New Menu, New Chef with Prego @WestinPune | A Review
This review was special. Why?
After a month, I attended a review with @PuneFoodiez.
It was for Prego, Westin, a fine dining restaurant.
The menu was Italian, I love Italian cuisine. The regular readers here would know that my preferred cuisine to cook at home or eat out is always Italian, so much so that I have to make extra effort, not to only make Italian.
To top all this specialness, it was a preview of New Menu being launched by a new chef on board – Chef Giuseppe Lioce.
On a side note, my ex-boss name was also Giuseppe, fondly called as Beppe by Benetton team.
Coming back to the tasting, Chef Giuseppe has recently joined Prego and has introduced several new dishes, some of which we sampled. He is from Bari in South Italy and has brought about his passion for creating fresh colourful dishes. He also takes a keen interest in the pairing of wine & cuisine. He has 13 years’ of experience, having worked in a range of boutique restaurants and 5 Star hotels throughout Europe including Molecular-based Restaurant.
He believes in keeping the dishes simple to bring out the raw and true flavour of the ingredients used. He believes in cooking high quality traditional Italian food with a signature twist. He also avoids using a lot of oil or butter, relying on the natural flavour of cheese to take over.
The new menu has been designed keeping the above philosophy and his strength in mind. The chef’s speciality is sea-food and that is what the Tasting menu largely comprised of lobster, sea bass, etc.
For vegetarians, there was antipasti of cheese layered baked eggplant which was really good.
The Artichoke Salad with lime and layers of Parmesan Cheese was a winner for me.
For mains, the hand-made pepper fettuccine was so worthy of being on the menu.
The dessert was Chef Special – warm custard sandwiched between phyllo sheets served with vanilla ice-cream.
Owing to emphasis on natural taste and simple dishes, each dish had strong and characteristic flavour hitting you in a perfect way.
I loved the colors of the platter – Orange & teal with grey. A different take than usual white platters.
The only low point was serving veg & non-veg antipasti on same platter. I have been going out with people eating non-veg for a long time so I could ignore and still take a bite but I know of many who would have walked out on this.
The meal was accompanied with an interactive session with both the Executive Chef Anurudh Khanna (@ChefAnu) & Chef Giuseppe Lioce.
The conversation ranged from Pune traffic, lifestyle in Delhi to the fact that it takes 4 minutes to cook a home-made pasta to even discussing from where Westin procures fresh produce.
The dinner was enjoyed with white wine. I had quite a lovely time and I am sure you would too.
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