As the EPICURE Culinary Month continues to delight the palates of food connoisseurs at Sofitel Dubai The Palm, a unique culinary collaboration is set to take centre stage. For one exclusive weekend, the resort’s celebration of gastronomic finesse will feature a remarkable Four-Hands Dinner by the Executive Chef at Sofitel Paris Le Faubourg, Chef Anaïs Foray and the property’s Chef De Cuisine, Chef Jefry Tobing in a spectacular showcase of culinary harmony.
This is a testament to how two cultures unite at Sofitel Dubai The Palm. As a brand, Sofitel prides itself in gastronomy as one of its main brand pillars, and this collaboration is a celebration of the cultural link between the French zest of life and the resort’s take on culinary, bringing the Taste of Paris to Sofitel Dubai The Palm, in a more relaxed setting.
This exceptional dining experience, reserved for the evenings of February 23rd and 24th, will see the harmonious blend of Chef Foray’s Parisian gastronomic elegance with Chef Tobing’s acclaimed culinary craft at the resort’s award-winning steakhouse, Porterhouse Steaks & Grills.
Jefry Tobing, Chef de Cuisine at Sofitel Dubai The Palm
- Tell us about the dish.
As chefs, selecting dishes for the menu involves considering numerous factors. These include seasonal ingredients, thematic coherence, and even personal memories that inspire a creative flashback.
- How has your experience been working together for the Four Hands Dinner?
The chefs are thrilled about collaborating, finding it an enriching experience. It’s an opportunity for us to share ideas, work alongside another talented chef, and craft a menu that reflects our collective creativity. We are proud to represent Sofitel anywhere in the world.
- What was the inspiration behind the dish?
The inspiration behind our dishes lies in the selection of high-quality ingredients, often locally sourced. We aim to combine these ingredients thoughtfully, sometimes reinventing classic dishes with a contemporary twist. Ultimately, our goal is to bring people together through the joy of food.
- What is your favourite quote?
“Cook the food you love with love for the people you love.”
Anaïs Foray, Executive Chef at Sofitel Paris Le Faubourg
- Why did you choose this dish?
I selected my dishes based on the theme (‘Frenchness’) and the focus on seasonality, which is integral to my cuisine. Additionally, I opted for fresh ingredients due to Dubai’s heat, ensuring guests could fully appreciate the flavours.
- Tell us about your experience working together for the Four Hands Dinner.
I was thrilled to be contacted for such an event and delighted to participate in the Four Hands Dinner. It’s an opportunity to showcase my cuisine abroad, share my culture, and embrace the cultural exchange with Chef Jefry.
- What was the inspiration for your dish?
My inspiration stems from my culinary journey, influenced by experiences abroad in Morocco, Taiwan, Dubai, France, and Australia. These moments have shaped me into the chef I am today, emphasizing seasonality and the quality/freshness of my ingredients.
- What is your favourite quote?
“It is time to give it (your) all! (C’est le moment de tout donner!)”