The event starts from 23rd August and is on till September 15th 2013 in Bangalore, Hyderabad, Kolkata and Delhi. In Mumbai and Pune it starts a week later and continues for 3 weeks. This is the largest and longest celebration of food and wine pairing in the country.
Abhay Kewadkar, Chief Wine Maker and Director of Four Seasons Wines said, ” Four Seasons wines have always been synonymous with the concept of food and wine pairing, associating with international events such as the Le Concours de I’Inde des Jeunes Chefs Rotisseurs 2013 by Chaine des Rotisseurs, Asian Junior Chefs Challenge by MasterChefs of Great Britain, bespoke events by Michelin Star Chef from France. Our consumers expect innovation in complementing and contrasting flavors of food with our award winning range of wines. Four Seasons Gourmet Indulgence, will provide an opportunity to the wine and food aficionados to experiment with cuisines of the world paired with our wines such as Turkish Style Fish Kebab with Four Seasons Viognier, Foie Gras Galouti Fair with Four Seasons Chenin Blanc, Coq Au Vin with Four Seasons Barrique Reserve Shiraz. And these are just some of the examples of what Four Seasons Gourmet Indulgence has to offer.”
The paired menu priced attractively across cities. The intent is to allow consumers to savour wonderful experiences of food & wine. Some of the outlets will have Four Seasons Wine expert interacting with consumers, engaging them & also answering their questions on food & wine pairing. Consumers can avail a complete meal paired with Four Seasons Wines between range of Rs. 999 to Rs.1750 + taxes.
|Amuse Bouche – Starters|
For the starters we were served Amuse Bouche.
|New age wild Lasagne with asparagus and hazelnut Beurre noir|
|Herb crusted white basa fish with spiced carrot reduction and spinach.|
For the main course we opted for New age wild Lasagne with asparagus and hazelnut Beurre noir and Herb crusted white basa fish with spiced carrot reduction and spinach.
|Creme brulee- Bailey’s,prune & classic vanilla|
|Sticky date pudding, ginger butterscotch with homemade vanilla ice cream|