Home Chennai After Dark Night at the opera

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    DJ Chubby (left), Zamira, Ananta & Bina (right)
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    Racheal, Anna, Saraswathi, Latha & Rajiv Menon

    Chennai presented a whole other side of itself this week, with lots of time spent in the company of our expat friends, proving yet again that they’re such an intrinsic part of our city’s culture. The KM Music Conservatory is presenting their Opera Scenes for 2014 and hosted a curtain raiser for a select group of guests on campus. I had the pleasure of catching up with faculty members Adam Greig and Gilles Denizot, who, besides keeping me thoroughly entertained, really piqued my curiosity about this year’s show.

    Promises of giant geckos, crazy characters, heavy interaction from the crowd and the live use of social media, all neatly put together with the title Hashtag- It’s Complicated. “Cell phone photography is banned from most shows, but we welcome you to take all the pictures and videos you want,” said Denizot. The evening included a sneak peek of the show, which was greeted as enthusiastically as it was performed.
    The flow of talented individuals continued with a special dinner hosted by The Park, where we got to meet visiting chef Jean Hue. An

    Benoit Olivier, Marylene Laforet, chef Jean Hue, chef Rajesh, Jean Francois Lesage

    Benoit Olivier, Marylene Laforet, chef Jean Hue, chef Rajesh, Jean Francois Lesage

    authority on French cuisine, Chef Hue lovingly prepared a special menu, showcasing classic dishes with a twist. It was an interesting mix at the table, with a sprinkling

    of locals interspersed by well known faces from the French community. Benoit Olivier, Jean Francoise Lesage, Dominique Besnard and Marylene Laforet acted as interpreters as chef Hue passionately shared his experiences from over the years. The conversation spanned a multitude of languages while we tried to find the right words along with the intended meaning. Fois gras creme brulee, roast lamb with pumpkin puree and a superb lemon meringue were a few of our favourites, as we slowly worked our way through the four-course meal. We were also happy to find out that some of the dishes would find a permanent place on the menu. Post our meal, we sipped on our coffees, while Hue answered a few more questions on the art of French cooking.

    — Paloma Rao (paloma@newindianexpress.com)

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