Two award winning chefs to whip up a Four Hands menu in an underwater restuarnat at the Atlantis, Dubai


A week from today, on March 10, two culinary titans will unite to treat Dubaiites with some fine dining. Joining award-winning Chef Grégoire Berger of the underwater restaurant Ossiano at the Atlantis, The Palm will be award-winning Chef Herve Courtot of Peruvian-Japanese brand, Nobu.The dining experience is called ‘Four Hands’ – and the tasting menu will be priced at a lavish AED1,250 per person. The price is worth what is on offer though – ‘sophisticated’ seafood combined with exotic Peruvian-Japanese flavours. This will be a great night out to enjoy dinner with stunning views of the Ambassador Lagoon which Atlantis prides over.

A selection of canapés will be served first and they will include – Kombu tacos (kombu is leathery seaweed that is used to make stock) with vegetables dry miso, foie gras ganache, king crab & Daikon roll, jalapeño salsa and beetroot meringue and goat cheese curd.

The next course will include some names that you will probably have never heard of – Ossiano spherification, caviar de sologne with potato wasabi, Gillardeau oysters n.2 in Kataifi with Yuzu black winter truffle and toro tataki with black Goma dressing and Peruvian chili jelly (tataki is fish or meat cuts that is kept raw in the middle).

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I’m really curious about Ossiano spherification … it sounds like gourmet geometry. And Peruvian chili jelly! Just the sound of it makes me want to book a seat!

The third course will include – Sicilian gambero rosso, Toro tataki with black goma dressing and Peruvian chili jelly, seared foie gras with artichoke and black truffle and roasted langoustine with miso carrot puree and spinach foam.
That’s not all – the two chefs will also prepare their ‘hero dishes’ such as Crispy Scale Red Mullet with Paella and Squid Ink Rice and slow-cooked Japanese beef served with buckwheat risotto, wild thyme and Himalayan honey teriyaki.

And, the finale is a dessert spread that sounds intense – mont d’or, baux olive oil sorbet, pineapple and coconut, le concorde (composed of layers of rich chocolate meringue and chocolate mousse) and a selection of mignardises – bite-sized desserts such as baba with sake & macha cream, lavender chocolate, white sesame seed éclair and passion fruit & dark chocolate.

As you can see, this is going to be a truly ‘global’ feast and if you are in Dubai, don’t make any other plans for next Friday!