Gault&Millau UAE’s reigning Restaurant of the Year Ossiano has introduced its new degustation menu. Helmed by Chef of the Year winner Grégoire Berger, the third chapter of his Ossiano story is called Escale and comes in 11 courses or, as the restaurant calls them, waves.
Translating as ‘stopover’, diners are invited to join Berger’s retreading of his culinary journey as he leaves his travels around Nantes, Bordeaux and the Pyrenées (where the previous menu Metanoia ended) and moves into international territory.
As with previous menus at Ossiano, the focus is on sustainably sourced ingredients from the oceans or within 50km of a coastline.
The beginning of the meal sees guests enter a curtained room to join the chef as he leaves the France coastline while the sound of waves and glowing plankton enhance the experience.
There are also trips to New York and Canada along the way, inspired by street hot dogs and campfire singalongs.
The four-toque restaurant is on a remarkable run, with a recent collaboration with one of the world’s most decorated chefs Joan Roca proving a success.
Reservations for Ossiano’s Escale are open now.
AED1,250. Open Tue-Sun 6pm-1am (last seating 9pm). Ossiano, Atlantis, The Palm (04 426 0770).
