Waching daily Mar 29 2017

Good morning Friends!

Welcome to Rooftop Rannaghar.

Today we won't be cooking at our Rooftop Rannaghar.

Just a week back, a French Food Festival took place here in Kolkata.

Its name was Goût de France.

It means...

Taste of France.

We covered the festival from our show.

This is the third year of this French Food Festival Goût de France.

Various five star hotels and restaurants participate in this festival.

We went to The Park hotel

We talked to Chef Sharad Dewan there.

He told us how he has made a five course French menu.

How he has made a fusion between different cuisines.

How much this year's festival is different from previous years'.

And most importantly, we have tasted the exclusive French menu there at The Park.

So let's see, how was the day!

As a western restaurant, we serve all cuisines at The Bridge in The Park.

So we are always looking forward to serving new experiences.

Not only new food, but new experiences as a whole.

Almost every month we have a food promotion of some sort or the other at The Bridge.

So we grabbed the opportunity of participating in this festival because of two reasons.

Firstly, it's brought back the basics.

Because french food is said to be having the most scientific base of almost all the western cuisines.

Secondly, because of the creative part of it.

Because we look for new menus every month.

If you look at our menu, you would find that it is not the typical French French menu.

We have used Italian ingredients like Burrata cheese,

We have used pasta,

Gondhoraj (a type of lemon) also.

Last year also we have used some local ingredients.

Some dishes are absolutely classical or close to classical.

Like we are doing this Tornado Rossini.

Or we are doing Blue Cheese Souffle with fig and rosemary jam.

Very classical dishes.

We have not added much creativity for those.

So the whole menu has a mix and match of modern, French, creative food and classical food.

We introduced like the burrata in different forms.

We are using this new form of Smoked Burrata.

Because smoking is a new technique which is now extensively used in French cooking.

It has not been done too often before.