What are some challenges you face when it comes to French cuisine?
Vercoutere & Pilard: When it comes to proper French cuisine it is always complicated as most of the old recipes are heavy and rich and the trend today is more on the healthy side. This is why we adapt ourselves to that but at Bistro Des Arts we keep offering some terroir dishes.
Couquelet: I think one of the biggest challenges I face when it comes to French cuisine is educating the diners on the various cuts of meats and sauces we have available. Entrecote, being the crowd favourite, is always a great choice, but I would like to see people take more risks and try new things like a flank steak.
Degras: There is the challenge of the perception related to pricing that needs to be switched. You can have a delicious quality French meal for a reasonable price.
Basiony: I would not say there is a specific challenge solely for French cooking, but like many chefs, I strive to be original whilst also staying true to the origins of each style of cuisine, finding the perfect balance takes time and dedication.
Duncan: The biggest challenge for us in this region is getting products that match our expectations. Getting the freshest possible products is a challenge.
Is it easy to source the ingredients that you need?
Vercoutere & Pilard: Very easy. Today Dubai is a massive platform and whatever we want we get it.
Couquelet: It can be difficult at times, especially when it comes to finding ingredients all year round when most produce is seasonal. Learning to create and source your dishes with what is available seasonally and locally has so many benefits and makes cooking that much more enjoyable. In general, I find it simple to source everything I need.
Degras: The ingredients used daily are handpicked from the world renowned markets. We select the finest. Fruits and vegetables are sometimes a challenge. When in season in France, Italy or around the Mediterranean, we need them here hours after the harvest.
Basiony: We import a lot of our produce directly from France, from cheese, truffles and foie gras. This ensures the authenticity of products and therefore the quality of what we serve; and we have never faced any challenges in doing so.
Duncan: Not enough suppliers supplying quality French ingredients and it’s too expensive so it puts chefs off from purchasing.
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