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Published on : Thursday, January 21, 2016
One&Only The Palm in Dubai has debuted the new Extractions menu by French three Michelin-starred Chef Yannick Alléno. The new menu is an entirely bespoke concept that Yannick has named “Food&Extractions Pairing” where tailor-made vegetable and fruit beverages are created to complement each dish. The new Extractions Pairing menu is designed to enhance guests’ epicurean experience with a beverage revolution, using these carefully crafted concoctions.
“With STAY at One&Only The Palm, we are consistently seeking to innovate our offering and in a cosmopolitan city such as Dubai it’s integral that we continue to think of new and exciting ways to engage and excite visitors to the restaurant,” commented on his new innovation Chef Yannick.
The inspiration of this new concept was born nearly four years ago, when Yannick Alléno tasted the juice of a terrine he had just cooked, and was amazed by the pure taste of the jelly that had formed. Using this inspiration his objective is to intensify the flavours, not to transform them. Creating the perfect distillation of flavours, using modern techniques, his research resulted in a whole collection of jus that are now known as extractions. Example pairings include red mullet fish cooked with Moroccan Atlas olive oil paired with an extraction of onion, celeriac, mushrooms and artichoke and crispy chocolate and sesame, orange and saffron sorbet paired with an extraction of beet, mushrooms, celeriac and squash.
These extractions excel because of their true taste; allowing the very essence of a product to express itself, right down to its texture. The first step is to extract the taste of individual products, either fruits or vegetables, by cooking them sous-vide at a specific temperature and time, which results in extraordinary intense flavours. Filtered and reduced by freezing, the different flavours intensify the taste of the product with incredible strength, highlighting its natural salinity and minerality. The taste was so interesting, that the distillates of flavours became as intense as any of the traditional beverages used for pairing. Further to such, the extractions also offer health benefits as the organoleptic qualities of each product are preserved. Chef Yannick believes that no other spices, salt or alcohol need to be added to a dish as it is already complemented by the great flavour of the jus.
Yannick overseas all of the restaurants in One&Only The Palm in addition to his signature restaurant STAY, including the elegant Zest and iconic 101, ensuring all the menus are consistently refreshed and for guests and visitors to enjoy and rediscover. STAY by Yannick Alléno sets the tone for a distinctive yet intimate and romantic evening. Indoor and outdoor seating, overlooking the grand pool and Moorish inspired gardens is also available.