Hotel Maurya Sheraton New Delhi

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The Club de France at Maurya Sheraton is a perfect place for a romantic candle-lit dinner. Its elegant surroundings, gentle atmosphere and delicious food and wine induce a feeling of comfort and relaxation. Started over a year ago, the restaurant offers the Nouvelle as well is the Classical French cuisine

One of the most surprising aspects of travelling through India is finding restaurants of outstanding quality in unexpected places. Delhi, a city of sharp contrasts has many fine hotels each offering a selection of restaurants. High above the skyline on the Maurya Sheraton rooftop, master Chef, Konal Rama Krishna Reddy presents wonderful examples of French cuisine. Delicacies such as Cassolette de Crevettes, La Terrine de Canard, and Crepes Suzette, are among his outstanding specialities. Using local ingredients wherever possible, he manages to produce that authentic ‘feel’ that makes French cuisine famous.

The menu is varied and representative of both classical and nouvelle cuisine catering to both the gourmand and the gourmet—i.e. the hungry man and the epicure. The Menu de Degustation is an excellent way to try a finely balanced selection of exquisite dishes served at exactly the right intervals and blendingtogether to make a sumptuous dinner leaving one feeling satisfied but not full, the sign of true French cuisine.

Dinner commences with the hors d’oeuvres, Salade Francomboise—a light combination of ham, cheese, Tournedo Bordelaise, grilled with red wine sauce fruits and vegetables with a light dressing. This is followed by Potage Saint Germaine, a typically French thick soup flavoured with garlic and topped with whipped cream. You may, if you wish, help yourself to fresh rolls and butter which are always provided on the table. Next comes the Cassolette of Prawns in a truly superb and subtle creamy tomato based sauce with grated cheese. After this follows a ‘gastronomic pause’ in order to, as the chef says, clear the palate. A wonderful palate cleaning sorbet called sorbet au the et citron (tea and lime sherbet) is served. This pause is also a good opportunity to finish the white wine and take the first sip of an excellent Saint Emilion, waiting with cork suitably removed. The intermingling of wine and food in French cooking enhances the flavour. The quail is tender, the potato cakes deliciously yielding and the tomatoes fresh and juicy. The quantity is just right. The true style of continental eating is having several small satisfying dishes at leisurely intervals thus stimulating the taste buds and giving the digestive system maximum opportunity.

The final dish of apple tart with black currants is again delicate and really melts in the mouth, balancing perfectly the other tastes combined in this menu. Tarte aux deux fruits, tart with two fruits-consists of apple and black currants decorated with cherries on a base of sweet coffee-flavoured sauce. In this pleasing atmosphere and upholstered comfort you can continue into the small hours of the morning with endless cups of strong black coffee and mignardises—those tiny sweatmeats which will destroy any diet. There is also a fine selection of cognac aside the fixed menu the a la carte offers some 30 varied dishes representing some truly classical culinary delights. Salade Nicoise and French onion soup is an all time favourite. Fish in Delhi is excellent. Here you will find LHomard a la Creme or a fine Salmon Paupiette. All fish and shellfish are freshly shipped in from the coast. The duck braised in wine and herbs is bred locally. Then there is an excellent Tournedo Steak grilled in red wine sauce. All vegetables are fresh and lovingly prepared. No frozen food is used in the restaurant.

For vegetarians there are several excellent dishes. It is a special feature of,French cuisine that vegetables are steamed not boiled, great emphasis is laid on the natural flavour of food. Aubergines are stuffed with cheese, flaky pastry filled with creamed spinach and sauteed vegetables. The Ragout de Trois Champignons a la Creme is quite superb in keeping with the French passion for mushrooms. The maitre personally supervises this dish. La Ratatouille Nicoise is also delicious and very authentic. The range of desserts guarantees for every taste with wonderful Crepes Suzette flambe at the table or the chef’s speciality—a superb Souffle Glace Grand Marnier at which the French exceI.

A special “experience gastronomique” at the Club de France is not the cheapest in town but great value must be placed on the excellent service and beautiful decor. By European standards the price is still reasonable. Dinner at the Club de France is an experience to be remembered.

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