Sea bass with cherrystone clams, porcini mushroom risotto with black truffles and lavender crème brûlée are just a handful of the chef-recommended dishes from Marco Pierre White Grill's summer menu. We paid a visit to find out what was new and to get a cooking lesson from the executive chef, Genny Lorenzo.
Tell us about the menu.
We have spring-summer flavours and food that is sustainable wherever possible. It's a very environmentally conscious decision with all our menus to make sure we have ethical food choices. As much as we are a British restaurant, we try to find good GCC products whenever possible. That's challenging because the weather and land are not really conducive to farming, but we do what we can. Dubai essentially has two seasons, so we try to follow the British seasons menu-wise and the availability of produce reflects that. For example, there's a new rocket salad with sautéed strawberries, grilled onion and pine nuts.
Describe the style of cuisine
Trendy but classic. Like Marco, I'm all about clean flavours. We've taken very classic flavours and updated them. I suppose the style is best described as not too frou-frou or over-manipulated food.
What is Marco Pierre like to work with?
I worked with him at Mirabelle [in London] more than 10 years ago and it's great to see him again. He is who he is. He's very professional when he comes here – he's very friendly.
What's his management in the kitchen like?
Quite good, I have to say. Here, as with each of his restaurants, he lets the chef handle things. We understand his concept clearly. He grants us liberty, which I'm very happy about. It allows me to create what I'd like to but under his brand and his guidelines.
How about your approach in the kitchen?
[Laughs] Well, I have my moments and our reputation is all-important. I'm a strong believer in delivering what's on the menu; it's a promise to deliver. There's a certain standard to maintain and there's a proper way to execute things.
One of Marco Pierre's restaurants in the United Kingdom was recently criticised for its food hygiene. Do you feel removed from that?
I do. And as much as we're a brand and a huge family, we run the restaurants differently, independently if you like. It's down to the head chefs. I definitely instil discipline in all my staff here – from the preparation of food, its freshness, the produce, everything. Standard is a word with no emotion to it, but the food we're making has to be of an exceptional standard or it won't go out.
• Call 04 444 7444 or visit www.conraddubai.com to make a reservation at Marco Pierre White Grill in Dubai
rduane@thenational.ae
Summer menu at Conrad Hotel Dubai’s Marco Pierre White Grill
A new seasonal menu has launched at Dubai's Marco Pierre White Grill. We went along for a taste-test and to get a cooking lesson from executive chef Genny Lorenzo.
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