DINERS in Bahrain were given a triple trio treat at the Four Seasons Hotel Bahrain Bay with ‘3 Chef Days’ of culinary experiences at Wolfgang Puck’s restaurants.
Chef Kamel Guechida, corporate executive pastry chef of Wolfgang Puck fine dining, Chef Brian Becher, Regional Executive Chef – Middle East at Wolfgang Puck Fine Dining Group, and Chef Pierre Chambon, executive pastry chef, put their talents to the test.
It began with a six-course Southeast Asian-inspired feast at re/ASIAN, followed by an elevated brunch with special guest Chef Kamel at CUT and finished with an exclusive sandwich creation as part of the ‘Guest Chef Series’.
A six-course menu blended classic French techniques with vibrant Southeast Asian flavours on Thursday evening.
Diners on Friday feasted on gourmet creations such as rich quiche, perfectly crafted pâté en croûte, truffle pizza and enjoyed a Viennoiserie station featuring Chef Kamel’s signature soft-serve ice cream.
And, yesterday’s special sandwich creations added a unique slice to the culinary action by blending innovation with signature flavours.
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