I have to admit this out loud: I have a strange relationship with certain times of the year. Valentine’s Day for example. On one hand, I think the romantic in me thrives in the excess of hearts, roses and love, and the pragmatist part of my brain gently shakes her head and says, “Really! Isn’t that a bit too much!” Therefore, I strive for achieving a balance, and look for a combination of both. Flurys, to me, is therefore a rather nice choice – they have a rather simple three-course set menu for couples, which started from the 6th and will continue till the 17th of this month. Chef Vikas Kumar has created the menu with a number of choices, which includes lobster and pork, as well as something for the vegetarian and egg-etarians as well.
As I sat down for a tasting, I chose a cup of Viennese coffee in lieu of the iced tea which was served. I have a bit of a soft spot for the Viennese coffee at Flurys, the bitter coffee and the sweetness of cream – it all works out rather well.
We started off with the Peking Duck Crepes – silky smooth crepes encasing a cheesy duck mixture which needed the sharp crunch from the accompanying flat bread nestled snugly on top rather desperately. A little bit of greenery was there to remind me of my health, but I was determined to ignore it, and I did.
For our mains, I decided on the Chicken Cordon Bleu, while M was all for the Maple Glazed Grilled Pork Chops. Now, if you are wondering where you have seen the pork chops, well, it was one of the highlights which R picked during The Park’s Christmas Foodwalk. Ah, the mind fills up with happiness as I remember each bite of that fat-laden meat.
The Chicken Cordon Bleu, on the other hand, was a rather formidable portion – stuffed with butter on one side, and with cheese on the other. I carefully cut off one end of the crumb-coated croquet, and used a fork and spoon to carefully extract all the melted butter from within, sipping it delicately because why else would you want to have a Cordon Bleu? The soft mash on the side, and the mustard cream sauce kept the meat and cheese from getting overwhelming.
There were quite a few options for dessert – there was a red velvet cupcake, as well as an option for a mini cake for two, but I was all for the Warm Chocolate Molten Cake, which was rich and dark, although a bit too set for my comfort, but the light yet creamy house-made strawberry ice cream and the crunchy almond biscotti were both well-matched, and the bowl was attacked and finished in no time.
In addition to their meals, Flurys also has a selection of sweet offerings which you can take home. The meals are available for both lunch and dinner.
Disclaimer: Poorna Banerjee was invited to dine at Flurys.