Hyatt Regency Chennai, had sent out an invitation for their event Italian Fair at Focaccia, their Italian Speciality restaurant. The fact that they had an 'Italian' chef for the event along with a sommelier for the week was something I did not intend to miss out on.
The Chef de Cuisine of the 'Celini' restaurant at the 'Grand Hyatt, Mumbai Chef Alessandro Persico will be the chef for this event through the next one week, where he will be serving dishes from a menu of four course authentic Italian delights which will be paired with interesting wines by Sommelier Sachin Shetty.
The thematic set up at Foccacia was recreated to that of typical Italian market fare, bustling with people and chefs, live in action as they cooked up some awesome signature Italian specialties.
Chef Alessandro is an extremely pleasant and friendly man and for some reason he reminded me of 'Chef Gustave' from Ratatouille (except the 'French' accent is replaced with a strong Italian accent).
The evening began with a 'Prosecco' a sparkling Italian white wine from Luna Argenta.
The Chef de Cuisine of the 'Celini' restaurant at the 'Grand Hyatt, Mumbai Chef Alessandro Persico will be the chef for this event through the next one week, where he will be serving dishes from a menu of four course authentic Italian delights which will be paired with interesting wines by Sommelier Sachin Shetty.
The thematic set up at Foccacia was recreated to that of typical Italian market fare, bustling with people and chefs, live in action as they cooked up some awesome signature Italian specialties.
Chef Alessandro is an extremely pleasant and friendly man and for some reason he reminded me of 'Chef Gustave' from Ratatouille (except the 'French' accent is replaced with a strong Italian accent).
The evening began with a 'Prosecco' a sparkling Italian white wine from Luna Argenta.
Chef Alessandro Persico in action
APPETIZERS
The first course were the Appetizers..
Ravioli di barbabietola ,caprino e tartufo neroin salsa verde : beet root ravioli with truffle goat cheese and parley salsa verde
Anatra in salsa tonnata con cipolline brasate : duck comfit salad with tonnata sauce with braised pearl onion
Carpaccio di parma agli agrumi e bocconcini di bufala: parma ham carpaccio with citrus vinaigrette and cherry buffalo mozzarella
Rotolini di salmone affumicato con panna acida e caviale : stuffed smoked salmon, braised lettuce,sour cream and caviar
The chef then recreated the Rotolini substituting the Smoked Salmon with egg plant, This was a brilliant !!!
The first course were the Appetizers..
Ravioli di barbabietola ,caprino e tartufo neroin salsa verde : beet root ravioli with truffle goat cheese and parley salsa verde
Anatra in salsa tonnata con cipolline brasate : duck comfit salad with tonnata sauce with braised pearl onion
Carpaccio di parma agli agrumi e bocconcini di bufala: parma ham carpaccio with citrus vinaigrette and cherry buffalo mozzarella
Rotolini di salmone affumicato con panna acida e caviale : stuffed smoked salmon, braised lettuce,sour cream and caviar
The chef then recreated the Rotolini substituting the Smoked Salmon with egg plant, This was a brilliant !!!
Ravioli di barbabietola ,caprino e tartufo neroin salsa verde
Anatra in salsa tonnata con cipolline brasate
Rotolini di salmone affumicato con panna acida e caviale :
Rottilini woith Eggplant for the vegetarians !!
SOUP
crema di pollo e patate dolci : chicken and sweet potato cream soup
crema di pollo e patate dolci : chicken and sweet potato cream soup
PASTA & RISOTTO
risotto con salmone affumicato ,zafferano e limone :
smoked salmon, saffron and lemon risotto . This was on eof the best dishes of the evening, the saffron and the smoked salmon
The Risotto was paired with a White 'Piccini Bianco Toascana, 2013 : which was a blend of Trebbiano, Vermentino and Chardonnay.
risotto con salmone affumicato ,zafferano e limone :
smoked salmon, saffron and lemon risotto . This was on eof the best dishes of the evening, the saffron and the smoked salmon
The Risotto was paired with a White 'Piccini Bianco Toascana, 2013 : which was a blend of Trebbiano, Vermentino and Chardonnay.
risotto con salmone affumicato ,zafferano e limone
There were couple of types of pastas on offer :
penne integrali con tonno in salsa puttanesca :
whole wheat penne pasta with tuna puttanesca sauce
linguini con aragosta e rucola : linguini with lobster, fresh tomato and arugula
penne integrali con tonno in salsa puttanesca
linguini con aragosta e rucola
MAINS
By this time we were pretty stuffed and it was then that the Chef described the mains, which were genuinely out of the world, both in the presentation and the taste.
Cannelloni di spinaci al forno: oven baked spinach and ricotta cannelloni with creamy tomato sauce
Tortino di patate e funghicon fonduta di caprino: soft lemon potato basket with forest mushroom and goat cheese fondu
Filetto di dentice in salsa taggiasca : seared red snapper with olive taggiasca sauce
Scaloppine di pollo piccata : eggs chicken scaloppini with lemon caper sauce and root vegetable
The Mains were paired with a red Chianti from La Puima
Cannelloni di spinaci al forno
Tortino di patate e funghicon fonduta di caprino
Filetto di dentice in salsa taggiasca
Scaloppine di pollo piccata
DESSERTS
Coppa caprese : chocolate brawny with vanilla ice-cream creamy ganache
Zabbaione con composta di fragole e meringa soffice
: champagne sabayon with strawberry compote and soft merengue
Needless to say the Desserts were heavenly !!!
Coppa caprese : chocolate brawny with vanilla ice-cream creamy ganache
Zabbaione con composta di fragole e meringa soffice
: champagne sabayon with strawberry compote and soft merengue
Needless to say the Desserts were heavenly !!!
Zabbaione con composta di fragole e meringa soffice
Coppa caprese
It was one of the finest Italian Dining experiences that I have had in Chennai. If you are craving for some authentic Italian fare, I would suggest that you try out the 'Focaccia' this week from: 11th March to 20th March, open for Lunch and Dinner
For further information/reservations, call: +91 44 61001234
For further information/reservations, call: +91 44 61001234
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