Showcasing the art of the French plate in Mumbai

Chef Florence Dalia was in Mumbai as a part of Rendezvous, The Taj Mahal Palace, Mumbai’s The Chambers’ signature platform; (right) La Gougere. Pics/The Taj Mahal Palace, Mumbai

Fifteen years ago, two-Michelin-Star French Chef Florence Dalia first came to an India that was radically different from what she had witnessed in this short trip to Mumbai. As part of Rendezvous, The Taj Mahal Palace, Mumbai, The Chambers' signature platform for curating distinctive member experiences, The Culinary Chronicles brings globally acclaimed chefs to India through immersive gastronomic collaborations.

La Saint Jacques; (right) Le Crab Royale

Dalia's remarkable culinary journey spans France, Asia and Australia. Throughout her career, she has held leadership positions at some of the world's most celebrated French restaurants, including the Joël Robuchon Group, Amber at Landmark Mandarin Oriental Hong Kong, and L'Atelier de Joël Robuchon Taipei, where she led the restaurant in earning its second Michelin Star. She also founded 16 by Flo, a Michelin-recommended chef's table, and Le Cep, a Burgundy-inspired French bistro in Taipei, reflecting a culinary philosophy centred on authenticity, generosity and exceptional produce. Having spent the last 20 years in Asia, she does have some understanding of the Indian palate. "I know Indian food can be spicy, so for most of the dishes, I tried to find a balance, bringing in a little acidity and heat without making it too intense. I also wanted to play with spices in a French way. For example, with the épices and spice mix used on top of the duck, I wanted to explore what Indian diners might enjoy in terms of French flavours. This has been a pretty intense experience because we had several menus to execute. Chef Bruno and I really wanted to do something well. We didn't want to keep things too simple or play it safe, so we kept challenging ourselves. I'd definitely love to come back, spend more time understanding the culture and explore the spice markets," says Dalia.

Cabillaud; (right) Le Canard

For this exclusive residency, Chef Dalia curated a menu inspired by her journey across continents, blending classical French techniques with flavours and influences from Asia and Australia. The truly memorable and indulgent experience began with delicate canapés of Hokkaido scallops and Oscietra caviar, followed by black truffle and Comté cheese. The lunch continued with beautifully prepared royal crab, fresh cod with seaweed and champagne emulsion, which became our favourite. The tender glazed duck breast paired with beetroot, raspberry, and a rich whisky sauce had an incredible smooth taste on the palate. The desserts brought a lighter, sweeter touch, from the refreshing strawberry and yuzu granita to coffee, dark chocolate, pecan, and truffle ganache. Each dish brought something different to the table, making the entire meal feel warm, luxurious, and wonderfully special.