So how many of you actually try to fit mushrooms in almost everything you make – soups, salads, eggs, noodles, pasta, pizza, rolls and more. Well, I do! I am a flaming mushroom lover and so when my friend Anasuya Basu invited me over for a Bloggers’ luncheon at Le Méridien, The One – an all day luxuriant dining, to indulge in the heterogeneity of mushrooms, I was more than thrilled. Chef Karan Mehta shared his expertise in creating dishes using mushroom as the soul ingredient for the ongoing Enchantment of Mushrooms festival. His favourite creation being the Trio of Mushroom Parfait. He said, “
Amidst great conversations and a goblet of Red wine from Spain, as instructed by Anasuya who would not let us savour anything but the best, we began our sojourn aka amor con mushrooms in the classy Dining – warm scarlet fused in with the serene gold paint the quaint frame of this restaurant. An extensive luminously vivid open kitchen lets you be one with the ongoing action, designed to give you and ultimate experience. The gleaming danglers from the ceiling above your table lend a happy feel to the formal place.
First on the table was the Classic Mushroom Cappuccino – a mushroom soup made in vegetable stock with a tinge of cream that came hand in hand with a crisp elongated garlic bread and truffle oil scented popcorn. Just so delicious and perfect! Appetisers – the Pickled Mushrooms were just so tantalisingly flavourful. Toasted walnut, blue cheese crumble, fennel bulb, all soaked up beautifully in the chilly mustard dressing, made me give this dish a thumbs up. One could just taste the mushrooms in its rawest appeal yet so beguiling.
The main course comprised of dishes that were high on taste and sublime in presentation and appeal – the Black Olive crusted Chicken, Morel cream served with potato mash, burnt garlic and asparagus was an innovative labyrinth – how did the mushrooms cook so well secured and shelled in the grilled chicken – the temperature needs to be monitored to perfection so that neither of its gets overcooked. Bravo Chef! The Kaffir lime scented Sea Bass, mushroom soil with lemon asparagus velouté sauce, cepes on a bed of scrumptious mushroom risotto topped with mushroom foam was picturesque enough to watch and not fork out. The fish was flavourful and the French velouté accompanied the dish to deem it as a paragon. What I loved was the Five way Mushroom Lasagne – five types of mushrooms were smothered in a silky cheesy sauces alongside mushroom tapenade. What a taste! For Rs. 1075 sans taxes, this dish is value for money – portions have been well thought of by the Chef, something that will validate your money. Even the Mushroom Quesadillas with balsamic onions, tangy tomato and mushroom salsa, you’d love each bite into it.
My day was made – mushrooms in all shapes, sizes, textures and forms. Innovation and technique has amalgamated to give you a taste of culinary excellence.
At Le Méridien the end is always better than the start and true to this saying, the sugar free deserts took my breath away. The chocolate art of embossing prints on the dark chocolate leaf was worth an applaud.
Thank you for such a treat!
Casa : The One, Le Méridien, Cannaught Place, New Delhi