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Greek restau­rant GAIA opens at Dubai's DIFC

Izu Ani has opened his lat­est con­cept in DIFC in col­lab­o­ra­tion with fel­low chef Orestis Kote­fas. GAIA is a GreekMediter­ranean con­cept in­spired by the Greek god­dess of all earth, the moun­tains, sun, and sea. Ani and Kote­fas de­signed the menu in­cor­po­rat­ing the core el­e­ments of Greek cui­sine while adapt­ing it for the Dubai fine-din­ing scene. Among the sig­na­ture dishes on the menu are Greek salad, baked feta, seabream carpac­cio, and baby goat.

Eg­gspec­ta­tion opens third UAE lo­ca­tion in Shar­jah

Mon­treal-born restau­rant-café brand Eg­gspec­ta­tion has opened a new UAE lo­ca­tion in the emi­rate of Shar­jah. With two out­lets al­ready in Dubai, at JBR and City Walk, it’s the third venue for the brand, and is lo­cated prime space be­side the Uni­ver­sity of Shar­jah and Shar­jah Col­lege of Medicine at Mata­jer Mall. The restau­rant has over 100 seats in­clud­ing an out­door area, and the de­sign stays true to its Cana­dian roots with the walls adorned with art from Mon­treal.

IHG to re­move plas­tic straws from ho­tels world­wide

In­ter­Con­ti­nen­tal Ho­tels Group is to re­move plas­tic straws from all of its ho­tels’ F&B out­lets by the end of 2019. With over 5,400 ho­tels in al­most 100 coun­tries in the group’s port­fo­lio, the move will elim­i­nate around 50 mil­lion sin­gle-use straws that will be re­placed with biodegrad­able al­ter­na­tives.

Mid­dle East chefs show­cased in pas­try recipe book

Two Mid­dle East-based chefs are fea­tured in a dessert recipe book com­mis­sioned by the French Dairy Board (CNIEL - Cen­tre Na­tional In­ter­pro­fes­sionel de l’Economie Laitière).

Fau­chon ex­ec­u­tive pas­try chef An­toine Chas­son­nery and Ba­teel’s ex­ec­u­tive pas­try chef Vin­cent Cock­en­pot both have recipes in La Crème de La Crème.

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