The first in a series of exciting collaborations between Chef Gregoire Berger and some of the world’s leading chefs.
Chef Gregoire Berger kicks off a season of world-class culinary collaborations for the progressive fine dining restaurant Ossiano with Chef Paco Morales of Spain’s dazzling Michelin two-star Al-Andalus Arab restaurant, Noor.
Titled “Origin”, the unforgettable ten-course menu will combine Berger’s modernist approach to cuisine with dishes that tell the story of his travels around the world with Morales’s notoriously avant-garde style.
Diners are invited to embark upon an immersive journey, focusing on a story specially crafted by the creative duo. Every chapter of the story is interpreted through the culinary lens of each chef, with surprises at every turn. Diners can expect oceanic-inspired dishes from Berger, including geranium rosat, jellyfish and seaweed snow, scallop andouillette, puffed buckwheat with spring salad and tequila grapefruit with jalapeño and yuzu sorbet. Morales’s interpretations include marinated shellfish in cucumber dressing, chickpea hummus with kefir snow and squid, vegetable stew and mole poblano and carob bean with its bark.
Described as a ‘culinary Indiana Jones’ and highly regarded as one of the most exciting chefs in the world, Dubai diners have the unique opportunity to sample Morales’s interpretation of the evolution of the Andalusian legacy. Sampling flavours, aromas and subtleties of dishes from the 10th to 15th century, all ingredients used are 100% true to the period of the dish.
Offering a progressive fine dining cuisine, Ossiano pays homage to the riches of the ocean and coastal land. Guided by Berger’s memories of travel and his childhood in Brittany, each dish embodies the chef’s lifelong respect for seasonality, terroir and sea foraging, with all ingredients sustainably sourced from the oceans or within 50km of a coastline.
Located in Atlantis, The Palm and seating just 50 guests per evening, Ossiano is regarded as one of the country’s most unique and beautiful dining destinations. Descending into the subterranean dining room, guests submerge themselves ten meters beneath one of the world’s largest aquariums.
May’s culinary partnership with Chef Paco Morales is the first in a series of exciting collaborations between Chef Gregoire Berger and some of the world’s leading chefs. Taking place from May through December, Dubai diners can expect the biggest names in culinary to take to the Ossiano stage.
The Gregoire Berger X Paco Morales collaboration will occur on Thursday 26 and Friday 27 May, from 6pm to 10pm. The menu is priced at AED 1250 per person.
DSCVR: Ossiano, Atlantis, The Palm, Crescent Road, Palm Jumeriah, Dubai (04 426 2626). @ossianodubai
