Classifying French cuisine as fine dining can make it seem inaccessible to many diners, says Bistro Des Arts co-founder Jonathan Vercoutere. Classifying French cuisine as fine dining can make it seem inaccessible to many diners, says Bistro Des Arts co-founder Jonathan Vercoutere.

How popular is French cuisine in the region?

Anthony Ekizian, head chef, Aubaine: French cuisine is proving popular here, showcasing traditional cooking methods reinterpreted in a contemporary fashion.

Jonathan Vercoutere, co-founder, Bistro Des Arts: French cuisine in the region is far from being the most popular, for several reasons. Firstly, most of the French restaurants are classified under the category of fine dining, which makes them inaccessible to many. Also, [due to the demographics] in the UAE and the GCC in general, most people prefer food to be spicy or served in big portions, from Asia and other nearby regions. French food is more unknown; terms and names are hard to pronounce and understand. The food is more focused on the quality of products and techniques, and not on the size of the portions or the amount of spices.

Rory Duncan, head chef, La Petite Maison: As a general appreciation in the public, it is very popular. French with a Mediterranean influence has even more leverage because of the climate.

Francois Xavier Simon, chef de cuisine, Reflets par Pierre Gagnaire: French cuisine is the base; everything starts with it and it is still the most renowned type of cuisine. There are so many products, so many recipes and when it comes to fine dining, everyone follows French cuisine. In Dubai there are many French restaurants, but more [focused[ on fusion with Asian, Japanese or Thai — only few traditional French.

Jérémy Degras, executive chef, Chez Charles: French food has long been a popular choice among all nationalities. There are thousands of French expats living here, but the entry of some of Frances’ most respected chefs into the market has broadened the appeal of our cuisine to a wider audience. Restaurants like Stay by Yannick Alléno and Reflets par Pierre Gagnaire showcase the very heights of classic-meets-contemporary French food, while others like Bistro Madeleine, Le Classique and La Petite Maison offer special dining experiences with a Gallic influence.

Sofiane Kaced, chef de cuisine, Brasserie Quartier: French cuisine is considered as the most refined and sophisticated. When most people think of French food they instantly think of romance so it's often the go-to option for a romantic dinner. That perception isn’t just in Dubai and the Middle East, it also applies all around the world. 

What are the latest trends in French cuisine?

Ekizian: French cuisine focuses on great ingredients and techniques — but that doesn’t mean complicated. I feel that the trend in French cuisine is going back to something even simpler, more authentic, and focusing on the excellence of the product and its sustainability, without over working the dishes, just keeping it simple.

Vercoutere: The latest and most used new trend in restaurants is ‘back to basics’. From Michelin-starred chefs to French-style restaurants, everyone realises that what the market is now looking for is value for money and everyday meals instead of a ‘once a year’ amazing experience. People are very focused on how much they spend due to the economic climate, but it doesn’t mean they want to stop going out or have fun. Therefore, the offer has changed and tend to try to provide good experiences without breaking the bank.

Duncan: Sustainable food sources and cooking methods are the top culinary priorities. The focus is on the product and being able to reflect the true flavour. People want good, honest food based on amazing ingredients, but cooked in a simple way.

Degras: We have noticed a trend of ‘fleeting pleasure’; those moments where a dining experience appeals to all the senses, from the visual appeal and artistic presentation to the smell, taste and creation of a lasting memory. Also, a revival in traditional French cuisine. Simplicity, emphasis on the ingredient and creating a variety of textures in a single dish to create an outstanding experience are other trends that are coming to the fore within French kitchens.

Kaced: All the old classics are making a comeback, so dishes containing the likes of beef cheek, tail and traditional vegetables are all seeing a surge in popularity. These are my personal favourites to dine on and prepare. 

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