Chef Jean-Francious Piege is the Chef at one of the hottest new restaurants in Paris, Thoumieux. He was trained under the well known Chef Alain Ducasse, essence of the celebrity haute chef. Chef Alain is no stranger to the Michelin star galaxy and introduced his colleague, Chef Jean-Francious to the gastronomical heights he is so used to. Chef Jean-Francious quickly gained his own Michelin star status at this new Parisian Hot Spot and is now introducing a taste of his unique cuisine, a combination of molecular gastronomy and beauty, to the Gourmet Abu Dhabi scene.
This was then followed by "The perfect egg emulsion of spinach gratin, black truffle" (Right). The spinach gratin was almost souffle like, and technically cooked very well with a light touch of cheese. The Truffle topping was elegant and simple, and enhanced the presentation as well as the flavor of this dish. The egg which was on the bottom of the martini glass, was a bit runny for my liking, but it was a combination of flavors and textures I had never experienced before That's two down, three more to go!
Course number four was a "Fillet of John Dory with gingered carrot, ciboulail*, and caramelized pearl onion" This was another beautifully prepared and presented dish. The crispy and sweet gingered carrot provided the right amount of crunch beside the caramelized pearl onion. The Fillet of John Dory was slightly overcooked, but still tasted great with the flavorful accompaniments and aroma of the unusual combination of ingredients.
*AKA: Chinese chives, garlic flowers, garlic chives, or the onion of China
layers of meringue with a creamy filling; its name derives from its resemblance to the rich, round French and Swiss cheeses of the same name
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