Abu Dhabi, UAESunday 23 February 2020

Famed Paris restaurant Fouquet's is now open at Louvre Abu Dhabi

Chef Pierre Gagnaire reinterprets the classics of the 120-year-old Parisian brasserie

A visit to Louvre Abu Dhabi can now be punctuated with a meal at Parisian brasserie Fouquet’s. The menu has been designed by Michelin-lauded chef Pierre Gagnaire, while the project is a collaboration between the Louvre and Barriere Group, the hospitality company that owns hotels, resorts, casinos and restaurants in France, St Barts and Marrakech.

The original Fouquet’s opened in 1889 in Paris, while other branches are located in Cannes, Toulouse and Marrakech.

The brasserie is known for its distinctive interior – mahogany wood panelling, plush red and black seating, and ornate, old-school chandeliers – that define the ambience at Fouquet’s Abu Dhabi, even as it "draws inspiration from the museum’s artistic atmosphere".

On the menu

The menu is succinct but sophisticated, and includes Gagnaire’s famed tuna tataki, plus burgundy snails with garlic and prawns with avocado and pink grapefruit for starters.

A choice of three main dishes takes in beef tartar, sole meuniere and fish ‘n’ chips.

Fouquet’s famed millefeuille is on the dessert menu, as is a semi-cooked bitter chocolate served with coulis-coated red fruits and strawberry sorbet.

Pierre Gagnaire

DUBAI, UAE. March 9, 2014- Three Michelin star chef Pierre Gagnaire is photographed at his restaurant Refletts at InterContinental Hotel Dubai Festival City in Dubai, March 9, 2014. (Photo by: Sarah Dea/The National, Story by: Rebecca Duane McLaughlin, Arts and Life)
The chef at InterContinental Hotel Dubai Festival City in 2014. Photo: Sarah Dea for The National

The head chef and owner of the eponymous Pierre Gagnaire restaurant in Paris opened Reflets at Dubai Festival City in 2008. Ten years later, the chef opened the chic Pierre’s Bistro & Bar in the same location.

Gagnaire is heralded as one of the true innovators of modern French cuisine with a philosophy of treating food as art - but with an understanding of food and its impact on the palate which is refreshingly gimmick-free. It is a rare combination of talents that has earned him 11 Michelin stars and a rash of awards to date.

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Updated: February 4, 2020 10:12 AM

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