On the 21st of June a brilliant new gastronomic concept was born at the Franklin Hotel in London.
A concept created by WGkonnect entitled Four Hands Dinner; East meets West.
The idea was to combine two formidable chefs, in one kitchen, thus Four Hands creating Eight Signature Dishes.
In collaboration with Dubai’s Chef of the Year REIF OTHMAN, WGkonnect had the idea to bring together Chef Reif with other chefs from around the world, commencing in Europe where he would bring his cooking style and flair to these specially held Four Hands dinners.
This extraordinary chef would come together with Michelin Starred Chefs, Celebrity Chefs and other Chefs on the S.Pellegrino 50 Best Restaurants to take the guests on an astounding culinary journey of flavours and textures.
WGkonnect will also go on to host chefs in Dubai with the same Four Hands concept.
This feast on this occasion was held at the stylish Franklin Hotel in Knightsbridge. An area known for its opulence and luxury.
The Franklin is fashionable and sexy, yet subtle with monochrome interiors and classic lines designed by Anouska Hempel. The whole ambiance inspires one to dress up for the occasion. It is impeccable to the inch.
Alfred Russo, resident chef of the Franklin London is known for his “new Italian style cuisine”
He takes the simplicity of Italian food and elaborates the taste, texture and presentation, creating elegant, playful and memorable dishes and the first starter was exactly that.
This fresh twist on an oyster starter was a fantastic way to start the meal. It was all the flavours of the oyster, with a texture of a sorbet. The Blanc de Blancs was a perfect accompaniment. Sweet and light with the bubbles tickling the tongue.
For the second course we took a step towards the East with a delicate duo of Otoro with caviar and said ink crackers. This was a sublime combination of flavours and textures elaborated by the bubbles of the Blanc de Blanc
For the next course The Bearded one enjoyed the chilled capellini with steamed scallops. Exquisite and delectable. I enjoyed the flattering flavours of the warm tomato and mozzarella.
Much to our pleasure the stunning creations continuing to appear infront of us, paired perfectly with a variety of Italian wines.
When I asked the sommelier Laura Pedrazzoli (Pedra Consulting) about her choice of wine for the evening she replied “I wanted to provide a selection of wines able to follow the theme of the dinner: an enriching meeting between cultures. For this reason I chose three Italian wineries settled in the region Friuli – Venezia Giulia, whose unique geographical position (North-Eastern Italy, surrounded by Austria, Slovenia and the Adriatic Sea) has always encouraged a varied coexistence of a number of cultural influences and an astonishing mix of grape varieties.
The wines have been selected not only for their unquestionable quality, but also for the attempt to find perfect pairings to the eight signature dishes: the freshness and elegance of Dorigo’s champenoise method sparkling wines (Blanc de Blancs and Blanc the Noirs) for the starters, the aromatic and balanced whites from Bastianich (Sauvignon and Vespa Bianco) paired with the vegetarian and fish dishes, the powerful and complex reds from Moschioni (Rosso Celtico and Schioppettino) for the meat dishes.”
Turbot, veal tongue and guinea fowl breast wowed The bearded one, and the magnificent combination of truffle ravioli and mushroom croquets left me gloriously content.
The ravioli simply melted in the mouth releasing an explosion of opulent truffle flavour, encasing my mouth like velvet.
A fresh kale lasagnette for my main: An ensemble of summer vegetables wrapped in flawlessly prepared pasta with an stimulating parmesan sauce.
Il gran finale of the evening was the dessert. All the ingredients of the Cassatta. It was complex yet dainty. Delicate yet full of flavour. Crests and troughs of the tastebuds, enlightening all the senses. This was accompanied by one of my favourite wines of the evening. The Filly Moscato d’Asti. A sweet wine and full of bubbles. Absolute perfection.
I was absolutely honoured to be invited to this event by WG magazine, especially alongside the commissionaire of Singapore. It was indeed a memory that will last a lifetime.