I
love french bread, hard crust outside, and soft bread within..reminds of
broon..our Indian bread, that our pav walla gets..its similar and very
satisfying…but this breakfast was special, with egg omelet, ham, quiches and
Bonne Maman preserves – a special invite by Atout France to enjoy the french
breakfast with champagne at Sofitel BKC.
Bonne
Mamam preserves are made with only finest ingredients: high fruit content,
sugar and lemon juice. They are sweet and have 100 percent natural taste of
fruit. I had earlier experienced the flavors of Bonne Maman at studio fifteen,
where we had churned out some tasty french pastries.. You can read my post here But
this breakfast was different, the preserves were used to create innovative
dishes using Indian cuisine like dhokla and Maska Pav.
Normally,
the fruit preserves are used over toast or cakes but here we had chef actually
demonstrating a new combo of integrating our indian snack, Dhokla, with
strawberry preserve.
A
sandwich was made of dhokla and Bonne Maman preserve. What was more interesting
was to crumble the dhoklas in nitrogen and get that frosty and crunchy flavor. We could
freeze it in the freezer too but the effect is not same as in molecular gastronomy where the
flavor stays intact and yet the freshness
One more demo was on dipping the Maska Pav in egg batter, toasting on hot plate and then topping it with cream, fruits, honey and fruit preserves.
One more demo was on dipping the Maska Pav in egg batter, toasting on hot plate and then topping it with cream, fruits, honey and fruit preserves.
The room was filled with delicacies and we didn’t know where to start. Great morning spent with other food bloggers while we feasted on delicious breakfast.
Thank
you for the the take-away gift. Now to drool over the food pictures in seasonal
cookbook
