Organic Maldivian Menu requested by Michelin Star studded Audience
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Organic Maldivian Menu requested by Michelin Star studded Audience
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Category: Asia Pacific - Gourmet restaurants -
Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2009-12-22
Alex Gares, Executive Chef of ‘Soneva Fushi by Six Senses’ has been invited to the prestigious Identita Golose in Milan. Chef Gares will showcase the versatility and nutritional value of Maldivian food in an haute couture environment to 600 Michelin starred chefs.
For a small resort in the Maldives to be featured at such an influential conference is a credit to Chef Gares and his commitment to Six Senses core philosophy, SLOW LIFE – sustainable, local, organic, wholesome – learning, inspiring, fun, experiences. Chef Gares chose to work at Soneva Fushi, leaving Lasarte, which has recently won its second Michelin star. He also formerly worked at El Bulli.
Identita Golose’s motto is synonymous with Soneva Fushi’s philosophy, embracing ‘the luxury of simplicity’. In this instance, a philosophy based on creating fresh, healthy, flavoursome, quality food that makes the most of local resources thus being respectful to ethical, nutritional and environmental issues. Chef Gares S.L.O.W.L.I.F.E. menu is designed to intrigue the audience. A main course of prawn curry served as and in a salad and a green mango curry on a coconut sponge cake for desert. “One of the main reasons that I wanted to work at Soneva Fushi was because of the incredible variety of cuisines that we offer our guests. But the variety begins with our ‘local’ food. Maldivian food blends influences from both Sri Lanka and India too. The cooking from this area feeds a huge part of the global population, and yet we don’t make the most of it in the gourmet world of cuisine”, commented Chef Gares. “It has so much more to offer than people realise. For my presentation at Identita Golose, I have tweaked traditional recipes and created a gourmet but still simple dish. Even the method of cooking itself has been fine-tuned, we have reduced all fats to make the food much lighter. The main course is an elaboration of a prawn curry, but the surprise element is having the curry in a salad. The desert is a sweet version of a traditional green mango curry.”
Between now and then Chef Gares will be testing out his menu on world-renowned, ‘European chef of the year’ Rene Redzepi who will be cooking exclusively for guests and giving cooking lessons at Soneva Fushi over the Christmas period. Soneva Fushi’s ongoing visiting chef and sommelier programme offers guests rare and unique opportunities to dine with many of the world’s top chefs and sommeliers such as two star Raymond Blanc and two star Massimo Bottura.
Chefs visiting Soneva Fushi and its sistership resort Soneva Gili in the first quarter of 2010 are: Two-michelin star chef Linda Violago, winemaker Michel Laroche, Executive Sushi chef Tracey Griffith (Melanie Griffith’s sister), Christine Manfield, Michelin-star Atul Kochhar and winemaker Veronique Drouhin.
Chef Gares’ recipes: http://www.sixsenses.com/About-Six-Senses/Press-Releases/Identita-Golose-2010-recipes.pdf
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