COIMBATORE: Most foodies dream of being a part of as many gourmet gastronomic experiences as possible. So when I was invited to a five-course sit-down dinner by a member of the Chaine des Rotisseurs, I was more than delighted.
La Chaine des Rotisseurs has its origins in France. A ‘Rotisseur’ was a chef trained in the art of roasting poultry and meat (especially game), which was popular in the early- to mid-1900s. Originally the organisation comprised mostly chefs but slowly grew to include food connoisseurs, critics and sommeliers. Now it is an international gastronomic society with over 25,000 members spread over 80 countries.
Each chapter is called a Bailliage. On occasion, the members are allowed to invite one guest each for a special meal. The dress code is always formal and the members are presented with highly decorated sashes of varying colours to differentiate between a board member, chef, food connoisseur etc.
The Bailliage de Bangalore hosted this particular dinner at The Ritz Carlton. The evening began with an introduction to the wines from the estate of the Famille Hugel from Alsace, France. The family’s history of wine making goes back to 375 years and Etienne Hugel is the 12th generation to be involved in the family business. He hopes to see the Alsace name as famous as that of Champagne. His wines, he says, are suited to both Western and Asian flavours.
As we took our places, I took a minute to admire the long table with its pristine white cloth and goblets of vibrant green chrysanthemums interspersed with the delicate gypsophila (baby’s breath). Each place setting comprised of several sets of cutlery for each course, along with several long-stemmed wine glasses to sample the different wines.
The menu was printed on an environmentally friendly cork board. The assortment of dishes varied, depending on the specifications that we had all given a week earlier. In stark contrast to the brown menu card was a white booklet with a detailed write up on each wine that would be served.
With each course, it was apparent that the chef had taken into account the flavour profile of each wine to achieve the perfect balance in taste. The textured vegetables comprising heirloom tomatoes, celeriac and porcini mushroom whetted our appetites. One tiny shallot pickled to perfection was the highlight of that delicate plate. And the Riesling was the perfect start to the evening’s wine tasting!
A delicious lobster bisque served in a small white ceramic pot was followed by the custard of morel mushrooms and accompanied by Pinot Gris. Next we were served a slow-cooked New Zealand lamb. A 10-minute interval between each course gave us the chance to mingle with culinary masters. By the end of the meal, I had settled on my favourites: the Riesling and an exceptional Pinot Gris Grossi Laue.
The dessert wine — Gewurztraminer Hugel — was a velvety fruity nectar with a treacle-like flavour. Because of it’s inherent sweetness, it was served with a selection of sharp cheeses and crackers.
This organisation also runs the Association Caritative de la Chaîne des Rôtisseurs, which works with underprivileged. It also helps young chefs showcase their talents. Food has the ability to connect people across borders. La Chaine des Rotisseurs is the perfect example.
