An afternoon of great company exquisite food and wine.
Previously known as a speciality restaurant, Chophouse has been up scaled to a fine dining restaurant, in line with Chef Wissem’s appointment. The stylish & sophisticated restaurant will now feature new menu concepts showcasing haute cuisine, unique wine selections and continued high-quality services.
Courtesy of Radisson Blu a few bloggers and media personalities were invited to the unveiling of their new executive Chef Wissem Abdellatif.
If you haven’t read my first post about Chophouse restaurant click here for a detailed review on the restaurant style, budget and ambience.
With 15 years’ of experience, Chef Wissem brings a wealth of experience having worked in a senior role in Tunisia, Mauritius, Italy, France, United Arab Emirates & Russia. Possessing excellent knowledge of French, Italian, Mediterranean and Asian cuisines, Wissem creates combinations of classical specialties with original dishes, while using gastronomical techniques of various countries.
Chef Wissem worked as an executive chef at Radisson Blu M` Bamou Palace Hotel Brazzaville before joining Radisson Blu Hotel Nairobi. His new role will include overseeing the hotel’s culinary operations including Chophouse restaurant, Larder restaurant & Humidor Bar.
He is Inspired by the abundance of fresh seafood and vegetables Kenya has all year round and is excited to deliver haute cuisine to the local market.
Once again chophouse presented a menu with fresh exciting flavours. Global cuisine with a Kenyan touch and exquisite wines paired meticulously with every dish.
To start was a beautiful Carpaccio of beef, black salt, warm hollandaise, grilled asparagus with a crispy hen’s egg
Crusted tuna with Limuru Tea, oyster sauce, chili makhani curry with fresh coconut shavings, borage flowers (edible flowers)
Tandoori marinated king prawns brushed with garlic butter and cilantro, mint chutney, Swahili curry drops and cumin crackles
Seared beef fillet, green peas with mint puree, foie gras sail, sweet almond cream and pomegranate reduction
A platter of sweet treats for the sweet tooth
Passion fruit crème brulee with hazelnut biscotti
Jack Daniel Warm chocolate fondant cake, butterscotch sauce with vanilla crème glacee
Crispy feulletine panacotta, strawberry consommé with orange flavour
Blue berry cheese cake with homemade Oreo ice cream
In the words of General manage rIan Rydin ‘Wissem’s creativity & culinary expertise will ensure our guests are lavished with a superb dining experience, featuring inspiring flavours and innovative food concepts.’
Certainly an experience I would love time and time again. A big thank you to Chef Wissem and the team at Radisson Blu for a great dining experience and to you my readers, happy dining.