19 - 25 July 2001
Issue No.543
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Al-Ahram Weekly Online 19 - 25 July 2001 Issue No.543 |
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Airs and graces
Injy El-Kashef plays the part
Posing can save one from so much embarrassment, it's unbelievable. My friend Amani and I found ourselves close to the First Residence in Giza and decided to go to dinner at the Seasons Restaurant. We were half casually dressed. Head high, eyebrows slightly raised, straight and firm gait, purse kept in line with the legs, a certain lassitude in the eyes and in we walked. We proceeded down corridor after corridor of the most exquisite polished marble, some of the nicest flower arrangements, crystal chandeliers and richly draped brocade curtains: the place really is quite sumptuous.
The Seasons restaurant is slightly different, however. Detached from the classic atmosphere of the general surroundings, its elegance is rather more eclectic. Late 1960s tables and chairs with Far-Eastern-looking table cloths, polished silverware, the odd art nouveau items and Mediterranean dishes all converge on the same table in perfect harmony. Like the food served, the décor of the restaurant is of an alternative brand that breaks established boundaries and seeks unison in difference. Anyway, that's all well and good, but when hungry ask for the menu: that's my motto. I was very interested in the Seafood Bar I had spotted out of the corner of my eye on the way in, with lots of tentacles everywhere (the seafood, not my eye); but I decided to refrain from pursuing my basic instincts since the indulgence would have removed all the money from my pocket considering this appetising setup goes for LE 95. I was too hungry for such a luxury.
We began with Duck Pancakes -- which were not really pancakes but spring rolls and nothing to rave about -- and some Stuffed Deep-Fried Olives. Now I have a serious issue to discuss here: when you're paying LE12 for exactly eight olives, four plain and four stuffed and deep fried, wouldn't you expect to get the best quality olives possible? These were good old Egyptian olives that had absolutely nothing special about them except an ancient and prosperous civilisation.
What came next immediately reconciled us with our hosts, however. The Penne with Fresh Tomatoes was simply won-der-ful. Never have I tasted penne like these delicious al dente ones in their rich tomato, garlic and basil sauce. Amani's Grilled Seabass Fillet was a work of art with pine nuts, cherry tomatoes, olive oil and grilled aubergines: out of this world. The tender fish melted in the mouth, spreading the seasoned flavour all the way to the back of the nostrils. As for my Roast Chicken with Livers, all I must ask is: if chicken can taste like this, why have I been settling for less all my life? Sitting on its bed of Maghribiya (a Moroccan version of couscous and semolina) with a chicken liver posing as a headdress, it begged to be savoured slowly, but I just couldn't wait.
Dessert? Well, we all lie sometimes. I certainly do. Right now, though, I would like to be believed. We had Tehina Ice-Cream with Roasted Caramelised Figs. I am speechless. Amani and I looked at each other after the first taste and suddenly all modes of communication were interrupted. It was heaven in a spoon. For this divine meal and a glass of Grand Marquis red wine (LE25) we paid LE239. Oh, one last thing: make absolutely sure you visit the rest rooms, and pray for me.
Seasons Restaurant, Four Seasons Hotel, First Residence, opposite Cairo Zoo, Giza.
Tel: 5731212
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