To Sorrento, Shangri-La Eros’s fine-dining restaurant famed for its artisanal pastas, Neapolitan classics, and soulful Italian food, chef Karim Khouani, who has spent three decades in kitchens, many of them Michelin-starred, brought in Nordic flair with a solid base of French artistry.
Taking over Sorrento from September 3-7, Khouani, who helms the Copenhagen restaurant Texture, served a delicious meal that was full of surprises, shaped by seasonal and classic ingredients, and infused with a great deal of passion.
A tomato tart topped with sorbet, lobster with grapefruit, a tight chicken parcel with black truffle shavings, a creamy potato gnocchi with Parmigiano Reggiano, a fillet of Chilean sea bass with a reduced warm butter sauce – each dish was a roll call of excellence. The top meat on the table that day was chicken; and the chef served other dishes close to his expertise in seafood and poultry.
Dining and Cooking