Ossiano: Chef Grégoire Berger to collaborate with Pam - Asia's Best Female Chef

 

 

 

Atlantis The Palm will witness cuilnary wizardry on the 21st of May; Ossiano's second collaboration of the year features Asia's Best Female Chef, Pam Pichaya Soontornyanakij joining forces with Chef Grégoire Berger.

 

This event is in a class by itself and we are exhilirated to have this unique culinnary display take place in Dubai. Let's revisit what makes Pam one of the most celebrated chefs in Asia!

 

 

Among Pam's notable achievements, she is the first-ever and youngest female chef to simultaneously receive both a Michelin star and the ‘Opening of the Year’ award from the Michelin Guide. When the World’s 50 Best Restaurants awarded her as Asia’s Best Female Chef, Pam became the fastest and youngest Thai female chef to receive such an award. Talk about firsts, this lady is killing it!

 

Grégoire Berger x Pam Pichaya Soontornyanakij 

 

In this highly-anticipated culinary event, the chefs will join forces in hosting an exclusive four-hand dinner at Ossiano, Atlantis The Palm. Now what is the concept revolving around? The power duo has creatively curated a dedicated 10-course menu inspired by the combination of five elements: salt, acid, spice, texture and Maillard reaction. You're probably wondering what the latter is! Maillard reaction is the chemical process of reducing sugars to accentuate distinctive flavors. 

 

It is after all expected to be as sophisticated as it sounds...and looks like and ever so delectable.

 

 

 

Grégoire has specially created hero dishes to pair Pam’s style, including langoustine tom yum uni, Galician sea urchin, Thai style and sticky rice with mango and curry ice sorbet. As for Pam, she will showcase ‘Parts of Banana’, with ingredients sourced locally from Bangkok, ‘Potong’s Pad Thai’ and ‘Evolution of Crab’, featuring Mud Crab, known for its creamy roes and Blue Crab. 

 

 

The menu is priced at AED 1,600 per person.

 

 

Ossiano's grand collaboration will take place on Tuesday, 21 May starting 6:00 pm. Naturally, seating is limited and early reservations are highly recommended.

Get in touch to make your reservations or learn more information on (04) 426 2626.