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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.

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