Atlantis The Palm hosts Ossiano-Nobu collaboration

Two of Dubai's award winning chefs, Herve Courtot of Nobu and Gregoire Berger of Ossiano, are collaborating to offer a one night only experience

Chefs Gregoire Berger of Ossiano and Herve Courtot of Nobu.
Chefs Gregoire Berger of Ossiano and Herve Courtot of Nobu.

Two of Dubai’s award winning chefs, Herve Courtot of Nobu and Grégoire Berger of Ossiano, are collaborating  to offer a one night only experience, billed as the "Four Hands" dinner, at underwater restaurant Ossiano, Atlantis, The Palm.

Combining Nobu's Peruvian Japanese cuisine with Ossiano fine dining, the first such attempt by both restaurants, the dinner is scheduled on March 10, 2017.

The tasting menu will include a selection of canapes, an assortment of tasting dishes and a collection of desserts, for AED 1,250 per person. Live musical entertainment for the evening will be provided by Salha and The Million Dollar Band.

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