#NRW2015 Review: Lunch at Café Maghreb with Sous Chef Roy Kinyua, Jan 24 2015 @ Serena Hotel – Nairobi

On Saturday January 24 2015 afternoon, I had the pleasure of interacting and later having lunch with Nairobi Serena Hotel’s Sous Chef Roy Kinyua in what was an inevitably an afternoon well spent. My mission was to find out firsthand what the Chef and his team were literary cooking at Café Maghreb for Nairobi Restaurant Week.

From the Lobby to the Kitchen
The Chef and I kicked things off at the lobby with a chat that more or less lasted ten minutes – mostly getting acquainted after which he lead to the kitchen for me to have an understanding of what goes in the background and possibly to see if I can withstand the heat! Needless to say I survived that. I was to interact with the kitchen staff where it was possible and get a firsthand account of the process of assembling my lunch.

Impressions – this being a first time in a big kitchen, I was taken aback by the many people who come into play but this is something I should have expected. Getting the technical know how and being looped into some kitchen secrets such as how one preserves the flavors was most enlightening and I look forward to trying some of the things leanrt in my kitchen.

The process of sourcing ingredients was something I was interested in knowing especially for a big Hotel such as Serena. I was happy to learn most of ingredients are sourced locally and the menu is influenced by seasonality – it is plum season folks, I bet you did not know that. I also came to learn the intricacies of coming up with a menu – the current Café Maghreb NRW menu took four days for Roy and his team to actualize. The hotel has a well laid down structure of actualizing menu’s which involves getting to know what is in season, contacting supplier to know the availability and most importantly costing – a hotel like any other business has to make a return on their investment. However, surprising as this might sound the institution has a philosophy as well on what is put on your plate. This is influenced by the Chef and his team and reflected on the plate – an art form by it self.

Café Maghreb
Café Maghreb was our final destination of the afternoon. The Chef Roy joined me for lunch as we dissected matters NRW 2015 as well as other issues.
On matters NRW 2015, one of the feedback from the inaugural Nairobi Restaurant Week in 2014 was the need to increase the size of the portions. Well, this has been factored in this year and I can attest to that – I left the hotel feeling like a stuffed thanksgiving turkey!

We also discussed the eating out culture in Nairobi or the lack of it thereof and of the region as well. I came to learn that the Chef Roy is well traveled within the region. He has worked for Serena Hotel in their regional units in Uganda, Rwanda, Mozambique, Tanzania mainland and Zanzibar. Over that span Chef Roy has cooked for quite a number of dignitaries – from former US President Bill Clinton, to regional heads of states. However, cooking for Queen Elizabeth II stood out. He was part of the team that cooked for the Queen while she was in Uganda for the 19th Commonwealth Heads of Government meeting. The queen presented the team with memorabilia which is one of the thing he treasures.

We also talked about the changing role of the Chef. These days a Chef is expected to be engaged, Chef Roy has entrenched this to his team. Gone were the days where a Chef prepared the food and did not engage with diners. If you happen to dine at Café Maghreb chances are after your will be able to interact with at least a Chef.

Outside the Nairobi Restaurant Week you might be interested in knowing that Café Maghreb has Seafood Night every Friday, Swahili Night every Saturday and Family Lunch (their equivalent of Brunch – Every Sunday).

Useful Information
1. The lunch*

Starter
• Salmon Nicoise Salad
With Truffle and Anchovy dressing, Soft boiled Quail Eggs and Walnuts.
• Mushroom Soup Three Ways
A fine blend of Button, Oyster and Porcini Mushrooms.

Main Course
• Lemon Chicken
Delicately Grilled Chicken Ballotine, Set on Orange Couscous, Plums Compote, Saffron Rice and Fresh Market Vegetables.

Dessert
• Vanilla Panacotta
With Strawberry Sauce and Flavoured Crispy Macaroons.
• Freshly Brewed Kenyan Tea or Coffee

* This is the dinner option on the #NRW2015 Serena Menu – this will take you KES 2,000 back but this is value for your money every dime of it!
You also need to make your reservations though EatOut Online or through 0711 222 222

2. Wines Selection**: Birds & Bees – Argentina, Carlos Rossi – Carlifonia, Casillero Del Diablo – Chile and Frontera – Chile.
Price range: Glass – between KES 450-700 depending on type and Bottle – KES 1800-3200 depending on type.

** Serena Nairobi has cellar and you should be able to find other assorted wines that might not be part of NRW 2015 ensemble. Also, if wines are not your thing there is a selection of cocktails you can indulge yourself on.
Additional Information

3. Café is open from 6 am and closes late in the night
Formal dressing encouraged – no shorts or slippers.
The hotel has free parking
Payment Options: The Café accepts cash, credit cards & Lipa na M-Pesa
More info can be found on this link

4. Location
[googlemaps https://www.google.com/maps/embed?pb=!1m25!1m12!1m3!1d2482.0754134728018!2d36.81506333834341!3d-1.2870509725915593!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!4m10!1i0!3e6!4m1!2scity+centre!4m5!1s0x182f10d6c4f0f09d%3A0xfcea546bb215a4b0!2sNairobi+Serena+Hotel%2C+P.+O.+Box+46302+Processional+Way%2C+Nairobi+City%2C+Kenya!3m2!1d-1.2870409999999999!2d36.814504!5e0!3m2!1sen!2s!4v1422180940785&w=600&h=450]

Find more photo the Chef and I at our Facebook Page.

Disclosure: This session was facilitated by Serena Hotel under the auspices of Nairobi Restaurant Week 2015.