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😍 5/5 - Exquisite
By 👻 @HavoLibre, 01/20/2024 3:00 am
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Had long planned to pay a visit to Stay. Took quite a while to actually find the perfect time to do so. The venue is located in One&Only The Palm. A marvellous resort with impeccable aesthetics, and such aesthetics naturally extend to the venue itself. You have to be there to experience it. Outdoor seating area is free of flying insects: a huge plus from the get-go. Spacious floor plan, simple table setup, fantastic linen, gorgeous glassware. I somewhat remember seeing the same brand of glassware in a one-star in Geneva. Just beautifully light and elegant. A very interesting wine list. Healthy blend of old and new world with a main focus on French wines, of course. Some 250+ labels if I’m not mistaken. Signature cocktail list seems a bit too reserved. It looks good and does require a moderate level of work, but it’s not interesting enough to for my taste. Personal preference, I guess. Decided to go with the Experience Menu. A solid 7-course menu including amuse bouche and pre-dessert. Bread and butter looked fantastic. Starting off with artichoke ice cream with caviar, hazelnut oil, pine jelly and grated coffee. Love a classy savoury ice cream. Light, pleasant, fragrant. King crab was a strong first appetiser. Crab meat gently coated with cream cheese, delicious and nearly gelatinous nori broth at the bottom, drizzle of herb oil on top, dill and pea shoots all over. Strong aesthetics, delicate flavours, pure comfort. Sturgeon nonnette was a surprise. A savoury twist on the nonnette with sturgeon, eggs, butter, flour, and a layer of caviar in the middle, with a texture that nearly resembles soufflé. Savoury cream on top, and an extra bit of bacon extraction. Beautiful dish with intense flavours: intense yet well contained. Had the pleasure of sampling a small plate of the portobello mushroom and bread risotto by courtesy of chef Ilya. What an astounding dish. Beautifully cooked portobello in the same style as abalone, delectable risotto made with brunoise-sized croutons, rich and savoury herb sauce. Fantastic vegetarian option. Resumed to the menu with a sea bass aiguillettes. Thin veil interwoven with calamari and aromatics coating the sea bass, which was poached in brown butter. Velvety celeriac puree which had a hint of white chocolate: very much felt like the classic style of milk-poaching and blending with white chocolate chips. Lovely. Sorrel and watercress sauce. An exemplary 2-Michelin-star fish course. Meat main was an A9 Aussie wagyu and portobello mille-feuille (I know, right), parsley puree, braised lettuce, beef jus, and beetroot jus. You have to be there to try it for yourself. Imagine the essence of Michelin Guide and Gault et Millau manifesting on one plate. This was one of those dishes. Pre-dessert was orange in four ways: jelly, foam, pearls, mini-segments. Complimented by cinnamon and dates, the level of attention to detail in this pre-dessert is wonderful. Finished the meal with a gorgeous barley ice cream. Cognac-soaked raisins at the bottom, button mushroom foam over the ice cream, cognac jelly, and puff pastry made with cocoa powder on top. Finesse, class, and beauty. Stay by Yannick Alléno demonstrates the culmination of a master chef’s career path. So many restaurants in Dubai bear a famous name, but fail at representing what that name really signifies. You simply cannot miss out on this restaurant for its heartfelt hospitality and stellar culinary experience.
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