PACO PEREZ X RITZ-CARLTON DUBAI
The Ritz-Carlton, Dubai International Financial Centre, is hosting a winter pop-up curated by Catalan chef Paco Pérez, who has been awarded five Michelin stars in three of his restaurants in Spain. For the Dubai pop-up, which is on until January 22, Pérez has put together a menu of Spanish delicacies, which will be offered for lunch and dinner at Center Cut restaurant. The chef will also o en fly in himself to welcome diners and take them through the menu, which includes both small and sharing dishes, taking in fresh veggies, exotic seafood and the finest cuts of Australian and American beef, prepared in traditional styles. Sharing options include anchovies in olive oil from the generations-old company Nardin; blue lobster with lobster roe mayonnaise; Picón octopus; and creamy artichokes and truffle. Seafood lovers can sample pickled tuna caught using the age-old Almadraba fishing technique; king prawn with penny buns; roasted turbot served in its juices with polenta and shallots; sea cucumbers in pil-pil sauce; and sole meunière with black trumpet mushrooms and egg yolk. Meat eaters have three options: goatling shoulder; pigeon in autumn circle; and Wagyu beef loin roasted with forest juices, black garlic and truffle.