French Connection As Three-Star Michelin Chef Lauds Emirati Cuisine

Bruno Menard Praises ’Pioneering’ Mezlai and its Emirati Executive Chef

Three-starred Michelin chef, Bruno Ménard, famous for exporting ‘neo-classic’ French cuisine to the award-winning ‘Restaurant L’Osier’ in Tokyo, Japan, has lauded the international potential of traditional Emirati cuisine, following a maiden trip to Mezlai - the UAE’s first and only fine dining Emirati restaurant – at the UAE capital’s opulent Emirates Palace hotel.

Ménard, a key figure in the upcoming Gourmet Abu Dhabi 2011, a 16-day culinary festival taking place in February, visited Mezlai’s Ali Salem Ebdowawi - the first national to have achieved Executive Chef standing - to gain a deeper understanding of the fundamental principles of UAE cuisine and to sample some of the restaurant’s master’s signature creations.

“I’m interested in going back to Japan with new flavours, memories and lessons to incorporate into my own cooking,” said Ménard, who, at Gourmet Abu Dhabi, will conduct a free-to-the public masterclass on February 9th, before hosting a Foie Gras Dinner at ‘Bord Eau’ in the Shangri-La Hotel, Qaryat Al Beri, the following evening.

“I didn’t know very much about local or Arabic cuisine before coming here. My Mezlai visit has confirmed my belief that you can never have a better culinary experience than trying the real food of a particular people in their own country. Technically, the Emirati cooking style is both traditional and modern. It has many elements, both in the ingredients and the cooking methods, which we can learn from. Mezlai offers pioneering local cuisine – it is the real deal,” added Ménard.

After enjoying traditional Arabic coffee and dates in the locally-themed majlis, Ménard was given a guided tour of the restaurant by Chef Ali, who put together some of his own traditional creations, as well as a selection of Mezlai’s signature specialities for the inquisitive Michelin Frenchman.

Chef Ali stirred Menard’s tastebuds with starter bowls of Caju Soup and Shark Soup, before serving up some Lamb Madfoun and Tuna Tahta as a main course. Ménard then enjoyed a collection of Emirati desserts to round out his exploratory sampling.

“I have experienced countless restaurants of world-renowned standing that have not had set-ups like Mezlai,” continued Ménard, one of the judges of the annual Gourmet Abu Dhabi Stars Awards which recognise professionals who have most impacted the UAE capital’s hospitality scene. “The open kitchen concept adds a fantastic allure and it is clear there are big aspirations for the restaurant. Having seen – and tasted - things for myself, I think Mezlai will play a crucial role in spreading the international appeal of traditional Emirati cuisine.

With a three-star Michelin chef endorsing his menu and kitchen, Chef Ali pledged his team’s commitment to ensuring Mezlai builds Emirati cuisine’s standing on the international map.

“Sharing our heritage with a chef of Bruno’s calibre has been a wonderful experience for me and the team,” said Chef Ali. “We have been officially open for less than a month, so to have Bruno come and try our menu then say such fantastic things about what we are doing makes me even more optimistic that we can really make a mark.”

Bookings for Ménard’s masterclass and Foie Gras Dinner, as well as all other Gourmet Abu Dhabi events, can be made by emailing info@gourmetabudhabi.ae.

Gourmet Abu Dhabi 2011, organised by Abu Dhabi Tourism Authority (ADTA) is privileged to have the support of the following sponsors: Abu Dhabi National Hotels as premium corporate partner; Etihad Airways as airline partner; RAK Porcelain as fine porcelain tableware partner, Aqua Panna & San Pellegrino as the official still & sparkling mineral waters partner; Gaggenau as the premium kitchen appliances partner; Classic Fine Foods as premium gourmet products partner; Spinneys, High Spirits and African + Eastern as beverage partners; Nespresso as coffee partner; Valrhona as chocolate Partner and Donate-a-Brick as the charity partner.
 

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