Blue Flame:The existential ecstasy of dining

Category: Food & Beverage

New Dubai’s skyline was on the horizon, wrapped in the sun’s red orange haze as this fiery ball in the sky sinks slowly into nothingness.

 Gone was another grueling desert day; all set to celebrate this from across the river –oddly called Creek – separating the city’s humble beginnings ages ago to the cosmopolitan Petri dish it has now become, is a cosy gourmet dining destination named Blue Flame.

The award-winning restaurant, which has a floor-to-ceiling glass panel for transparent walls, is on the mezzanine of the plush Jumeirah Creekside Hotel of Old Dubai.

Blue Flame, which is among the finer restaurants in Dubai, recently introduced a new menu that, in just a few days after doing so, sparked interest among food hedonists out to satiate their desire for gastronomic escapades.

They were not really off the mark with Blue Flame, which skillfully brings the aesthetics of fine dining to epicurean levels with food offerings that bring the world, with all its exotic edible finds, on the table.

Indeed, the new menu doesn’t fail to excite gourmands as it animates their minds with thoughts about the existential ecstasy of dining.

Consider the Glacier 51 Toothfish: This species, also called  Patagonian Toothfish, can only be found in volcanic crevices 2,000 metres below sea level some 4,000 kilometres off mainland Australia in what is known as Heard Island in the Antarctic. Dannet D’Souza, Blue Flame’s chef de cuisine from Bangalore, serves them with artichoke puree, celery, smoked salsify and truffle sauce.

Or the Obsiblue Shrimp, which is farmed in a New Caledonia lagoon and named so because it’s blue and sweet.

Or Diver Scallops, which are handpicked by scuba divers from sea bottom rocks during a certain period of the year in areas with strong water currents to ensure that they have firm, plump flesh.

Or truffles harvested deep in the jungles and served with the soft Italian cheese, ricotta – French lawyer and gastronome Jean Anthelme Brillat-Savarin once called them, "diamonds of the kitchen.”

Or grain-fed Angus, whole-baby-corn-fed chicken, Welsch lamb, Canadian lobster, Scottish salmon…the list goes on.

“The new menu…can be described as an art piece,” Chef D-Souza says, a remark made in consonance with the hotel’s theme that centres on its contemporary art collection displayed in the lobby and hallways. 

“It allows our guests to experience the best flavours of the land and sea with very detailed creations. We have used classical  techniques with a modern approach on presentation. The focus was on creating a menu that would showcase the food in a different way.”

The old menu was a steakhouse listing with grilled meats like wagyu beef cuts, fish and side orders. “

Chef D’Souza, who came up with the new one, says he and his team decided on a few high quality ingredients that they wanted to work with and then focused on composing the dishes around them – the plate was their canvas.

The chef, who holds a degree in hotel management and has cooking certifications from Melbourne, says the response to the new menu has been “extremely positive.”

“We have had a lot of regulars who have also given us the thumbs up.”

So yes, you’ve probably heard this before over again: “The plate was so huge; the food so small. We waited for eternity and when it came, it was gone in minutes. And what really turned us ghastly pale was that the bill was astronomical!”

Blue Flame, which is among best places to visit in Dubai for dining, saves you the drudgery and gripes.

Restaurants in Dubai are so competitive that each offers something unique to the delight of diners.

(By Jojo Dass)