Four Seasons & ITC Hotels Present An Exclusive Gourmet Evening With Michelin Star Chef Baptiste From France

Kolkata Invite for the Event

Four Seasons along with ITC Hotels took the opportunity in presenting the Michelin Star Chef Baptiste from France. The event is taking part in 5 cities in India and Kolkata was a part of it. We were invited to taste the French food pairing with award winning wines form Four Seasons and Bouvet Ladubay. Truly, the experience was one to remember.

Four Seasons, Bouvet Ladubay and ITC- An awesome combination.

As we entered the Pool side of ITC Sonar we could hear the humming of a beautiful tune by Donald
Saigal and his band. The bar was open, with guests savoring wine and champagne. Initially Bouvet
Ladubay Brut was served along with salted peanuts. The smooth taste of the wine along with the soft
music and the wonderful weather made the experience one to cherish.

We got the opportunity to see the Chef decorating the dessert. His expertise was no less than that of an artist at work. He got on with his fellow chefs like a house on fire and the rapport among them was to be seen to be believed. The dynamics that he had with his fellow chefs made us think that they have been working together for many years.Upon enquiring we came to know that the other chefs were a part of ITC Hotels. We were surprised to see Chef Baptiste's ease in working with different people. Perhaps this is known as professionalism.

Upon sitting down for dinner, we were served tasteful combinations of food and wine. The menu
included a variety of French delicacies. The first dish that we were served was "Fresh Eggplant and
Crunchy Vegetables with Shrimps". The smoothness of the dish along with a perfectly paired glass of
"Four Seasons Chenin Blanc" was a treat for our taste buds. It was a casual dinner and the next course sprang a surprise in the form of an "Artichoke Risotto with Black Truffle. This dish was paired with "Four Seasons Sauvignon Blanc". After we were done with the Risotto, we were served with "Steamed Fresh Water Perch on Spinach with Lime Court Bouillon". The dish was one of its kinds. The spinach and the fish were given on a plate and the Lime Court Bouillon was poured on top of the spinach and the fish. Lime Court Bouillon is a type of gravy which has a tangy flavor and is a perfect match for the dish. This dish was also served with "Four Seasons Sauvignon Blanc".

Food Chronicle 1

Amidst the never ending delicacies on offer, the chef threw up another special: "Roast Saddle of Lamb with Zucchini, Asparagus, and Panjus". This was accompanied by "Four Seasons Barrique Reserve Cabernet Sauvignon. The gravy again was delicious and the meat was perfectly cooked. This pairing, one must say, was the best of all. A slight hint of spice along with the meat added to the sober notes of the wine. 

To cleanse the palate and prepare the appetite for dessert "Basil Sorbet" was presented. This was served with slices of pineapple. We had lost all track of time and were about to leave when the "Hazelnut and White Chocolate, Ice and Crispy Cappuccino" made a grand entry. They totally melted into our mouth and the entire experience was made more agreeable by the paired Bouvet Brut.

Food Chronicle 2

On the whole, it was an evening well spent with French food, wine and music.Our warm regards to Four Seasons and ITC Hotels for arranging such a lovely dinner.

The Chef with some VIPs and the Band