Having started off as a crazy idea one evening, when the Hilton Chefs gathered around a table, the Chefs of Chefs night early last December turned out to be a great success.

And so, once again, on the night of March 18, the Hilton Chefs, headed by their General Manager Volkmar Ruebel and Director of Operations Luc Bollen, put their hats and aprons on to create the hotel’s special culinary highlight.

“To meet popular request, we did it again and had great fun like last time,?said Luc Bollen, director of Operations. “We managed to balance our menu better this time with an improved understanding of each other’s cooking styles.? On show in Leonardo’s Italian restaurant of the hotel, via life transmission from the kitchen, the six chefs?combined culinary expertise brings delicious dishes to diners?plates, accompanied by fine table wines.

Exciting wine choices and recommendations, including New World wines from New Zealand, Australia and South Africa, are another noticeable highlight of the culinary experience.

Among the dishes selected for this culinary feast, prepared by three generations of top Hilton chefs, are found lentil puree “du puit?with sea crab broth, parsley oil, scallop and crabmeat fritter served on the side by Executive Chef Emmanuel Soulire, pan roasted veal tenderloin with sweet bread in morel jus served on a bed of crushed Roseval potato, char grilled bell pepper by Director of Operations Luc Bollen and Crusted yellow croaker with a chives filling on shell fish Vermouth sauce by General Manager Volkmar Ruebel.

(Courtesy file)