F&B

  • La Riviera, itís different!
  • Date: 2013-07-12
  • An urban dining restaurant at the Pullman Hotel, Gurgaon, La Riveria is a French Italian restaurant with a difference…

     

    Priyanka Saxena

    It was my first time at the Pullman Gurgaon and while the entrance wasn’t really impressive, the fact that I was received at the porch with the doorman greeting me by my name said a lot about the hospitality quotient of the property and added an instant plus in my review.

     

    Based at the lobby level, La Riviera, though a French-Italian restaurant, is not a place for pizzas and pastas, so I was warned, and rightly so… like I said, it’s a restaurant with a difference and the difference is its unique Riveria cuisine that has been conceptualized by its executive sous chef Tanveer Kwatra. Launched last year, and with a fair amount of events tucked under its belt, La Riveria not only enjoys a loyal set of customers but is also doing extremely well through word of mouth publicity.

     

    A warm ambience with plush settings, makes the space classy yet personalized. The most striking feature is an attention-grabbing show kitchen fronted by ceiling-to-floor glass. Behind it, there is an equally striking custom-built Molteni cooking suite in flamboyant red. One end of the restaurant is also highlighted by a glass-enclosed wine and cheese suite, the shelves displaying the finest selections of wine from the French and Italian Riviera. The menu features a fine selection with both traditional recipes and their modern interpretations. But the focus is firmly on the freshness of the produce: seafood, prime cuts of meat and game.

     

    The first course, Macerated asparagus and grapefruit salad with smoked curd, was truly one of the best salads I have had. They say you can judge anyone’s cooking by the salad he tosses up. If that’s your touchstone, Chef Tanveer gets full marks. Seared scallop and prawn with pistachio puree, and noilly prat fumet, and goat cheese tortellini with pumpkin mousse and Jerusalem artichoke were also show stealers. The light pumpkin mousse, in particular, left me in complete awe.

     

    While seafood lovers will enjoy Riveria cuisine, vegetarians have been catered to as well. Though I am a strict non-vegetarian, the mushroom risotto was better than most of the non-veg risottos I have tried elsewhere. The best end of lamb with quinoa pilaf, textures of root vegetables and walnut biscuit was honestly a little let down. But chef Tanveer probably saves the best for the last as his home-made cherry ice-cream was the perfect icing on my Riveria cake.


     
    A special mention here to Arpit, the guy who took extremely good care of us.

     

    HC Verdict
    ****
    Ambience    8.5
    Food        8
    Service        8

     



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