Michelin popup at JW Marriott, Mumbai

10 Apr

I like the concept of pop up restaurants. They give a theatrical sense of another place and time. Pop ups also deliver a unique experience and an intimate feel especially when the venue of the pop up is something out of the ordinary and the theme unusual.

JW Marriott Mumbai has lined up two such unusual pop ups this April. Fashionablyfoody attended the first one – fusion of traditional French and Japanese cuisine by Michelin star chef Laurent Peugeot from Burgundy. The other pop up is by renowned chef Giovanni D’amato which is traditional Italian fare.

The table setting was lovely and the food arrived on beautiful white ceramics and brass pots that threatened to upstage what they’re meant to support. The dishes are a tasteful blend of French and Japanese influences. Everything in the 8 course menu is served degustation-style, whether it is wild sea bass with white turnip fondue and sesame broth or Canadian lobster served with morel mushroom sabayon. There is a definite “gastronomic” feel to the whole dining experience.

Watermelon cube , ricotta , garlic clam , tomato water ravioli and marmalade olive oil

Watermelon cube , ricotta , garlic clam , tomato water ravioli and marmalade olive oil

A simple watermelon and ricotta starter with olive oil marmalade was a juicy, vegetal, meaty combination that hit on many pleasure sensors at once.

Organic Chicken breast , yuzu koshio , beetroot salt crusted , melted curry ball - Chef Laurent Peugeot

Organic Chicken breast , yuzu koshio , beetroot salt crusted , melted curry ball

But it was the chicken breast with yuzu Koshio (Japanese lime and chilli mix), salt crusted beetroot served with melted curry ball that took my breath away. Plated like a painting you almost feel bad eating it!

Strawberry, espuma kapao ( thai basil) sorbet rocket cream cheese

The dessert of Strawberries thai basil sorbet, rocket cream cheese

The dinner climaxed with the dessert of fresh strawberries paired with Thai basil sorbet and cream cheese. It was the gastronomic equivalent of a Kenny G composition.

Chef Laurent Peugeot with a dish of wild Seabass , crispy scales with fondue white turnip and sesame broth

Chef Laurent Peugeot with a dish of wild Seabass , crispy scales with fondue white turnip and sesame broth

With every bite the young and handsome chef Laurent gets us to experience both countries with a clever blend of different ingredients in French and Japanese cuisine. The chef also caters to veggie lovers with a vegetarian menu with dishes such as Risotto of Hazelnut, Pumpkin Espuma and Shiso Leaves and the Green Asparagus, Morel Mushroom Sabayon and Crisp Vegetables.

With my French-Japanese cravings satiated, now I am looking forward to the Italian pop up with Chef Giovanni. Stay tuned for that…

Venue: JW Marriott Mumbai Juhu, Juhu Tara Rd, Juhu, Mumbai- 400049

Dates: Chef Laurent Peugeot (8th April-12th April 2015)
Chef Giovanni D’amato (15th April-19th April 2015)
Pricing: INR 7,000/- per person+ taxes

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