Gilles Choukroun and Vittorio Beltrameli cook in Bahrain
Time Out Bahrain staff
The island’s foodies are spoilt for choice this month with not one but two superstar chefs paying us a visit.
Gilles Choukroun Sofitel Bahrain Zallaq Thalassa Sea & Spa plays host to Michelin-starred chef, Gilles Choukroun on his first visit to the region. Parisian born chef Gilles will be in residence sharing his modern and inventive take on French cuisine from November 5-8 and giving food aficionado’s the chance to experience Michelin-star gastronomy.
Developing his taste for fine cuisine at a young age, Gilles’ passion for experimenting with and creating new dishes came from his desire to explore, triggering his ambition to become a chef. Drawing inspiration from North African roots on his father’s side, Gilles enjoys fusing different cuisines in order to make, what he calls his ‘signature cuisine’.
He has been the proud owner of MBC in France for five years of which he says, ‘I wanted a very urban restaurant. The walls are fully covered by graffes, created by some of my closest friends who are graffiti artists. I wanted a restaurant in agreement with myself and the uniqueness of my work, a uniqueness I look forward to sharing with the rest of the world.’
With a multitude of local produce available, Gilles is looking forward to incorporating local products into the custom-made menu he is preparing for the kingdom’s dining afficionados. He said: ‘I have a lot in store for the foodies of the region. I want them to discover my kitchen and my signature cuisine.
‘ It’s important to know the evolution of French cuisine throughout the world, and in recent years it has enjoyed many advancements.’ Dinner with chef Gilles is in La Mer and priced BD38 plus tax. Call (17 636 363).
Vittorio Beltramelli At the end of the month the Ritz-Carlton’s Italian eatery Primavera will be the setting for some seriously showy cooking by the World Pasta Championship finalist who will be visiting from November 27-30.
A native from Milan, chef Vittorio has a wealth of experience. Having started out in his native Italy, his professional experience took him to France, where he first worked alongside Alain Ducasse and Piero Nagari and after with Marchesi.
Today he works at the restaurant Nolita in Paris and says his stated goal is to ‘let the people know about great, authentic Italian cuisine’.
Since truffle season falls during his visit Primavera will also be staging a truffle festival, from November 27-December 8, showcasing the white truffle from Alba and black truffle from France. The magic perfume and flavour of the most sought after Italian and French truffles can be enjoyed in a collection of dishes prepared by chef Vittorio and the Italian chefs of Primavera, Mauro Giordano and Alessandro Dileo. Call (17 586 499).
So, now you’ve seen the professionals in action, perhaps you fancy yourself as a bit of a Master Chef in the making.
Following almost a year of successful cooking classes, Cucina Italiana is offering budding chefs the chance to compete for the Italian Master Chef 2013 crown – or rather chef’s hat.
In the competition’s first stage, running over six evenings between November 3 and 24, six contestants will take part in a cook off each night with the second stage, in early December, pitting the semi-finalists against each other for one of four places in the final.
At the elimination stage contestants must cook a traditional Italian dish, not pizza. The semi-final is a palate challenge – the budding chefs must taste and then make a dish. And the final requires them to prepare a three-course meal.
Scheduled to take place on December 17, the final will see the remaining four battling it out for a grand prize including a trophy, a certificate and the chance to have their signature dish included in the Cucina Italiana menu. The runners up will receive medals, certificates and gifts. Entry is BD25. To register call (17 001 317).