Iconic luxury lifestyle hotel, FIVE Palm Jumeirah’s 150m of private beach, Beach by FIVE is renowned for its Instagrammable VIP cabanas, beach side Jacuzzis and a stunning skyline view for a picture-perfect sunset shot while a striking chandelier topped glass lined pool is your go-to spot for a sun kissed dip – and that’s not all, high-energy beach party extravaganza, Bohemia, is everyone’s favourite Saturday rendezvous.
An alluring destination that combines the glamour of Dubai with the sophistication of the French Riviera, an undisputable Garden of Eden and playground of the rich and famous, Beach by FIVE’s collaboration with Chef Florian will be resplendent with TRUFFLE FRENCH TOAST (Served with Périgord sauce and langoustine tartare), LOBSTER CLUB SANDWICH (Cebette butter and spinach), SLOW-COOKED OCTOPUS (Cooked for 8hrs with hummus cottage cheese and vegetable ratatouille) and WHITE ASPARAGUS (Butter croutons with hollandaise sauce) along with an exceptional selection of French wines and Champagne.
Bringing his unique and inimitable flair to FIVE’s award-winning culinary team, Chef Florian Barbarot will welcome a discerning local, and global, audience to a distinctive menu that reflects the high-energy, high-quality ethos of the Vibe at FIVE.
LE CHEF EXTRAORDINAIRE
A gastronomic genius, Chef Florian Barbarot, hails from the Grenoble region and formerly was a key player at 2 Michelin starred establishment, the L’Auberge de l’Ill, alongside the renowned Marc Haeberlin (Chef cuisinier at L’Auberge de l’Ill), whom appointed him the 1st party leader at the tender age of 21.
Always on a culinary adventure, whilst traveling as a Guest Chef to Tahiti and Taiwan at The Intercontinental, he was offered the opportunity to join famed Chef, Daniel Boulud at 2 Star Michelin restaurant, Daniel in New York. After a year and a half of culinary prowess, he rapidly rose through the ranks and become Junior Sous-Chef who managed twenty chefs of the establishment – one which was soon recognized as the ‘Best Restaurant in the United States of America’ by the association Les Grandes Tables Du Monde. Chef Florian Barbarot eventually moved to Normandy as Head Chef at haute French restaurant, Auberge de la Pomme.
Chef Florian Barbarot’s menus are often based on seasonal products, on which he employs his carefully honed techniques and master creativity to elevate each and every delectable dish served. He expounds, “To create magic in the kitchen with ingredients, it is important to engage finesse and precision while celebrating the natural components of the components used. I like to experiment continually with textures and flavours for innovative results that surprise and delight your palate.”
So, what are you waiting for? Come Play!
INSTAGRAM: https://www.instagram.com/beachbyfive/
WEBSITE: https://palmjumeirah.fivehotelsandresorts.com/eat-drink/beach-by-five
CALL: +971 4455 9989
EMAIL: fpjd.dining@fivehotelsandresorts.com