The Oberoi, Gurgaon welcomes Chef Gerald Genson, Executive Chef – Mandarin Oriental, Kuala Lumpur, to threesixyone°, the hotel’s elegant all-day dining restaurant, to serve ‘The French Evolution’ menu from 18th dinner January to 21st January for lunch and dinner.
Born in France, Executive Chef Gerald Genson of Mandarin Oriental, Kuala Lumpur started his culinary career in 1997 . With his dedication to excellence, he quickly moved up the ranks, working with food and beverage establishments in France that include the Michellen-starred ‘Le Mas- Du Langoustier, the two Michellen-starred Le Chabichou and the Michellen-starred Le Grand Hotel Du Cap- Ferrat.
Since joining the team at Mandarin Oriental, Kuala Lumpur in 2014, Chef Genson has coordinated food and beverage initiatives that reinforce the hotel’s position as the culinary leader in the city. He coordinated Aziamendi 88; a 3 Michellen-starred pop up restaurant. He has also collaborated with Michellen-starred guest chefs and this month, with The Oberoi, Gurgaon as part of the O&MO (Oberoi-Mandarin Oriental) Alliance.
Chef Genson will present an exclusive menu encompassing authentic regional French dishes, curated with his signature panache. The menu has been meticulously designed with vegetarian, meat & seafood options.
Le Pithiviers, South France (Mediterranean vegetable pesto, goat cheese, tomato sauce in puff pastry), Le Bar Chilien, Nice (pan seared Chilean Seabass with chives potato, barigoule artichoke and virgin sauce), Le Caviar, L’Aquitaine (Beluga caviar, winter potato and Champagne cream sauce), and La Tarte au Chocolat (chocolate tart cooked a la minute with praline and Malaga ice cream), are some of the must haves from the menu. Each French dish is perfect in balance with all the flavours and transports you to the beautiful lanes of France.
Talking about the menu, Abhishek Panshikhar, General Manager of The Oberoi, Gurgaon, said, “This special a la carte menu weaves flavours from distinct regions of France into one culinary tale. We are excited to showcase Chef Genson’s menu to our esteemed guests. It draws inspiration from tradition yet is driven by the evolution of new techniques and cultural influences.”
