The very friendly Chef Simon Wipf came over and greeted us as we made ourselves comfortable in front of the open kitchen. The beautifully designed restaurant made it difficult for us to find the "perfect" place to sit, as they were all great choices. We opted for the table with the best view of the chefs hard at work. Chef Simon and I chatted for a bit about cuisine in the region, which made me really understand his passion, and I knew that if he was able to speak in such detail about the gastronomic culture here and abroad, he was going to deliver something with just as much passion on the plate.
Next up was the Terrine of Foie Gras served with a pear and elderflower chutney and of course toasted Brioche (is there any other way to enjoy Foie Gras!) Chef Simon shared some of the technique he used in the preparation of this rich and decadent dish. As you can see pictured below the distinct layers of the rich liver pate which glazed with a red wine reduction for an enhanced flavor and visual appeal .
If you haven't ventured over to Park Hyatt Dubai or have been contemplating visiting Traiteur, please DON'T wait any longer. An experience like this is one of a kind in Dubai as there are too many pretentious French places in the city, but none that really consider the guests overall experience which includes price and ambiance. Traiteur has it all! With gorgeous views of the creek, a beautifully designed interior, and food that is worth every Dirham.