Celebrating ‘Good France’ at Waters Edge

Friday, 17 March 2017 00:00 - - {{hitsCtrl.values.hits}}

Waters Edge General Manager Rohan Fernandopulle, Ambassador of France to Sri Lanka Jean-Marin Schuh and Waters Edge Executive Chef Buddhika Samarasekera

French cuisine dates back to the 14th century and since then has been an integral part of how the world eats. So much so that in November 2010, French gastronomy was added by the UNESCO to its lists of the world’s “intangible cultural heritage”.

Recreating all things French, Sri Lanka’s premier culinary hub and events destination will for the third consecutive year take part in ‘Good France’ – a global culinary program that celebrates the exquisiteness of French cuisine. Having hosted extremely successful French themed events such as Beaujolais Nouveau and French Village recently, the hotel has gained extensive experience in delivering the French touch right here in Sri Lanka.

To add to this experience is the expertise of the award-winning culinary team at Waters Edge. General Manager Rohan Fernandopulle is a chef by profession with over 30 years’ experience in the culinary industry and the president of Bocuse d’ Or Sri Lanka, the most recognised French culinary competition in the world. The hotel’s Executive Chef Buddhika Samarasekera is the only chef from Sri Lanka to win Bocuse d’ Or Asia and compete in French cuisine against some of the best chefs in the world at Lyon, France. Chef Buddhi as he is fondly known also carries experience from Michelin Star restaurants across the world including Paris. He is also a part of the culinary Olympics Sri Lankan team.

General Manager and culinary expert Rohan Fernandopulle said, “Established as a reflection of the changing lifestyle of the global Sri Lankan, Waters Edge today boasts of 10 conference/event halls, over eight F&B outlets and state of the art recreation facilities. Our aim is to bring the cuisines of the world to our shores and take our unique brand of cooking to the world. Good France is an excellent opportunity for us to showcase the outstanding abilities of our culinary team.”

On 21 March, the Waters Edge culinary team will simultaneously with the rest of the world prepare French delights such as truffle mousseline, pan fried scallops and lobster mousse, raspberry and bell pepper sorbet and slow roasted lamb. Paired with the perfect wines for each dish, the culinary extravaganza will conclude with desserts such as orange marmalade jelly, pistachio cremex, and berry fruit pate served with soursap ice cream. Each course will be paired with the finest bubbly, and exquisite white and red wines.

The event will be held at the hotels premier venue “The View” overlooking the breathtaking grand lawn and beyond. The delicious seven-course menu at Rs. 7,500 per person will be accompanied by elegant tunes of a saxophonist.

For reservations please contact Dilrukshi on 0773587419 or 0112 863863.