Fusion cooking: chef Michel Sarran arrives at Hotel Montefiore, Tel Aviv
Tel Aviv’s Hotel Montefiore – the city’s prized boutique hotel, housed in an iconic 1922 eclectic style building – has, as part of a one off collaboration with Institut Francais of Israel, invited acclaimed chef Michel Sarran to host a three-day culinary experience called ’So French, So Good’. Running from February 8–10, the fare will refelect the restaurant’s commitment to seasonal, local ingredients – plus some extra curated elements that need to be specially imported, and utilised with an Israeli sensibility.
Known for his two Michelin star restaurant in Toulouse – as well as hosting France’s edition of MasterChef – Sarran has partnered with Moran Yanai, the chef of the hotel’s Vietnamese-French restaurant, to create a menu of transposed French cuisine. ’The idea of sharing ideas and customs, blending them to create the most unique culinary offering, is a time honoured tradition among chefs around the world,’ says Yanai.
The duo will concoct one-off dishes and a prix fix menu with wine pairings, featuring spin-offs of signature Hotel Montefiore dishes, including duck with classic plum sauce and ginger; pork chop with bacon and manchego; and much more asides.