World Chaîne Day (WCD) was celebrated in India in true Chaîne style. A block-buster dinner showcasing a menu created especially for our delectation by Chef Maxime Gilbert of Michelin 2-star “Écriture” - the much-talked-about French restaurant in Hong Kong.

Conseiller Culinaire Madhav Sehgal, who is Vice President and General Manager of The Leela Palace Bengaluru hosted the evening.

In the private dining room of the “Le Cirque Signature” at The Leela Palace Bengaluru our fabulous eight course dinner for 20 was both superb in concept and stunning in execution. Each dish was paired with a great selection of international wines from the Leela Palace’s cellars.

MENU

Premices
(lit. first fruits)
Gougère
hay cream with caviar
Villa Sandi Prosecco DOC - Italy

Zucchini mille-feuille
like a Tatin cooked on socca
saffron dressing

Caviar and uni tart
Royal Caviar Club Schrenckii
Hokkaido sea urchin
celeriac puree in buckwheat tart shell
beurre blanc
Berton Vineyard ‘Metal Range’ Sauvignon Blanc
Eden Valley, Australia

Brown crab
cooked on the legs, spicy peach jam
Brittany curry sabayon and sauce

Lobster
flashed poached, mushroom duxelles
kohlrabi veil, clam jus bouillon
Japanese ikura, saucisson
El Goru (Monastrell-Syrah-Petit Verdot) - Spain

Grass fed New Zealand lamb
cooked over buckwheat
eggplant miso confit
Berton Vineyard ‘Metal Range’ Durif
Riverina, Australia

Sourdough
textures, croutons, praline

Les gourmandises
Madeleine

The Bailliage thanked Executive Chef Maxime Gilbert of Écriture, together with The Leela’s Executive Chef Simran Singh Thapar and his team of chefs as well as Food and Beverage Director Pradeep Kandhari and the service team, for the superb gourmet experience they had created for us.