One of the biggest names on the New York restaurant scene, Michelin-starred chef Daniel Boulud has made his Middle East debut. A concept by the man behind New York’s two Michelin-starred hot spot Restaurant Daniel, offers contemporary, French-inspired cuisine with a sprinkling of Middle Eastern influence - highlighting both bistro classics and contemporary dishes inspired by Chef Daniel’s family meals in Lyon - such as foie gras with orange, dry apricot and fig brioche and truffled duck leg confit with green lentils and root vegetables.
The restaurant’s decor is inspired by Art Deco design and boasts a mirrored ceiling punctuated by dramatic chandeliers, to a backdrop of neutral tones.
French fare, 'gastronomie francaise'
Escargots with garlic and parsley butter served with free range chicken oyster; citrus cured Hamachi with Niçoise seasoning; a roasted chicken ”à la broche” served with caramelized thyme fingerlings potatoes and a watercress jus; Cocotte baked seabream with saffron, fennel and tomato and dessert classics of vacherin, rhubarb and raspberry Charlotte.