De passage au Luxo chez GG le 20.09.2016
Au restaurant Gairoluz , on mangé de la
ayurvedic indian kitchen
http://www.gairolaz.lu
CUISINE PHILOSOPHY
The cuisine is based on being 'fresh' and 'homemade'. In house production of basic stuff helps us to control the dishes right from the start of preparation to final plating. Cottage cheese, tofu, masala paste, yoghurt, ghee, garden herbs and chutneys are few of the examples of our effort. The menu is not vast and we have specialties of the week etc to offer something new and seasonal.
CHEF
Saurabh Gairola is a professional chef and lives in Luxembourg. He holds a Masters degree in Entrepreneurship and Innovation from University of Luxembourg and Bachelors degree in hospitality from Institute of Hotel Management, Mumbai. He joined Kitchen Management Training Program of Taj group of Hotels. He also worked with other five star Hotels in Delhi and food retail industry Fine foods and Stockmann in Finland.
He holds a certificate in Ayurvedic cooking and has a book published on Culinary Innovation that can be viewed by clicking here.
En entre samosa au curry de légume avec du quenoa
Gateau de pomme de terre au confit d'orange
Et Tofu au curry de légume, et lentilles épicés
