Epicure
Chef Grzegorz Odalak
mo th ho o at
r
ith im y
chocolate-orange ravioli).
Course II: palm heart and zucchini
salad in an aureole of orange
carpaccio blazing through chocolate
snow complemented by Abhishek’s
velvety Chocolate & Mandarin
Mojito.
With Course III Chef G beams, “This
is homemade ricotta with homemade
caramelised yoghurt slow-cooked
for 12 hrs.” If chocolate & red wine
a tri
an off
ha n t
crust aren’t heady enough
accompaniments, Abhishek lands me
ith ho o at
ffair
t m oon
succumbing to Chef Selva’s dessert
with its prissy pouts of chocolate
ro t ro
an no
o t hi
y
tr
t rna y tho h h
compositions linger on the palate
an r
r rat on th min
n
epicurean strings.
Too often chefs with little prowess
and much pomposity venture the
exorbitant, unleashing grandiose
menus better on paper than on
the plate. Chef G’s precision
strikes. But panegyrics weary.
Let’s just say he ever renders
ho olate ffair
cocktail at
Chocolate Dinner
me speechless.
I must only add that after
reviewing Italian restaurant
Allegro at the Four Seasons Prague,
I wrote it would be “Eastern Europe’s
r t i h in tarr r ta rant
Six months later when, indeed,
they got starred, the hotel wrote
me: “Perhaps Michelin heard you.”
I await Michelin’s concurrence
that Chef G is Michelin material.
Executive chefs don’t get Michelinstarred. But their creations might
yet have Michelin seeing stars.
Dish from Brunello
& Whisky Dinners
Dish from Brunello
& Whisky Dinners
Until then Chef G, enamoured of
Chennai’s great culinary heritage
and remarkable local talent, is
forsaking his family in Poland to
hi it a tronomi r or o r
New Year’s Eve in Chennai.
I’m once again about to depart. Once
again Chef G says, “We’re doing
om thin iff r nt or
ar
Eve. It is very nice. You must come.”
n a ain
n my
han in my
i ht
h
inary r
ntia
are many. He has the further
distinction of being the only man for
hom
han
my i ht
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