Arkish Jewels

Pasta La Vista

While Pixar had us believing in the film Ratatouille that there’s the magic touch of Auguste Gusteau behind every meal we cook. But, let’s face it… kneading dough and rolling out sumptuous strands of pasta isn’t exactly up everyone's alley. It's an art. And, so we left it to the real artist to do the making (telling the difference) between Feta and Chèvre. We are talking about Chef Antonello who was at Bella Cucina, Le Meridien Gurgaon for an exclusive (and super sumptuous) Italian food festival. He’s as adorable as skilled, and sure knows how to pull all the right strings to serve you a Frittelle Di Baccala, Salsa Di Rucola. Hailing from Genoe, Chef Antonello was up for creating some magic.

Chef Antonello prepped our meal with the flovours of Italy, over five courses. Walking us through the buffet, he told us about his signature Cappon Magro. He opened our eyes (nose and taste buds) to the fact that beetroot and prawns with pesto actually make a great combination. I lost count of calories as we polished off more from the heart of Liguria that ranged from a bite of tenderloin Carpaccio and a taste of Asparagus Scaloppine, course after course.

Tucking into Ravioli Di Pesce, we would have you believe that our taste buds were tingling, but never had we thought that our ears were in for a treat. We were serenaded by the Chef. No, there were no dancers or mountains for a background, and we can’t recall the last time we met an expert chef strap on his guitar to play some Bollywood tunes for us. If you are guessing that was the cherry on top, we will stop you right there. It was not precisely a cherry but a big plate of baked peaches with amaretti cookies, whipped cream and toasted hazelnut. At the end of it, we knew that not all heroes wear capes, some wear aprons too.

BY Nidhi
Managing Editor

Nidhi Raj Singh is the Managing Editor of L'Officiel India. You can find her hidden behind a book when she is not writing or taking photos.