michelin star

RECIPE: GOUGÈRES

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ITALY & FRANCE IN LONDON

CHAMPAGNE SHIMMER AND PASTA AT LONDON’S SUPERGLAM BAR, Guiliano Moraandin and Helene Pietrini

From freezing cold London, I send you a taste of sunny Italy and gourmet France. And to revel in both these, I don’t need to go out into the windy, rainy outside at all. Both are housed in the iconic, almost a century old,  stately landmark the magnificent Dorchester. It overlooks Hyde Park  and it fuses contemporary comfort with the timeless glamour and heritage of the property. What also excites me is it’s range of gourmet cuisines.

ITALIAN GUSTO

He’s a legend in his own right. The genial Giuliano Morandinhas been the heartbeat of the  fashionable buzzing see and be seen opulent Bar. Ofcourse as a bar manager he has played host to the whos who, his famous champagne shimmer cocktail (with gold flakes and complimentary lip gloss for the ladies)  continues to make waves in London. But now Giuliano, the bar manager is making history  by serving robust Italian flavors from his hometown.  Freshest of handrolled pasta, flavorful pesto, tiramisu…all made to his grandmother’s recipes.  Giuliano and his award-winning team of experimental alchemists shake and stir many a magical cocktail. He serves up the champagne shimmer to Helene Pietrini the lovely, dynamic director of the prestigious Worlds 50 best Restaurant Academy. We take a bite of the al dente pasta, go back for a full Italian dinner the next night and get happy high on the shimmering cocktail. All this in the  luxurious lacquered mahogany, mirrored glass, velvet and dramatic red bar!

FRENCH FINESSE IN LONDON

The brilliant chef Jean Phillipe Blondet at Alain Ducasse at the Dorchester.

It doesn’t get any better than this. At the three starred  shimmering temple to French gastronomy we dine in a shimmering cloud… fibre optic curtain at the superglam Alain Ducasse at The Dorchester.
I had dined here 11 years ago when it had just opened. It is better than ever. The dashing and brilliant Executive Chef Jean-Philippe Blondet ‘s French contemporary haute-cuisine is full of distinctive fresh flavors executed with a light and surprising twist.
We. try many a vegetarian masterpiece including the legendary cookpot. The signature “Sauté gourmand” of lobster, truffled chicken quenelles and homemade pasta; Halibut,
oyster and seaweed and Dry aged beef, artichoke and bone marrow dazzle.
——French contemporary haute-cuisine is full of distinctive fresh flavours executed with a light and surprising twist.
We. try many a vegetarian masterpiece including the legendary cookpot. The signature “Sauté gourmand” of lobster, truffled chicken quenelles and homemade pasta; Halibut,
oyster and seaweed and Dry aged beef, artichoke and bone marrow dazzle.
Restaurant Director Enrico Baronetto takes fabulous care of us.  We end with the heady chocolate light airy souffle and the traditional baba Rhum.

Ive been fortunate to dine at Alain Ducasses’ haute cuisine restaurants in Paris, Provence, Tokyo, NYC (before it closed down) and Monte Carlo (where I even shot my TV show). Celebrated  for his innovation,

attention to detail and dedication to both quality and technique, Ducasse reigns internationally supreme with the largest number of Michelin stars in the world. In all his restaurants Ive had these light, airy spheres of delight…French cheese puffs. Each meal begins with these. On my request Jean Phillipe Blondit shares the r4ecipe with us.

RECIPE

GOUGÈRES

(makes 2 baking trays)

A dedicated part of our guests’ dining experience, these delicate cheese puffs

are served warm and seasoned with paprika, black pepper, and Emmental

cheese.

Ducasse’s famed Gougeres.

INGREDIENTS

300 ml water

8 gr salt

240 gr flour (T55)

110 gr grated Emmental cheese

100 ml dry white wine

180 gr unsalted butter

380 gr whole eggs

1.5 gr ground black pepper

sweet paprika powder/ground black pepper (optional)

In a pot, make a choux pastry by combining water, white wine, salt and

butter and bring this to a boil.

Add the sieved flour to the liquid and continue to cook until a ball of dough

forms.

Transfer the warm dough into a mixing bowl and with a paddle attachment at

low speed, blend in the eggs little by little until fully incorporated and the dough is smooth.

Add the grated Emmental cheese and the ground black pepper and mix until

thoroughly combined.

Fill the dough into a piping bag fitted with a 10mm plain round tip and pipe little mounds (4cm apart), onto a tray lined with baking paper.

Refrigerate for at least 1 hour before baking.

In a convection oven preheated to 180°C, bake the gougères for 18 min-

utes or until golden brown and puffed.

Once baked, the gougères can be topped with additional ground black

pepper or sweet paprika powder and transferred to a cooling  rack.

Gougères are best enjoyed warm.

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Recipe: Adlon-Currywurst

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THE MAHARAJA OF GERMANY

Maharaja of Patiala’s fountain: Vijay Vyas, Sabina Held, and Chef Hendrik Otto

Q: What do the Maharaja of Patiala,  Einstein, Berlin currywurst (curry sausage), Michelin starred meals and singing bowl healing, have in common?  Ans: Berlin’s magnificent, over a century old legendary landmark Adlon. The world distils itself on my plate here amid  outstanding culinary talent, luxury, old world graciousness and modern high-tech. Renowned as one of Germany’s finest hotels, since 1907, it truly has been the Maharaja of Germany. Under the same roof, I get a taste of the local Berlin signature  Currywurst, an uber gourmet two Michelinstarred  meal and  also flavorpacked Pan Asian dishes. I not only taste but also request recipes of these. And how do I taste the Indian connection? By requesting Vijay Kumar Vyas to do a healing singing bowl meditation for me.  Not only did the Maharaja of Patiala stay here regularly, ( as did and still do global royalty, heads of state, Hollywood and Bollywood superstars) but he also gifted Adlon a priceless elephant fountain (please see photograph) which occupies pride of place  in the throbbing heart of the hotel. In front of this elephant fountain I catch up with the charming, knowledgable Sabina Held and the celebrated chef Hendrik Otto of the two Michelin starred restaurant, Lorenz Adlon Esszimmer and request their Vijay Kumar Vyas to do my favourite tree pose.

This is when I get to know of about Albert Einstein, Angelina Jolie, Charlie Chaplin to Barack Obama who stayed here.

BERLIN’S CURRY SAUSAGE

Chef Michele Muller of Restaurant Quarre.

I remember shooting (several years ago) for my TV show in Berlin and tasting the Berlin currywurst.  The history of this sausage dish dates back to 1949. Herta Heuwer prepared the very first currywurst in her snack stand in Berlin-Charlottenburg when mixing a sauce consisting of tomato paste, curry powder, Worcestershire sauce. Though this was not a favorite of mine, the Adlon version of  currywurst delighted. I ate mit in their Restaurant Quarre while sitting outside on the terrace, within airkissing distance of the landmark Brandenburg gate, I tasted the “Adlon-Currywurst”. Here, the talented Chef Michéle Müller offers local specialties and

international classics  with a modern twist.

Recipe „currywurst“ sauce

2 pieces onion

3 stems lemongrass

10 pieces lime leaves

4 pieces thumb-sized ginger

½ piece garlic

5 pieces star anise

2 grams cumin

10 pieces cloves

3 tbsp. curcuma

2 tbsp.  curry powder

1 litre mango puree

1 litre Coca Cola

10 litre ketchup

 

Cut the onions into cubes and sauté together with the flavors and spices.

 

Douse with mango puree and Coca Cola and reduce them.

 

Fill it up with ketchup and bring to a simmer. Cover the sausages with it. Serve.

 

 

 

PAN ASIAN

Pan Asian maestro Chef Kai Weigand of Sra bua by Time Raue

Delicious surprise! Tasting   awesome Asia’s culinary diversity in Berlin. Right here in The Adlon’s restaurant “Sra bua by Tim Raue”. Here, the brilliant head chef Kai Weigand, serves up modern Pan-Asian cuisine executed with seasonal produce. I taste his creations, simple, light and intensely flavorsome, precise with a perfect balance between sweetness, acidity and spiciness. On my request,  Chef Kai shares the recipe of the amazing Wasabi prawns, should you need it please email me rashmiudaysingh18@gmail.com as it is too lengthy to reproduce here.

 

HIGH END GASTRONOMY

Dazzling mastery of the culinary arts “tradition eats modern”. Any wonder that Adlons restaurant  Lorenz Adlon Esszimmer has been showered with two prestigious Michelin stars and a huge number of other awards? The European-inspired, imaginative and contemporary creations, it’s classic menu is reminiscent of the hotel’s illustrious past delights. ‘Adlon-style fillet of sole’  the famous ‘Canard a la presse’ are Chef Hendrik Otto s masterpeices.

Here, I have an amazing meal of vegetarian masterpieces too. This, since  Im researching vegetarian dining in Berlin. Masterpieces of flavour and texture dazzle.

 


CHENNAI S CULINARY  HOME-TALENT

…VEGAN HERBISTORE

HERBI STORE’s Akhil and Ranjani

Delicious talent! Ever since last fortnight when I wrote about our Whatshot Tasting session, Ive been flooded with reader- queries about details of the home-bakers and caterers who attended it. I flag off  the series  with the youngest, the talented and committed 18 year old Ranjani and Akhil’s superb HerbiStore. Absolutely loved their creations and was even more thrilled to know that theyre all vegan, sans white sugar too. Guiltfree feasting on intense chocolatey“Peanut butter cups”. Needless to add the protein rich peanut butter is homemade. Couldn’t stop eating the Fudge Brownie in a jar and the Cookie dough.You can order on

@Herbistore_official

DMs and retailing

Ranjani- 9789254650

Dining at the World’s 7th Best Restaurant – Alinea, Chicago

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At Alinea, the worlds 7th best restaurant, I dine alone (having booked a month in advance and paid 300 USD online). Art copulates with science and produces wonders, like the translucent balloon on a string (dessert).

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This staid exterior houses the worlds 7th best restaurant
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I walk in to commence my meal

 

Currently the only Michelin 3-Star in Chicago, Alinea strives to provide personalized service to every guest.

What a joy to be with the brilliant team at Alinea
What a joy to be with the brilliant team at Alinea

Executive Chef Mike Bagale combines a unique mix of a broadly artistic mind with a calm, pragmatic, and practical approach to running a complex kitchen. Here he prepares this brilliant dessert on my table!

And now for the star dessert, Green Apple helium balloons!

 

MUMBAI TO DUBAI

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Atul Kochhar with Mana Al Suwaidi in Dubai
Atul Kochhar with Mana Al Suwaidi in Dubai

Talk of meaningful coincidences! I have a blind date with the Michelin starred Atul Kochhar, from London who sent me a direct tweet to say he wants to meet up in Mumbai. I invite him to TRP. Two days later I go to Dubai for their fab food festival. This time I am invited by the dynamic and hospitable Mana Al Suwaidi and guess where to? To Michelin starred Atul Kochhar’s restaurant in Dubai.High ceilinged handsome Rang Mahal where  this highly acclaimed chef weaves his Indian magic. As one of the celebrity chefs at the Dubai Food festival he also wows Dubai with his cooking demonstrations. He distils the world on our plate while still retaining authentic Indian flavors. Its wonderful how the Dubai Festival makes many a celebrity chef accessible to all,  meeting chefs, watching them cook and getting a taste of their creations too…therein lies the festival magic!

FROM DUBAI…BREAKING NEWS : YOU ARE NEEDED

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I write from Dubai and Im not only going to share some exciting news but also make a plea to you for you to share your inputs. Your tips on vegetarian restaurants in Paris made our book “A vegetarian in Paris” (published by the Times of India) comprehensive and also the worlds first. Now once again, The Times of India is all set to pioneer the definitive vegetarian guide to Dubai.

Guiding me skilfully through Dubai (and also through this fabulous Le Petit Maison restaurant, it has Indian owners I am informed) are two true-blue, well-traveled  Dubai based foodies who spearhead the dynamic Dubai Tourism offices and are it’s spokespersons. Hoor Mohammad Noor Al Khaja having worked in a high-profile government role in the Prime Minister’s Office holds a degree in Business Administration.

Mohamed Essa Alshaikh – double majored in Finance and has a bachelor’s degree in General Business and Administration. We  trip out on the worlds best French toast and Burrata here. Just this morning I had the most fabulous breakfast of an astounding array of  home made Lebanese cheeses, rare honeys, Egyptian omlette and waffles as lollipops in Nine 7 one.  Also dazzling   in the world class Oberoi is the Cutting edge Japanese Asian and an equally promising Indian restaurant.

Last night, along with the legendary Media baron Russy Blitz Karanjia’s daughter Rita Mehta and grand daughter Faarah we had attended the preview of Cle (Modern Lebanese by a Michelin starred chef). Dubai’s food scene continues to rock. Please do help me keep a tab on it… share your recommendations of Dubai  vegetarian restaurants (mail rashmiudaysingh.Dubai@gmail.com  instagram, twitter @rashmiudaysingh By the time you are reading this, I will be in New york, but waiting eagerly to hear from you.

 

GOD IN New York City

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My Meal at Daniel Boulud’s Daniel

Pardon the blasphemy! I’m convinced that God lives in this adrenalin-fuelled dagger-shaped New York City. How else do I explain the  most divine of palate-pleasures on the street to my transcendental experiences in the greatest cathedrals of cuisine? I’ve been in NYC less than 30 hours and am already getting blown away by dish after dish’s  visual and gustatory starbursts. I write on my laptop from this sublime heaven of haute cuisine (also a shimmering Parthenon of pleasure ) – Daniel Boulud’s  Daniel, which has been crowned with 3 Michelin stars for the past 21 years and continues to reign supreme.

The ever smiling spectacularly brilliant Daniel’s   creative French 15 course menu dazzles, and pairing these with wines is NYC’s best sommelier, our very own Raj Vaidya (originally from Mumbai). My dinner companion Rahul Nair, NYC based foodie and screenwriter  obviously has food and films in his genes as his father Sameer Nair now heads up a leading mumbai film and TV production company.Last night’s Jean George’s champagne shrimp salad seduced at The Mark, and I had an exciting Lebanese lunch at Ilili thanks to the king of hospitality design Adam Tihany and his lovely wife Marnie.

Within the next five days I will have sniffed out NYCs  cheap and cheerful and worshipped at  many a haute temple. Please email Rashmiudaysingh@gmail.comtwitter instagram @rashmiudaysingh and I will share the good word with you. Amen!