A French Affair At The Park, Goa

05 Apr, 2017 by Nolan Mascarenhas


They say the French have a love affair with everything in life. From good wine to great food and dessert, and the art of living it up is something they have mastered through the ages. The Goût de France or the Good France Dinner unites chefs from all horizons and from around the world on the same evening with one shared goal to celebrate the excellence and creativity of French gastronomy. With histories dating back to 1912 by the French Government and has been celebrated internationally since 2015. LOVE at The Park Calangute, Goa is one of the 1000 restaurants from across the world that participates in this event annually.

The team of hotel Chefs, led by Chef Prasad Dalvi and Chef Edwin Soares, created a sumptuous 4-course menu laden with gastronomic delights that left the diner wanting and asking for more. With the presentation of food the contemporary way and using their philosophy of ‘Food Re-imagined'. It had a choice of Tomato Et Crabe Mille Fueille for a non-vegetarian option and the Porcini Mushroom Tartlets With Mustard Cress version for the herbivore. The next dish up - Lobster lay In The Le homard a la nage De Coriander, Chicken lay in the Poulet a la provencale sautéed with garlic, leeks, tomatoes and white wine. The Lamb Chops rubbed with lemon thyme and mint garlic couscous lay in the Lagneau grille au thym and the Artichoke ragout with saffron, olives and asparagus added the perfect finish to a well-balanced course to choose from.

A sinful pause lay in a delicate Soufflé made of broccoli cheddar baked with aged balsamic reduction in the Souffle au Formage Cheddar au Broccoli avec reduction Balsamique Vieillie had everyone asking for sharing portions. Rich and creamy, it hits the spot. The French, known for their desserts world over had the ‘Tres’ version in the Gateau Fondu en Chocolat – a sinful chocolate molten cake, with a Philadephia cheese, tuffed strawberry compote pear and mousse thandai. This menu runs for the following week on prior reservations.


Written By
Nolan Mascarenhas
Writer/Blogger/Photojournalist All Food Trends by Nolan Mascarenhas

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