The Ritz-Carlton Maldives hosts takeover with Chef René Frank
The Ritz-Carlton Maldives, Fari Islands is set to host Easter for Epicures, a two-night takeover with a maestro of dessert fine dining, and two Michelin-star chef, René Frank.
The event will unveil a tasting menu with Frank’s hallmark approach, encouraging diners to challenge the savoury-sweet structure of modern menus.
Guests will join Chef Frank’s sweet revolution, as celebrated by The World’s 50 Best and Gault&Millau. From the urban pace of Berlin’s Neukölln to the crystalline waters of the Indian Ocean, the residency will take place at the hotel’s La Locanda restaurant.
Chef Frank’s rebellious culinary perspective, inspired by desserts and pastry, will be showcased through an eight-course menu. Here, traditional taste profiles of savoury and sweet will be reimagined, and conventional menu distinctions of starter, main course and dessert put to one side.
Demonstrating Frank’s craftsmanship and pastry techniques, the flavour trail will include intense umami where protein-rich legumes, mushrooms and fermented rice meet the natural sweetness of vegetables and fruit, with tart notes from herbs balancing the saltiness of cheeses and acidity of citrus.
The exclusive menu will include an edit of Coda signatures, fresh from Frank’s two Michelin star desserts-only dining experience in Berlin. This includes candied lettuce palette cleanser with a cream cheese centre and dehydrated gherkin powder; Raclette Waffle Kimchi Yoghurt – a paper light waffle filled with raclette cheese; and Eggplant gently cooked served on a sponge cake with peanut ice cream, apple balsamic vinegar and a hint of liquorice salt.
Coda’s Caviar Popsicle is a highlight, presenting Jerusalem artichoke and vanilla ice cream with a pecan core coated in 12 grams of Oscietra Caviar from Sturia, and the Cacao & Crispy, Coda’s in-house bean-to-plate chocolate philosophy, topped with crispy caramelised soy milk and cherries, finished with a cream of cherry pits.
“A perfect time to challenge our senses and perceptions! It’s about discovering what else dessert can be. With dishes that play on the traditional dessert form, we incorporate vegetable ingredients but treat them like fruits,” says Frank. “At Easter we look to indulge in sweetness as a treat, but why do we save this for special occasions or something to be enjoyed at the end of a meal? Examining how different countries and cultures approach dessert has been foundational to my experience and I look forward to bringing Maldivian influences to our concept this Easter.”
