Traiteur Dubai February 2010

Snails in garlic butter

Foie gras

Cod fish

Steak tartar

Side dishes

Trio of sorbets

Chocolate fondant

Petit fours

Green tea

This is what i call an open kitchen..

Reflets par Pierre Gagnaire Dubai January 2010

The private lift taking us down to the restaurant

Amuse Bouche

Amouse Bouche

Amouse Bouche

Amuse Bouche

Asparagus from France, flesh of crab from Brittany with olive oil honey/passion fruit/lemon

Soup Argenteuil

Royale of sea urchin, foamy cream; heart of Balik salmon. Cauliflower tips. Toast of cod with pumpkin, urchin tongues.

Soubise with roasted foie gras, grelot onions with red beetroot; seared oyster.

Bortsch, quenelle of roasted potato with vintage vinegar.

Fillet of wild seabass, line caught, marinated then poached; steamed golden turnips Jodhpur, melted leeks with fresh butter.

Milk-fed lamb from the Pyrenees perfumed with oregano and cooked á la minute. The shoulder slowly braised with peels of citruses. Eggplant canneloni, melting garlic with a ewe milk velouté. Polenta with fine herbs; black olive jelly.

Pre dessert

Les Dessert de Pierre Gagnaire

Petit Four