Restaurant Review: Reflets Par Pierre Gagnaire, InterContinental Dubai Festival City

It’s a true sensory experience
Monday , 07 May 2012
Restaurant Review: Reflets Par Pierre Gagnaire, InterContinental Dubai Festival City
Reflets Par Pierre Gagnaire

Reflets Par Pierre Gagnaire
Location: InterContinental Dubai Festival City, Festival City, Dubai
Tel: 04 701 1111
Web: www.diningdfc.com
Dress code: Smart
Cuisine: French
Times: Noon to 3.30pm, 7pm to 11.30pm, Monday to Friday
Price Range: $$$$$

Dining at Reflets is not merely “going out for dinner”; it’s a true sensory experience that starts with trying to make sense of the complex and lengthy menu. But from the moment you walk in, there’s no mistaking that luxury awaits. It’s a bit like being inside a jewellery box, all gilt mirrors, velvet finishings and ornate chandeliers.
For all the opulence of the restaurant though, the food is well and truly the main event. Three-Michelin-starred chef Pierre Gagnaire is passionate about the individual flavours and textures of food, and accordingly, dishes comprise of a series of small, French-inspired morsels, with often unexpected twists – the Tandoori marshmallow is a surprisingly delicious combination, as is the appetiser that comprises popcorn, Roquefort, pear ice cream and warm camembert. The Wagyu beef tenderloin is satisfyingly tender, the accompanying bordelaise sauce adding just a hint of sweetness.
The epically-named ‘Le Grand Dessert de Pierre Gagnaire’ perhaps best sums up the eatery’s ethos. Consisting of seven individual desserts – from a pistachio ice cream with peppery rocket, to a sinfully rich chocolate ganache – the dish allows a diner to take a mini tour of the most divine sweet shop.  

On the Menu
APPETISERS
Roquefort and pear ice cream, ewes milk yoghurt and pistachio, Vacherin Mont d’Or, coconut milk and popcorn, mikado of vintage Comté, cubes of gentian jelly, Camembert cooked in ember, apple compote with tagette and Calvados, Dhs250
Ballotine of duck liver cooked ‘au naturel’, dunky pinky condiment and dry leaves of fruits and vegetables served as a velouté, gambas from Palamos perfumed with Amontillado, in copeau, variation of beet root, Dhs210

MAINS
Wagyu beef tenderloin cooked in clarified butter and glazed with bordelaise sauce; thin tart ‘Nolpi’ potato croquettes, crunchy Portobello mushrooms, consommé of beef flavoured with red port, red currants and piquillos, Dhs270
Pillow of fresh herbs and slipper lobster, green and white asparagus from France, Soste di Ulisse olive oil, lemon caviar and ewes milk yogurt, green basket of peas, fava beans and spring onions, cordifole salad and aged Comté cheese; fresh morels soaked with Vin Jaune; and diced rubinette apple and maniguette, Dhs310

DESSERTS
Le Grand Dessert de Pierre Gagnaire – seven desserts inspired by French pastry; created around seasonal fruits, low sugar confectionary and chocolate, Dhs120
Soufflé of organic Equateur chocolate, parfait nougat, fruit paste and pistachio, biscuit lemon, Dhs110

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