French cuisine with modern touch
The next course, lobster bisque, was undeniably the star of the menu. The rich, creamy blend of lobster meat stock, clam jus, chicken mirepoix and tomato paste delivered a deep, indulgent flavour. Served with crispy garlic bread, the bisque was velvety smooth, making it an instant favourite. It was my first time having lobster bisque, and I can confidently say I will be craving this dish again.
While I did not get to personally try the beef cheek bourguignonne or the crispy cod fish fillet, my dining companions had nothing but praise for both. The slow-cooked beef cheek, served with truffle garlic mashed potatoes, pearl onions, portobello mushrooms and beef bacon, was described as meltingly tender, while the crispy cod fillet, accompanied by gazpacho salsa, fondant potato and a lemon butter caper sauce, was appreciated for its flaky texture and balanced seasoning. Judging by their enthusiasm, both dishes were clear winners.
Authentic Indian cuisine
The second course, tomato shorba, was a fragrant, North Indian-style soup made from ripe tomatoes and a blend of aromatic spices. The bold yet comforting broth was a wonderful prelude to the main course. When the main dishes arrived, the table was filled with colours and enticing aromas. The biryani rice, cooked with fragrant basmati rice and spices, provided the ideal accompaniment to the selection of curries.The mutton masala was the highlight, featuring tender, slow-cooked meat that melted in the mouth.
For seafood lovers, the fish tikka offered a lightly spiced, smoky baked fish fillet that was easy to eat and packed with flavour. Since it was not too spicy, it would also be a good option for kids. The mutter paneer, a rich and aromatic dish of cottage cheese and peas cooked in a vibrant curry, paired beautifully with freshly baked naan. Alongside this, the dal makhani, a slow-cooked dish of black lentils and red kidney beans enriched with butter and cream, added an irresistible depth of flavour.
To conclude the feast, the restaurant served gulab jamun, soft, syrupy balls made from milk solids, sugar, rose water and cardamom. Though incredibly sweet, it provided a comforting and indulgent end to the meal.
Those looking to treat themselves to a dining experience that is worth the money, L’assiette at The Chateau Spa & Wellness Resort is a destination that should not be missed.
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