Hotels & Restaurants in UAE

Sturgeon Terrine with Ginger-marinated Pumpkin

Cut the peppers into large sprips and set on paper towels to dry. Blanch the asparagus in salted water. Cut the sturgeon lengthwise in slices 1 cm thick, then marinate it for two hours in white wine, ice and thyme. In a mold lined with plastic wrap prepare...

Category: Appetizers

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Saffron Risotto with Quail Breast

Cook the minced onion in a little butter, add the rice, stirring to coat well with the butter. Pour in the white wine and allow the liquid to evaporate. Wet the rice again with a ladleful of boiling broth. Add hald the saffron threads and let the rice...

Category: Main Dishes

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Fried Frogs’ Legs with Watercress Sauce

Boil the garlic cloves in the milk for about 1 hour; strain milk and add to three quarters of the chicken broth, whisking the liquids together with a drop of oil. For the watercress sauce, sweat the shallots with a little oil, add watercress and douse...

Category: Appetizers

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Pumpkin Ravioli with Fried Perch

Prepare the filling: bake the pumpkin for about 30 minutes at 170 C, sift the pulp and add crumbed almond biscuits, egg, yolks, mostarda brunoise, Parmigiano Reggiano, salt and pepper. Roll out the pasta very thin and make 20 small 5 cm circles. Place...

Category: Main Dishes

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Cold Baby Zucchini Soup

Mince the onions and garlic. Saute them in a frying pan with 2 tablespoons of olive oil and add the zucchini. Add the broth and braise for 20 minutes. Adjust for salt and puree. While the soup cools, combine the ricotta and Parmigiano Reggiano in a bowl...

Category: Main Dishes

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Classic Chianina Beef Filet

In a pan, gently cook the shallot in a half of the butter. Add the red wine and allow it to reduce. Add the demi glace and bring the sauce to the correct thickness, adjusting for flavor. Cook the salted and peppered beef filets in the remaining butter....

Category: Main Dishes

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Watermelon Consomme with Lemon Sorbet

Scoop out watermelon pulp. Create 4 small "saucers" from the rind and set them aside. Remove all the seeds from the pulp, then pass the pulp through a juicer/juice extractor and strain the resulting liquid. Blend the lemon sorbet with a generous amount...

Category: Desserts

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Crayfish Toast with Herb Mayonnaise

Cut each slice of bread into two rectangular strips. Place the bread between two sheets of parchment paper and press with a rolling pin until bread is very thin. Pan fry the slices of bread in clarified butter until golden brown and crisp. Slice potatoes...

Category: Appetizers

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Lobster Club Sandwich

Toast the sandwich bread. Cut lettuce leaves into strips. Cook the lobster in a court-bouillon. Cool them under cold water. Remove shell and cut the tail in slices. Assembly: Spread tartare sauce on each slice of bread. On 4 slices, add strips of lettuce,...

Category: Appetizers

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Zucchini and Snail Tart

Slice the zucchini into thin rounds and fry in olive oil for two minutes. Simmer unpeeled garlic in cream until soft. Press the cooked garlic to remove skin. Combine garlic puree with softened butter, chopped parsley and breadcrumbs. Cover the bottom...

Category: Appetizers

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