HBI Staff | Hyderabad 
Golden Tulip, a Louvre Hotel Group’s brand, operated by Sarovar Hotels debuted its most acclaimed international culinary event, “Club Des Chefs,” on March 29th, 30th and 31st in India. The event was successfully held at Mumbai’s Hotel Marine Plaza, a Sarovar Premiere Hotel.
Chefs from France, the Middle East and Indonesia participated in the India edition of “Club Des Chefs” along with Indian Chefs. The celebrated guest for the occasion was Philippe Renard, French Culinary Ambassador, Louvre Hotels Group and President of the famous association “Chefs De France”.
At the event, Chef Agus Susanto and Chef Rahmad Pambudi magically produced signature Indonesian dishes Vegetable Gado- Gado and Lemongrass & Galangal flavoured Lamb Stew. Chefs of France Repetto Cyrille, Saunier Matthieu, prepared Bouillabaisse; Candied lamb with Sweet Potato; and Crème Brulée. Tunisian Chef Mohamed Sami Ben Chagra served Octopus Salad; Harissa marinated lamb shank with cous- cous, Pan seared fish with Vegetables and cumin flavoured tomato sauce; and Mini brik.
These talented chefs used local ingredients and chefs from Sarovar and Golden Tulip were partnered in the journey.
“India is a nation with a rich culinary diversity and is the origin of many different tastes, spices, and ingredients. The Club des Chefs India Edition is a unique culinary event for guests as well as a chance for international chefs to experiment and learn about the enormous variety of flavours and ingredients India has to offer.” Said Ajay Bakaya, Managing Director, Sarovar Hotels.
“ Golden Tulip is well known for setting high standards for food and drink and for pursuing creative culinary endeavours around the world. India is known as the “Spice Bowl of the World” because of the long history of spices. We are delighted to expand Club Des Chef in the Indian market.” said Mathieu Rouri, Vice President International Operations, Louvre Hotels Group.
Club Des Chef has emerged as a testament to Golden Tulip brands, which have continued to excel in the F&B sector through constant modern innovation, new concept development, and a desire to constantly adapt to local culture, flavours, and preferences.
