The Taste of Persia is enthused by the Iranian roots of Michelin starred Executive Chef Mansour Memarian at Palazzo Versace and is the most genuine gastronomic story to poise the kitchens of Enigma. And the food matches up. Every plate is artful, complex, and most significantly decadent. Meats come with a twist, particularly the kebabs, artistically served on mini grills. The vegetarian side of the menu is huge, and the beetroot choices steal show, with its yoghurt being a must-try with a vivacious colour and understated clue of cumin. The drinks share comparable DNA to the food. Nothing is ordinary here and the experience lasts longer after one has left!
OSTERIA FRANCESCANA, ITALY
This world’s best restaurant in Modena won its third Michelin star in 2012 and is also the best restaurant in Europe. Chef and owner Massimo Bottura has reinvented classics. While modern, Bottura respects tradition in his dishes. He is continuously in hunt of the past but tries to reinterpret dishes and give them a contemporary turn without trying to overdo it. On offer are two tasting menus: the Tradition in Evolution menu which pays homage to Italian ingredients, ethnicities and terroir; whereas the lengthier Sensations menu comprises seasonal lingos from the new kitchen. Osteria Francescana will make you reconsider what’s so exceptional with Italian cuisine.
French Chef Julien Royer pays tribute to his countryside legacy by obtaining the best ingredients from small produces across the globe. The subsequent cuisine spans custom and innovation; Julienfs skill to amalgam definitive cooking techniques with up-to-date versions has gotten him his Michelin stars. A signature dish is the Rosemary Smoked Organic Egg. Like a spot-on diva, it arrives in theatrical style. Smoke from dry ice and smoky rosemary leaves stimulate the eyes and the nose. Each egg is served into in a glass globe atop a bunch of smoking leaves. This is undeniably world-class nouvelle cuisine.
STATE BIRD PROVISIONS, SAN FRANCISCO
A cosmopolitan rustic storefront recognized for a varying menu of American small plates served yum cha style. Husband and wife team Stuart Brioza and Nicole Krasinski, started this as a recipe for serving quail which today has slowly grown without any deliberate features and illustrates the diverse aspects of their gastronomic art. The forte of the chef duo is their decisive pairing of unanticipated ingredients, which work best with simple dishes. For example the juicy Californian guinea hen dumpling Japanese muse served in a broth is remarkable, ringing up delightful comfort flavours. The bar menu is alluring and indulgent!
A chief of Thai cuisine, Chef Krit Prathuangsukh has revitalised Basil at the Sheraton Grande Sukhumvit with the sketch of a novel menu concept that offers contemporary versions of provincial choices cherished by natives. Dexterously prepared without negotiating precise flavours, the exciting new dishes are ’same same-but different’ as the menu is a strikingly modern take on Thai cuisine while lingering true to accurate flavours. Chef Krit believes that it is time to look beyond Thailand’s standard dishes such as green curry, tom yum and pad Thai and introduce patrons to less eminent favourites.
(The author is a food writer based out of Delhi)