We go on a French culi­nary jour­ney in Dubai

Khaleej Times - City Times - - FRONT PAGE - PURVA GROVER purva@khalee­j­times.com

WE NEED TO make a con­fes­sion. We are in awe of all things French. Quelle sur­prise, right? What’s not to love? The food, the joie de vivre, even the lan­guage are fa­mously al­lur­ing. As con­firmed bon vi­vants, there­fore, in Dubai we’re al­ways on the hunt for a new favourite French restau­rant, which is what brought us to Dal­loyau, Mall of the Emirates. We’d re­served a ta­ble for lunch - im­per­a­tive to do so, for the restau­rant’s seat­ing is si­t­u­ated not in an out­let, but in the com­mu­nal mall space and thus fills up rather quickly. The in­side is re­served for pas­tries, choco­lates, and mac­a­roons which, is a sight to be­hold.

As we set­tled in, other guests were wrap­ping up a quin­tes­sen­tial French break­fast. The three-tiered stands used to serve the good­ies are to die for. The mere sight of the pre­sen­ta­tion of French Toast on other ta­bles had us fizzing with an­tic­i­pa­tion. The aro­mas en­sured we placed our or­ders in double-time.

A por­tion of Lin­guine Al­fredo was one or­der. The creamy, com­fort­ing sauce with hints of gar­lic and white pep­per ex­plains why it is a favourite sauce for pasta dishes in most French homes. Twirling the lin­guine around the fork, while bit­ing into the se­lec­tion of com­pli­men­tary bread, was di­vine. Sim­plic­ity was this dish’s main­stay. The soft mush­rooms and crunchy broc­coli were en­joy­able, but wouldn’t have been ter­ri­bly missed if they had been ab­sent. The other dish, the Veal Ragout Lin­guine, was as de­lec­ta­ble. Veal on its own has lit­tle flavour — it’s the tex­ture that de­fines it as does the sauce it is cooked in. It’s a ten­der and smooth tex­ture and in this dish it was slow-cooked and tossed in jus (gravy pre­pared from the juices given off the meat when cooked) and lin­guine. A min­i­mal amount of grated Parmigino-Reg­giano cheese made for a per­fect nutty-sharp gar­nish.

The se­lec­tion of desserts was a tough task. We set­tled for an Orange Blos­som Mac­aron and a Crème Brûlée Eclair, with a prom­ise to make another ded­i­cated visit just for the sweet of­fer­ings. Pleas­antly bit­ter, the bite-sized mac­a­roon was a bal­ance be­tween chewy, soft and light. Just as much as we en­joy say­ing the words ‘Crème Brûlée’, the dessert was rel­ished for all that it was — sweet, creamy, crunchy (a nut gar­nish!) and smooth.

Will we re­turn for the savoury bites too? Yes. For, while it may take some­time to re­turn to Paris for a soup­con of na­tive cui­sine, we are al­ways ea­ger to rel­ish the French fi­nesse cer­tain restau­rants of­fer right here in Dubai.

Meal for two: Dhs260 To re­serve a ta­ble: 04 335 0622

The orig­i­nal Dal­loyau in France and (right) pics of the dishes

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