Mumbai (NVI): The globally celebrated chef Marcel Ravin is so inspired by Indian culinary delights that he has announced to create new dishes fusing the flavour of Indian spices.
“I am very inspired and intend to create new dishes fusing the flavour of Indian spices I brought back from Mumbai. It will be called, De retour d’Inde meaning Coming back from India,” he has said.
The Michelin starred chef was recently in Mumbai, where he treated the taste buds of Mumbaikars with his culinary skills during the Monaco Organic Food Festival for India.
The Festival was organised by Monaco Government Tourist Bureau India along with Monte-Carlo Société des Bains de Mer (SBM) in association with Vetro – The Oberoi Mumbai recently.
Michelin starred Chef Marcel Ravin cooks faithfully and from the heart while combining the culinary style of his Caribbean origins with the treasures of the southern land and sea, which is dear to the people of Monegasque.
The special culinary showcase, “From Monaco with love” at Vetro, entailed Chef’s tasting menus, all sumptuously inspired by his travels of his native land and infused with fragrant flavours of his Signature dishes: Organic Egg with Truffle, Cassava and Maracuja juice (passion fruit in creole), and his Signature dessert: Chocolate and Passion Fruit Partition with Cocoa Bean & Passion Fruit Sauce.
The Festival started with exclusive gourmet tables for Celebrity Influencers, Industry Socialites, top-notch Corporates, renowned Media Personalities, Travel-Trade Fraternity and Senior Delegation from Monaco Government Tourist Authority, followed by, Indian Spice Trail Tour for the committed star-awarded Chef.
It was for the first time that Ravin introduced his tasty themes for India. “I have been waiting for so long to come to India, this is a dream that has come true for me. It was such an experience in the Oberoi kitchen to share our knowledge with the Indian Chefs. In fact, it was easy because we share the same passion. Cooking is all about love and sharing, when you cook you put your soul in your recipes.