The interiors of Imperium at the Jumeirah Zabeel Saray in Dubai; it is known for its classical French fare and has items like oysters on its Friday brunch.
Biggest challenges?
DH: Challenges occur when a shipment is delayed or when the products supplied are not of the quality we expected. We then need to be very creative with our solutions without compromising the quality of our cuisine.
IA: The biggest challenge is staying true to ourselves and not giving up on our principles — whether that applies to ingredients, belief in the product or suppliers. It is so easy to fall into the trap of being everything to everyone, trying to please every stakeholder and diluting the product you are offering.
NF: The use of authentic seasonal ingredients from various regions in France, for example cheese or seafood; it is sometimes difficult to get the ingredients you need from the particular regions.
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SC: The supply chain. We change the menu in-house to ensure that everything is available at all times.
What are the latest trends in French cuisine?
FS: Definitely the healthy approach as well as light bites.
IA: Basic, simple food made using the best quality ingredients. This trend is not specific to French cuisine but I think it’s definitely what people are gravitating towards more and more. The sharing concept seems to be a reoccurring trend, particularly in this region.
NF: The local and most notable trend is the infusion of a secondary dining cuisine with the classic French cuisine — and then to mix it with a relaxed casual dining experience. Example, French–Vietnamese cuisine, such as one of Jumeirah Zabeel Saray’s restaurants, Voi.
SC: We don’t follow any trends. We focus on delivering what would be found in a traditional brasserie in France. It is about home comforts and simplicity.
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