Three-Michelin-star chef Massimo Bottura treats celebs at CNT’s Hot Tables culinary series

Celebrities such as Mira Rajput Kapoor and Sonam Kapoor attended the exclusive dinner co-hosted by luxury jewellery brand Nirav Modi.

Three-Michelin-star chef Massimo Bottura treats celebs at CNT’s Hot Tables culinary series

One fine evening last week, the city saw select tastemakers of Mumbai get the rare opportunity to taste food prepared by none other than Chef Massimo Bottura, one of the world’s most celebrated Italian chefs. The one-night-only, exclusive seven-course dinner was part of Condé Nast Traveller’s Hot Tables culinary series, which was co-hosted by luxury jewellery brand Nirav Modi.

For the uninitiated, Massimo Bottura’s Modena-based three-Michelin-starred restaurant Osteria Francescana was ranked #1 on the World’s 50 Best Restaurants list 2016, becoming the first Italian restaurant in history to win this accolade.

Held at the Four Seasons Hotel Mumbai, the evening saw the crème de la crème from the business, entertainment, and social circles of India get the chance to sample some of Bottura’s most iconic creations. The ambience of Osteria Francescana was recreated using the establishment’s famous grey color palette with original photography of Italy by Sunhil Sippy adorning the walls. This was Bottura’s maiden visit to India. Co-hosts Nirav Modi and Alex Kuruvilla were seen engaging with high-profile guests like Swati Piramal, Aryama Sundaram, Vikas Oberoi, Gayatri Oberoi, Shweta Bhosale, Pirojsha Godrej, Karla Godrej, Sonam Kapoor, Karan Boolani and Mira Rajput Kapoor at the event.

Guests were treated to the chef’s famous signature dishes like Caesar salad in bloom, Riso “Cacio e Pepe”, A journey through Emilia-Romagna, and The crunchy part of the lasagna, in both vegetarian and non-vegetarian versions. The meat-eaters additionally sampled Red Mullet Livornese, Baccalà mare nostrum, and Oops! I dropped the lemon tart for dessert. For the vegetarians, on offer were Autumn in New York, New York, Beautiful, psychedelic, spin-painted red beetroot, not flamed grilled, and Tribute to Vignola for dessert.

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