India Today - - SIMPLY BANGALORE -

Imag­ine cof­fee, Bel­gian choco­late and well-aged co­gnac com­ing to­gether for a burst of flavours. Ital­ian Chef Giuseppe Lioce of Bene, one of the finest Ital­ian restau­rants in town recre­ates a true na­tive ex­pe­ri­ence through a Remy Martin Lois xiii Grande Cham­pagne in­fused in an ice cream cake. Tough on the out­side and soft inside, the cake is then topped with a com­bi­na­tion of meringue and cof­fee syrup. Fine Ital­ian caramelised al­monds are used for gar­nish and the dessert comes served in a Bel­gian choco­late cup.

l AT Bene, Sher­a­ton Grand Ban­ga­lore at Brigade Gate­way, 26/1, Dr. Ra­jku­mar Road, Malleswaram-Ra­ja­ji­na­gar l TEL 42520166

l PRICE Rs 4,000

Pho­to­graph by NILOTPAL BARUAH

Ja­panese eatery Edo sources au­then­tic in­gre­di­ents from Ja­pan

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