To make a sit down dinner for two hours interesting, it’s got to have something beyond food.
Lore as in folklore, is an art of storytelling through food, Over the past few months the Lore team has curated pop ups around India, Omnisense which is story of senses, Edible history of Goa , Virgo, Circle of Life, are just a few to name.
So, at Lore we stick with the pillars of Locavore - Omnisense - Roots - Eclectic and work on creating a Cusine which has a story to tell, just like our tag line "Story of food".
Valentine's Day has just finished and we didn't want to do the usual Aphrodite menu, but lest work on uniqueness of storytelling through food which ensures and enables conversations during our 2 hours of dining experience.
Course 1 "And I think this what SALLET was born to me good " Henry VI Inspired by a French classic : St.Germain A Farmlore green pea croquant shell, inside puli soppu a local green sorrel sphere and over it fresh mint sprigs and micro greens along with pansy flowers to look like a salad in one bite SALLET🥗. Course 2 "Off goes his bonnet to an OYSTER wench" King Richard Inspired by Foie - brûlée's - sherbets 2 OYSTERS 🦪 one served hot with brûlée' made from Foie (French goose liver) and the other a fermented plum sherbet.
Course 3
"Let the Sky rain POTATOES" Merry wives of Windsor
Inspired by Pommes de tere Elizabeth
A classic croquet reimagined , spinach nutmeg and cheese all inside a POTATO 🥔 spiral .
Course 4
"Thy food shall be fresh brook MUSSELS" The Tempest.
Inspired by Mussel Provençal & Hollandaise
Crisped MUSSELS with a perfect egg and a Espuma of egg yolks along with Red peppers and confit tomatoes.
Course 5
"Mine eyes smell ONIONS" All is well that ends well.
Inspired by French Onion soup
Slow cooked onion soup with gruyere cheese crisp and served in a bowl made of ONION 🧅 with a dollop of caramel gel and Sevruga Caviar .
Course 6
" Here comes the TROUT that must be caught with tickling" Twelfth Night
Inspired by legendary chef Paul Bocuse Fish 🐟 .
Scales of potatoes over TROUT and a sauce of Veloute made from fish fumet finished off laison, red vein sorrel and saffron threads.
Course 7
" What will this sister of mine do with RICE"
Inspired by Canard aux framboise
Pan seared duck with Foie Gras served over Thulaipanji(rice from eastern India )🍚a flavoured rice cooked in cream and berries .
Course 8
"A ROSE by any other name would smell as sweet " Romeo Juliet
Inspired by Sorbet
Lychee sorbet served with table side sprinkles of rose 🌹 snow made of LN2.
Course 9
" O Cassius you are yoked with the LAMB" Julius Cesar
Inspired by Navarin Printanier
Locally sourced Bannur lamb 🐏 braised with wine sweet mange-tout peas & rainbow carrots, served with lamb brain 🧠 butter and Lore rolls brushed with Mint molasses. The lamb was topped with cured yolks on table side .
Course 10
"I'd rather live with CHEESE & garlic in a windmill far " Henry VI
Inspired by Cheese 🧀 boards
4 kinds of cheese and a Blue cheese milk served in a 🍼 symbolising Henry the VI was a king when he was 8 months old.
Course 11
"There is a small choice in Rotten APPLE"
Taking the shrew
Inspired by Apple tart
Rotten oxidised apple🍏 with fermented peaches moulded over manjari chocolate and sprinkled with gold dust.
Course 12
"Two lovely berries Moulded on One stem" Mid summer nights dream
Inspired by popsicles
Finale of berries moulded infused with cumin and fennel seeds.
That concludes the menu which has layers of though process to build up the "Story of food" - CUPIDS REVENGE by LORE.
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