What better way to spend Valentine’s Day with your sweetheart, over a plate of specially curated Desserts?
This Valentine’s Day, Chef Vivek Chauhan of Le Meridien, New Delhi brings you his Dessert menu, highlighted by the ‘Love of my Life’ – a Gulab Jamun Cheesecake made with cheesecake and gulab jamuns, accompanied with a handpicked strawberries, a pistachio cream, honey comb and well, loads of Love!
Accompanying the star of the evening, are the Infatuated Red Fruit Bon-Bon- a White callebaut chocolate paired with red fruit compote; Be Mine, a Chocolate millennium tart curated with Decadent chocolate tart with dark chocolate ganache, dulce de leche and strawberry mousse; Crush – a Framboise macaron with a crux of Raspberry crémeux macaron and Sweet Tender Love the Fraise opera– an incredulously dainty dessert with layers of Joconde doused in a concentrated coffee syrup , Italian buttercream , chocolate ganache with strawberry mousse inserted with praline feuilletine.
Chef Vivek believes that food in general, and desserts in particular, are the glue that hold the fabric of love together. There is no other precious gift in the world that compares with spending time with your loved ones and spending that time creating wonderful memories over a dessert is the perfect way to spend the day!
About Chef Vivek:
A patisserie and chocolatier, Chef Vivek Chauhan is a highly accoladed Patisserie Chef with an illustrious experience of 22 years, currently associated with Le Meridien Hotel, New Delhi. An IHM, Gwalior graduate in Hotel Management, Chef Vivek’s passion to learn beyond stereotypical creations and reinventions has allowed him to work with Michelin Star Chefs Allyn Williams and Chef Eric Chavot & others of International Reputes. His culinary experience includes his incredible years at various prestigious properties – Taj Mahal Hotel, One Aldwych, London, The Lancaster London, the Hilton London Heathrow Airport Terminal 5, The Westbury Mayfair, London and The Imperial, New Delhi. Chef Vivek is a recipient of multiple honors and awards; most notable among them is the most recent‘ Pastry Chef of the Year 2018′ conferred upon by ICF. He has also hosted opulent dinners for the Association of Pastry Chefs and Craft Guild of Chefs in the UK.
