Bocuse d’Or Chef Lars Fiebig stirs up Spoons with his contemporary cuisine

Thursday, 22 November 2012 00:23 - - {{hitsCtrl.values.hits}}

Spoons at Hilton Colombo has always been a place where you could experience world class cuisine prepared by world famous chefs. Headed by Bocuse d’Or Asian finalist Buddika Samarasekera and Executive Chef Rohan Fernandopulle, the food is unique, flavourful and light. From 28 November to 4 December Spoons will welcome Bocuse d’Or Guest Chef Lars Fiebig.

Graduated with Honours from the prestigious Institute Paul Bocuse in Lyon, Chef Fiebig has a confirmed experience in top-of-the notch gastronomy. Before joining the Institute Paul Bocuse team in Shanghai in 2010 as Chef de cuisine Chef Fiebig served in the culinary crews of La Maison Haeberlin (3 Michelin Stars) and Le Chateau d’ Urspelt.

One of the most unique dishes to watch out is the foie gras and black truffle soup created by Chef Paul Bocuse for President Valery Giscard d’ Estaing in 1975 (President of France at the time) which has remained the signature dish of this the Paul Bocuse Restaurnat in Lyon to date.

Some of the other dishes are burgundy braised beef cheek, black truffle, bone marrow & perigeux sauce, pan – seared cod fish served over an olive oil mashed potatoes and grenobloise garnish and for the sweet tooth chocolate declination in different textures with orange sorbet.

For reservations, and more details, please call the Food and Beverage Office on 2544 644 or log on to www.colombo1.com or www.facebook.com/TheHiltonColombo.

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