3 A passage to India
Flavours of the world swirl and combine as historically disparate cuisines take on regional and ethnic cues. Desserts are no exception. For instance, Le Royal Meridien Abu Dhabi executive head chef Justin Galea is a fan of the kunafa éclair, which combines a Palestinian speciality with French pastry making.
A fusion of Arabic and European influences also informs Sakti’s dessert concoctions. “Developing a menu focused on specific regional cuisines is a great way to differentiate your dining offering. This definitely applies to desserts as well, as every region has very varied dessert-styles and guests love to taste them all,” he says.
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For Trilck, fusion desserts are a chance to show off the skills of her multi-cultural, well-travelled team. She explains: “Fusion desserts give me a chance to combine typically European desserts with Asian, Arabic or African flavours. I love to mix a classic crème brûlée with lemon and a typical Arabic spice called sumac. Also curry mixed with a dark chocolate from South America works very well in a ganache or in a plated dessert.”
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