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Eating
Out
Savour
the Butter Knife Beef!
Sultana
Razia and Afsar Ahmed
Dim
candle-lights creating faint luminosity, soft music, cosy
ambience and the company of someone special can give you a
memorable culinary experience at Flambé. The restaurant
at Gulshan has recently opened the opportunity for meat connoisseurs
to get a taste of its sizzling steak and mouth-watering continental
cuisine. Perhaps it is the most authentic continental restaurant
now in Dhaka.
 Having
opened on December 16 last year, the restaurant is now holding
a month-long celebration of its first anniversary. To make
the month a memorable one the chairman of the restaurant Robert
Gomes has come up with a unique idea of promoting Kobe Beef
for the first time in Bangladesh.
The steak-fest
from December 6 to 23 offers nine varieties of imported steaks
from the char grill including two rich and hearty Kobe Sirloin
and Kobe Rib Eye steaks that are perfectly marbled and deli
ciously flavoured. The combination of Fillet Mignon from New
Zealand and Prime Rib, T-Bone, Sirloin, Top Sirloin, Fillet
Mignon steaks from the USA add a new standard in measuring
all steaks in the fest.
Kobe Beef--considered
the choicest beef in the world--would be the primary attraction
of beef connoisseurs. "Each Kobe cow is pampered like
a spoiled child," says Gomes. "Their diets are strictly
controlled and during the final fattening process, cattle
are fed hefty quantities of sake and beer mash. Each animal
gets a daily massage and is played good music. The theory
is that mellow, relaxed cows make good beef with extremely
soft flesh…so soft that one can easily cut the steak
with a butter knife!" says Gomes.
Gomes,
who has a long career at the Sheraton Hotel as the first Bangali
Chef is very picky about the garnishing and service: "Serving
in sizzlers with its hissing sounds is reminiscent of the
most ancient style of serving steaks. The name Flambé
means 'blue flame' in French and reminds the authentic serving
style of steaks in ancient times."
 Garnished
with basil leaf, mushrooms, mashed potato and vegetable, the
chef of the restaurant also offers three distinctive styles
of serving. Teriyaki, a Japanese style served with vegetable;
B.B.Q, a slow cooked meat with home-made Barbecue sauce; and
Flambé's own style that is stuffed with shallots, mushroom
and bone marrow with sauce.
"Five
star chefs with a team of energetic young people serve their
best preparations to delight food lovers,"' Gomes continues.
"In a short time, we have arranged a good number of food
festivals like carnivals of strawberry and asparagus, mango-fest,
and the ongoing Butter Knife Beef Festival. Festivals of sea-food
and Tasmanian salmon and lobster are our coming attractions,"
Gomes adds.
"We
are not only promoting Kobe beef, we are organising a festival
to promote steaks made out of local beef too," Gomes
says.
Located
just opposite the Gulshan Club, sitting in the Lake View corner
of Flambé, we enjoyed a six-course dinner a dainty
preparation of shrimp cocktail, cream of mushroom soup, Kobe
Beef, grilled salmon and mouth-watering cheesecake. The exterior
has an attractive waterfall, from a slanted sunshade, that
trickles off the window and gives the interior a cool and
serene ambience.
Copyright
(R) thedailystar.net 2004
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