Cinnamon Lakeside commemorates the little town of Alsace

Thursday, 17 January 2013 00:00 - - {{hitsCtrl.values.hits}}

The town of Alsace will be celebrated this January at The Dining Room at the ‘Taste of Europe’ dinner buffet with Guest Chef Alfred Melchoir from Niederbronn-les-Bains, France. Chef Melchoir, an expert in traditional Alsatian cuisine, has arrived at Cinnamon Lakeside Colombo exclusively to treat the hotel’s diners to a unique experience.

Alsace, a small town in France, is unique for its culture which combines French and German influences. Alsace, originally belonging to Germany and then to France, was a town that went through many changes during the Second World War. In 1945, Alsace embarked on its new role as a symbol of European reconciliation and unity. To commemorate this momentous occasion, Cinnamon Lakeside Colombo is celebrating with an Alsatian themed food festival at The Dining Room.

Known for being one of the top culinary destinations in the world, Alsace has a variety of dishes that are rich in flavour and ooze that home cooked taste. This little town has gained popularity for its culinary inventions such as the brasserie, and many of its popular dishes are served all across France.

Among these famous dishes, the mini feuillete` d’escargots, choucroute royale pomme vapeur, Baeckeoffe, Kouglof glacé au Marc d’Alsace and salade verte are a few that will be part of the menu.

Mise en bouche such as mini tarte à l’oignon and mini feuilleté d’escargots are just some of the appetizers available at the buffet for diners to nibble on at the restaurant while waiting for their order, while the Salade verte is the ultimate expression of simple food, simply prepared. As there are no tricks or gimmicks to hide mistakes, the quality of every ingredient is paramount.

Baeckeoffe is known as a typical dish from the French region of Alsace, situated on the border with Germany. Baeckeoffe means ‘baker’s oven’, which includes a mix of sliced potatoes, sliced onion, cubed mutton, beef and pork, marinated overnight in Alsatian white wine and juniper berries and slow cooked in a sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavour and colour.

The Alsatian cuisine dinner buffet is available at The Dining Room from 12 to 22 January 2013 from 7 p.m. to 11 p.m. at Rs. 2,020 ++++. For reservations and inquiries, The Dining Room may be reached on 2491930.