Chef Philippe Gauvreau to star in Dubai

Le Méridien Dubai is to host two Michelin Star chef Philippe Gauvreau of La Rotonde this month. As the Guest Chef at Café Chic, Le Méridien Dubai’s signature restaurant, from April 11-15, Gauvreau will display the finest in French cuisine and is all set to tantalise French food connoisseurs with his specialities.

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By  Sarah Campbell Published  April 10, 2005

Le Méridien Dubai is to host two Michelin Star chef Philippe Gauvreau of La Rotonde this month. As the Guest Chef at Café Chic, Le Méridien Dubai’s signature restaurant, from April 11-15, Gauvreau will display the finest in French cuisine and is all set to tantalise French food connoisseurs with his specialities. Gauvreau’s food is famous for its natural flavours, essences and colours. To further complement his French culinary expertise, he is also renowned for specially crafted menus and dishes that are seasonal. During his visit, Gauvreau will perform cookery demonstrations and invite diners to sample an array of French delicacies, ranging from pigeon salad with roasted fig ‘quinoa’, apple and grape chutney; home-smoked salmon fillet with marinated raw fennel and argan oil; crayfish fricassée with black truffles; roasted duck breast with apple. “Last year’s special promotion with chef Gauvreau at Café Chic was an absolute success. In light of the impression created at the restaurant, we are extremely pleased to be able to play host to him again. We are confident that patrons at Café Chic are in for some exotic culinary delights, probably the best that French cooking has to offer,” says director of operations at Le Meridien Dubai, Stephan Blanc. “I am delighted to return to Dubai, a city that’s so vibrant with the diversity of cultures. Overwhelmed with the response received last year, I decided to visit the city again, this time with an even more elaborate menu specially put together for Dubai’s French food lovers,” says Gauvreau. “It’s always a pleasure to cook for people who appreciate good food and Dubai surely makes it on my list.” Chef Gauvreau embarked on his career at Chez Jo Rostang in Antibes and then went on to Negresco Chez Jacques Maximin. His first Michelin star was received courtesy of Jacques Maximin while he received his second Michelin star in 2000 for his nouvelle style of cuisine.

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