Two Michelin star chef returns to launch menu

Chef Philippe Gauvreau revisited Dubai to uncover the latest menu at Le Meridien’s Café Chic

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By  Lynne Nolan Published  May 31, 2006

Chef Philippe Gauvreau returned to Dubai last month to introduce a new a la carte menu at Café Chic, Le Meridien Dubai’s signature restaurant. The restaurant is overseen by the two Michelin star chef, who is based at La Rotonde restaurant in Lyons, France. Head of the kitchens at La Rotonde since 1992, chef Philippe’s food is famous for its natural flavours and colours, with a menu that is based around the seasons. Chef Philippe began his career at Chez Jo Rostang in Antibes and then went on to work at Negresco Chez Jacques Maximin. His first Michelin star was received courtesy of Jacques Maximin, while he received his second in 2000 for his nouvelle style of cuisine. “I have focused on using a lot of fresh seasonal vegetables and produits de terroir. However, the new menu is representative of French cuisine as it is characterised by its extreme diversity, with haute cuisine and provincial styles of cooking incorporated into the menu. It is very much influenced by the regions of France,” said chef Philippe. The new menu includes carpaccio of line caught sea wolf and taggiasca black olive served with dry garlic petals, jumbo morel mushrooms filled with frogs legs and crayfish, pan-fried Brittany scallops with cherry stone clams and rabbit saddles. Chef Philippe has a history of working in some of the best restaurants in Europe, including La Veille Mansion in Chartres, The Bristol and The Grand Vefour in Paris, before joining La Rotonde. “I have noticed in Dubai the same level of competition among outlets back in Lyons. However, the secret to overcoming this competition is to consistently please customers and have a strong team unit in the kitchens,” he commented. Keeping more popular items on the menu, Café Chic now has newer items like dover sole and pressed duck liver terrine. Other popular items on the new menu include duck liver stuffed with mushrooms and lobster.

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