Celebrity Chef Wolfgang Puck returns to Bahrain for Formula 1 2021, this time paying an ode to Ma Maison, West Hollywood’s legendary restaurant in the 1970s where Puck first took the world’s culinary stage by storm at the young age of 25.
The brainchild of Patrick Terrail, a Parisian with a strong hospitality background, Ma Maison opened in 1973 on Melrose Avenue, and was later joined by Puck in 1975 who took the restaurant to new heights. Ma Maison rebelled against fine dining establishments of the time, finding greatness in eccentricity. It was in the 70s that Puck began to usher in a new era of food culture known as “California nouvelle.”
Using ingredients sourced from the local farmer’s markets that highlighted the glory of California’s produce and pairing it with French technique, the daring new cuisine attracted celebrities and stars from around the world. The progressive nature of the cuisine was experimenting with the best that Californian produce had to offer, with tempting dishes on the menu such as saumon fumé, warm lobster salad, and lamb tenderloin with Roquefort sauce.
Wolfgang Puck invites guests to dine al fresco at Four Seasons Hotel Bahrain Bay as he presents a five-course menu featuring dishes that were made famous at Ma Maison almost 50 years ago. Take a step back in time to Los Angeles’ 1970s era and get ready for a night to remember at CUT by Wolfgang Puck.
- Venue: CUT by Wolfgang Puck
- Date: Friday, March 26, 2021
- Time: 7:00–11:00 pm
- Price: BHD 69 net per person
https://www.fourseasons.com/bahrain/dining/restaurants/cut_by_wolfgang_puck/
KeiKei is a London-based award-winning journalist and videographer with a degree in Broadcast Media and Journalism from the University of the West of Scotland and an extensive reporting background in news, entertainment, travel, and lifestyle.
KeiKei has travelled the globe interviewing, reporting and reviewing. Her work has been published in worldwide media outlets including, The New York Post, The Guardian, The Mirror, The Daily Mail, National Geographic and Conde Nast publications.
