Porcini mushrooms, goose foie gras and even a few new tricks in the bakery.
In these cold, unforgiving months, there are few more comforting, warming things than food, glorious food - something that the folks at Downtown Cairo's towering hotel, The Nile Ritz-Carlton knows all too well.
With a growing reputation as a fine-dining hot-spot, the hotel is entering winter with some mighty tempting dine-and-drink options, starting with the oh-so chic Bar’oro, with a special Goose Foie Gras dish, paired with whiskey or wine, whatever you’re feeling. Pair this with the bar's signature cocktails and a dessert of Cuban cigars in its walk-in humidor and you have quite the classy night.
If Italiano is more your flavor, Chef Carmine De Luggo’s got you covered at Vivo, with a new menu that features dishes all built around imported European porcini mushrooms (and delicious local wines) a staple of Italian cuisine for Cairenes that really know how to eat. Prices starting from EGP 750 per person plus taxes.
There's a different type of new addition to the kitchens, too. Here to make your breakfast and desserts a super special treat, Chef Jean-Francois Lavialle is now the Nile Ritz-Carlton’s Executive Pastry Chef. Throughout his travels in all different corners of the world, the French chef has gathered immense experience in all things pastry, specialising in viennoiserie, wedding cakes, banquet and restaurant desserts, chocolate pralines, showpiece and sugar decorations. He’s no stranger to fine dining restaurants, having had several years of experience in top luxury hotels around the world. The creativity and attention to detail Jean-Francois pays attention to is unbelievable – creating beautiful dessert displays utilising the latest trends in the industry.
For more info call The Nile Ritz-Carlton, call 02-2577-8899.
Main image from The Nile Ritz-Carlton.)