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HAUTE DUBAI Magazine / Dining /

Restaurant Review:
Reflets par Pierre Gagnaire


Restaurant Review: Reflets par Pierre Gagnaire

It’s Saturday night. We make our way to InterContinental Dubai Festival City for dinner at Reflets by Pierre Gagnaire (one of France’s most revered and thrice Michelin starred chef). It’s true, this is old news, Reflets has been on every ‘good eating guide’ in Dubai. But there’s a reason for that. As trends come and go and restaurants open and close, the team at Reflets seems to quietly nurture their craft, perfecting classical French haute cuisine.

Walking over the petal-paved hallway after a genuine welcome, we passed by a fenestella providing a glance into the kitchen, whose orderliness are reminiscent of an operating theatre. A few steps further in and we are in a dining room as sumptuous as a duchess’ bedchamber; the interiors are sophisticated with maximum softness and sensuality achieved by velvet upholstery, pink ornate chandeliers and waiters that speak the language of the bourgeoisie, and are out to impress. The place is stunning; not in the usual ‘Wow! Look at that gorgeous view’ perhaps, but in a more classical way – tables spaced well away from each other while dimmed lighting, together with soft French jazz, mellow the mood for added romance. The well-heeled clientele seem to be well at home here.

Minutes after we are seated, a silver tray topped with amuse-bouches of glamorous ingredients arrived, and the bite-sized delights were whimsically scattered around the table.Meanwhile, the sommelier, whose intimate knowledge left us confident we were placing our palates in the right hands, guided us through the favorites of the house, whose cellar is a treasure trove.

For the first course from the multi-sensory menu, I opted for the Langoustine, which at Reflets comes out as a dizzying presentation of six small dishes that move the taste buds through the gears. To get back on track after this artful collaboration of ingredients, a well-judged palate-cleansing mango sorbet had our taste buds ready for action. Onto the main, a pretty as a picture Poulaede de Bresse, emphasizing the quality and source of the produce, was laid gently on the table in front of me. This could be anything but chicken, I thought to myself. The plating was precise and the chicken, in the depths, slow-cooked. Our last treat was ‘Le Grand Dessert de Pierre Gagnaire’. Consisting of seven individual desserts, that together lead to the climax of the joy at Reflets.

The price for this brilliant display of symphonic cooking? Well, it comes at quite a cost. But we would chalk it up under ‘reasonable’ for a set menu of this quality. Delight and sheer experimentalism combine at Reflets to create a truly sublime experience. The food is not only magnificently executed, but rather challenging, charming and entertaining in itself.








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