Easter edition of the Traiteur
Brunch featuring hundreds of chocolate eggs and prizes in a Easter Wonderland, at Park Hyatt Dubai.
du Palais entend ainsi se developper a l'international par le biais d'une extension de sa presence aux aeroports d'Afrique, du monde Arabe et d'Europe.
Other hotel-based winners - whether operated by the hotel or leased out to third-parties - included: La Cantine Du Faubourg within Jumeirah Emirates Towers (Best French); Tomo, Raffles Dubai (Best Japanese); Tong Thai, JW Marriott Marquis Dubai (Best Thai); Choix Patisserie and Restaurant par Pierre Gagnaire, InterContinental Dubai Festival City (Best Afternoon Tea); Key West, Nikki Beach Resort & Spa Dubai (Best Outdoor); The Eloquent Elephant at Taj Dubai (Best Pub Food); Black Tap at the Jumeirah Al Naseem (Best North American & Caribbean); The Penthouse at Five Palm Jumeirah (Best Bar Food); Traiteur
at the Promenade, Park Hyatt Dubai (Best Brunch); Ruya at the Grosvenor House (Best Romantic); and Opa at the Fairmont Dubai (Best Fine Dining Newcomer).
The list includes French restaurant Le Traiteur
, Zodiac Lounge in Al-Andalus, Italian restaurant Il Gabbiano on the Corniche, and Japanese restaurant Nozomi in Al-Rawdah.
Yves Levesque co-owner of Dansereau Traiteur
in Montreal, David Colcombe, chef ambassador for We Love Maple and Nathan Eades, head chef at Michelin-starred Birmingham restaurant Simpsons
de Paris has made an all-new chocolate cheesecake to melt chocolate-lovers' hearts--it's endlessly enjoyable and perfect for moments of pure gourmet pleasure.
During the evening, guests dined at Le Traiteur
in the Park Hyatt Hotel, followed by the evening's entertainment which brought together, art, style and water in a riveting and thrilling fly-board show on the creek.
Friday Brunch in Dubai is an institution, and ours at Traiteur
was simply incredible.
Pierre, a traiteur
who trained in Paris and London, wanted to introduce us Cadburygobblers to a more gastronomic experience.
The French bistronomic restaurant, Traiteur
, has launched its seasonal mushroom and truffle menu.
Patissier, the company's cocktail party division, has experienced steady development since its creation more than 15 years ago.
He trained at the prestigious traiteur
Lenotre, where he catered for events held by Paul Bocuse and Pierre Troisgros before coming to Dublin in 1981.