Michelin star meals in Mumbai

Ingredients:
4  shelled scampi
4 cubes of watermelon without seeds
4 g vanilla salt and green tea

Ingredients for the sour sauce:
100 g of tomato water
3 g of sugar
pinch of salt
5 berries of  pseudo pepper of Peru
10 g lemon juice
20 g xerez vinegar
1 fruit’s worth pulp of passion fruit
2 leaves of mint
2 leaves of basil
white pepper

Ingredients for the water of tomatoes:
200 g datterini tomatoes
200 g cuore di bue tomatoes

Preparation:
Prepare the cubes of the watermelon by smearing them with extra virgin olive oil on both sides. Cut the tomatoes and strain with a colander and collect the water. Brown the scampi in a non-stick frying pan and sauté for one minute.

Preparation for the sour sauce:
Crush the pepper berries coarsely and keep aside. Blanch the tomatoes and remove the skin.  Blend the tomatoes to make a puree. Simmer the puree with the passion fruit pulp and lemon juice for 5-6 mins Add the sugar, salt, white pepper, mint leaves and basil to the sauce and bring to boil. Then add the vinegar to the sauce.

Preparation of the green tea and vanilla salt:
In a pot, mix in 40 g salt, 10 g of green tea and vanilla beans. Stir these ingredients together, cover the pot and let it infuse.

To serve:
In a deep dish, put the sour sauce of tomatoes, drizzle in the centre of the watermelon, on top of the scampi, and finish with vanilla salt and green tea.

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Singapore-based pop-up restaurant organisers, 4XFOUR, are bringing set meals by Michelin-starred chefs to JW Marriott, Mumbai. The first week (April 8 to 12) will feature a Japanese-French fusion menu by chef Laurent Peugeot. He’s among the few to do Japanese-French fusion well, and it even won him a Michelin star. 

In fact we sampled chef Peugeot's menu last evening. And we strongly suggest you keep your cameras on standby and cancel any post-dinner plans. Especially since it's a three-hour-long eight-course degustation menu. Breaking down each course will only ruin the surprise, but from the first course we learnt not to ignore any element on chef Laurent’s artfully plated dish – the tomato water ravioli sat on the plate like innocuous beads of water. We spent an extra 10 minutes relishing the curry ball bubbles with organic chicken breast and yuzu koshio (a tangy Japanese seasoning). Vegetarians have nothing to fret over: Eggplant has never tasted better and we found the hazelnut risotto with pumpkin espuma and shiso leaves to be oddly comforting. But nothing prepared us for the dessert’s double whammy – if we could, we would go home with a tub of their Thai basil sorbet with strawberries, and come back for another tub of the pepper mousse with burnt miso. Priced at Rs 7,000 (plus taxes) the Michelin-star experience is perfect for the adventurous palette only. 

The week after (April 15 to 19), two-Michelin-starred chef Giovanni D’Amato will take over. He'll bring his Italian cuisine smarts to the table. The menu features dishes like risotto zafferano (saffron risotto with vegetables and nuts), merluzzo nero (black cod fish, in black sauce), and we hear his Explosion Of Tiramisu – a creamy, deconstructed version of the dessert – is to die for.

If you'd rather not splurge, flip through the gallery for chef D’Amato's off-the-menu recipe, and have your own personal Michelin-starred experience. See how to make his savoir scampi soup with watermelon and green tea.

The Michelin pop-up will run at JW Marriott, Juhu, Mumbai from April 8 to 12, and April 15 to 19. Make a reservation here or at Tel: 022 6693 3344

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