LOCATION On the Waterfront Level of the InterContinental Dubai Festival City hotel.
DETAILSA private elevator transports diners direct from the hotel lobby to Reflets Par Pierre Gagnaire, where the restaurant’s namesake ‘reflections’ are carried through via a mirrored corridor and walls adorned in Mother of Pearl to the seating area beyond. Lavender-hued Murano glass chandeliers dangle over baroque furniture, while rosewood Louis XIV chairs bound with vibrant fuchsia velvet complete the design blend of new and old. Chef Gagnaire has even gone as far as relocating his most trusted staff members from his other restaurants to lead his newest restaurant team, including head chef Olivier Biles and pastry chef Sébastien Vauxion, to ensure the most authentic French fine dining experience possible in Dubai.
FOOD & BEVERAGEHead chef Olivier Biles has had a lifelong association with Pierre Gagnaire – his father, born and bred in the south of France, worked with the culinary star during the 1980s. Olivier himself went on to follow in his father’s footsteps when he became sous chef at the renowned Pierre Gagnaire restaurant in Paris, a post he continued for five years.
Now, under the direction of Michelin-starred Chef Gagnaire, Olivier manages Reflets Par Pierre Gagnaire to execute visionary French dishes that meld intense flavours with classic preparation techniques and modern twists. Menus use a broad range of high-quality produce as well as imported gourmet items, changing monthly to reflect the availability of the best ingredients and the kitchen team’s dedication to an ever-esciting culinary experience. Dinner items may include the likes of blue lobster straight from the Atlantic Ocean, presented at the table to diners and cooked à la minute (prepared to order), served with a raviole of foie gras printed with watercress, the tips of the first green asparagus from Mallemort in Provence, France, or milk-fed veal chop cooked on a bed of hay with ragout of baby squids from Palamos in Spain, a rich poivrade artichoke sauce, spring onions and black truffle.