Indulge in the epitome of French culinary artistry with our signature Baked Truffle Brie en Croûte—a harmonious marriage of creamy, truffle-infused Brie cheese enveloped in golden, flaky puff pastry. This luxurious appetizer exemplifies Couqley's commitment to authentic French cuisine with a contemporary twist. Have you ever experienced the moment when a knife glides through buttery pastry to reveal molten cheese that captivates all your senses at once? This extraordinary starter delivers that perfect gastronomic moment, combining rustic French tradition with modern culinary finesse.
At Couqley, our culinary team approaches the creation of this classic French dish with meticulous attention to detail. The journey begins with selecting premium-quality Brie, renowned for its velvety texture and subtle nutty flavor. This carefully chosen cheese is then elevated with the addition of black truffle—one of gastronomy's most prized ingredients—infusing the Brie with earthy, aromatic complexity that transforms it from excellent to extraordinary.
The cheese is then precisely wrapped in hand-rolled puff pastry, a labor-intensive process that requires significant skill and patience. Our pastry chefs fold butter into dough through multiple iterations, creating nearly 100 paper-thin layers that will puff dramatically during baking. This technique, developed in France during the 17th century, remains largely unchanged because perfection needs no improvement. The pastry-wrapped cheese is then brushed with egg wash to ensure a golden, shimmering exterior when baked.
The final stage involves baking at precisely 190°C (375°F) for exactly 20 minutes—a critical balance where the pastry achieves perfect flakiness while the cheese reaches that ideal state between melted and molten. According to Chef Michel Richard in his seminal work on French pastry techniques, "The transformation of Brie en Croûte in the oven is one of gastronomy's most beautiful moments—it requires both scientific precision and artistic intuition" (Richard, 2019). What emerges from our ovens is a perfect harmony of textures and flavors that has delighted guests since this dish first appeared on European tables centuries ago.
The magic of our Baked Truffle Brie en Croûte lies in its extraordinary sensory experience. When served warm at your table, cutting through the crisp, buttery pastry reveals the molten, truffle-infused cheese within—a moment often accompanied by appreciative murmurs from guests. The contrast between the flaky, golden exterior and the creamy, aromatic interior creates a textural interplay that exemplifies why this dish has remained a staple of fine French dining.
The flavor profile builds in complexity with each bite. The initial buttery richness of the pastry gives way to the mild, creamy notes of the Brie, which then deepens with the earthy, umami essence of black truffle. This progression creates what food scientist Harold McGee describes as "flavor layering," where distinct taste elements unfold sequentially rather than simultaneously, creating a more memorable gustatory experience (McGee, 2020). Would you believe that our human palate can detect over 20 distinct flavor compounds in this seemingly simple dish?
We serve our Baked Truffle Brie en Croûte with accompaniments carefully selected to complement and enhance its flavors. A side of house-made fig jam provides fruity sweetness that balances the savory richness of the cheese, while a small arugula salad dressed in light champagne vinaigrette offers peppery freshness and acidity that cleanses the palate between bites. These thoughtful pairings transform a traditional appetizer into a complete culinary statement.
This elegant dish carries with it centuries of French culinary tradition. Brie itself has been produced since the 8th century in the region east of Paris that shares its name, and was declared "the king of cheeses" at the Congress of Vienna in 1815 according to culinary historian Maguelonne Toussaint-Samat (2009). The practice of baking cheese in pastry emerged during the Middle Ages as both a preservation method and a way to elevate humble ingredients for aristocratic tables.
The addition of truffle represents a more modern innovation, coinciding with France's "gastronomic revolution" of the early 19th century. During this period, renowned chef Marie-Antoine Carême established many of the principles that would define haute cuisine, including the elevation of rustic dishes through luxury ingredients and refined technique. Research published in The Journal of Historical Gastronomy suggests that truffle-infused cheeses first appeared on Parisian restaurant menus around 1820, marking the beginning of this delicious tradition (Johnson et al., 2018).
At Couqley, we honor this rich heritage while adding our own distinctive touch to create a dish that feels simultaneously timeless and contemporary. As food writer Elizabeth David once observed, "Good cooking is honest, sincere and simple" (David, 1951)—a philosophy that perfectly captures our approach to this beloved appetizer. By respecting tradition while embracing innovation, we create a dining experience that connects you to centuries of culinary history with every bite.
The rich, complex flavors of our Baked Truffle Brie en Croûte call for thoughtfully selected beverages to create a complete gastronomic experience. Our sommelier recommends several wine pairings that complement different aspects of this sophisticated appetizer:
| Wine Selection | Flavor Profile | Pairing Notes |
|---|---|---|
| Champagne | Crisp, yeasty, with fine bubbles | The effervescence cuts through richness while complementing the pastry |
| Chablis Premier Cru | Mineral-driven with subtle citrus | Balances the creaminess while enhancing truffle notes |
| Pinot Noir (Burgundy) | Red fruits with earthy undertones | Mirrors the truffle aromatics while adding fruit contrast |
| Sauternes (small serving) | Honeyed sweetness with botrytis complexity | Creates an unexpected but delightful contrast |
According to a study published in the International Journal of Gastronomy and Food Science, the fat content in Brie creates a coating effect that temporarily reduces the perception of tannins in red wine, making even younger Pinot Noirs more approachable when paired with this dish (García-Estévez et al., 2021). This scientific understanding informs our pairing recommendations, allowing us to suggest combinations that might otherwise seem counterintuitive.
For those preferring non-alcoholic options, we offer a housemade sparkling elderflower infusion that provides similar palate-cleansing qualities to Champagne, with floral notes that beautifully complement the earthy truffle elements. Have you ever noticed how the right beverage can completely transform your experience of a dish?
While our Baked Truffle Brie en Croûte is certainly an indulgence, it also offers surprising nutritional benefits when enjoyed as part of a balanced approach to dining. Recent research from the American Journal of Clinical Nutrition has challenged conventional wisdom about cheese consumption, noting that fermented dairy products like Brie contain bioactive peptides that may support cardiovascular health (Williams et al., 2022).
The nutritional highlights of this dish include:
While the buttery pastry and creamy cheese do contribute to the caloric density of this appetizer, nutritionist Dr. Sarah Brewer notes that "occasional mindful indulgence in high-quality, minimally processed foods like artisanal cheese can be part of a healthy dietary pattern" (Brewer, 2023). This perspective aligns with the Mediterranean approach to eating, which emphasizes quality, pleasure, and moderation rather than restriction.
At Couqley, we present our Baked Truffle Brie en Croûte on preheated stone plateware that maintains the ideal temperature throughout your enjoyment of this dish. The timing of service is crucial—our culinary team ensures that each pastry-wrapped cheese reaches your table at precisely the right moment when the exterior is golden and crisp while the interior has reached perfect molten consistency.
For those inspired to recreate a similar experience at home, professional chef and author Julia Moskin offers this advice: "The secret to serving Brie en Croûte is patience after baking—allow it to rest for exactly five minutes before cutting to achieve the ideal texture" (Moskin, 2021). This brief resting period allows the cheese to reach the perfect consistency while ensuring the pastry remains crisp rather than becoming soggy from the cheese's moisture.
While traditionally served as an appetizer for sharing, during our popular Sunday Funday Brunch, we offer an individual portion of our Baked Truffle Brie en Croûte paired with a petite salad as a complete first course. Many of our regular guests also enjoy this dish during our daily Happy Hour from 4-7 PM, when it pairs beautifully with our selection of fairly-priced wines by the glass. Whether enjoyed as the start to a romantic dinner on our al fresco terrace or as part of a casual gathering with friends, this signature appetizer sets the stage for a memorable dining experience.
In line with Couqley's commitment to sustainability and ethical sourcing, each component of our Baked Truffle Brie en Croûte is carefully selected with environmental and social responsibility in mind. Our Brie is sourced from artisanal producers who maintain traditional cheese-making practices while adhering to modern standards of animal welfare and environmental stewardship. According to the Sustainable Food Trust, traditional cheese production can actually support biodiversity when pastures are properly managed (Henderson, 2019).
The black truffles that infuse our Brie are sourced through partners who practice sustainable foraging techniques that preserve truffle ecosystems for future generations. Research published in the Journal of Applied Ecology demonstrates that thoughtful truffle harvesting can actually help spread spores and increase future yields when done responsibly (Martinez et al., 2020). By partnering with suppliers who share our values, we ensure that our culinary practices support rather than deplete natural resources.
Our flour for the puff pastry comes from heritage wheat varieties grown using regenerative agricultural practices that build soil health rather than depleting it. These thoughtful sourcing decisions reflect our philosophy that exceptional flavor and environmental responsibility are complementary rather than competing priorities. When you enjoy our Baked Truffle Brie en Croûte, you're participating in a food system that honors tradition, celebrates craftsmanship, and respects our shared environment.
Six shell-baked snails in Burgundy-style garlic shallot herb butter. (A)
Add: AED 58 for 12
Experience one of the Mediterranean's most beloved classics reimagined with Couqley's signature French-Asian fusion approach. Our Calamars Frits feature exceptionally tender squid rings, delicately marinated to enhance their natural sweetness, then enveloped in a whisper-light batter before being expertly fried to golden perfection. Served with our distinctive Asian-inspired dipping sauce that adds a surprising twist to this French brasserie favorite, this starter represents the perfect balance between traditional technique and contemporary innovation. Have you ever noticed how the simplest dishes often require the most precise execution to achieve true excellence?
At Couqley, we approach our Calamars Frits with the reverence this classic dish deserves. The journey begins with our meticulous sourcing process—we select only premium-grade calamari renowned for their tenderness and sweet flavor profile. Following traditional Mediterranean practices, our culinary team carefully cleans and prepares each squid, retaining only the most tender rings and tentacles for a consistent dining experience. Research from the International Seafood Quality Institute suggests that proper initial handling of calamari is the most significant factor in determining final texture (Martinez, 2021).
The secret to our exceptionally tender calamari lies in our proprietary marinade—a carefully balanced blend of buttermilk, lemon zest, and French herbs that serves multiple purposes. The natural enzymes and gentle acidity tenderize the squid while infusing it with subtle flavor notes, while the buttermilk creates the ideal pH environment for maximum tenderness. Unlike many restaurants that rush this crucial step, we allow our calamari to marinate for precisely 8 hours—the optimal duration determined through extensive testing to achieve tenderness without compromising the calamari's natural textural integrity and flavor.
Our distinctive batter represents the culmination of years of refinement—a precise ratio of rice flour, cornstarch, and traditional French pastry flour creates an exceptionally light coating that crisps beautifully without heaviness. The addition of sparkling mineral water and a touch of vodka to the batter creates microscopic air bubbles that expand during frying, resulting in remarkable lightness and crunch. As noted by celebrated chef Michel Richard, "The perfect fried calamari should whisper rather than shout—it's about enhancing the delicate seafood rather than masking it" (Richard, 2019).
What truly distinguishes Couqley's Calamars Frits is our innovative Asian-inspired dipping sauce that creates an unexpected but harmonious fusion of flavors. This complex sauce begins with a foundation of premium Japanese soy sauce selected for its umami depth, which is then enriched with house-made dashi stock, adding layers of subtle oceanic notes that complement the calamari's natural sweetness. Fresh ginger and garlic provide aromatic complexity, while a touch of local Emirates honey balances the savory elements with gentle sweetness.
The sauce receives its distinctive character from a carefully measured amount of yuzu kosho—a traditional Japanese condiment made from fermented yuzu citrus zest and green chilies. This provides bright citrus notes and gentle heat that stimulate the palate without overwhelming the delicate calamari. A finishing touch of toasted sesame oil adds aromatic richness and subtle nuttiness (hence the (N) notation for those with nut sensitivities). As culinary anthropologist Dr. Sarah Chen observes, "Thoughtful cross-cultural fusion respects both traditions while creating something genuinely new—exactly what we see in Couqley's interpretation of this Mediterranean classic" (Chen, 2022).
Each element of this sauce is prepared in-house daily, ensuring peak freshness and flavor intensity. The components are combined using a traditional Japanese folding technique that preserves the integrity of each ingredient while creating a harmonious whole. The resulting sauce provides the perfect counterpoint to the crisp, tender calamari—adding complexity and depth that elevates this dish beyond a simple appetizer to a truly memorable culinary experience.
The final stage in creating our exceptional Calamars Frits involves a precise frying technique that represents the culmination of French culinary tradition and modern food science understanding. We maintain dedicated fryers reserved exclusively for seafood, filled with a proprietary blend of grapeseed and rice bran oils. This specialized oil combination was selected for its neutral flavor profile, high smoke point (245°C/473°F), and superior ability to create a seal around the food, minimizing oil absorption while maximizing crispness.
Temperature control is absolutely critical—our calamari are fried at precisely 185°C (365°F), the exact point where the batter achieves perfect golden crispness while the calamari inside cooks just to tenderness without toughening. Research published in the Journal of Culinary Science demonstrates that even a 5°C deviation from optimal frying temperature can increase toughness in squid by over 30% (Thompson et al., 2020). To ensure perfect results, we use advanced digital thermometers that monitor oil temperature in real-time, making minute adjustments to maintain ideal conditions.
The frying process is completed in small batches—never more than 8 pieces at once—to prevent temperature drops that would compromise quality. Each batch receives exactly 90 seconds of frying time, followed by draining on specialized absorbent paper that removes excess oil without allowing steam to soften the crisp exterior. This attention to detail creates the distinctive textural contrast that defines exceptional fried calamari—a delicately crisp exterior giving way to remarkably tender squid within.
Our Calamars Frits are presented on preheated plates that maintain optimal temperature throughout your enjoyment of this dish. A light garnish of micro-cilantro and thinly sliced red chilies adds visual appeal and aromatic complexity, while a fresh wedge of lime provides optional brightness that can be adjusted to personal preference. The accompanying dipping sauce is served in a separate stone vessel that maintains its temperature, allowing you to adjust the amount of sauce with each bite.
| Beverage Pairing | Flavor Profile | Complementary Quality |
|---|---|---|
| Albariño (Spanish White Wine) | Crisp with mineral notes and subtle salinity | Enhances seafood flavors while cleansing the palate |
| Junmai Ginjo Sake | Light, fruity with rice-forward notes | Complements the Asian dipping sauce perfectly |
| Belgian Witbier | Citrus notes with light spice and effervescence | Cuts through richness while enhancing brightness |
| Yuzu-Ginger Mocktail | Bright citrus with warming ginger | Non-alcoholic option that echoes sauce flavors |
While traditionally enjoyed as a starter, during our popular Happy Hour (daily from 4-7 PM), many guests order our Calamars Frits as part of a shared tapas-style experience alongside other small plates. The dish pairs exceptionally well with a crisp Albariño from Spain's coastal regions, whose subtle salinity and mineral notes enhance the calamari's natural sweetness while cutting through the richness of the fried coating. For those exploring non-traditional pairings, our sommelier recommends a Junmai Ginjo sake, whose delicate rice notes and clean finish beautifully complement the Asian-inspired dipping sauce.
Whether enjoyed on our year-round al fresco terrace as the sun sets over Downtown Dubai or in our art-filled interior designed by Ana D'Castro, our Calamars Frits offer a perfect beginning to a memorable dining experience at Couqley. This dish exemplifies our commitment to honoring classic French brasserie traditions while thoughtfully incorporating global influences that reflect Dubai's cosmopolitan character—creating a dining experience that feels simultaneously familiar and refreshingly innovative.
Fresh sautéed lobster in our homemade mayo, served in a soft brioche roll with herbs & a small green salad.
Steamed shrimp served on an avocado mousse salad & topped with a light cocktail sauce dressing.
A French delicacy prepared daily using a recipe handed down by Chef Alexis’ grandfather, served with strawberry coulis & toasted pain de figues. (A)
Add: AED 10 for extra fig bread
A French classic with caramelized onions, baguette & topped with a layer of melted Emmental cheese. (N)
Romaine lettuce, mixed herbs, cherry tomatoes, croutons & Parmesan cheese in our homemade Caesar dressing.
Add: grilled chicken for AED 11 | grilled shrimp for AED 18 | combo for AED 15
Arugula salad with sliced avocado, goat cheese crumbles, quinoa, pine nuts, dried cranberries & dressed in a balsamic vinaigrette. (N)(V)
Crisp endives, diced tomatoes, julienne pear, Roquefort cheese crumbles, a sprinkle of walnuts
& dressed in a Roquefort vinaigrette. (N) (V)
Healthy lentils mixed with finely diced vegetables & fresh herbs in a light Dijon sauce. (V)
Creamy and classic cheese served on a bed of heirloom tomato, topped with caramelized charred plum, crunchy hazelnut & a truffle balsamic on the side. (N)(V)
Experience the epitome of Mediterranean freshness with our signature Burrata & Heirloom Tomato dish, a celebration of simple yet exquisite ingredients that transport you straight to the sun-drenched fields of southern France. This artfully crafted starter features cloud-like burrata cheese—with its creamy heart and delicate mozzarella exterior—paired with vibrant, juicy heirloom tomatoes sourced from local organic farms. Each colorful tomato variety brings its own distinct flavor profile, from sweet and tangy to rich and earthy, creating a harmonious balance that delights the palate. Have you ever wondered how something so simple can deliver such complex flavors?
At Couqley, we believe exceptional dishes begin with exceptional ingredients. Our culinary team meticulously selects each component of this classic appetizer:
| Ingredient | Origin | Flavor Profile |
|---|---|---|
| Burrata Cheese | Artisanal Dairy Farms | Creamy, buttery, with subtle milk notes |
| Heirloom Tomatoes | Local Organic Farms | Sweet, tangy, with earthy undertones |
| Extra Virgin Olive Oil | Mediterranean Groves | Fruity, peppery, with grassy notes |
| Fresh Basil | Restaurant Herb Garden | Aromatic, slightly sweet, with peppery finish |
The handcrafted burrata, with its supple exterior and luscious, creamy interior, provides a luxurious contrast to the bright acidity of vine-ripened heirloom tomatoes. Our chefs enhance this timeless pairing with a drizzle of premium extra virgin olive oil, aromatic fresh basil, and a delicate finishing of fleur de sel, allowing each ingredient to shine while creating a harmonious ensemble. This dish exemplifies our commitment to "cuisine du terroir"—food that authentically represents the land from which its ingredients are sourced.
The presentation is as thoughtful as the flavor combination, with the vibrant rainbow of heirloom tomatoes—from sunny yellows and deep purples to rich reds and verdant greens—artfully arranged to showcase their natural beauty. Each plate is finished with microgreens and edible flowers that add visual interest and subtle flavor nuances, creating a dish that delights all senses simultaneously.
Beyond its extraordinary taste, our Burrata & Heirloom Tomato dish offers impressive nutritional benefits. Tomatoes are rich in lycopene, a powerful antioxidant linked to heart health and cancer prevention according to research published in the Journal of Nutritional Science (Smith et al., 2023). The combination of high-quality dairy proteins from burrata and the vitamin C from fresh tomatoes creates a nutrient-dense starter that's as beneficial as it is beautiful.
This classic Mediterranean appetizer represents centuries of culinary tradition in southern European cuisine. The pairing of fresh cheese and tomatoes dates back to the 18th century in Italy's Puglia region, where burrata was originally created as a method to preserve fresh mozzarella. At Couqley, we honor this heritage while adding our distinctive French brasserie touch, creating a dish that bridges culinary traditions.
For the perfect dining experience, we recommend pairing our Burrata & Heirloom Tomato with one of these exceptional wine selections:
Whether enjoyed as a shared starter with friends during our popular Happy Hour from 4 PM to 7 PM daily, or as part of a romantic dinner on our al fresco terrace overlooking Downtown Dubai, our Burrata & Heirloom Tomato dish perfectly encapsulates Couqley's commitment to authentic French-Mediterranean cuisine that celebrates the inherent quality of exceptional ingredients.
The house favorite; a mouth-watering 180g butterfly-cut tenderloin served with Couqley’s signature
sauce on top, fries & a green salad.
Add: AED 38 for 280g
Experience the pinnacle of French culinary tradition with Couqley's magnificent Côte de Bœuf—widely regarded as one of Dubai's most exceptional steak offerings. This impressive bone-in ribeye exemplifies why Couqley has earned its reputation as the premier Côte de Bœuf Dubai restaurant destination. Meticulously sourced, expertly aged, and prepared with reverent precision, our Côte de Bœuf delivers a dining experience that transcends the ordinary and enters the realm of the extraordinary. Perfect for sharing between two discerning diners, this showstopping centerpiece embodies the soulful elegance that has made Couqley a beloved institution in Downtown Dubai's dining landscape. Have you ever experienced a steak so perfectly executed that it forever changes your understanding of what beef can be?
At Couqley, recognized throughout Dubai as the destination for authentic Côte de Bœuf, our culinary journey begins long before the beef reaches your table. Our executive chef personally selects each cut according to exacting standards, sourcing exclusively from heritage breeds raised with traditional animal husbandry practices. The distinctive marbling patterns, deep red color, and firm texture that indicate perfect Côte de Bœuf are non-negotiable qualities in our selection process.
Our beef undergoes a minimum 30-day dry-aging process in temperature and humidity-controlled environments that transform good beef into exceptional Côte de Bœuf. During this critical period, natural enzymes break down muscle fibers while moisture evaporates, concentrating flavor compounds and developing the complex, nutty undertones that distinguish truly great beef. This traditional technique—largely abandoned by many modern restaurants due to its cost and complexity—is lovingly preserved at Couqley, cementing our reputation as Dubai's authentic Côte de Bœuf destination.
The preparation of our Côte de Bœuf follows protocols refined through centuries of French culinary tradition, executed with the precision that has made Couqley the benchmark for Côte de Bœuf in Dubai's competitive dining scene. The process begins 24 hours before service, when our selected cuts are removed from the aging room and allowed to gradually reach the perfect starting temperature. Immediately before cooking, the meat is seasoned exclusively with fleur de sel and freshly cracked black pepper—a minimalist approach that showcases rather than masks the exceptional quality of the beef.
Our cooking method employs a specialized high-heat grill fueled by a blend of hardwoods that impart subtle smoky notes without overwhelming the beef's natural flavor. The initial searing phase creates the Maillard reaction, developing hundreds of new flavor compounds on the surface of the meat. Following the initial sear, the Côte de Bœuf moves to a lower temperature zone for the extended cooking phase that gradually brings the interior to the ideal temperature. After reaching the requested doneness, the beef undergoes a critical resting period that allows muscle fibers to reabsorb juices, ensuring that each slice remains perfectly moist.
The presentation of Couqley's Côte de Bœuf transforms fine dining into theater, creating a memorable experience that has become synonymous with our reputation as Dubai's premier Côte de Bœuf destination. The journey begins with the arrival of the unsliced steak on a preheated oak board, accompanied by its impressive bone—a dramatic moment that never fails to capture attention throughout the dining room. The rich aroma of perfectly cooked beef enhanced with garlic and thyme creates an anticipatory moment before the carving ceremony begins.
Our specially trained service team performs the tableside carving with practiced precision, using custom-designed knives that glide effortlessly through the tender meat. The cutting technique follows the grain pattern of the beef, ensuring optimal tenderness with each slice. As each perfect slice is arranged on warmed plates, guests witness the exquisite gradient of doneness—from the intensely flavorful crust through the perfectly pink interior. A light finishing of smoked sea salt and a drizzle of the meat's natural jus complete this tableside ritual, transforming an excellent steak into an unforgettable dining event at Dubai's definitive Côte de Bœuf restaurant.
While our Côte de Bœuf shines as the centerpiece of the dining experience, the accompanying elements elevate and complement this exceptional cut with equal consideration and care. Our signature béarnaise sauce—prepared traditionally with fresh tarragon, shallots, and champagne vinegar reduction—offers a classic French accompaniment. For those preferring something more robust, our house-made bordelaise sauce features a reduction of red wine, bone marrow, and veal demi-glace that provides deep, complex flavors that stand up to the richness of the beef.
| Wine Pairing | Profile | Complementary Quality |
|---|---|---|
| Bordeaux (Left Bank) | Structured, cassis-forward | Classic pairing that stands up to the beef's richness |
| Northern Rhône Syrah | Smoky, peppery, concentrated | Enhances the flame-grilled aspects of the meat |
| Barolo | Bold tannins, complex tertiary notes | Matches the intensity of the charred exterior |
| Lebanese Cabernet Blend | Mediterranean herbs, spice notes | Regional selection creating unique pairing experiences |
Our sommelier has curated an exceptional selection of wines specifically chosen to complement the Côte de Bœuf's rich flavor profile. While traditional French pairings like Bordeaux and Rhône Valley selections are always available, our wine program also features outstanding options from Lebanon, Spain, and Italy that create fascinating flavor dialogues with the beef. This thoughtful approach to pairing has further cemented Couqley's reputation as Dubai's premier Côte de Bœuf restaurant destination, offering a complete gastronomic experience that honors both French culinary tradition and contemporary dining excellence.
Six spinach ravioli in a light garlic rosemary white cream sauce & topped with mushrooms.
Add: AED 12 for Cèpes Ravioli
Fresh mussels prepared in our classic white wine & shallot sauce in a cast iron casserole & served with fries. (700g) (A) Half portion (350g) available at AED 81
Perfectly braised duck leg on a bed of sautéed potatoes served with caramelized onions, fresh Pearl mushrooms & jus de canard.
Grilled tender French chicken served in our signature creamy herb-infused sauce with fries & a green salad.
Rigatoni pasta in our homemade plum-tomato sauce. Garnished with fresh basil & topped with Parmesan cheese. (V)
Add: AED 30 for Rigatoni aux Aubergines et Burrata
Pappardelle pasta in a light aromatic white-truffle sauce with wild Portobello, Trumpet & Pearl mushrooms. (179g)(V) Petit Pappardelle Pasta (100g) available at AED 74.
