in India. Inspirational journey… from working out of a tiny kitchen at home, to three stores, a café, two books and the 31 year old has exciting plans ahead. We nibble the night away as chef Hache continues to dazzle and the ever charming Pierre Jung ensures we have the perfect flawless French gastronomic starred experience. After all we’re in the world’s most excitingly luxurious modern day palace with an 18th century soul.

FOR THE BOX (6)
In the contemporary palace Crillon:  Pooja Dhingra flanked by Chef Hache, Pierre Jung. 

Review: FERRY WHARF

Posted on

For sure, Mumbai needs more regional cuisine restaurants. We welcome the enterprising  Shayna Shetty and her cousin Prakash Rai’s Mangalorean eatery which serves up  moderately priced Mangalorean fare.

Read my full review in today’s Bombay Times!

Ferry Wharf
Mangalorean delights (sampler wooden platter et al) at Shayna Shetty’s Ferry Wharf.

Recipe: McCarthy Salad

Posted on

HAUTE CUISINE…NATURALLY

Im celebrating. Im saluting the trailblazing culinary  revolution focussing on health, vegetables, naturalness  that is taking place here, in Paris, the gastonomique capital of the world. I’ve been researching vegetarian restaurants around the world ( China, Russia, Japan too) and here in Paris I find paradise. This Parisian landmark is synonymous with Dior, Dietrich and diamonds. This is where icons and trends are born since 1913. And it is here in Plaza Athenee that the very best of the best, the Michelin starred maestro Alain Ducasse’s shimmering temple to gastronomy is blazing trails. He serves up the trilogy…vegetables, cereals and fish. It goes without saying that the brilliant chef in the restaurant Romain Meder, ensures that the technical base of French haute cuisine remains intact, including expertise and absolutely precise detailing for vegetable preparation, cooking and seasoning.

 

NO GARDENER, NO COOKS

Its amazing that here in this temple to high gastronomy the gardener is being given as much importance as the chefs. And there are several reasons for it.

Alain Baraton

Head gardener of the  Royal Grand park de Versailles at the behest of François Delahaye who helms  Plaza Athénée  have established an exclusive partnership with the Palace of Versailles for the vegetables and fruits supply of the Alain Ducasse restaurant.

The freshest of seasonal Sorrel, squash, broad beans, zucchini,  to shallots, rhubarb… dazzle. Also artichokes introduced centuries ago by Catherine de Medicis and were a runaway success at Court because of their hypothetical aphrodisiac virtues .

Needless to say, all these fruits and vegetables are never exposed to phytosanitary chemicals etc. Picked in the morning and in the kitchen with hours. The ever helpful Isabelle Maurin  translates whenever I need explanations in the kitchen.

Starting off with the refreshing tomato water flavoured with hibiscus,  a parade of masterpieces dazzle, black current in black rice, the  kiss of beetroot flavour in amaranth seeds, the crunch of flax or sunflower seed and so on.  This approach infuses the work of the talented  pastry chef, Jessica Préalpato too.

 

LEGENDARY GLAMOR

What do Liz Taylor, Marlene Dietrich have in common with the Parisian landmark Plaza Athenee? Plenty.  For sure, they along with legendary figures of the world of glamor and royalty loved to stay here but there is also a deeper connect: a delicious salad dish. I tasted this Salad Mc carthy for the first time in  Los Angeles, in Polo Lounge, Hollywood’s most beloved and historic dining institution, when it had just undergone a subtle Tihany-style revamp to celebrate it’s  100th year .It was in Beverly hills (also part of the Dorchester collection)  The Polo Lounge  that Charlie Chaplin had a standing reservation, Marlene Dietrich, eradicated the “no slacks for women” dress code and dined  here. And the gorgeous beauty Liz Taylor honeymooned here four times . Her  daily favorite used to be the  McCarthy salad . I loved it then and requested for the recipe too, Imagine my delight when  the  dapper Francois Delahaye (who I met just by chance thanks to my old friend Paul Roll)  shows it to me on the menu and has it made too. Ofcourse here in Paris it has been adapted by Ducasse and diced bigger and softer. But I reproduce for you my Hollywood Polo Lounge recipe.

Beverly Hills Hotel McCarthy Salad

1/4 head iceburg lettuce
1/2 head romaine lettuce
1/2 cup grilled, diced free-range chicken
1/2 cup diced roasted red beets
1/4 cup free range egg yolk
1/4 cup free range egg white
1/2 cup  bacon
1/4 cup diced tomato
1/4 cup diced avocado

Balsamic Dressing Recipe
1 c.  Balsamic Vinegar
1 shallot
1 T. brown Sugar
3 cloves roasted garlic
1 tsp. Dijon mustard

 salt and black pepper
vegetable Oil
Place all ingredients in a blender and drizzle in the vegetable oil to emulsify. Check seasoning

Arrange salad in bowl. Toss with balsamic vinaigrette tableside. You can vary ingredients according to your preferences.

IMG_20180129_192743-01
Isabelle flanked by Chef Romain flanked by chef  Jessica and  Chef Romain at the Alain Ducasse au Plaza Athenee.
IMG_20180129_165708-01
Francois Delahaye with the Salad Mc carthy PHOTO OF DISH:  Liz Taylors favorite.

Hot, Haute Parisian Paradise

Posted on

Haute cuisine and haute couture are being seamlessly celebrated here. And Im overjoyed that “naturalness’ cuisines’ vegetarian masterpieces are not only being created in Michelin starred maestro Alain Ducasse’s shimmering restaurant located  in the iconic couture landmark Plaza Athenee, but even our very own book “A vegetarian in Paris” (A Times group book publication) is being appreciated.This by the dapper Francois Delahaye who helms this landmark and the charming Isabelle Maurin. Ducasse’s “naturalness cuisine” with the help of his chef Romain Meder is not only healthier and more natural, more respectful of the Planet but it dazzles with flavour and taste. Therein lies its memorable magic.

FOR THE BOX (5)
In the iconic Alain Ducasse au Plaza Athenee…Francois Delahaye and Isabelle Maurin.   

Review: HEMANT OBEROI

Posted on

Former grand corporate chef of the Taj, Hemant Oberoi (who has opened over 100 restaurants in his four decade career)  finally opened his signature restaurant Hemant Oberoi.

Read my detailed review in today’s Bombay Times.

Hemant Oberoi 1
Gloved service and gracious at Hemant Oberoi.

Hemant Oberoi 2

SPAIN SURPRISES

Posted on Updated on

Did you know that Spain produced the most heady and fabulous black truffles? Or that it’s delicious baby eels cost as much as the price of gold? And nobility and aristocracy for over five centuries continues to  produce the most exquisite olive oil? Im learning and eating and tasting, attending discussions at a rapid speed. Making the most of my time at the most prestigious 16th edition of Madrid Fusion.  This global food congress magnetises the finest from around the world; over a 100 chefs from 15 countries , technical demos, training workshops. Its all here…from discussions on haute cuisine and copyright, wine tastings  to new generation of rebellious cooks. Orchestrating it all is Esmeralda Capel and family,  Ofcourse many a Michelin starred maestro, here, like  Mario Sandoval  ( holding the black truffles)  Im Tasting the finest and rarest olive oils made by Aristocracy (Marques de Grinon, Xandra falcons Alonso Marchesi de Valdueza) going on guided Tapas tours and most importantly devouring knowledge. Bliss!

FOR THE BOX (4)
Delicious Spanish discoveries with  Esmeralda Capel flanked by Chef Mario Sandoval, Xandra falcons Alonso Marchesi de Valdueza.