Paris >> Barcelona >> Bangalore.
Two lads, two chefs. Priyam and Rishabh and their expeditions through the streets and the cultures of Paris & Barcelona blended in pure native panache rooted in Neo bistro style cuisine . Bringing all of these goodness exclusively at the iconic Conservatory and the ever stunning Bengaluru.
About the Chef
Priyam Chatterjee proudly adorns his Bengali roots which lead him to become a chef and an artist from a tender age. A Calcutta lad who has his ancestral blood rooted with the Krishna nagar Raaj Bari and also had his extensive western education in a British boarding school in the hills of Kalimpong. Jean Claude Fugier, formerly of La Maison Troisgros (3 Michelin stars), Koldo Royo (2 Michelin stars), and Akrame Benallal (1 Michelin star) represent the caliber of chefs he has worked alongside. He has been recognized as a two-time Times Food Guide Chef of the Year and received a Forbes 30 Under 30 special mention in the culinary category. In 2018 and 2019, Priyam was named Ambassador of French Cuisine in India, further cementing his influence on the global stage. Notably, he became the first and youngest Indian chef to be awarded a French knighthood. Most recently, in 2024, he was Michelin acclaimed and recognized, underscoring his continued excellence and impact in the culinary world.
Rishabh Seal proudly adorns his Bengali roots which lead him to become a chef and an artist from a tender age. After completing his culinary education, young Rishabh built his foundations at the eponymous Taj Mahal Palace Mumbai, following which he embarked on his long drawn fascination of working in Spain and learning Basque cuisine and found himself working in various one, two & three Michelin starred establishments.
The Menu & Experience:
Just like how you would spend the evening with your friends or family in some bistro, or neighbourhood bar, or a tapas place in Europe. Chef Priyam and Rishabh are bringing in some of the best plates to offer paired with great wines, good music and happy people.
No rules . Just cuisine.
Think plates that feel casual yet thoughtful, bold yet familiar. Food that carries stories across cities and kitchens.
