Cooking To The Classics: A Menu For Turangalîla | Nashville Public Radio

Cooking To The Classics: A Menu For Turangalîla

May 17, 2019

French composer Olivier Messiaen was a noted lover of travel, and places he visited often influenced his works. The Turangalîla-Symphonie is no exception — the title alone is a combination of two Sanskrit words.  So we've curated a menu that takes the international musical flavors into account.

Seasonal flavors plus lighter fare for the warm weather were the priority in curating this menu. It was surprisingly easy to combine Indian and French influences for this meal, and the wine pairings are recommended by Rush Payton, from Red Spirits and Wine in Bellevue.

Many of the flavors are interchangeable. But since mango is in season (be sure to save chutney for the pork in the entree), and crème brûlée is a popular favorite, we think this menu is a great start to a dinner party for listening to our Nashville Symphony broadcast.

To start

Flatbread with Mango Chutney (recipe)

Cheese Plate including Brie, Chèvre, and Gruyère

Wine: Domaine de Villaine Bouzeron


Grilled Pork Chops (recipe)

Fenugreek and Garlic Infused Spinach (recipe)

Wine: Saint Cosme Cotes-du-Rhone


Cardamom Crème Brûlée (recipe)

Wine: Domaine de Durban Muscat-de-Beaumes-de-Venise

91Classical's Live Broadcast of Turangalîla-Symphonie is Saturday, May 18 at 8 p.m. Red Spirits and Wine is located in Bellevue.