Georgia has joined the large family of the world culinary guide Gault & Millau in 2017. International expert evaluators do not "criticize" but review restaurants in strictly defined guidelines that are harmonized throughout the world. They make every effort to provide sophisticated culinary lovers with reliable and up-to-date information. Imereti region, west part of Georgia, was first included in the French guide in 2019, which led to the planning of an introductory and informative dinner.
An introductory dinner by Gault & Millau Georgia took place on February 7 at the Restaurant Palaty in Kutaisi (Imereti region) to celebrate the brand's entry into the region.
The dinner was attended by the number of invited and local guests. It featured dishes created and interpreted by local chefs nominated by Gault&Millau:
Daduna Ghlonti – Brand Chef of Shushabandi restaurant, Vakho Gobejishvili – Chef of Bioli Hall, Gregory Samgin – Brand Chef of restaurant Manu and Alex Natadze – Chef of Ramada Encore by Wyndham Tbilisi.
The five-course menu offered by the Chefs during the dinner included: Appetizer by Chef Daduna – Sweet pumpkin milfey with Imeretian tones; Starter by Chef Vakho – Smoked salmon with avocado and May honey; Warm salad by Chef Gregory – Poultry liver with black plum, rosemary and aged Chacha; Main dish by Chef Alex – Imeretian chicken with carrot puree and red pepper sauce. Imeretian “Cherozi” - Walnut in white chocolate was served for the dessert.
The guests of the regional dinner were hosted by Best Western Hotel Kutaisi. The event’s goal is to promote the development of the culinary and restaurant business in the Imereti region.