WHAT’S NEW |
MULTI-EVENTS U.S. BEEF PROGRAM BUILDS DIVERSE SKILLS AND CULINARY VIBRANCY AMONG EGYPTIAN CHEFS
U.S. Meat Export Federation (USMEF) and the Texas Beef Council (TBC), in partnership with the Egyptian Chefs Association, launched a dynamic multi-event program to bolster Egypt’s burgeoning hospitality industry through technical seminars, hands-on trainings, and competitions.
A culinary voyage commenced at Modern Culinary, where 25 talented young chefs delved into the world of U.S. beef. Through an immersive U.S. beef masterclass and hands-on training, they embarked on an exceptional educational journey.
The adventure continued at the prestigious Steigenberger Hotel, uniting 60 top-tier executive chefs, F&B directors, hotel/restaurant managers, foodservice operators, and traders.
Under the guidance of Head Chef Lubna Alamat and Head Butcher Ziad Muasher, with coordination by USMEF Representative Lina Kanaan, participants immersed themselves in cutting-edge cookery demonstrations and explored diverse scientific and technical topics.
During these enlightening sessions, participants compared tenderloin and striploin, emphasizing the role of ribeye in the grading system. Discussions clarified terminology distinctions, correlated grading with USDA stamps, and addressed packaging differences.
Beyond theory, chefs mastered precise steak portioning and expert reverse-searing techniques. They actively participated in hands-on activities, including trimming and portioning U.S. beef cuts.
Concepts like resting and carry-over cooking were highlighted, along with insights into flank steak’s unique characteristics and the importance of cutting against the grain.
Marinades, dry rubs, and culinary techniques were explored, including smoking briskets and the art of low and slow cooking, showcasing U.S. beef’s versatility, even with lesser-known cuts like braised short ribs.
Upon mastering these culinary applications, participants enjoyed a hands-on carving and tasting session, featuring expertly prepared cuts, from succulent short ribs to perfectly Reverse Seared Ribeye and Striploin Steaks, all served in rich, savory gravy.
This culinary journey received invaluable support from USMEF and TBC, extending to the highly anticipated Hotels’ Buffet Challenge 2023, hosted by the esteemed Egyptian Chefs Association (ECA) at the InterContinental City Stars Hotel.
Renowned chefs from various hotels showcased their talents, with Steigenberger Hotel’s team, led by Chef Hossam Soleiman, claiming the first place.
The grand finale included an unforgettable Award Ceremony, where USMEF and TBC awarded challenge cups, medals, trophies, and custom-made butcher’s knives to winners, recognizing their remarkable achievements.
This partnership with ECA showcased diverse U.S. beef muscle cuts in the Egyptian market, highlighting their quality, taste, and tenderness.
Sponsored by USMEF and TBC, it promises a pivotal role in the success of the Hotels’ Buffet Challenge 2023, marking a significant milestone in Egypt’s culinary landscape.
A new chapter is unfolding at Verso as celebrated Italian chef Vittorio Lepore steps into the kitchen, bringing with him a rich culinary heritage shaped across Europe, Asia, and the Middle East. Born in Puglia, where food is a language of culture, identity, and family, Chef Vittorio has built an international career rooted in tradition yet driven by innovation. In this exclusive interview, he shares the inspirations behind his craft, the philosophy guiding his cuisine, and how he plans to lead Verso into a refreshed era where authenticity, creativity, and simplicity shine on every plate.
Tell us about your culinary journey and what inspired you to become a chef
I was born and raised in Puglia, where food is identity, culture, and family. My culinary journey started at home — watching my grandparents and my mom transform simple ingredients into something extraordinary.
Over the years, I’ve worked in fine dining and Michelin-starred restaurants, luxury hotels, and fast-paced international environments across Italy, the UK, Denmark, China, and now the UAE. Each step taught me discipline, humility, and the importance of constant reinvention and adaptability to new cultures and people.
My inspiration has always been the same: to tell stories and convey ideas through food, connecting traditions with modern techniques, and carrying the flavors of my land wherever I go.
Are there any signature dishes that best represent your style?
Yes, my cuisine is Mediterranean at its core, Italian at heart, and international in execution.
A few dishes that truly represent me:
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Risotto with scampi, sea urchin, parsley sauce, and cheese sauce (with a secret Asian ingredient)
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Taleggio, Potato & Mint Tortelli with Pancetta and Pears
My style is clean, expressive, and ingredient-driven: let the produce speak and elevate it without overcomplicating.
What are three ingredients you always keep in your kitchen?
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High-quality Italian olive oil, the perfect base for any dish
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Fresh seafood, my favorite ingredient and the heart of many of my menus
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Seasonal citrus, to bring balance, freshness, and brightness to any preparation
If I could add a fourth: the best-quality pasta and Italian rice, because they are the soul of an Italian kitchen.
4. How are you adapting to your new role? What are your plans?
Taking on this new role has been an opportunity to redefine myself as a chef.
After years in fine dining, moving into a contemporary casual dining environment gives me:
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A fresh perspective
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New creative challenges
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The chance to build a strong team culture
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The possibility to create a menu that is both authentic and accessible
My plan is simple but ambitious: quality first, consistency always, and a clear Italian identity that guests can feel in every bite.
At the same time, I want to mentor the team, shape young chefs, and bring the restaurant to its full potential.
What advice would you give to aspiring chefs?
I often approach the world with something I learned back in high school: Socrates said, “I know that I don’t know.”
For me, it means being aware of my limits, and challenging myself every day to go beyond them.
So, to aspiring chefs, I would say:
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Stay humble, because the kitchen will always have something new to teach you
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Master the basics first; only then can creativity grow on a solid foundation
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Travel and embrace different cultures, they will transform the way you think, taste, and cook
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Be patient and disciplined, especially on the toughest days
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And above all: never stop reinventing yourself. The best chefs evolve continuously
In a culinary landscape where tradition and innovation often collide, Chef Sahar Alawadhi stands out as a visionary who bridges heritage with modern creativity. From humble beginnings baking boxed cakes at home to becoming one of the leading voices in contemporary Emirati cuisine, her journey is marked by passion, curiosity, and a deep connection to her roots. As she prepares to launch her much-anticipated restaurant, Abra, Chef Sahar reflects on the flavors that shaped her, the philosophy that guides her craft, and the future she envisions for Emirati gastronomy. In this candid conversation, she shares the stories and inspirations behind her work.
How did your journey in the culinary world begin?
It all started with a simple passion for baking at home using Betty Crocker box cakes. Over time, that passion kept growing, and more than 10 years ago I made the decision to enter the industry professionally.
Do you have a favorite dish or pastry that you enjoy making?
Right now, my favorite pastry to make is a khanfroosh cake that I call the “BB Cake,” named after my grandmother. The recipe was passed down from her—she made it her way, and then my mother made it for us. Now I create my own interpretation of it. This dish really reflects my philosophy, my work, and my approach to pastry.
What ingredients can you not live without in the kitchen?
My three essential ingredients are what I like to call the “holy trinity” of Emirati dessert spices: saffron, rose, and cardamom. Whether used alone, together, or in different pairings, these flavors are pure magic for me.
Can you tell us about any current projects you’re working on?
I’d love to. I’m currently working on opening my own restaurant, called Abra. At Abra, we’ll be showcasing Emirati cuisine—specifically a new or novel interpretation of Emirati food. The entire concept is homegrown, and everything we do in the restaurant aims to be as sustainable and locally rooted as possible, in line with my cooking philosophy and approach.
RESTAURANT IN UAE |
PAPAFUKU
ASIAN FUSION WITH A CHEEKY TWIST
Tucked in the heart of the city, Papafuku bursts onto the dining scene as a bold, fun, and high-energy Asian eatery that redefines comfort food with a playful twist. Part of Forty3 Hotel, alongside Velvet Socialdxb and The Office, Papafuku is a vibrant addition to this dynamic hospitality hub, offering a dining experience that’s as lively as it is flavorful.
Papafuku’s menu is a celebration of Asian street-style cuisine elevated with inventive fusion touches. Think hearty bowls of noodles, crispy bites, and saucy stir-fries that balance tradition with playful creativity. Each dish is designed to excite the senses, whether it’s the punchy spice of a kimchi fried rice, the crispy golden perfection of bao buns stuffed with unexpected fillings, or the indulgent sweetness of a dessert that’s as visually striking as it is delicious. It’s food that invites experimentation, laughter, and sharing among friends.
Perfect for casual meals, late-night cravings, or spontaneous social bites, Papafuku thrives on breaking the rules of conventional dining. Portions are generous, flavors are unapologetically bold, and every plate comes with a wink of fun. It’s the kind of place where you can dive into messy, satisfying food without pretense, linger over a frosty drink with friends, and soak in an environment that feels like a street festival transplanted into your favorite neighborhood.
Cuisine: Asian cuisine.
Recommended dishes: hive Bangkok sando, smokey wagyu ramen, and matcha cheesecake.
Address: Media 1 Tower – 43rd Floor Al Falak St – Al Sufouh – Dubai Media City – Dubai – United Arab Emirates
Barbara Massaad has spent over twenty years traveling across Lebanon, documenting its culinary traditions through photography and writing. She has dedicated her life to capturing the stories behind the food, from the farmers and shepherds to the families keeping these traditions alive. Her latest book, Lubnan, is her sixth. In this interview, Barbara opens up about what inspired Lubnan, her deep connection to Lebanese dairy and shepherd culture, and the experiences that shaped her career.
What inspired your new book?
The inspiration comes from my work on the Mouneh book. Part of that book focused on dairy, its abundance and how to preserve it throughout the year. I’ve always had a love for goats, farms, and shepherds, which inspired me to work on this book for about ten years. For a long time, I couldn’t finish it because of various interruptions. Last year, I decided it was time to complete it. There’s an adage that says when you start something and don’t finish it, you must finish it to gain inner peace. I’m very glad I reached this milestone.
I wanted to put the Lebanese shepherd on a pedestal. The book includes many stories about the Beni Shepherds and features beautiful prose by Omar Abou Ezzeddine. By serendipity, I met him, and he contributed a philosophical story about three shepherds lost in a cave during a storm.
The book is divided into eight chapters, mirroring the eight chapters of Omar’s Book of Abraham, which I saw as a sign. Each chapter of Lubnan ends with a piece of his prose.
Why did you choose this size for the book?
This book combines prose, essays, text, and photos. I wanted it to be something you can hold comfortably while reading—whether on a cozy sofa or at your table. It’s also practical for cooking. For instance, yesterday I used a recipe from the book to make a za’atar cake with yogurt. The size made it easy and convenient, which is why I chose it.
Why focus on dairy?
Dairy is a central part of our diet. Imagine a Lebanese home without labneh every morning, it’s unthinkable! Dairy is comfort food with a capital “C” and an integral part of our culture and identity.
Some people ask why I focus on dairy now, given lactose intolerance issues. I believe that if you get milk from a good, natural source, those problems largely disappear. That’s one of the messages behind the book.
Why did you name the book Lubnan?
Lubnan comes from the word Laban, meaning “white,” which symbolizes the snow-covered mountains of Mount Lebanon. It felt perfectly fitting for a book about dairy from the land of milk and honey.
What’s your motto?
I’m part of a global association called Slow Food, which I’ve been involved with since 2006. Their motto is “good, clean, and fair”—good food, clean production, and fair treatment of those who make it.
All my books aim to honor the people behind the food: the farmers, artisans, and small-scale producers who feed us. Their work deserves recognition and celebration.
Do you have a favorite part of the book?
Honestly, no. All parts are interconnected. Some sections were more challenging than others, but I particularly enjoyed the chapter on kishek, which is one of my favorite Lebanese foods. I even created a kishek cake recipe, using it in a new way, and it turned out wonderfully.
What are your future plans?
If I am blessed with health, I will continue my journey. I have two projects in mind, and I’ll see where destiny leads.
POMME AU NID: FESTIVE APPLE CAKE
Serves 6 | Prep. time 20 mins | Baking time 40 mins
INGREDIENTS |
- 6 apples
- 4 eggs
- 125 g flour
- 75 g sugar
- 100 ml milk
- 50 g butter + 10 g for greasing the dish
- 6 tsp jam
- 1 pinch of salt
PREPARATION |
- Preheat the oven to 200°C (390°F). Grease a baking dish with 10 g of butter.
- Peel the apples, remove the cores and seeds using an apple corer, and arrange them upright in the prepared baking dish.
- In a mixing bowl, beat the egg yolks with the sugar until pale and creamy.
- Gradually add the sifted flour, then mix in a pinch of salt. Pour in the milk and combine until smooth.
- Beat the egg whites until stiff peaks form, then gently fold them into the batter.
- Pour the batter carefully around the apples in the baking dish, making sure not to cover them.
- Place a small piece of butter inside each apple and top with a teaspoon of jam.
- Bake in the preheated oven for about 40 minutes, until the cake is golden and cooked through.
- Allow to cool slightly before serving.
NEWS |
A SPECTACULAR SHOWCASE OF ITALIAN CULINARY EXCELLENCE AT CUCINA RIYADH DURING THE WEEK OF ITALIAN CUISINE IN THE WORLD
Riyadh, Saudi Arabia -07 December 2025– Cucina Restaurant at the Marriott Riyadh hosted an exclusive Italian culinary night in celebration of the Week of Italian Cuisine in the World and the final candidacy of Italian cuisine as UNESCO Intangible Cultural Heritage
Held under the patronage of the Embassy of Italy in Riyadh, the Italian Trade Agency (ICE), and Euro-Toques Italia, the event brought together some of Italy’s leading culinary figures alongside Saudi Arabia’s gastronomic representatives.
An exceptional lineup of chefs
The evening featured a distinguished roster of chefs whose expertise and international recognition elevated the culinary experience:
- Daniele Chiari – Chef of the Royal Protocol of Saudi Arabia & founder of Tastes Beyond Borders
- Enrico Derflingher – President of Euro-Toques International and Euro-Toques Italia; former Chef to the White House and Buckingham Palace
- Vincenzo Guarino – Michelin-starred chef celebrated for refined Italian haute cuisine
- Massimo Tavoletta – Master Chocolatier renowned for artisanal chocolate craftsmanship
- Daniele Valente – Head Chef of Cucina Restaurant, Marriott Riyadh
- Vincenzo De Simone – Italian Master Baker specializing in traditional breads and artisanal doughs
A culinary journey through Italy’s heritage
Together, the chefs crafted an exceptional multi-course dinner highlighting authentic regional flavors, artisanal ingredients, and contemporary culinary techniques aligned with Italy’s UNESCO values of heritage, craftsmanship, and conviviality.
Guests were taken on an immersive gastronomic journey where each plate reflected Italy’s rich culinary story and its deep connection to cultural identity.
Part of a global celebration of Italian gastronomy
The dinner forms part of Riyadh’s program for the Week of Italian Cuisine in the World, which includes masterclasses, tastings, cooking demonstrations, and cultural activities promoting Italy’s gastronomic heritage on the international stage.
“Italian cuisine is not only about ingredients and recipes—it is a cultural language.” — Daniele Chiari
CHRISTMAS YULE LOGS AND FESTIVE CREATIONS BY THE MIDDLE EAST’S FINEST CHEFS IN 2025
This year, we’re turning the spotlight toward the Middle East’s most beloved chefs and the creations they’ve imagined for the season. Each Yule Log and festive treat in our collection carries its own story: some rooted in classic French technique, others shaped by the flavors and textures that define our region. What unites them is a sense of craftsmanship and the quiet luxury that makes holiday gatherings feel unforgettable. Consider this your invitation to explore the sweets that will shape this year’s most memorable moments.
CHEF ABEL VIEILLEVILLE
PASTRY CHEF AT EMIRATES AIRLINE, UAE
This collection is a vibrant and highly refined expression of modern holiday artistry, transforming traditional flavors into sculptural, individual desserts.
AMARETTI
LEBANON
Savor the richness of the season with Amaretti’s exquisite Chocolate Bûche de Noël. This festive Christmas log cake features a moist, tender chocolate sponge rolled in a swirl of luxurious chocolate cream, beautifully encased in dark chocolate shavings.
CHEF ANGELO MUSA
EXECUTIVE CHEF AT THE LANA AND HOTEL PLAZA ATHENEE, UAE
A masterful, festive creation by Chef Angelo Musa, this delicate dessert captures the magic of a snow-covered forest during the holidays.
CHEF BENOIT DUTREIGE
CORPORATE PASTRY CHEF AT RIKKAS AND PARIS SOCIETY, UAE
Created by Chef Benoit Dutreige, this magical Christmas Matrioshka has arrived. Each piece is lovingly hand-painted and holds its own festive surprise, offering a charming, heartwarming keepsake that brings the spirit of Christmas into any home.
CHEF CHARLES AZAR
PASTRY CHEF AND OWNER AT FLOCON, LEBANON
La Châtaigneraie
A refined celebration of chestnut and whisky. This bûche features a silky marron & whisky ice cream, layered with a delicate whisky-soaked biscuit à la cuillère, and enriched with house-made candied chestnut pieces for a luxurious, winter-warm finish.
Bûche “Feuilles de Givre”
A frosted, delicate creation blending freshness and softness. It combines vanilla ice cream with vibrant strawberry sorbet, set atop an almond dacquoise, all wrapped in a luminous Satin white-chocolate glaze that evokes the beauty of icy winter leaves.
Le Sous-Bois
Inspired by a walk through the winter forest, this bûche marries Dulce de Leche ice cream with intense 70% Tanzania chocolate ice cream, resting on a crispy puffed-rice biscuit. Finished with an esquimau-style chocolate glaze and delicate chocolate foliage, it’s a rich and immersive tasting experience.
Bûche Feuille d’Automne (Gluten-free)
A rich, elegant ode to autumn. This bûche features an intense 70% dark chocolate mousse, paired with a light and creamy milk-chocolate ganache montée. It rests on a flourless biscuit and an almond dacquoise, finished with a layer of praliné croustillant for the perfect touch of crunch.
CHEF CHRISTOPHE DEVOILLE
EXECUTIVE PASTRY CHEF, ATLANTIS THE ROYAL, UAE
This spread is a visually stunning and architecturally precise array of miniature artistic desserts that elevates the holiday season into an experience of refined luxury. This selection features a sophisticated juxtaposition of flavors and textures, most notably seen in the delicate tartlets. The collection is anchored by a masterfully glazed, rectangular chocolate Bûche de Noël adorned with elegant chocolate ribbons and gold-dusted leaves, balanced by modern elements like colorful, layered finger cakes and a golden, caramelized, laminated pastry, collectively showcasing the Chef’s commitment to both classic holiday indulgence and contemporary culinary art.
CHEF KARIM BOURGI
PASTRY CHEF AND OWNER OF KAYU, UAE
The Yule log from Kayu is a festive masterpiece, carefully crafted layer by layer. It combines dark chocolate mousse, milk chocolate cream, salted caramel, gluten-free chocolate cake, and crunchy praline to create a harmony of textures and flavors. Finished with a delicate chocolate spray, each detail is highlighted, making it as visually stunning as it is delicious, a true centerpiece for holiday celebrations.
CHEF MAROUN CHEDID
CHEF / RESTAURATEUR / OWNER OF MAROUN CHEDID COOKING ACADEMY, LEBANON
Mafrouket Pistachio Bûche
A delicate combination of white chocolate and anis crémeux, offering a refined, nutty, and subtly spiced flavor perfect for the festive season.
Christmas Azelia Valrhona – Chocolate and Caramel Bûche
Layers of Biscuit Viennois, hazelnut glazing, and luscious “Jivara” crémeux come together in a rich and indulgent bûche, celebrating the classic harmony of chocolate and caramel.
Chestnuts Bûche
A warm and comforting creation featuring chestnut glaze, praliné croquant biscuit, and a hint of single malt whisky, capturing the essence of winter in every bite.
Almond Biscuit Bûche
A crunchy yet creamy delight, combining praline mousseline with smooth crémeux atop a tender almond biscuit—simple, elegant, and irresistibly festive.
CHEF NICOLAS LAMBERT
SENIOR EXECUTIVE PASTRY CHEF AT FOUR SEASONS RESORT, UAE
Inspired by serene snowscapes, Chef Nicolas Lambert’s seasonal Bûche de Noël is back. This year’s creation, the White Christmas, is visually striking with its soft white finish and an adorable festive snowman figurine. It promises to be a beautiful and refined centerpiece for any holiday table.
CHEF PIERRE ABI HAYLA
PASTRY CHEF AND OWNER OF LE NOIR, LEBANON
This year’s Bûche de Noël collection at Le Noir has arrived, featuring three indulgent creations crafted for festive indulgence: a bold Dark Chocolate Whiskey bûche, a refined Marrons & Red Fruits Cognac pairing, and a silky-smooth Chocolate Trio masterpiece. Celebrate the season with flavors that are rich, elegant, and unmistakably Le Noir.
PRUNELLE
LEBANON
Inspired by serene snowscapes, Chef Nicolas Lambert’s seasonal Bûche de Noël is back. This year’s creation, the White Christmas, is visually striking with its soft white finish and an adorable festive snowman figurine. It promises to be a beautiful and refined centerpiece for any holiday table.
OTHER PRODUCTS TO DISCOVER
JUICY CHRISTMAS TURKEY RECIPES TO CREATE UNFORGETTABLE FAMILY MOMENTS
These turkey recipes make the perfect crowd-pleasing centrepiece. Whether you prefer a traditional turkey, an oriental one, turkey with garlic, or with honey mustard, we have compiled our favorite recipes to impress your family this Christmas.
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by Maya Bekhazi Noun
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by Kamal Mouzawak
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By USA Poultry & Egg Export Council
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By USA Poultry & Egg Export Council
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By USA Poultry & Egg Export Council
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By USA Poultry & Egg Export Council
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By USA Poultry & Egg Export Council
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by Chef Hussein Hadid
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by Chef Nicolas Courteois
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If you enjoyed this compilation, check out homemade yule logs recipes by renowned chef from the Middle East.
DUBAI’S MOST LUXURIOUS CHRISTMAS BRUNCHES FOR THIS SEASON
Dubai transforms into a glittering festive playground every December, and Christmas Day 2025 is no exception. This year, the city’s most iconic hotels and high-end dining destinations are rolling out decadent holiday brunches, complete with gourmet roasts, live entertainment, Champagne packages, Santa appearances, and stunning views from beachfront resorts to lavish ballrooms.
FAIRMONT DUBAI
- 1:00 pm – 4:00 am
- Starting from AED 450 per person
FAIRMONT THE PALM
Gather your loved ones and celebrate the joy of Christmas with a delightful Christmas Day Brunch at Flow Kitchen. Enjoy a lavish buffet featuring traditional holiday favorites — from succulent roasted turkey and honey-glazed ham to fresh seafood, global specialties, and an array of festive desserts. The cheerful ambiance is brought to life with live entertainment, a visit from Santa Claus, and activities to keep the little ones smiling. All set against the stunning backdrop of Palm Jumeirah, it’s a perfect way to relax and indulge on this special day.
- 1:00 PM – 4:00 PM
- Starting from AED 450 per person
JUMEIRAH MINA AL SALAM
Delight in a vibrant buffet-style Christmas Brunch at Hanaaya, featuring live cooking stations and enchanting entertainment for all ages.
- 1:00 PM – 4:00 PM
- Indoor Pricing:
- AED 820 per person, with house beverages and champagne
- AED 690 per person, with house beverages and prosecco
- AED 590 per person, with soft beverages
- AED 325 per child, ages four to 11
Outdoor Pricing:
- AED 820 per person, with house beverages and champagne
- AED 325 per child, ages four to 11
JW MARIOTT MARQUIS DUBAI
Bask in Dubai’s warm winter breeze with a festive poolside brunch at Aqua, featuring a lavish outdoor buffet with stunning views of the Burj Khalifa. Savor the season’s flavors, enjoy vibrant entertainment with a live singer and saxophonist, and celebrate Christmas in style under the open sky. Once your table is booked, our team will share a secure link for you to complete payment in advance.
- 1:00 PM – 3:30 PM
- AED 395 – Soft Beverage Package
- AED 495 – House Beverage Package A
- ED 695 – Sparkling Brunch (includes premium bubbles & Champagne)
- Children aged 6–12 years: AED 195
- Children 0-5 years are free of charge
PULLMAN DUBAI JUMEIRAH LAKE TOWERS
Festive Christmas Day brunch on 25 Dec 2025: buffet with traditional roasts, holiday mains, desserts, live cooking stations, holiday-themed décor, and festive atmosphere with music and decorations. In addition, there will be festive touches throughout the afternoon, from themed décor to cheerful service, to ensure that every guest feels the joy of the season.
- 12:00 PM – 4:00 PM at Seasons Restaurant, 1st Floor
- Starting from AED 149 per person
MARIOTT RESORT PALM JUMEIRAH
Celebrate Christmas in style with their Levantera Christmas Brunch, featuring a lavish buffet, interactive treats, and a live band. Dine al fresco in our enchanting gardens and savor succulent roast turkey with all the trimmings, rib-eye on the bone and roast leg of lamb. Adventurous palates will delight in our outdoor grill stations with kebabs from the Levant, seafood from around the Gulf, and classic French Bouillabaisse. Throughout the gardens, discover a series of pop-up bars serving signature cocktails and festive favorites, elevating the afternoon into a true celebration. Children can enjoy a dedicated kids’ area with their own buffet and festive activities—and keep an eye out for a surprise visit from Santa himself.
- 1:30 PM – 5:00 PM
- AED 499 (buffet + soft beverages)
- AED 599 (house beverages)
- AED 799 (house beverages + champagne)
- Children 6–11: AED 249
- Children 3–5: AED 99
NH COLLECTION DUBAI THE PALM
Their Maiora Restaurant invites you to an enchanting Christmas Buffet Brunch. Santa’s jovial presence and an array of sumptuous culinary offerings will make this experience one to remember.
- 12:30 PM – 3:30 PM
- AED 275 per person for food and soft beverages
- AED 180 per person, additional for house beverages
- Children aged 6-11 years will be charged 50% of the adult rate. For children aged 12 and above, the adult rate applies.
- Children aged 0-5 years are free of charge.
CHIC & DECADENT BÛCHES DE NOËL RECIPES
Bûche de Noël takes center stage with creations that blend refinement and gourmet pleasure. Taste & Flavors presents a curated selection imagined by talented chefs and pastry experts, each offering a distinctive interpretation of this festive classic. Velvety creams, bright citrus notes, rich chocolates, and sculptural finishes bring elegance to every slice. Whether you prefer a traditional bûche or a contemporary signature, this collection offers inspiration—and irresistible indulgence—for a beautifully dressed holiday table.
by Maman Chocolat
by Maha Chebaclo Halabi
by L’école Valrhona
by Maha Chebaclo Halabi
by Chef Cynthia Bitar
If you enjoyed this compilation, check out Juicy Christmas Turkeys.
