‘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.
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.
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.
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!