In an age when satire abounds, extensive tasting menus and a more casual approach is the flavour of the day, Chef Gregoire Berger, Executive Chef of one Michelin star Ossiano, is unapologetically embracing progressive fine dining. The restaurant located at Atlantis – The Palm, in Dubai, is a truly immersive experience. Guests can enjoy a menu inspired by the ocean and seas, in a dining room that is surrounded by a 40 ft aquarium filled with stingrays, sharks and fish.
The Ossiano experience was transported in part to San Qi at the Four Seasons in Mumbai in March 2023, in collaboration with Culinary Culture and American Express. To recreate the aquatic ambience, large screens surrounded the dining room streaming live footage of the aquarium in Dubai. Guests were welcomed with a glass of Villa Sandi Il Fresco Prosecco Treviso Brut DOC.
The eleven-course tasting menu, titled Wanderlust, kicked off with a trio of amuse bouche: an illusion of a cherry tomato, a Hamachi and bell pepper taco, and crab stuffed in a miniature rice paper crab. It was recommended to enjoy each of these in one bite. The unexpected burst of flavours that followed was a sign of the adventure that lay ahead and the course lived up to its name “Euphoria of a New Departure”.
Denne historien er fra Summer 2023-utgaven av Sommelier India.
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Denne historien er fra Summer 2023-utgaven av Sommelier India.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Intimate and Welcoming
Reserve a table at AI Garamond in the centre of Turin for a taste of authentic Piedmonteset and Sicilian cuisine
Tribute to the Kerala Kitchen
Kappa Chakka Kandhari is a restaurant like no other. Chef Regi Mathew, the presiding genius, speaks to Kaveri Ponnapa about how the award-winning restaurant, specialising in the homecooking of Kerala, came into being
SWIRLING IN THE DIGITAL ERA - How social media is influencing wine culture
The ever-evolving world of wine is currently witnessing a significant shift towards social media. Devati Mallick steers us through the many ways one can navigate the digital landscape with a simple click, tap, or swipe
Bottling It - The times they are a-changing
Wine in glass bottles has been traditional for a very long time but now change is a-foot, says Carol Wright. The carbon foot print of the glass bottle is not planet friendly
BANDOL - The ruby in the Provence crown
If you thought Provence was only about rosés, you are wrong. Bandol, one of the more prestigious appellations of Provence, is renowned for its bold and structured red wines. Here's what Elizabeth Gabay MW has to say
A Splendid Septet of Wines
Raymond Blake tastes seven vintages of the Burgundy premier cru, Gevrey-Chambertin 'Aux Combottes', from Domaine Dujac, owned by the Seysses family
CYPRUS Dawn of a New Era
On a recent visit to Cyprus, Rosemary George MW is struck by the island's numerous indigenous grape varieties and high altitude vineyards
Madeira The world's longest living wine
Carol Wright on what makes Madeira the 'hottest' thing in wine
AT THE FOOT OF MOUNT ETNA
Altitude, fertile volcanic ash, and abundant sunlight create a unique environment for vineyards
Putting their best foot forward
Craig Wedge is bullish about the rising quality of Australian wines entering the Indian market
