A world class culinary evening

Friday, 14 March 2014 00:00 - - {{hitsCtrl.values.hits}}

Michelin Star Chef and former Bocuse d’Or winner Chef Roland Debuyst in Sri Lanka to train next local candidate

Presents five-course meal to local connoisseurs

The Sri Lankan gourmet community were recently treated to a five course dinner prepared by visiting Michelin Star Chef Roland Debuyst at a culinary event hosted at Water’s Edge for connoisseurs. Debuyst, here in Sri Lanka to train an prepare the next candidate confident of taking the nation and establishing it on the world map of culinary geniuses at Bocuse d’Or, presented a menu that paid attention to detail in not only the organising and presentation of the cuisine but also the beverages that compliments each course and its flavours.

One of the most prestigious cooking competitions, Bocuse d’Or is frequently referred to as the culinary equivalent to the Olympic Games. Bocuse d’Or Sri Lankan President Rohan Fernandopulle hosting the event noted that Bocuse d’Or is the most elegant and biggest live cooking competition in the world and that Chef Debuyst will be training the next candidate from Sri Lanka – Augustus Lowe (Heritance Kandalama Hotel) – to go to the Asian competition in June in Shanghai. “Bringing down a Michelin star chef, a past Bocuse d’Or winner is no easy task. Like Bollywood stars they are very expensive,” Fernandopulle said. “Roland’s purpose of visit is to train the Sri Lankan candidate chef to go to the next level – the Asian competition. If we can secure one of first four places, then we will go to Lyon for world finals.” Sri Lanka made its culinary debut in the world in 2013 at the global finals with Chef Buddhika Samarasekera making it past all rounds and emerging amidst global contenders. He too, was trained by Debuyst to successfully show his skills to the esteemed panel of judges.

Speaking of Samaraskera’s acheivment, Fernandopulle said: “He came to me when he couldn’t even handle a knife; now if you see him you will not believe he was my apprentice. Going to Bocuse d’Or is like a dream. He has done Sri Lanka proud and we are very proud of him.” Chef Debuyst is from Belgium and has over 25 years of experience in fine dining cuisine. The menu for the night consisted of: Pre-dinner: Laurent Perrier Brut (Champagne, France) Carpaccio of Yellow fin Tuna, Espuma of Oysters, Green Celery, Crunchy Lace, Cucumber Vinaigrette; with Bouchard Aine & Fils Chablis – 2012 (Burgundy, France) Hoikkaido Scallops with Truffle, Mousse of Shallot with Hazelnut Butter Sauce Royale of Foie Gras with Mushrooms, Caramelized Chicken, Russian Borsch consommé; with Robert Mondavi Private Selection Zinfadel – 2011 (Central Coast California) Duo of Lamb – Smoked Filet of Lamb and Shoulder with Fennel, Red Pepper, Belgian Waffle with Tarragon, Coulis of Turnip with Garlic; with Taylors Jaramon Shiraz – 2012 ( Clare Valley & McLaren

Vale, South Australia) Pana Cotta of Cuberdon, Pineapple with Lemon Pepper, Sorbet of Lemongrass with Basil, Crumble of Gingerbread and Coffee and Mignardises. Pix by Daminda Harsha Perera