Delighted with a graceful workshop on French and Italian Cuisine

Life is such a beautiful celebration of experience. Recently, I experienced a wonderful occurrence of a workshop on French and Italian cuisine. This workshop arranged by renowned Bengali magazine Sananda in La Maison Des Delices-“Patisserie & Bistro” a continental restaurant in South Kolkata known for its French and Italian cuisine.  Chef Riju Kumar Dey with his team developed few exclusive recipes which he flaunted in the workshop. The chef himself is a celebrity who often attends the cookery shows in Zee Bangla and other channels. It’s amazing to interact with him rather seeing him in television. He has a vibrant personality with wonderful skill and knowledge.

Workshop was so joyfully interactive, entertaining and knowledgeable.  Chef shares many tips for cooking, tips for how to remove bad smell from fridge and microwave, what process you should to restrict the sticking of fish in the pan when frying, how to check have black mark on your fingers in the course of cutting green plantain  and others like that. After that we participants had an interactive session with chef in that period we shared our own tips for cooking. I came to know a unique process for easy pill off a half boiled egg.  Gathered knowledge about how papaya juice is useful to make perfectly tender mutton. Chef marvelously knows the art of talking. He was so chatty and entertaining during the workshop.

All these discussion happened when a dish in the process of cooking. Time passed like water. We even didn’t able to recognize how 2 hours passed. Chef shared many other recipes with us apart from the specific recipes for the workshop. Even for our better knowledge and understanding he named some books, show, and international chefs. He suggested that following them would enrich us in every way.

The chef taught us the recipe of

·       1. Cucumber, lime Agua Fresca

·        2. Watermelon , cheddar and Ham Salad and

·        3. Brochette de Poulet with Fresh Parsley herb rice and Ratatouille

·        4. Crème brulee

 

He made all these dishes in front of our eyes. This was awesome treat for eyes. But unique thing was we have all 4 dishes in a healthy amount. This was so unique thought of La Maison that to learn to prepare a dish is incomplete if you don’t able to taste it. So I had a tremendous treat for my eyes, mouth, and mind all together. It’s a marvellous opportunity for me to have fresh and Italian cuisine. It’s a dream come true situation for me. Workshop mesmerized me with its name, preparation process and taste.

The smoothy named Cucumber, Lime Agua Fresca was so gentle and soothing that refreshed us in this burning summer. It taste and smell so cool and delightful.  Watermelon, cheddar and Ham salad was so delicious and its cheese cubes just melted in mouth with watermelon. It was also a unique dish which properly suits in summer. Now come the term of Brochette de Poulet .It was a incredibly tasty dish. Chicken was so tender and juicy with awesome rare taste and Parsley herb rice was equally tasty. This dish was served with Ratatouille, which was marvellous in taste. These three things they served in a sizzler plate in their restaurant for their clients. Chef showed us how the look when it serve as sizzler. It looked like a platter of colour. Then I realized that look good is equally important for food also. Beautifully garnished dish automatically increase your appetite. This exactly happened in case of this dish. It’s a splendidly luscious dish. Last but not the least we have Crème brulee. The process of making crème brulee is so simple but it taste so lip-smacking. The ingredient lemon grass completed the dish by giving mouth watering smell with dish’s amazing taste. This desert is so smooth and tasty that you can’t able to stop able to restrict yourself to have more and more.

 

All together it’s a life time experience for me. It was a spell bounding food journey by all means. I am always attracted towards French and Italian Cuisine but its dream come to true for me that I learned to make these wonderfully tasty dishes and on the same time I just able have it by attending a workshop. I keep this elegant and charming and conversant experience in my mind for ever.