From the sea into cans: a rigorous process of extracting crab meat
By Darinee Durai
New York’s Le Cirque has branched out in spreading its wings to Mumbai, India and has opened Le Cirque Signature restaurant at Leela Mumbai Hotel. Perhaps one of the first to base a high-end restaurant in a country that is slow to embrace such trend, it might be a little early to conclude on whether the trend will thrive. Chef Matteo Boglione helms the Mumbai restaurant and has had feedbacks of requesting for more vegetables on top of his T-bone steak with cauliflower. French restaurants in India have been struggling to stay put but hotel management is positive of Le Cirque in having a footing in India with positive sales coming in from Le Cirque at New Delhi’s Leela Palace Hotel.
By Darinee Durai
By Darinee Durai
By Qian Leung
