07.2019_What’s On_ 41There’s no denying Pierchic is one of the
most exclusive ‘bucket-list’ restaurants
in Dubai.
Taking a window table inside the
restaurant on stilts, we’re surrounded by
ocean views, clear enough to see the bloom
of jellyfish gathered close to the surface
of the sea.
The brunch is table service with a
sharing style concept. Starting with
a selection of freshly baked bread, artisan
dips and beef cold cuts with local burrata,
it’s clear to see the focus that has been
placed on sourcing the highest-
quality ingredients.
Another round of starters is brought
out, including delicious baby squid. The
pieces are sautéed with chives and plenty
of salt, balancing powerful flavour with the
seafood’s soft texture. The dish is paired
with a plate of mussels, fresh from the
ocean and easy to devour.
Two rounds of main courses are also
sent to the table, the first focused on fish,
followed by a round of meat. The Dover
sole comes as a full-size fillet and our
talented waitress serves it up in a flash.
It has a soft and creamy texture, drizzled
in olive oil and served with a crunchy
cauliflower salad, topped with crispy
almonds and parmesan. Alongside thefillet is a sampling of giant tiger prawns
and tender Galician octopus.
Pierchic’s ethos has always had a strong
focus on sustainability. Ethically sourced
produce is important to the restaurant,
with an organic wine list to complement
its high-grade meat and seafood offering.
Meanwhile, the meat course is served
as disks of gravy-topped lamb upon a
bed of potato puree with refreshing mint
gel and roasted root vegetables. Our
knife swiped through the meat the ease,
melting in our mouths.
To finish the meal, we’re presented with
a modest selection of Pierchic’s signature
desserts alongside a refreshing portion
of organic fruit. The raspberry sorbet is
a winner, as is the chocolate mousse (try
them together). A great way to finish off a
truly memorable meal.
The Saturday brunch is priced at
Dhs375 for the five-course sharing meal.
An extra Dhs200 is applied if you want to
make use of the four-hour drinks package,
which includes organic wine, sparkling
and beers. A minimum booking of four
guests per table is required.
a Jumeirah Al Qasr, Madinat
Jumeirah, Sat noon to 4pm, Dhs375
food only, Dhs575 with drinks. Tel: (04)- jumeirah.com
Ocean Vibe at Pierchic
Can this top restaurant deliver a memorable
Saturday brunch?MANUEL SANCHEZ
Head chef at ZOCO
The best recipe my mother
taught me? To prepare refried black
beans in a clay pot over wood fire.
I strongly believe nachos and
burritos are not Mexican dishes.
At ZOCO, many people ask me why
I don’t make burritos and I say
because we have better items like
tacos and tlayudas o tostadas.
Back in the day I used to
be rude in the kitchen. But after
years of experience, I realised being
patient is extremely important and
being rude is not the best way to
create a good team.
What’s always in my fridge?
Black beans, habanero chile, hass
avocado from Mexico, cheese,
tortilla, tomato, meat, eggs and
much more. I am a food lover!
I have been fortunate to have
friends who have always been
there for me, many of them are
with me in the kitchen today. Some
have been my masters, and some my
students, but each one has had a
significant role to play in my life.
My kitchen is built on a strong
foundation of trust and friendship.
We are friends in and out of the
kitchen. I am not a regular boss.
If I wasn’t a chef, I would be a
“chamán”. There is an old tradition
in Mexico that people have been
following for generations. It is the
process of acting as a medium
between the visible and spirit worlds
that guide you to live a life of peace.
a The Atrium at Al Habtoor
City, Sun to Thur 5pm to 1am, Fri
12.30pm to 4pm, 5pm to midnight,
Sat 2pm to 1am. zocodubai.com
BRUNCH
MONTH
OF THEMEET THE CHEF