Ahead of the Cannes Film Festival 2013 later this month, Electrolux partner and Two-Michelin-starred chef Claude Bosi recently hosted a ‘Flavour of Film’ meal at his award-winning restaurant Hibiscus in London. Recipes were prepared in an intimate setting on the Chef’s Table and ACHICA Living was lucky enough to sample the menu prepared especially by Claude, which was inspired by the film ‘The Piano’.
Claude, who will be cooking for the Cinéfondation Jury, headed by Jane Champion, chose the film ‘The Piano’ to base his meal as it was winner of the 1993 Palm d’Or. ‘We want to show people it doesn’t have to be difficult or expensive to create great experiences at home and Claude Bosi’s homage meal to ‘The Piano’ serves as both a fun and imaginative source of inspiration,’ says Olivia Kaye from Electrolux. 'We're creating a series of Flavour of Film videos as part of our continuing support of The Cannes Film Festival. With nearly 100 years of professional expertise and as the chosen supplier of almost 50% of Michelin Starred restaurants in Europe, Electrolux will bring a number of its partner chefs to the 2013 festival to ensure gastronomic excellence for all gala events and dining occasions.'
The menu references several scenes from the movie with the dessert for instance - ‘Piano on the Beach’ - made out of black and white meringue and breadcrumbs to reference the closing scene of the film! Creating a theme around a film is an entertaining idea and is a great talking point at a dinner party. With this in mind what film would you create a homage meal to?
You can take a closer look at Claude's Flavour of Film menu below, which includes some delicious wine recommendations by the resident sommelier at Hibiscus - and we begrudgingly tried them out so we know they're delicious! Watch Claude talk about the recipes and make the meal in the video above.
Chef Claude Bosi’s Electrolux Flavour of Film Menu
Smoked Green Asparagus, Confit Orange, Black Truffle Puree & Smoked Oil
2009, Henri Milan, Grand Blanc, Vin de Table, Provence
Native Lobster, Wood Sorrell & Seaweed Cream, Compressed Granny Smith Apple
2010, Josmeyer, H, Pinot Auxerrois, Alsace, France
Adour Foie Gras skewered on Liquorice Stick, Fresh Pear Purée & Wheat Grass
2009, Prieuré Saint Christophe, Roussette de Savoie, Savoie, France
Slow-grilled Elwy Valley Welsh Lamb, Morels & Kaffir Lime,
Tarragon & Coffee
2007, Domaine Charvin, Côtes du Rhône, Rhône Valley, France
'Piano on The Beach’ - Asparagus Cream, Coconut & Black Olive
2008, Vial-Magneres, Rivage, Banyuls Blanc, Roussillon
Want to know how to cook asparagus Michelin-star style? Watch the video below:
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Emily Peck, Editor
View all posts by Emily Peck, Editor