The View at Waters Edge to offer once in a lifetime French fine dining experience

Wednesday, 18 March 2015 00:00 - - {{hitsCtrl.values.hits}}

France has invited the world to a savoury journey, bringing together more than 1,300 chefs from around the world who will use the French culinary knowhow to express their talent and expertise through 1,300 menus. Many chefs have already posted their menu on Good France, so that diners can fantasise about the dinner they will savour on 19 March. Eateries around the world – from haute cuisine restaurants to bistros – were invited to apply on the www.goodfrance.com website, proposing a menu that showcases France’s culinary traditions. An international selection committee of chefs, chaired by Alain Ducasse, has approved the list of participating chefs, including Paul Bocuse (France), Raymond Blanc (United Kingdom), Thomas Keller (United States), Kiyomi Mikuni (Japan), Paul Pairet (China), Joël Robuchon (France), Nadia Santini (Italy) and Guy Savoy (France). This gastronomic journey is a perfect illustration of two important aspects of French culture: promoting local specialties and openness to the outside world. It will be an opportunity to share values with as many people as possible that are dear to, and ardently defended by the French people: conviviality and respect for our planet and its resources; and most importantly, to share a moment of pleasure. Now, more than ever, gastronomy is a beacon of French culture. It is a genuine pull factor for 60% of tourists visiting the country. In addition to the participating restaurants, the French embassies will also be taking part in the event, organising dinners at the Ambassadors’ residences. “This will be a perfect demonstration of the Gastronomic Meal of the French listed by UNESCO as a World Cultural Heritage,” said Laurent Fabius. “It is also a way to make France more attractive as a destination,” added Alain Ducasse. The Goût de/Good France initiative is being organised by Alain Ducasse and the Ministry of Foreign Affairs and International Development. Inspired by Auguste Escoffier, who launched the ‘Dîners d’Épicure’ (Epicurean Dinners) initiative the same menu, the same day, in several world cities and aimed at as many diners as possible in 1912, Goût de France/Good France reproduces that beautiful idea with the desire to involve restaurants all around the world. The cuisine will be accessible to all, from bistros through to exceptional restaurants, and based on fresh, seasonal and local products with lower levels of fat, sugar, salt and protein. Among the two participating venues the only hotelier to participate in this iconic event offering a fine dining experience to its clientele is Waters Edge. The sit down dinner at The View will start at 8 p.m. and reservations can be made by calling Nishara on 0777 251 777. Menu Cold Starter – Negambo blue water crab and pernod marinated salmon with tangy avocado mousse and tomato gel Fish Course – Cajun spiced leigine with caper sultana puree, prawn bisque Hot Starter Rouige foise gras custard with cognac infused consommé and confit orange Main Course – Slow roasted Angus beef tenderloin with braised cheek hinted with tarragon, asparagus stack/Slow roasted loin of lamb and braised shank hinted with tarragon, asparagus stack Cheese – Pan fried brie with candid pecan nuts and blue cheese ice cream Dessert – White chocolate crumble with miso caramel, hazelnut dacquoise served with chocolate chip ice truffle Tea/Coffee: Pettit fours Price – 6,000 all inclusive (served along with a complimentary glass of white/red wine and liqueur) Executive Chef Buddhika Samarasekera In 1993 starting his education in the art of cooking at the Hotel School in Colombo Chef Dhammika Samarasekera started off his career as a Kitchen Apprentice at the Hilton Colombo in 1996. After four and a half years of working in the above position he went back to Hotel School to read for his degree. After graduating from Hotel School, he joined Hilton Colombo once more as a Demi-Chef and continued to work for 15 years. During his stint at Hilton he had the opportunity to work along with Michelin Starred French chefs who were there to share their knowledge in preparing French cuisine and parallel to that held annual French Food Promotions. Based on his experience, Chef Dhammika was seconded to Paris and Lyon where he was further exposed to the French culture and cuisine. He was also involved in cross exposure programs where he worked with Michelin Starred chefs in different parts of France. Chef Dhammika is the only Sri Lankan who has participated in an international level French live cooking competition and brings over 20 years of experience to Good France on 19 March.