GQ Gentlemen's Club - Mumbai Sessions

In 2019, GQ Gentlemen’s Club travelled to three cities – Bengaluru, Pune and Chandigarh – hosting three sumptuous dinners, inspired by Chef Alex Sanchez’s menu at Americano, Mumbai, enveloped in an overarching theme of sustainability. To round things off, we invited three of the country’s brightest culinary minds – Prahlad Sukhtankar of The Black Sheep Bistro and Black Market, Goa; Antonia Achache, co-founder of Kitchen Garden, Suzette and the recently opened Suzette Bakery; as well as Sanchez – for a candid chat on everything from hydroponic veggies and climate-resilient farming to why imported foods in India aren’t as great as you think they are ... Fuelled by Chivas 18, of course.

- Shikha Sethi

What’s the most memorable meal you’ve had this year?

Prahlad Sukhtankar: Bar El Globo in Bilbao a couple of weeks ago. The pintxos [the Basque take on tapas, usually placed on top of the bar] were delicious. I tried the txangurro, which was brilliant. The region has the highest concentration of Michelin-starred restaurants in the world, and sometimes the staff get bored with that environment and then start their own little places that are more casual. So there’s quality even in the smallest of places. It was recommended to me by someone who previously worked in San Sebastián – another food haven – before joining us. Even at midnight, it was packed and buzzing.

Antonia Achache: Pierre [Suzette and Kitchen Garden co-founder] gifted Jérémie [co-founder] and me my birthday dinner at Alléno Paris in Pavillon Ledoyen, which was extraordinary. We had the 12-course tasting menu with the wine pairing, which included watermelon cured to look like serrano ham. The highlight was a Wagyu beef mille-feuille and the blue lobster, poached with some smoke, served with vine shoots. For dessert, they put a little essence of pine tree on Jérémie’s hand to lick off, like salt before a tequila shot, and then the dessert followed – so the flavors mix together. And of course, Alléno’s very famous for his extractions and concentrated sauces.

Alex Sanchez: Did they have the cart service, the cheese trolley…?

Achache: It’s more like a train – it’s the size of two tables at least!