The First course consisted of Swiss Michelin star Chef, Denis Martin's interpretation of a posh breakfast. The bircher muesli "Suisse" de foie canard. My interpretation of this rather simple looking dish was pop rocks with gooey gellie of duck foie gras. The textures were unbelievable in, It was a party in my mouth, literally!! Everything was popping, crunching, melting and munching!
Denis Martin is an ultimate representative of molecular cooking in Switzerland, achieving two-Michelin-stars under his belt in the process. He is a chef who is as capable of manipulating the textures of ingredients as he is with its spices, resulting in dishes that are original and always very tasty. Chef Martin and his dedicated crew are continually looking for new possibilities and they are forever trying to break the boundaries of their culinary imagination, discovering amazing new techniques and developing them throughout the year.
This course consisted of three different types of fish:
- Azzam-nayeera with beyah arabi and Emirati spice
- Grilled Shari Eshkeli with Green Mango Sauce
- Salty Fish Cakes with Naiser Mousse
Course four was a palette cleanser by Pedro Arceyut of the Rocco Forte Hotel. The spicy mango sorbet & pumpkin seeds was the perfect density and balance of flavors necessary for this to serve its purpose.
These fabulous concoctions were created by award winning Swedish Mixologists, Ben-David Sorum, Dannie Sorum, and Thomas Anostam with drink names like Sargeant Pepper and Frisky Business, these guys are not only skilled at their craft, but also tap into their creativity when it comes to their presentation
Gourmet Abu Dhabi has set the bar very high for other culinary events. It was an honor to be part of the festivities. With so many more outlets opening in Abu Dhabi, the next year promises to be event better. For more information check out the website: