Chef Sumit's new menu at Le Jardin, Oberoi

Le Jardin, Oberoi has a new senior sous chef all the way from NYC, he is a Oberoi Centre of Learning and Development alumnus and has previously done a stint with Oberoi as well. So it's almost like homecoming for him being back in a Oberoi kitchen. The young chef is full of energy and ideas inspired by many international chef's he is worked with and is ready to take the already favorite Le Jardin to some more new heights.

I was invited for a tasting table along with a small set of some fellow bloggers, friends old and new. Chef Sumit displayed his skill in creating fantastic textures, of playing around with techniques to get a myriad of flavours. Each morsel of food that we tasted that day was an experience in itself.

I specially liked how chef used snow and frost through the menu, be it the mignonette snow with the Oysters or frost on my Avocado gazpacho. Chef is announcing his arrival with a bang with a 5-course dinner only meal cheekily called "The Sum-mit of Good Times" and it truly is. Priced at Rs 1975/- + taxes the only thing that could have may be changed a bit is the portion size, I am a good eater though I wasn't very hungry at the end of it, I think the portion size could have been slightly larger or may be I ended up choosing all the light dishes but that apart it was a lovely meal. The 5-course meal is on till 24th June though I think Chef Sumit will continue to weave his magic post that as well.

Below is a pictorial journey of what I ate that day

Chef Sumit's new menu at Le Jardin, Oberoi
The NV amuse bouche - Oysters with mignonette snow (a snow created with finely chopped shallots, vinegar, cracked pepper and a twist of Champagne) - So delicious that snow was like magic with Oysters
Chef Sumit's new menu at Le Jardin, Oberoi
The veg amuse bouche - Carrot tartare with sunflower seeds and multigrain crisp. That crisp was gorgeous, carrot creamy yet light
Chef Sumit's new menu at Le Jardin, Oberoi
The gorgeous Avocado gazpacho with scallops, cucumber, yoghurt and frost. I wouldn't have honestly thought about pairing yoghurt and scallops together but it worked like magic
Chef Sumit's new menu at Le Jardin, Oberoi
Tomato with greens, burrata and rye - absolutely flawless and again spot that snow in there
Chef Sumit's new menu at Le Jardin, Oberoi
Chilean sea bass with nori mushroom puree, green peas and basil nage - that fish honestly was so beautitful it didn't need anything with it. Yet every element on the plate complimented it so well
Chef Sumit's new menu at Le Jardin, Oberoi
And the dessert, poetry on plate & magic in mouth. Textures-Espresso affogato. I only wish they name it something else because when I heard the name I imagined a coffee intense decadent dessert and almost said no to it since I can't have too much coffee but the dessert only had a hint of and that honeycomb was freaking beautiful






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