This live kitchen promises a spectacular show of handmade pasta

The Drama Chef festival with Mauro Ferrari at Hyatt Regency Chennai serves up flavours and stories from the heart of Italy
This live kitchen promises a spectacular show of handmade pasta

When Focaccia’s Chef Mauro Ferrari invited us for a preview of the Drama Chef festival that starts today, little did we know we would be swept into a fine dining experience of four courses that puts the spotlight not just on fresh pastas created from scratch but also fascinating plots surrounding ingredients and flavours.

Scene by scene
“I miss the variety,” says the Italian Chef as he delicately lifts perfect circles of tomato jelly to our plates, topped with  panko-coated  gooey mozzarella balls and micro greens. The chef who hails from Milan tells us how Italy has so many more varieties of tomatoes, flours and eggs. While here the basil, olive oil and canned tomatoes are imported from Italy, he talks about using Ostrich eggs for creating delicacies back home and chick pea flour for pasta, as we nearly lose ourselves in a gently warmed salmon chunk sitting on olive puree smeared puff pastry – topped with ratatouille and fresh tomatoes.


Tell me a story
We realise that Chef Mauro has a method to his curation. The delicate salmon mille-feuille has to be experienced before popping the wild mushroom goujeres. Comprising a parmesan fondue laced with truffle oil, the profiteroles piped with wild mushroom and porcini filling are strong flavoured and delicious. The refreshing gazpacho of melon and cucumber with a hint of smoky, crushed shrimp, serves as an amuse-bouche as we try the salty Black Forest ham that tops the spaghetti and brocolli tangle next. 


Director’s special
As I sip on a  watermelon gazpacho, the chef deftly pinches green pasta sheets into identical bundles, with prawn filling. I am nearly convinced that it was a sleight of the hand that had achieved the consistent creations. However once it is plated with the foamy leek, shrimp and lobster bisque and I bite into the casoncelli — I   had to agree it was pure magic. The smidgeon of ginger in the mix binds the elements together exquisitely – making us realise that this fine dining experience transcends kitchen techniques and recipes. It is about Chef Mauro bringing his culinary intuition and rich Italian heritage to our plates straight from his heart – even as he reminisces how he would catch a train from Milan to Bergamo to sample this dish. The climax is the lamb stew ravioli. Slow cooked for 12 hours, the lamb filling brings exquisite flavours to our palate, along with the addictive sauce of melted butter, sage and jus. We finish with a subdued chocolate mille-feuille offering just the right touch of decadence. Expect opera music, vintage props and art installations this evening to kick start the 10-day-festival with a charming Italian vibe.


From July 21, Drama Chef menu is available for dinner only. Price: Rs 2,500. Details: 61001234

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