Jean-Francois Piege collaborates with Atlantis, The Palm’s Ossiano

The venue’s chef de cuisine, Gregoire Berger joins forces with the Michelin-starred restaurant chef

The nine-course culinary experience will feature a selection of canapes
The nine-course culinary experience will feature a selection of canapes

Atlantis, The Palm’s dining venue, Ossiano’s chef de cuisine, Grégoire Berger will be joining forces with the Michelin-starred restaurant chef Piege for a four-hands dinner that is set over two evenings.

The nine-course culinary experience will feature a selection of canapes as well as dishes such as Scottish scallops in a seaweed crust, blue lobster cooked in fig leaves and signature desserts from both chefs.

The dining experiences will be hosted on November 7 & 8, 2019 from 6:30 pm to 10:30 pm.

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