And I was at Bene again, this time for the Italian festival. My earlier visits have always been great and I was glad to exclusively review the festival. For those who haven't read my earlier blog post, you should read it. The Italian menu is crafted by Chef Mori La Greca from Sheraton Milan.
Chef Moris started his career in Milano in 2001. He progressed from most fashionable clubs in Milan to a well-renowned restaurant La petit plage in Juan les Pins, France. He is now heading at ll Canneto as master chef at the Iconic Sheraton Milan. He has come to Bangalore to share his delicious dishes with the people of Bangalore.
After a conversation with Chef Moris and Chef Marty, executive chef at Sheraton Bangalore, we learnt a lot about the festival. Chef Moris isn't very well off with English but the way he communicated was impressive. he made sure he asked for our preferences and made all our food from the scratch. As the menu was very vast, it was very difficult for me to choose my meal for the evening. I left it to Chef Moris's choice and trusted him completely with my meal.
The pictures of the meal are of baby portion. So do not judge the portion by this blogpost. The variety of choices on the menu is something to watch out for. The non veg section has variety of meat and sea food too. One must try it for a meaty delight. Well, the veggies also have a great option. Pretty happy to see such a menu catering to veggies and non veggies very well. Well, if you are a vegan then inform the chef and he will cook something specially for you.
To begin with, a cranberry iced tea was refreshing after a hectic and hot day. After this I enjoyed a watermelon mocktail during my meal.
Antipasti (Appetizers)
Started my meal with Capesante scottate passito papkrika, crema di lentichhie which was Pan seared scallops with paprika and brown lentil sauce. It looked like an art on the plate. With minimal ingredients, the taste of scallops was enhanced. Did you notice the small flowers used for plating? Chef Marty who loves gardening, enjoys plating with flowers and veggies grown in Sheraton garden. So Chef Moris took his advice on the same.
Insalatina di astice, verdurine di stagione con coulisi di pomodoro piccante which was a lobster salad with seasonal vegetables with spicy tomato coulis was served. Yay I was happy to see lobster on my plate. The plating was done beautifully. Chef Marty informed us that the veggies were chemical free as they were procured from First Agro farms, taking me back to time during my visit to the First Agro farms.
Soup
Minestra di Zucchine was served which was a Green zucchini soup with mascarpone. I wish it was non veg but nevertheless. It was creamy and very filling. I am sure a regular portion can fill a normal person.
Pizza
A simple Pizza Margherita with served which had mozzarella, tomatoes and fresh herbs. It was a clean sweep on the table. It is quite light to eat and a simple pizza. I enjoyed every bite.
A veg calzone was also served. I don't remember the Italian name, unfortunately. It was served hot and filled with goodness of veggies.
Primi Piatti (Pasta Dish)
Cannelloni di anatra, ricotta funghi e crocante di parmigianno. This is a Cannelloni of duck with ricotta cheese, mushrooms and crispy parmesan. I'm fond of trying different meat so I was excited for this. It was cooked perfectly and the meat tasted good. a filling dish, I'm going back for this again.
I Risotti (Rice Dish)
Risotto ai Funghi porcini, this is a risotto with chicken, fresh herbs and truffle oil. I have a taste for risotto so I enjoyed every spoon. The rice was cooked well and the taste of chicken with herbs added to the flavor.
I Dolci (Sweets & desserts)
Mousse di ricotta, cioccolato, limone candito, cialda croccante e crema di pistacchi which is ricotta mousse, chocolate, candied lemon, crispy wafer and pistachio cream. I would like to have this a little more to write about it.
Tiramisu espuma is the Chef Moris style of Tiramisu served at Bene. Chef had all praises for the Tiramisu served at Bene so he gave us the pleasure to try the famous Bene Tiramisu and also his version. I was in love with Chef's Moris's version which is a foamed Tiramisu making a light dessert, I could have another serving of this for sure.
Tartino di cioccola, crema inglese vanilla e gelato alla canella was served last which is a chocolate fondant with vanilla sauce and homemade vanilla cinnamon ice cream. A mix of hot and cold on the plate, is always a delight like Jalebi and ice cream? The ice cream compliments the fondant and it is a filling dessert. Chef Moris was very particular about the cream used for plating too.
The Sommelier, Viraj is expected to pair each dish with a wine. The management is expected to launch a four - five course meal, with and without wine soon.
If you are confused with the meal then leave the choices with Chef Moris and tell him your preferences and let him do the magic.
The Italian festival starts on 21st March and ends on 29th March. Make sure you enjoy the taste of Italy in Bangalore during this time. Chef Moris will be glad to serve you.
Chef Moris started his career in Milano in 2001. He progressed from most fashionable clubs in Milan to a well-renowned restaurant La petit plage in Juan les Pins, France. He is now heading at ll Canneto as master chef at the Iconic Sheraton Milan. He has come to Bangalore to share his delicious dishes with the people of Bangalore.
After a conversation with Chef Moris and Chef Marty, executive chef at Sheraton Bangalore, we learnt a lot about the festival. Chef Moris isn't very well off with English but the way he communicated was impressive. he made sure he asked for our preferences and made all our food from the scratch. As the menu was very vast, it was very difficult for me to choose my meal for the evening. I left it to Chef Moris's choice and trusted him completely with my meal.
The pictures of the meal are of baby portion. So do not judge the portion by this blogpost. The variety of choices on the menu is something to watch out for. The non veg section has variety of meat and sea food too. One must try it for a meaty delight. Well, the veggies also have a great option. Pretty happy to see such a menu catering to veggies and non veggies very well. Well, if you are a vegan then inform the chef and he will cook something specially for you.
To begin with, a cranberry iced tea was refreshing after a hectic and hot day. After this I enjoyed a watermelon mocktail during my meal.
Antipasti (Appetizers)
Started my meal with Capesante scottate passito papkrika, crema di lentichhie which was Pan seared scallops with paprika and brown lentil sauce. It looked like an art on the plate. With minimal ingredients, the taste of scallops was enhanced. Did you notice the small flowers used for plating? Chef Marty who loves gardening, enjoys plating with flowers and veggies grown in Sheraton garden. So Chef Moris took his advice on the same.
Soup
Minestra di Zucchine was served which was a Green zucchini soup with mascarpone. I wish it was non veg but nevertheless. It was creamy and very filling. I am sure a regular portion can fill a normal person.
Pizza
A simple Pizza Margherita with served which had mozzarella, tomatoes and fresh herbs. It was a clean sweep on the table. It is quite light to eat and a simple pizza. I enjoyed every bite.
A veg calzone was also served. I don't remember the Italian name, unfortunately. It was served hot and filled with goodness of veggies.
Primi Piatti (Pasta Dish)
Cannelloni di anatra, ricotta funghi e crocante di parmigianno. This is a Cannelloni of duck with ricotta cheese, mushrooms and crispy parmesan. I'm fond of trying different meat so I was excited for this. It was cooked perfectly and the meat tasted good. a filling dish, I'm going back for this again.
I Risotti (Rice Dish)
Risotto ai Funghi porcini, this is a risotto with chicken, fresh herbs and truffle oil. I have a taste for risotto so I enjoyed every spoon. The rice was cooked well and the taste of chicken with herbs added to the flavor.
I Dolci (Sweets & desserts)
Mousse di ricotta, cioccolato, limone candito, cialda croccante e crema di pistacchi which is ricotta mousse, chocolate, candied lemon, crispy wafer and pistachio cream. I would like to have this a little more to write about it.
Tiramisu espuma is the Chef Moris style of Tiramisu served at Bene. Chef had all praises for the Tiramisu served at Bene so he gave us the pleasure to try the famous Bene Tiramisu and also his version. I was in love with Chef's Moris's version which is a foamed Tiramisu making a light dessert, I could have another serving of this for sure.
 |
| Bene Special tiramisu |
The Sommelier, Viraj is expected to pair each dish with a wine. The management is expected to launch a four - five course meal, with and without wine soon.
If you are confused with the meal then leave the choices with Chef Moris and tell him your preferences and let him do the magic.
The Italian festival starts on 21st March and ends on 29th March. Make sure you enjoy the taste of Italy in Bangalore during this time. Chef Moris will be glad to serve you.
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