Abu Dhabi its distinguished neighbour often overlooked with towering glitterati buildings, and cultural attractions, like the Sheikh Zayed Grand Mosque and the new Louvre Abu Dhabi - but it’s the sandy islands, like Saadiyat linked to the mainland by a bridge which sets this apart for me. Of course, the Emirates, Dubai, bold outspoken ostentatious but tolerate of western ways. To Israel, modern, chic, vibrant Tel Aviv with 13 beaches stretching over 14 kilometres with an inherent beach, bar and restaurant culture, LGBT friendly, and the Red Sea to explore corals and marine life. Lebanon has been rebuilt since its troubled times and is one of the most beautiful countries I have ever visited, from the valleys and vineyards to the ski slopes to the beaches to the casinos, the antiquities at ’s just wow. I'm so lucky to have spent an extensive amount of time in the Middle East with family connections in the Lebanon which opened up a whole new exciting world to me. The overall experience? A sumptuous gastronomic adventure that takes you from the Mediterranean coast to the sands of the desert, across the Atlas Mountains and deep into the heart of Morocco, with service and surrounds that will make you feel like a king.I bet it isn't miles of white sandy beaches, crystal clear water, adrenaline filled activities, delicious cuisine and really affordable luxury hotels? Well if you are planning a late summer, autumn, winter or early spring escape - tune in because this is just for you - there is an Emirate or country in the Middle East that will be right up your street. Or succulent lamb ras m’fouar with cumin and Imouzzer truffles. Or seffa medfouna – traditionally a sweetish, celebratory dish of broken vermicelli with chicken – reimagined with lobster, saffron-scented onions, raisins and ginger. Typical dishes: Picture the chef’s riff on a typical Moroccan egg dish, mostly cooked in private homes, reimagined as trid soufflé with free range chicken, fresh broad beans and Khémisset lentils. Rather, his inventions speak authentically of both time and place. ![]() Boldly exotic plates of food that conjure all the magic of Arabian nights, with none of the cliché. Combining the finesse of French cooking with the daring of a visionary, in his hands those traditional dishes become even more extraordinary. What’s the inspiration? Since opening the restaurant in 2008, Alléno has spent part of the year scouring the country in search of historic courtly cuisine and traditional home cooking to devise a menu that showcases both the country’s culinary heritage and its future. Then, Yannick Alléno took the helm as executive chef at La Grande Table Marocaine, and together with head chef Karim Ben Baba and his team, blew Moroccan food as we know it out of the water. Why so grand? Before the Royal Mansour, Moroccan fine dining rarely stretched beyond much-loved but ubiquitous fare – the same cooked salads, tagines and couscous you’d find anywhere, albeit in a spectacularly lavish setting.
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