A special French dinner of four
courses made by Gordon Ramsy’s chefs Frédéric Larquemin and Itzik Mizrahi Barak will be served on
weekdays at the Waldorf Astoria Jerusalem from March 3 through March 14, 2019. Carmel
Winery wines will be offered at an affordable price as part of the special
meals.
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| chef Frédéric Larquemin and chef Itzik Mizrahi Barak, photo:Johanna Geron |
Frédéric Larquemin is
the Executive Chef at Waldorf Astoria
Trianon Palace Versailles, parallel with Global reputed Chef, Gordon
Ramsay for the Michelin-starred restaurant “Gordon Ramsay au Trianon” and the
restaurant “La Véranda by Gordon Ramsay”. Chef Larquemin has a wealth of Michelin-starred experience,
working with Chef Gordon Ramsay at Claridge’s in and Chef Alain Ducasse at
Hôtel de Paris.
Chef Itzik Mizrachi Barak is the Executive Chef at
Waldorf Astoria Jerusalem and has had a wide international culinary
career. He is considered one of Israel's most well-renowned kosher cooking
chefs, having served as an Executive Chef in many of Israel's leading hotels.
His creative talents brought him to some of the finest and most elite
restaurants in the U.S., Hong Kong, Amsterdam, Berlin and Japan.
This
short-term offering is a great opportunity to experience International French
cooking here in Israel while keeping Kosher. The meal includes bread and dips, velouté, a choice of starter, main
course and dessert. It costs NIS 285, drinks excluded. However, Carmel Wineries
is sponsoring it and some fine wines from the highest series "single vineyard" of the winery are offered for a fair
price of NIS 39 per glass. The food is delicious, the wines are highly recommended and
the service is immaculate.
Menu
Butternut
squash velouté with wild mushrooms and roasted pumpkin seeds.
The meal opens with velouté and an excellent baguette and dips. A small
cup of pure pleasure – creamy and rich! The mustard aioli is superb and I
couldn’t stop munching the crunchy baguette with it!
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Butternut squash velouté with wild mushrooms and
roasted pumpkin seeds
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Starters
There
are two fish options for a start:
Salmon
ballotine accompanied by fresh herb cream, capers and lemon zest
Roasted sea bass
fillet alongside celeriac confit and broccoli florets in a red wine jus
Wine recommendation: Glass of
Chardonnay, Admon vineyard, Carmel Winery
We had the sea bass; it was mildly seasoned but the
vegetables fantastic! We had Riesling instead of the Chardonnay, which had
medium body and sharp but yet balanced acidity.
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Roasted sea bass fillet alongside celeriac confit and broccoli florets
in a red wine jus
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Roasted sea bass fillet alongside celeriac confit and broccoli florets
in a red wine jus
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Roasted sea bass fillet alongside celeriac confit and broccoli florets
in a red wine jus
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Main Courses
Roasted
lamb ribs served with ratte potato cream and root vegetables with star anise
aroma, in a red wine jus.
Wine recommendation: Glass of
Shiraz, Kayoumi vineyard, Carmel Winery
The lamb was tender and juicy, the red wine jus
was a little of repetition but it tasted entirely different with the lamb. The
Shiraz has full body and mostly balanced but with slight acidity and a long ending.
Chicken stuffed with
chicken liver, spinach and watercress mousse, accompanied by an apple crust and
celery.
Wine recommendation: Glass of Merlot, Sha'al
vineyard, Carmel Winery
Lentils casserole with lemon glazed vegetables (vegan).
We tasted the lentils casserole, it
is a treat! Squares of crunchy vegetables and root vegetables in the most yummy
sauce!
Wine recommendation: Glass of Merlot, Sha'al
vineyard, Carmel Winery
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| Roasted lamb ribs |
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| Roasted lamb ribs |
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| Roasted lamb ribs |
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| Lentils casserole with lemon glazed vegetables |
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| Lentils casserole with lemon glazed vegetables |
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| Shiraz, Kayoumi vineyard, Carmel Winery |
Desserts
Citrus
tart with lemon cream and grapefruit marmalade
Chocolate and pecan
delight with yuzu cream and exotic sorbet
We had
both desserts to share, they were awesome! A showcase of Parve desserts at their
best! I could hardly tell they were not dairy!
Wine recommendation: Glass of Gewurztraminer, Sha’al
vineyard, Carmel Winery
We had the Gewurztraminer 2012; it
is a late harvest wine from the upper Galilee. The summer of 2012 was mild and
the harvest is especially successful. It is a sweet and long ending!
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| Citrus tart with lemon cream and grapefruit marmalade |
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| Citrus tart with lemon cream and grapefruit marmalade |
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| Chocolate
and pecan delight with yuzu cream and exotic sorbet |
Information
The French dinner will be served at
the Palace restaurant from 18:30-22:30 Sunday-Thursday through March 14th, 2019. It costs NIS 285. For reservations: 02-542-3333.
Prices are including taxes, tourists
may be exempted from taxes. The menu, service and prices are subject to the
hotel’s service and policy.
Disclosure: I was a guest of Waldorf
Astoria
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