Wines for all seasons

It was an evening with a difference. I was actually dining with Chefs, who were seated along side, rather than being in the Kitchen conjuring up magical dishes. Trendz at The Lalit was hosting a unique culinary experience of food and wine over a 5 course sit-down dinner. Aptly titled ‘Cheers to Chefs!’, it was an evening of fine food and even better wines. Organised by Four Seasons in association with The Lalit, and the Indian Culinary Forum – India’s association of professional chefs, Abhay Kewadkar from Four Seasons wines was his gracious self.  Chatting and sharing information on his wines, as he always does. Chef Salil Phadnis, Chef Vernon Coelho, Chef Sudhir Pai, Chef Jolly, Chef Ajay Chopra were some of the chefs present.

The objective of this eveining is to get well-known chefs from the city to come together for a gastronomic experience involving the fine art of pairing exclusive cuisine with exquisite wines from the award-winning Four Seasons range of wines. And trust me, they did justice.

We were greeted with a glass of Bouvet-Ladubay Brut sparkling wine. It took me by surprise and was the perfect start to a great evening.  This was followed by a formal sit down dinner of molecular modern European cuisine created by Chef Limmer, and the cuisine was paired with Four Seasons wines..

Four Seasons Viognier was the perfect choice for the vegetarian and non-vegetarian salads. I was lucky enough to have sampled this wine even before it officially hit the market, some months ago. The appetizers were paired with Four Seasons Chenin Blanc. My favourite actually. There was a choice of vegetarian and non-vegetarian cuisine for the main course as well. While the Four Seasons Sauvignon Blanc was the perfect pairing for the Butter poach rock lobster and the pickled grilled artichoke with saffron, the Four Seasons Barrique Reserve Shiraz was paired with the exotic Forest Mushroon quiche and Herb roasted New Zealand lamb.

For the dessert the obvious choice was the Four Seasons Blush which well complemented the poached chocolate egg in a summer salad with a sunrise setting.

Not too familiar with Chef Limmer’s abilities, as I hardly visit the Lalit, I was impressed with the meal and the presentation of his food. The service however was chaotic and left a lot to be desired.

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