Titled Origin, the 10-course menu presented the best of Chef Gregoire Berger and Michelin two-star restaurant Noor’s Chef Paco Morales at Ossiano.
A season of world-class culinary collaborations has taken off at the progressive fine dining restaurant Ossiano.
Through 26 and 27 May, 2022, the restaurant saw a once in a lifetime dining collaboration where two of the world’s leading culinary talents serve an unforgettable 10-course menu.
Titled “Origin”, the duo’s collaborative efforts will comprise Berger’s modernist approach with dishes that tell the story of his travels around the world. Joining him is Morales with his notoriously avant-garde style, reinterpreted from the Al-Andalus Arab heritage.
Every chapter of the story is interpreted through the culinary lens of each chef, with surprises at every turn. Diners can expect oceanic-inspired dishes from Berger, including Geranium rosat, Jellyfish and Seaweed snow, Scallop andouillette, Puffed buckwheat with spring salad and Tequila grapefruit with jalapeno, and Yuzu sorbet.
Morales’s interpretations include a Marinated shellfish in cucumber dressing, Chickpea hummus with kefir snow and squid, Vegetable stew and mole poblano as well as Carob bean with its bark.
Gregoire Berger says, “I’ve been following the work of Paco Morales for many years, and I have always appreciated his talent, technique, and style of cuisine. I have always been curious and extremely fascinated with the way he crafts his dishes. It’s very unique and I feel there is great synergy between Noor and Ossiano in terms of storytelling. It just makes sense. This is going to be an unforgettable culinary experience.”
Part restaurant, part cultural project and nestled just outside of his hometown in Córdoba, Spain, Morales of the Michelin two-star Noor is famed for the exploration of Al-Andalus cuisine (or medieval Muslim Spain). His experiments have had a significant impact on modern Andalusian gastronomy.
Described as a ‘culinary Indiana Jones’ and highly regarded as one of the most exciting chefs in the world, Dubai diners have the unique opportunity to sample Morales’s interpretation of the evolution of the Andalusian legacy. Sampling flavours, aromas and subtleties of dishes from the 10th to 15th century, all ingredients used are 100% true to the period of the dish.
Through the set menu, Ossiano pays homage to the riches of the ocean and coastal land. Guided by Berger’s memories of travel and his childhood in Brittany, each dish embodies the chef’s lifelong respect for seasonality, terroir and sea foraging, with all ingredients sustainably sourced from the oceans or within 50km of a coastline.
May’s culinary partnership with Chef Paco Morales is the first in a series of exciting and debut collaborations between Chef Gregoire Berger and some of the world’s leading chefs. Taking place from May through December, Dubai diners can expect the biggest names in culinary to take to the Ossiano stage.
Chef Paco Morales says, “I was very impressed when I tasted Gregoire’s fabulous dishes a few years ago in Dubai. It was spectacular and unforgettable. So, I am really excited about our collaboration and I’m sure this event is a perfect synergy of two culinary visions. One not to be missed.”