From the crudo section, this salt cured half cut fish is served with passion fruit vinaigrette and puntanella (an Italian light green stem and dandelion shaped leaves with a pleasantly bitter and acidity taste) garnished with fresh pomegranate, well mixed with all ingredients to enjoy this Gagnaire’s creation for incredibly fresh flavours on the tongue with a perfectly filleted fish that melts in your mouth and the citrusy element counterbalances the seafood beautifully.
Pan-fried squid served with black garlic beurre blanc sauce on a bed of spinach and aromatic crunchy celeriac. To our little dismay, the rubbery squid rings weren’t as tender as we expected them to be, but delicious nonetheless with a rich, creamy and enjoyable mélange of flavours.
The presentation was most unexpected. One large plate was presented with a bed of basmati rice, with deep fried garlic on top and another mini cast iron pot with chunks of tender French poulet covered with a bed of huge slices of blacked truffles in a rich aromatic creamy sauce. This blanquette of truffled farm poultry quickly gets you swooning over the flavours and best accompanied by the fluffy basmati rice or even their homemade mini baguette. Despite the deep fried garlic flakes being less fragrant and a little soggy, yet the richness of flavour and the tenderness texture of the chicken cannot be beaten. C’est magnifique!
This chunky and meaty “lollipop” lamb cutlets have been marinated for 12 hours in lamb juice, cognac and pepper by delivering such exquisite taste to your table. It was served with Macaire potatoes (mashed potato with green chives and crème fraiche) and a bed of mixed zucchini salad, macar apple and mint sauce. This is the most perfect lamb cutlet we have tasted in a long time with a juicy tenderness that was beyond expectations. A total sensorial stimulation!
A beautifully marbled piece of meat that was very well seasoned and cooked to perfection – so tender and juicy and melts in your mouth right away! Béarnaise or Champs-Élysées sauce are recommended with matchstick potatoes, spinach and parsley. Pink medium rare is perfectly recommended to enjoy such a premium cut of meat. If you have a bigger appetite, go for the 450g, you won’t regret by doing so.
Who can pass up a Rum Baba? We couldn’t and just had to try the combination of citrus marmalade, orange mousseline along with a bed of blood orange and grapefruit and some Chantilly cream. The citrus segments produced a lot of juice which led to a watery sauce, but the almond based sponge cake was perfect in execution. The light Chantilly collapsed too quickly and became quite unpleasant for such combination from its vision and taste. A heavier or a more dense cream might have had a bigger impact on the palate, with Piero’s modification of Baba not our best option for the evening – but this is a matter of taste.
When it comes to dessert, the signature Pierre Gagnaire’s apple tart is a must-order. This is a dessert for two and needs to be ordered at the beginning, as this a la minute apple tart needs at least 30 minutes to prepare. It is served with whipped cream flavoured with light and airy Chantilly Calvados and vanilla ice cream. Quintessentially cooked and beautifully presented with a firm yet crispy pastry paste. Viva la Pomme!
Design & Decor: 4.5/5
Food & Beverage: 4.5/5
Value For Money: 4.5/5
Dubai Festival City
United Arab Emirates
Tel: +971 4 701 1199
Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.