Hotels & Restaurants in UAE

Tofu Delight with Strawberries

Place cake in a spring-form pan. Beat tofu cream with fresh cream and set aside. in another bowl, mix cheese, eggs, sugar and orange zest until creamy. Add orange juice, stirring constantly. Simmer soy milk and gelatin over low heat until gelatin is completely...

Category: Desserts

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Panzanella with Fried Onions and Pecorino

For the batter, combine equal parts cake flour and cornstarch and dissolve in the beer. Add a pinch of salt. Soak bread in the water and vinegar, squeese it out and dress with cherry tomatoes, basil, cucumber rounds, sliced celery, salt, pepper and extra...

Category: Appetizers

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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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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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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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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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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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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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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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Goat Cheese Timbale with Mullet Bottarga

Combine the cheeses and the butter, add some thinly sliced chives, salt and pepper. Put the mixture into 4 individual molds, lined with plastic wrap, and refrigerate for at least 2 hours. Prepare vinaigrette dressing by blending half the chopped walnuts...

Category: Appetizers

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