Four Hands Dinner – Catching Chefs Nobu Matsuhisha & Giorgio Locatelli behind the scenes

Four Hands Dinner at Atlantis The Palm – Behind The Scenes

Nothing keeps us more inspired and excited than witnessing legendary chefs creating their legendary dishes in their kitchens, in front of our eyes, and just for us. Yesterday, we spent the whole afternoon at the Atlantis The Palm, first in the kitchen of Nobu and later, in Ronda. Chefs Nobu Matsuhisa and Giorgio Locatelli teased with each other, chatted casually about their styles of cooking – how the two different cuisines – Japanese and Italian, were so similar in their simplicity, use of fresh ingredients and their love for pasta. This was prior to an exclusive ‘four hands’ dining experience that will take place for one night only, on this Thursday 16th November, at Nobu in Atlantis The Palm, where a tantalising six-course tasting menu featuring their signature dishes will be served. Two of the world’s greatest chefs coming together under the same roof, in the same kitchen in this case, showcasing the best of Italian and Japanese cuisines, is definitely a culinary first and something not to be missed.

The highlight of this curated menu is definitely the prized ingredient – the white truffle, and while Chef’s creations will include truffle sushi and cutrolls, Chilean sea bass dashi ponzu with truffle and tofu tiramisu for dessert, Giorgio’s authentic Italian fare will including his signature beef tartare with quail’s egg and white truffle, egg yolk and potato ravioli sprinkled with white truffle and pan-fried veal with potato cake and white truffle. Yesterday as we witnessed Chef Nobu stirring up his signature black cod in a three-day miso marinade, Giorgio showed us how to make an egg yolk and potato ravioli sprinkled with white truffle – both being an assault on the taste buds in the most delicious way.And in between our wait during the interviews, we had a delicious lunch hosted at Ronda – the Burrata salad, one of Giorgio’s favourites, a gluten free four cheese pizza and of course, the signature desserts – the Tiramisu and the strong Affagato. Don’t miss our video which captures both of them in a friendly banter and sharing sweet nostalgic memories. Incase, you are booking into the Four Hands Dinner: Chef Nobu Matsuhisa x Chef Giorgio Locatelli, tag us and do say hi to Debbie, who has a media invite for the evening and will be there to experience the culinary extravaganza!

xx Debbie & Ishita

Info: Priced at AED 550 per person, space is limited, so for more information or to reserve a table call 044261110 or email restaurantreservations@atlantisthepalm.com. Throughout the Culinary Month in November, residents and visitors across the UAE will be able to rub shoulders with celebrity chefs, sample new menus and attend a whole host of epic events during the month-long gastronomy filled affair. Additionally, from 16th to 30th November, guests can avail specially priced set menus at any of Atlantis’ eight signature restaurants including Seafire Steakhouse, Ossiano and Nobu for AED 350/person at and YUAN, Ronda Locatelli, Ayamna, Nasimi and Bread Street Kitchen & Bar for only AED 150/person. Visit atlantisthepalm.com for more.

[All images, video and content created by Team FoodeMag. This is a non-sponsored post and publishing of all non-sponsored content on this website is at the discretion of the editorial team.]

Debbie, Chef Giorgio Locatelli, Ishita at Ronda

Debbie, Chef Giorgio Locatelli, Ishita at Ronda


With Chef Nobu Matsuhisha at Nobu


Ishita's precarious incline when she captures chef on her iPhone!

Ishita’s precarious incline when she captures chef on her iPhone!


The signature Black Cod in Miso that Debbie learnt to cook (debone) from the man himself – Chef Nobu!


Four Hands dinner at Atlantis The Palm with Chef Nobu & Giorgio Locatelli

Team Chefs vs Team FoodeMag – Both chefs pause for a contemplative moment as they dodge the next round if questions from us!

Chef Giorgio showing us how to make an egg yolk and potato ravioli sprinkled with white truffle – a part of the Four Hands menu

While we had to be satiated with the regular Tiramisu at Ronda for our lunch, diners can look forward to this Thursday’s special Chilean sea bass dashi ponzu with truffle and tofu tiramisu!

Partition

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