Grand Bohemian Orlando – Art of Dining

Grand Bohemian Orlando – Art of Dining

0 1216

Located in the heart of Orlando’s Downtown Arts District, the Grand Bohemian is an artistic boutique hotel designed to inspire unforgettable experiences.  Also a member to The Kessler Collection portfolio, each hotel’s art, music, and cultural influences are personally acquired for that hotel by the Kessler family.

I had the opportunity to take a group tour to explore the hotel and view the Kessler Collection Signature Grand Bohemian Gallery celebrating the work of French artist, Jean Claude Roy.  The last stop on our tour ended at the hotel’s restaurant located on the first floor named, “The Boheme”.

DSC_9164 DSC_9171 DSC_9175

Our group received a five course meal prepared by Executive Chef Laurent Hollaender from northeastern France.  Chef Hollander’s execution in all his dishes surpassed expectations, and the group dinner was filled with good conversation and good company.

Chef Hollaender’s style of cooking consists of Italian influences finished with a touch of elegance.  Chef Hollaender’s dishes are a true work of art as they are not only visually appealing but quite satisfying on the lips.  His dishes were in fact impressive.

Be aware that the menu at The Boheme changes every month, so make sure to check out the menu regularly.

Get in my belly.

DSC_9213
Amuse Bouche: TATARE DE SAUMON ET SA COURONNE DE CONCOMBRE
Salmon Tarate served in a Cucumber Crown and Quail Egg
Eating directions: Pour quail over salmon and stir in blackened salt to taste.
Choice of Wine – Cremant Brut Rose, Lucien Albrecht
DSC_9232
Hors d’oeuvre: PINCETTE DE FOIE GRAS ET CANARD FUME
Duck Foie Gras Terrine, Smoked Duck Breast, Toasted Brioche Beets and Carrot Chutney
Choice of Wine – Gewürztraminer, Trimbach
DSC_9240
Poisson: RAVIOLE GEANTE DE FRUIT DE MER
Lobster, Sea Bass and Mussels Ravioli with Onion Compote White Wine Butter Sauce and Lobster Reduction
So smooth and creamy. It tasted like heaven on Earth. If this is what heaven tastes like, I’m ready for my afterlife.
Choice of Wine – Pouilly-Fuisse, Louis Jadot
DSC_9280
Viande: PETIT FILET MIGNON AU MORILLES ET CHANTERELLES
Grilled Petit Filet Mignonette with Morels and Chanterelles Sauce Pommes Anna, Fall Vegetables
Choice of Wine – CIGALUS, Gerard Bertrand
DSC_9292
According to the Grand Bohemian staff, this wine “can’t compete with any other wine in the world.”
Cabernet Sauvignon (50%) and Merlot (50%)
DSC_9318
Dessert: TARTE MOELLUSE AU CHOCOLATE ET CRIOTTES Marinated Cherries in Brandy from Sarlat, Valrhona Chocolate Hanache, French Vanilla Ice Cream. The design of this dish was inspired by French artist Jean Claude Roy, who joined our table for dessert. Choice of Wine- Banylus, Chapoutier
DSC_9344
Menu signed by Jean Claude Roy

DSC_9346

After dinner, the staff at Grand Bohemian generously gifted each of us with a portrait made of chocolate that was painted by Jean Claude Roy himself. Although it is edible, but it’s too pretty to eat. For now I will keep this chocolate portrait framed on my wall.

You are what you eat. After this dinner, I would consider myself elegant.

Photos taken by Krystle Nguyen with the Nikon D5000 DSLR

NO COMMENTS

Leave a Reply