'Tres Magnifique' at ITC Windsor sets a benchmark for any food festival in the city

Food festivals are an integral part of Bengaluru food scene, which signifies the openness of the people and zeal to experiment the food from different geographies. While everyone wants to join this bandwagon, there are only a handful of hotels and restaurants in the city who justify the concept of food festivals with the quality of food and detailing of local flavors. One such place is ITC Windsor whose continuous urge to carry out International food promotions, makes them standout. With Christmas & New Year’s Eve being just around the corner, ITC Windsor has decided to do ‘Tres Magnifique’, a French classic food promotion to set the feel of the festive season.

At the helm of this food festival is Soni Kumari Rana, Jr. Sous Chef, winner of Chaine Des Rotisseurs Young Chef Competition 2017, which allowed her to attend a one-week culinary demonstration at Le Cordon Bleu, Paris. Later, she went to Germany to represent India for the International leg of the competition.

Chef Soni has done an exceptional job in putting this festival together, leaving no gap to point a finger at any of the dishes served on the table. Tres Magnifique in all sense has outshined all other food festivals in the city. Out of all the food served, four French classics left everyone asking for more.


This creamy potato and leek soup define the saying ‘beauty lies in simplicity’. This definitely does not mean it lacked complexity but how all the elements presented in the bowl focused on what is necessary. This, by all means, is a classic French soup with the smoothness of almond butter and creamy potato. The mild onion-like taste of leek adds to the boldness of flavour but one element that makes this soup a must try is the crisp potato chips.


This was certainly one of the table favourites where people could not hold themselves back from repeating their orders. The mushroom pie with an amalgamation of bold flavours clearly stood out. Mesclun salad, a French classic that includes a mix of assorted small greens accompanies the pie along with orange vinaigrette to provide the oomph of freshness.


When someone cooks with love, care and the best of technique, the outcome can be nothing less than a lip-smacking fare. The chicken is marinated overnight and slow-cooked for two hours with fondant potato and red wine. The outcome is legendary, the most succulent chicken I have ever come across and that red wine jus is something you can just whip it off the plate and shamelessly ask for more repeatedly. Undoubtedly, this becomes a benchmark dish.


Not just for great taste, this dish makes it to the list for another important factor, an eye-pleasing modern presentation. I have always said that cooking is an art and chefs are artists, this ratatouille just reaffirms my belief – in this case, it is Chef Soni who deserves the credit for putting a classic yet modern French dish on the plate. Farm fresh vegetables like courgettes and aubergines fried and stewed in basil oil and served on a bed of fondant potato is an absolute treat for the vegetarians.

When: Until 15th December 2018 | Dinner Only

Price: Buffet at INR 1995 + Taxes


Dreamer, Blogger, Writer, Foodie, Movie buff, Public Relations. Contributor for The New Indian Express and recently started a news publishing website 'Unkrate'.

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