The Walk, Worldmark Delhi

By Susmita Saha

Location / Map of the REVE, The Walk, Worldmark Delhi

REVE: Restaurant Info

₹ 1500 for two
This price is indicative and exclusive of taxes
Today, 12:00 PM to 11:00 PM
R-2, WorldMark 1, Lower Ground Floor, Aerocity, New Delhi
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  • One of the few French cuisine restaurants in the capital, Reve needs to be visited for its 'Piperade' - the breakfast crepe with a tumble of peppers, onions and tomatoes, that comes alive with the clamour of Piment d’Espelette, a specialised variety of chilli pepper cultivated in the French commune of Espelette
  • The small plate section is a treatise on aggressive individuality, with 'Twice-baked Gruyere Soufflé', 'Croquemadame' (pork ham and fried egg sandwich), 'Mushroompissaladiere' (French flatbread) and 'Chicken Liver Parfait' dedicated to showcasing the wide cross-section of French food culture
  • Even if you have the appointment of a lifetime after your dinner, I will advise you to be late. Simply because the desserts here are life-affirming, with the power to help you gloss over the mundane quality of daily commitments. In fact, the voluptuous richness of 'Mocha Pot De Crème' cannot be stated enough

Reve brings to mind a walk you took long ago along the grand avenues of Paris. The feel of the eternal city’s boulevards flanked by plane trees, and cafes with their signature Cheese Platters and onion soups, is evoked at the Aerocity bistro, mostly humming with foreigner patrons. The restaurant also stands out for its austere décor, spiked with a powerful French personality by way of vintage French advertisements of Savonnerie De La Licorne soap and much else. The food fantasy is scaled up in the mains section with the 'Fish Meunière' - tender Piscean delights floating in a cloud of butter and lemon, accessorised with pliant Broccoli chunks and French beans. In the same section, the 'Pork Normandy' stuns with the perfection of fat-laced pork belly hunks, plopped on smooth-as-velvet Potato mash. The layers of flavours are brightened up with a faintly-sour apple puree and the funk of sautéed spinach.

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