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Snapshots from the Gout de France celebrations at Taj Bengal

The events sixth edition, which is celebrated across the world, saw executive chef Sujoy Gupta focus on classic French dishes and desserts

Anannya Sarkar Published 09.11.21, 03:52 AM
Talpain taking a look at the buffet spread with Sujoy

Talpain taking a look at the buffet spread with Sujoy

As a part of the Gout de France or Good France celebrations, Taj Bengal laid out a grand dinner buffet at Cal27 on October 22 that was also sampled by the new consul general of France in Calcutta, Didier Talpain, who took out time to join in for dinner. The sixth edition of Gout de France, which is celebrated across the world, saw executive chef Sujoy Gupta (inset) focus on classic French dishes comprising salads, a cheeseboard, main course, live grills, live carving and desserts. “We wanted to focus on classic French dishes such as Ratatouille, Coq Au Vin, Thermidor and Marquise Au Chocolate. France is rich in its culinary history and they emphasise on the freshness of ingredients and techniques such as roasting and slow-cooking to make their food flavourful,” explained Sujoy. Two good Bordeaux red and white wines of 2016 vintage accompanied us at the dinner table.

“We were truly delighted to celebrate French cuisine at Taj Bengal, which our guests appreciated, and I am thankful to consul general Didier Talpain for joining us for dinner at Cal27,” said Vijay Shrikent, general manager, Taj Bengal.

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Snapshots from the evening:

New consul general of France in Calcutta, Didier Talpain with Vijay Shrikent, general manager, Taj Bengal. “It is a wonderful evening and I have tried around four-five French-inspired dishes and the level is very good,” said Talpain.

New consul general of France in Calcutta, Didier Talpain with Vijay Shrikent, general manager, Taj Bengal. “It is a wonderful evening and I have tried around four-five French-inspired dishes and the level is very good,” said Talpain.

The classic Ratatouille is a mainstay of any French dinner and was a hit at Cal27 too

The classic Ratatouille is a mainstay of any French dinner and was a hit at Cal27 too

A live roast-carving station

A live roast-carving station

The mains had plenty of options, including Coq Au Vin, Crevette Thermidor and Poisson en Papillote

The mains had plenty of options, including Coq Au Vin, Crevette Thermidor and Poisson en Papillote

The salad had both vegetarian and non-vegetarian options like Salade Payssane, Cocktail de Crevettes et Avocet and Tartare de Saumon

The salad had both vegetarian and non-vegetarian options like Salade Payssane, Cocktail de Crevettes et Avocet and Tartare de Saumon

Desserts like Mille-Feuillet Au Chocolate, Flan De Brocciu, Coulis d’Orange, White Chocolate Pastries and Apple Pear Tart Tatin and Marquise Au Chocolate adorned the buffet counter.

Desserts like Mille-Feuillet Au Chocolate, Flan De Brocciu, Coulis d’Orange, White Chocolate Pastries and Apple Pear Tart Tatin and Marquise Au Chocolate adorned the buffet counter.

Pictures: B. Halder

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