While it might sound like a tired cliché, when it comes to the culinary scene in Dubai, its residents are among the luckiest in terms of choice. If you need solid proof, the arrival of Gault & Millau UAE should do the trick. What defines a good restaurant is a combination of fresh ingredients, a suitable setting, an agreeable price to quality ratio, and the team who put it all together. This equation is the age old tried and tested recipe for success. The man at the helm of Ossiano, located in the iconic Atlantis, The Palm, is one that we feel has done this quite well.
Introducing Chef Gregoire Berger
As a matter of fact, chef Gregoire Berger has been doing it since 2014. He was instrumental in the development of Ossiano — which he did from scratch. This includes curating the menu, influencing the interior, and last but least, running the show. Based in a subterranean room, located 10 metres to the bottom of one of grandest aquariums ever built, Ossiano’s exclusive setting is designed to accommodate a very select fifty–four guests per evening.
In early January of 2021, after six incredible years that saw the venue and its chef receive numerous awards, Atlantis, The Palm and chef Berger parted ways. The seemingly unnatural separation did not last long. After just one year, in early 2022, chef Berger returned to the restaurant, and soon after, earned the venue its first Michelin star. He also received recognition as being the 2022 Chef of the Year and Restaurant of the Year by Gault & Millau UAE. What’s more is Ossiano’s head sommelier, Danijela Tesic proudly took home the Michelin Sommelier Award, adding to the great comeback.
The Inspiration
Since his early years in Brittany, France, chef Berger has taken inspiration from the geographical concept of where land and sea meet. In fact, it has proved such an inspiration that he has based his entire culinary journey around it. His personal journey, however, would take him from Miami to Casablanca, with each destination adding something new.
The Collaboration Factor
Chef Berger is famous for his world–class culinary collaborations. Since his return to Ossiano, he has teamed up with several notable chefs, such as chef Julien Royer of Singapore’s multi–award–winning Odette, which proudly holds three Michelin stars.
Most recently, chef Berger hosted chef Esben Holmboe Bang — the owner and head chef of Olso’s three Michelin starred restaurant, Maaemo. Together, the pair created an unforgettable 10–wave menu, cleverly titled “North”.
The menu, priced at $410 (AED1,500) per person, featured the best produce from the ocean and land and focused on natural flavours and seasonal, raw ingredients sourced from a fusion of the best French and Norwegian producers in the world.
The Venue, Examined
Ossiano combines a unique fine dining concept that brings the riches of the ocean and coastal land together. Currently, the piece de la resistance is its 10–wave tasting menu that reflects the lifelong creations of chef Berger. The idea is to take discerning guests on a transformative journey that not only invigorates the taste buds, but also brings to light some of the world’s finest produce.
The Future
With more collaborations on the menu, it is safe to say that the future looks bright
and delicious for chef Berger and Ossiano. As for us, we’ll be eagerly awaiting to see
and taste what he does next.
Follow www.abtraveller.com and @abtravellerme to stay updated on the latest travel news
