Delicious perfumes at the Souk
With Nicolas |
It was a dinner with unusual food pairings of various food fragrances. It was the first time I had such a dinner and an exotic experience where the fine dining menu was inspired by various delicious food fragrances and flavourants.
This was also my initiation into the enchanted world of delicious perfumes which come from various edible sources like caramels, vegetables, herbs, leaves, woods, fruits, nuts, wine, breads, edible oils and many other intriguing raw materials from the animal and mineral world.
It is a world within the world of fine dining, an elevated art form that never ceases to mesmerize.
The
concept was brought by Master Perfumer, Nicolas De Barry, Chevalier
des Arts et Lettres,
Paris. He has blended the food with various frangrances like
bergamot, sandal, and jasmine, while pairing them with a four-course
menu featuring a host of aromatic delicacies and subtle wines to set
up a culinary experience that I had never had before.
At the Souk |
In
the afternoon, Mita Kapur gave a live demo of two salads (spinach
salad and Persian
melon salad)
and murg
irani
which
impressed the
guests at Jhaal
Farezi
where Mita’s cooking skills were displayed at the Recipe
Rendezvous
series of events which I am organising.
Today
evening I have back to back appointments and the
nikah
of my colleague’s daughter to attend.
ess bee
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