Food Review

Traiteur – Park Hyatt

In the recent year I have seen a lot of new French restaurants coming up and enhancing the food scene in this city. On my recent tastings I have become quite familiar to French Food and have certainly developed fondness to this cuisine. So to carry on my love I have heard a lot about Traiteur in Park Hyatt which has won many awards and known for their fine dining gourmet food. So to see if these praises were even half true I headed to this elegant hotel in Park Hyatt.image

The staff had made it easy for me and made a breakdown of some signature dishes which they suggested I try starting with some appetizers. Burrata is a lovely cheese adored by many but not all restaurants make this inhouse instead they outsource it and at Traiteur you get the real texture of freshness in your pallette. I would come here just for this over and over again. Beef Tartare was mixed with a lot of different sauces and dips making it lipsmackingly tasty.image

Chef Hoje tried to please us by his mains and the best one was the Trofie Pasta since it comes in a super hot plate with a garnish of aromatic truffles and a soft blend of pesto and cheese makes this a marvelous dish. After this dish my expectations were risen high and I anticipatedly waited for the next main dish. I went for the Yellow Farm Chicken and my husband had his heart set on the Venison. (Make sure you tell the staff not to put in alcohol if you don’t drink.) My Chicken was definitely marinated well since it was tendersome and oozing juice. Venison on the other hand was flavoursome but suggested you have it cooked at medium rare otherwise it could get chewy.image

Ended our meal with a perfectly delicate Creme Brûlée, it had a crisp covering and a cremy filling which with the Icecream makes a perfect combination. I now know that all the things which people say about this are very much correct since every dish depicts hardwork and passion for food.image

Traiteur Menu, Reviews, Photos, Location and Info - Zomato

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My love to try new food and cuisines evolved while I explore this beautiful world of ours, and over the years this love has become a passion. What better way to connect with people then through my blog.

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