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Radisson Blu Unveils A New Executive Chef

by Sylvia Jemutai September 27, 2017
written by Sylvia Jemutai September 27, 2017

‘Wissem’s creativity & culinary expertise will ensure our guests are lavished with a superb dining experience, featuring inspiring flavours and innovative food concepts. General manager Ian Rydin

Previously a speciality restaurant, Chophouse has been up scaled to a fine dining restaurant and has recently appointed Wissem Abdellatif as their new executive chef.  Radisson Blu Chophouse will now feature a new menu concepts showcasing haute cuisine, unique wines and continued high-quality service.


Chef Profile

Courtesy of Radisson Blu a few bloggers and media personalities were invited to the unveiling of their new executive Chef Wissem Abdellatif. With 15 years’ of experience, Chef Wissem brings a wealth of experience having worked in a senior role in Tunisia, Mauritius, Italy and France to name a few. He has a wealth of knowledge on French, Italian, Mediterranean and Asian cuisine. Wissem creates combinations of classical specialties with original dishes, while using gastronomical techniques from around the globe.


Having previously worked as an executive chef at Radisson Blu M` Bamou Palace Hotel Brazzaville his new role will include overseeing the hotel’s culinary operations including Chophouse restaurant, Larder restaurant & Humidor Bar. Inspired by the abundance of fresh seafood and produce Kenya has all year round and he is excited to deliver haute cuisine to the local market.

Menu

Once again chophouse presented a menu with fresh exciting flavours. Global cuisine with a Kenyan touch and exquisite wines paired with every dish.


To start a beautiful Carpaccio of beef, black salt, warm hollandaise, grilled asparagus and 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.


Dessert 

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

 

Certainly an experience I would love time and time again. Thank you Chef Wissem and the team at Radisson Blu for a great dining experience and to you my readers, happy dining!

Yours’

DinewithJemutai

Follow my social media @dinewithjemutai to keep up with my dining experiences.

Previous post about Chophouse Restaurant

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Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food & product photographer, food stylist, writer/blogger and recipe developer based in Nairobi. Inspired by farm life and a family of foodies, good home cooked meals have always been a way of life.

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Hi there, i’m Sylvia Jemutai. Welcome to Dine with Jemutai my creative playground for all things food and photography. If it’s home cooked meals you're after i’ve got you covered. I have a fondness for sweet things and also enjoy eating clean because life is all about balance. Here you’ll find my favourite home cooked meals, baked treats and stories inspired by farm life and my current food musings.

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