Crafted and curated by Executive Chef Prem K Pogakulam, the creative spread has been summarised in 7-course instead of 17 to make it a filling and tasteful affair. Chef Prem explains, “Except soup, as a course, the spread has everything that you will find in a traditional 17-course French meal set up.” He adds, “The idea is to make the guests taste everything, without getting hassled to sit for 3-4 hours to experience all the courses.”
Justifying the reason for avoiding soups, he says, “Soup as a course occupies around 20% of the eating capacity of an individual and to avoid that, I strategically removed it for the Bastille Day celebration spread and added a few more varieties of desserts made with fresh fruits to surprise the guests.”
If you love exploring buffet you need to visit them during day time, and if you love the luxury of sit-down setup then you can book a table for dinner that will have an array of flavourful appetizers, followed by a line-up of enticing entrée dishes and delectable hand-crafted desserts.
From classic Terrine de Foie de Volaille au Chutney de Mangue- Chicken liver terrine with mango chutney to Poëlée de St Jacques et Salade de Fenouil aux Agrumes – Pan-fried scallops with fennel and citrus sala, and Filet Grillé, Sauce Béarnaise aux Poivre et Pommes Allumettes – Tenderloin with matchstick potatoes, bearnaise or pepper sauce, they have everything that celebrates the flavour of most beloved French dishes.