F U S I O N S in Wining, Dining

Fasil, himself, was born in Ethiopia and fled to Djibouti during the Derg Regime. He later made his way to France where he received his culinary training. He worked as a chef all over Europe before making his way to New York where he met Marcus, who recently prepared US President Barack Obama’s White House dinner during the visit of Manmohan Singh, India’s Prime Minister.

Fasil Mengistu brings an international level of wining and dining not seen elsewhere in Addis Abeba.

Fasil’s fusion cuisine combines the tastes of France, North Africa, Germany, Japan, India, Italy, and of course Ethiopia. The Ethiopian fusion cuisines involve the use of such distinct tastes as enjera (Ethiopian flatbread), kinche (a porridge normally used for breakfast),and berbere (ground hot pepper). He combines Ethiopian cuisine with many other cuisines

In the nine course meal sampled for this article, none of the dishes were bland, overpowering, off balanced, or strange, yet all of them were unique and simply sublime. From the presentation to the service, everything was done in high-class style. After all, Fasil is known for his consultation and training in hospitality and company belongingness and is hired for such purposes in the highest arenas of business in Addis Abeba.

The villa in which his restaurant is located provides an intimate setting to take business clients, long lost friends, lovers, or anyone else one would want to impress with all sincerity. Capable of accommodating 100 drop-in clients, it is also reservation ready for gatherings of up to (200 or even 400 using outside tents).

It is evident that Fasil is a man of high-class in many art forms, from paintings and music to architecture and cuisine. He frequently hosts art exhibitions, including that of painter Tewodros Tsegemarkos, which ended last Tuesday, April 20, 2010, only to be replaced by “Wax & Gold,” which commenced on Friday of the same week. These exhibits can be enjoyed with what Fasil calls Addis Abeba’s best wining and dining experience. Even the music is high-class and features fusions of Ethiopian sounds and rhythms with American Jazz, which Addis Abeba is famous for. On Friday nights the music is live starting from 8:30pm and featuring the Live Trio Jazz Band.

The art Fasil cares the most about, however, is cuisine especially fusion cuis. If the idea of eating “The Crazy Roulade (Fusion)” (enjera with German and Italian food) makes one’s stomach turn, despite the above assertion that every course is  exquisitely well-balanced, there are many other food fusions to choose from.  The “Ethio Maghreb” is “minced white fish and chopped vegetables [that] decided to hang out with teriyaki sauce-accented kinche (Ethiopian version of couscous),” according to the menu. The “Creamy Aja (Fusion)” is a “simply Chez Fasil version of risotto,” as the menu reads.

There is even what is called “The Bunk Bed (Surf and Turf).” This is a “lightly hammered steak wedded with oven baked fish finely sauced on two delicate chef’s sauces.”

“The Half Caste (Surf and Turf)” tones down the previous selection by substituting fish with “bashed seafood sauce.” But one might as well go all the way with “The Bunk Bed,” as it is an absolutely heavenly combination. Surprisingly, there is no detectable border between the taste of the fresh baked fish (surf) and the taste of the beef (turf). It is all blended together using the most amazing sauces.

“Many people try to figure out the taste of a cuisine. If they finish the dish before they figure it out, that is [a win in]the game of cuisine,” Fasil said.

There are many things that inspire and motivate Fasil to want to build his business to the point where it can stand on its own two feet. One of those is education.

He is happy to share his knowledge with anyone who shares his passion for quality cuisine and wants to learn his specific style and philosophy. Halfway through the nine courses, Birhanu Mergia, Fasil’s protégé chef, who has been working with him since he opened for business a year ago this month, brought out freshly harvested vegetables from the sizable garden in the backyard. Birhanu comfortably explained some of the courses as well as why he loves working at Pleasant Pleasant Chez Fasil Restaurant and Bar.

“Fasil is a very nice guy, he wants to develop our knowledge and skills,” he said.

Fasil even believes that his recipes can help solve the problem of hunger in Ethiopia. The reason some people are starving is because they are looking for enjera, when there are many other edible plants around them, he said. But one has to know how to experiment and blend different foods like Fasil to make them taste good.

“Enjera is a very arrogant food,” he said. “It requires a lot of work and time to prepare, and it cannot be eaten alone like bread, so you have to spend even more time making the wot (stew).”

He lets the servers and other staff ask any question about his cuisine and sample the leftovers in order to make their own judgements about the food.

“I believe in knowledge transfer,” he said. “My knowledge is the only asset I have, and I give it away to everybody.”

The opportunity to build a different kind of asset that he can eventually pass on to his young daughter and newborn is another reason that he decided to open his own restaurant. Rather than just being a chef trainer at the Hilton or teaching hospitality at Ethiopian Airlines, both of which he has been doing for many years, he has taken the hard road of building something that he hopes will continue to contribute to society after he is gone.

He chose Villa Verde because of its history and its role in bringing cuisine of international standards to Addis Abeba. That is why his daily uniform includes a bowtie to honour the previous head chef who always used to wear one. Villa Verde’s bar has also always been his favourite. Now he offers equally creative concoctions and drink fusions there as well.

Pleasant Pleasant Chez Fasil Restaurant and Bar is located just across the railroad tracks at the bend in Gabon Street (Meskel Flower Road).

Do not be fooled by the dirt road or the modest blue sign at the gate to the villa. This is truly “a great culinary experience,” as visiting celebrity chef Paul Rankin proclaimed.