Name: indulge yourself to the true French ... with a twist
Cuisine: finedining_1
Ingredients: app; start; main; main; dessert; app; app; app; app; main; main; desert; desert

United Arab Emirates

Dubai

Dubai City

Have someone with experience in the service industry serve you so the chef can focus on the magic in the kitchen

Waiter

A personalized wine pairing will give your tasting buds an even better experience!

wine pairing

Cheese platter

An extra amuse to complete your dinner experience.

Amuse extra

charcuterie board

Complete your dinner with some delicious caviar!

Caviar

been a French chef is a journey of passion, dedication, and artistry, deeply rooted in centuries of culinary tradition. 
With over 20 years of experience in the art of French cuisine but not only , I have had the privilege to live in many countries such as Japan, Korea, Hong Kong, Shanghai and many more which gave me the skills to explore many food cultures.
I want to offer an exclusive culinary experience that brings the heart of France, or any parts of the world, directly to your table. Trained in the finest kitchens of Paris I combines traditional techniques with innovative twists, using only the freshest, locally sourced ingredients (or imported from France) to create dishes that are both timeless and contemporary.

I am specializes in personalized, private dining experiences for discerning clients, whether for intimate dinners, lavish events, or tailored cooking lessons. Each menu is carefully curated to suit individual tastes, dietary requirements, and the ambiance of the occasion, with a focus on elevating every moment through exceptional food and impeccable service.

Wam  blinis, wild cherry smoked Atlantic salmon, grain Mustard, Alps honey & Isigny cream emulsion

Wild Hand caught Atlantic sea bass carpaccio, mixed garden herbs dressing  &  citrus dressing , espelette piment & pink peppercorn

start

Hand caught Mediterranean Royal seabream “Meunière” Style  served with Rattes du Touquet Potatoes & organic ripe broccoli

main

Black truffle Risotto, wild forest mushrooms medley  The famous Bresse chicken, shaved aged comte cheese, Porcini powder

Chocolate Millefeuille  Dark chocolate & cinnamon emulsion, Valrhona dark hot chocolate sauce

dessert

Foie Gras Mi Cuit, Shaved Valrhona Cacao nibs, toasted ginger bread ( 45 Aed extra charge )

Snail vol au vent, garlic & parsley infused cream, medley of forest mushrooms

Limousin beef carpaccio enhanced with walnut olive oil, 30 years old raspberry infused balsamic vinegar, Shaved 18 months old comte cheese

homemade gnocchi, artichoke pesto, Jerusalem artichoke heart roasted in a sage & lemon butter sauce, roasted pine seed

Wild hand caught mediterranean Seabream , homemade Robuchon style mash potatoes lemon & dill  flavoured , fennel in 2 textures. orange butter sauce  (Vegetarian )

Atlantic hand caught Seabass mediterranean style, fresh ratatouille, poached baby potatoes, Provence olive & tomato tapenade

desert

My childhood memorym the unique Pain Perdu

indulge yourself to the true French ... with a twist

finedining_1

French

personal-chef

Passion, authenticity & seasonal products

indulge yourself to the true French ... with a twist

Indication of Chef Jean Loic's skills and specialties

app

start

main

main

dessert

app

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app

main

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desert

desert

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Jean Loic