New Italian flavours

By BW Hotelier NEW Delhi begins the new year by tasting two entirely new menus at two of the city’s most iconic Italian restaurants. Le Cirque, at The Leela Palace, Chanakyapuri, New Delhi and The Travertino at The Oberoi, New Delhi both have new men at the helm of affairs. At Le Cirque, Chef Diego Martinelli, takes charge as Chef de Cuisine. His new menu, which will be introduced in a couple of weeks, according to hotel sources draws from Diego’s 16 years of culinary expertise in Europe, Middle East and Asia. ’The menu has undergone a complete makeover with absolutely fresh line of creativity straight from the kitchen. The objective is to bring our guests the best and freshest produce farmed locally and flown in especially with the colours of the season. For now, the soon to be launched menu relives the nostalgia of winters and with an emphasis of locally farmed fresh herbs,’ Diego told BW Hotelier. Diego has worked with Bulgari Hotels and Resorts and The Fullerton Hotel, Singapore before coming to Le Cirque. He is an alumnus of IAL Institute of Culinary Arts in Modena, Italy. Chef Vincenzo Di Tuoro whose arrival as Head Chef, Travertino, The Oberoi, New Delhi was announced, has launched his new menu as well. ’I feel that a plate must be colourful, and it must evoke a sense of amazement when guests see their dish in front of them. Pleasing the eyes, is half the job done, and the other half is done by, well, using the best ingredients. My new menu at Travertino shows commitment to authentic recipes and ingredients. I invite you to come and experience Travertino with me’, he told BW Hotelier. In the last two decades, Vincenzo has worked in kitchens around the world. His previous assignments include Chef de cuisine at Il Palazzetto at the Hassler Hotel in Rome, Italy and Tintoretto Italian restaurant at the Buergenstock Hotel in Luzern, Switzerland. Vincenzo studies at the Culinary College in Naples and trained under the likes of Gordon Ramsay and Maurizio Morelli.