One Styled Mille-feuille

Food is seldom the content of my dreams, here the reality was about to gonna get a lot more splendid!

This one had kept me up all night in anticipation. After all, its been a while that the Chef had me on his table of patrons. I had to be myself- hard to please, not just coz am a vegetarian but I am a true scrooge when it comes to dishing out a compliment.

Most of the blogs would cover the kind of food he makes, along with the pictures that speak for itself. So I wouldn’t dwell into that. What I would explore instead is how it left me feeling, how different he is when it comes to the rest of the chef’s Cavalry, and what the food did to me, in the days that followed.

Being soft-spoken has its pros and pros in his case, this guy wins your heart with his persona first, his food creation being a very big part of it. Subtle, light on tummy, yet full of flavours, always complimenting. It’s like an orchestra of textures in the mouth, often contrasting delectably. Be it an amouse-bouche or a full-fledged main course, it will leave you in reverence until much later. You would have hardly had the time to recover from that as you’d follow the journey of courses with him for hours. It’s possible to be first hypnotised by the fine-looking dish and then tempted into exploring the depths of it with your cutlery. Charcoal dust for sprinkles, special cheese sorbet as base, savoury granola or fritters or cracklings that takes two days to make, just for garnish, everything that occupies the plate has a story to tell. Having devoured each one of his creations, the experience only gets more intense and thought-provoking to see how the simple ingredients are de-constructed into such beautiful masterpieces on a plate, that feels just right as well. Might I add, the latter aint an easy thing to come by.

This wasn’t the first time I’d had a gourmet tasting with a touch of Molecular Gastronomy. What I have to admit is, I’ve almost always felt sickened by gluttony, earlier. (May be that’s why there hadn’t been a post on it yet!) While here this wasn’t the case at all, it was just like a quest to know more, see more, and experience more of what I could, in terms of a food orgasm that could go on and on. It was probably the very first time, that after a nine-course meal, I was ready to trot and dance and jump with joy. If that meal creation is not clever, then what is?

His personal attention to details, be it the food or the person he’s serving to, is heart warming to say the least. I’ve seen display of extreme reactions outside of my body as well to support the above statement. I’m usually quite gabby, but this experience had just calmed me down. Arousing nooks of my palate that were neglected for much long or I didn’t know existed. It was talking to my senses that I thought was long-lost in hibernation, and I was just listening to that conversation silently, solemnly in awe.

The restaurant – Olive Qutub serves well as a launchpad for his experiments to come. As you usher in at any time of the evening, you would find the most uppish crowd enjoying themselves in the posh antique surroundings. The guests just don’t stop coming until it’s too late, that goes to say  how popular and established the place has been. The service staff is as energetic but it prefers to let its kitchen staff interact more with the guests explaining them the minutiae about the dishes. After all it’s not something you get served on any given day. Elite or fabulous is how you would leave the place feeling, along with a thankful tummy. And that’s what makes this launch a cut above the rest and truly par excellence.