Saturday, 19 November 2016
Sevilla at The Claridges #sikandalouscuisine
Sevilla at The Claridges is known not just for it's superb food but also as a respected wine destination , the cellars of which just got even richer with the addition of five organic wines exclusively sourced from French family estates .The induction of these five wines into the menu is a validation to the fact that The Claridges acknowledges the integrity of organic produce. I must applaud Atul Lall, VP, Hospitality and General Manager – The Claridges Hotels & Resorts for collaborating with these wine makers and recognising the importance in going organic with wines too.
We sat to an elegant meal , paired with these wines.Executive Chef Sahil Sabhlok who wowed the whose who of the industry at our Top Chef Awards which were hosted by The Claridges this year, once again showcased his amazing talent by plating delectable art on our plates.A quinoa Salad with Organic Greens and Pomegranate Molasses set the bar high for this meal. Goat Cheese stuffed Morel Mushrooms in Thyme Cream and Pumpkin Confit was not just a visual delight but one of the most delicious dishes I have eaten of late.
For mains Batasha and I opted for Trout which came plated on a bed of Baby Spinach and a sauce of Browned Butter, Capers, Parsley , with a hint of Lemon- Delicious ! Sid polished off his Josper Grilled Corn Fed Chicken without offering us a taste , which tells you how good it must have tasted .Tanu opted for Grilled Vegetabes in a Sundried Tomato Pesto - which she generously offered me a taste of and they were yum.Dessert was a to die for melt in the mouth experience - Milk Chocolate Chantilly .
I am clueless about wines , all I can vouch for is how fresh and delicious they tasted . Do head to Sevilla for an unforgettable meal which you can enjoy with these organic wines. Thank you Sahil , this was a great culinary experience and Pawan Padeliya for ensuring everything was just perfect.