At this exclusive luxury event in Dubai, Chef de Cuisine, Grégoire Berger of Atlantis, The Palm’s underwater restaurant and two Michelin star Chef Ronan Kervarrec have co-written an exclusive “Four Hands” menu for the occasion.
Chef de Cuisine, Grégoire Berger, who was named the 10th Best Chef in the World at The Best Chef Awards last year, will join forces with two time Michelin-starred chef, Ronan Kervarrec, for a bespoke luxury event. The culinary spectacular will take place at Ossiano, Atlantis, The Palm from 19.00 until 22.30 on Wednesday 11th and Thursday 12th April. The nine-course menu will feature dishes inspired by both of the chef’s hometown of Brittany, France, priced at AED 995 per person.
Chef Grégoire and Chef Ronan began their inspiring careers in the Brittany region of northwest France, known for its beautiful beaches, green countryside and recognized cooking. Chef Grégoire’s passion for culinary arts stems from his studies at the prestigious cooking institute, CFA, in Brittany. Fast forward several years later, Grégoire has gone on to set the precedent for the dining scene in Dubai, with his innovative ideas, use of exceptional techniques and quality ingredients. For two nights only, he will be joined by Chef Ronan who has made a name for himself as one of the most recognised chefs in France. The visiting chef is currently at the helm of La Table de Plaisance in Saint-Emilion, renowned for its unique and creative cuisine along with unparalleled French wines.
The nine-course menu features Chef Ronan’s signature dishes from his restaurant La Table de Plaisance, located in Saint Emilion, as well as Ossiano favourites. Upon arrival, guests will be greeted with Ossiano canapés before tasting the delights of oysters with kiwi tartare, dulse meringue, chervil sorbet and sea foam. The Chefs will serve Brittany king crab with puys lentils, crab jus perfumed with curry and coral, light coconut cream, followed by hake on sea lettuce with clams and asparagus.
The bresse poultry, stuffed with lobster, crunchy ink, shellfish oil and artichoke will please with its rich flavours, before the sweet taste of cheese doughnut with duck fat and nori jam. For dessert, diners will indulge in an apple soufflé and cider caramel with green apple sorbet and cinnamon and the mouthwatering Brazilian chocolate crème brûlée macaé 62%, coffee espuma and buckwheat crumble.
Ossiano’s Chef de Cuisine, Grégoire Berger comments: “Chef Ronan and I are equally inspired by our memories of Brittany, and the incredible produce found at land and sea. Crafting this menu was a reflective experience of matching flavours and ingredients from our past, to create a unique culinary spectacle. We are looking forward to taking Dubai on a journey through the spirit of this region, within the breathtaking ambiance of Ossiano.”
Information & Reservations.
Set against the mesmerising tranquility of The Ambassador Lagoon, home to 65,000 marine species, spaces for this exclusive ‘Four Hands’ experience are limited. For reservations please email restaurantreservations@
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