{"id":2493,"date":"2022-01-14T05:20:31","date_gmt":"2022-01-14T05:20:31","guid":{"rendered":"https:\/\/hoteliersweb.com\/News\/?p=2493"},"modified":"2022-01-14T05:21:00","modified_gmt":"2022-01-14T05:21:00","slug":"mina-brasserie-at-four-seasons-hotel-dubai-international-financial-centre-introduces-five-unmissable-masterpieces","status":"publish","type":"post","link":"https:\/\/hoteliersweb.com\/News\/articles\/2493","title":{"rendered":"MINA BRASSERIE AT FOUR SEASONS HOTEL DUBAI INTERNATIONAL FINANCIAL CENTRE INTRODUCES FIVE UNMISSABLE MASTERPIECES"},"content":{"rendered":"\n<p>In Dubai\u2019s dazzling dining scene, the restaurants that shine brightest are often the ones that passionately follow an overarching philosophy. At&nbsp;<a href=\"https:\/\/www.fourseasons.com\/dubaidifc\/dining\/restaurants\/mina-brasserie\/\" target=\"_blank\" rel=\"noreferrer noopener\">MINA Brasserie<\/a>, Michelin awardee Michael Mina\u2019s modus operandi comes to life, by way of cooking top of the line ingredients with impeccable technique. An experience free of any pretentiousness, the restaurant serves seductively simple Brasserie style dishes, with hints of Mina\u2019s Arabian upbringing adding flair to European recipes. MINA\u2019s patrons can now explore new flavours with five newly introduced creations, courtesy of Michael Mina\u2019s avid apostle, Chef&nbsp;<a href=\"https:\/\/press.fourseasons.com\/dubaidifc\/hotel-team\/rami-nasser.html\" target=\"_blank\" rel=\"noreferrer noopener\">Rami Nasser.<\/a><\/p>\n\n\n\n<p>\u201cThe essence of what we do here is to create simple, loveable dishes,\u201d says Rami Nasser, Sous Executive Chef,\u00a0<a rel=\"noreferrer noopener\" href=\"https:\/\/www.fourseasons.com\/dubaidifc\/\" target=\"_blank\">Four Seasons Hotel DIFC<\/a>. \u201cFine dining can be made approachable, by not overcomplicating the recipes or trying too hard to be fancy. For us, it is more about taking a dish that anyone can appreciate and making the absolute best version out of it.\u201d<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"900\" src=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_726_aspect16x9.jpg\" alt=\"\" data-id=\"2495\" data-full-url=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_726_aspect16x9.jpg?v=1642137532\" data-link=\"https:\/\/hoteliersweb.com\/News\/?attachment_id=2495\" class=\"wp-image-2495\" srcset=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_726_aspect16x9.jpg 1600w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_726_aspect16x9-768x432.jpg 768w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_726_aspect16x9-1536x864.jpg 1536w\" sizes=\"auto, (min-width: 960px) 75vw, 100vw\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"900\" src=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_727_aspect16x9.jpg\" alt=\"\" data-id=\"2496\" data-full-url=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_727_aspect16x9.jpg?v=1642137563\" data-link=\"https:\/\/hoteliersweb.com\/News\/?attachment_id=2496\" class=\"wp-image-2496\" srcset=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_727_aspect16x9.jpg 1600w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_727_aspect16x9-768x432.jpg 768w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_727_aspect16x9-1536x864.jpg 1536w\" sizes=\"auto, (min-width: 960px) 75vw, 100vw\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"900\" src=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_722_aspect16x9.jpg\" alt=\"\" data-id=\"2497\" data-full-url=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_722_aspect16x9.jpg?v=1642137592\" data-link=\"https:\/\/hoteliersweb.com\/News\/?attachment_id=2497\" class=\"wp-image-2497\" srcset=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_722_aspect16x9.jpg 1600w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_722_aspect16x9-768x432.jpg 768w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_722_aspect16x9-1536x864.jpg 1536w\" sizes=\"auto, (min-width: 960px) 75vw, 100vw\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><strong>The Seafood Tower<\/strong><\/p>\n\n\n\n<p>Presenting the sea\u2019s riches in an elegant tower, fitting of the glitzy restaurant interiors, this is the perfect sharing dish for two. A star-studded line-up of oysters, octopus, crab, salmon tartare and tuna tartare are served as fresh as can be, 17 to 24 hours from catch. The shellfish is gently toasted with chives, and the tower is served with lemon and olive oil for a twist of Mediterranean freshness.<\/p>\n\n\n\n<p><em>Key ingredients: oysters, shrimps, octopus, crab, salmon tartare, tuna tartare, yuzu mayo, mignonette (for two)<\/em><\/p>\n\n\n\n<p><strong>Les Moules Frites<\/strong><\/p>\n\n\n\n<p>Not just a show of mussels, this dish offers a perfect balance of flavour. Organic mussels are pan-fried with white grape, shallots, garlic and parsley. Chef Rami Nasser describes this dish as his favourite way to &#8220;fly&#8221; to St. Tropez.<\/p>\n\n\n\n<p><em>Key ingredients: mussels, skinny fries, white vinegar sauce<\/em><\/p>\n\n\n\n<p><strong>Foie Gras Torchon<\/strong><\/p>\n\n\n\n<p>The secret to MINA\u2019s irresistible foie gras is the respect and admiration for tradition. In the preparation of this dish, the more common terrine mold is replaced with a dish cloth. This ancient way of making foie gras sees the luxurious delicacy pampered in a milk bath for 24 hours before being wrapped in Chef Rami\u2019s torchon. The resulting texture is like an easily spreadable, delicate paste that matches perfectly with brioche bread and chutney. &nbsp;<\/p>\n\n\n\n<p><em>Key ingredients: foie gras, brioche bread, figs chutney<\/em><\/p>\n\n\n\n<p><strong>Veal Chop<\/strong><\/p>\n\n\n\n<p>Truly a winter dish, every bite of this creation achieves a feeling of warmth through flavour. The sweet and sour marinade of Greek yoghurt and maple syrup balances the earthiness of the oyster, porcini and chanterelle mushrooms.<\/p>\n\n\n\n<p><em>Key ingredients: premium veal, wild mushrooms<\/em><\/p>\n\n\n\n<p><strong>Half Maine Lobster<\/strong><\/p>\n\n\n\n<p>This is possibly MINA\u2019s main event. Benefiting from shallower, cooler waters, Maine lobsters tend to have a sweet taste and tender texture. Complementing the lobster\u2019s natural flavours, a smoky cocktail and spicy sauce are the perfect accompaniment. To preserve its best qualities the lobster is poached with precision.<\/p>\n\n\n\n<p><em>Key ingredients: Maine lobster, cocktail sauce, spicy sauce<\/em><\/p>\n\n\n\n<p>For reservations guests can contact MINA Brasserie at +971 4 506 0100 or&nbsp;<a href=\"https:\/\/www.minabrasserie.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">book online<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In Dubai\u2019s dazzling dining scene, the restaurants that shine brightest are often the ones that passionately follow an overarching philosophy. At&nbsp;MINA Brasserie, Michelin awardee Michael Mina\u2019s modus operandi comes to life, by way of cooking top of the line ingredients with impeccable technique. An experience free of any pretentiousness, the restaurant serves seductively simple Brasserie [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2494,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[36],"tags":[],"class_list":["post-2493","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-offers"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/DIF_724_aspect16x9.jpg","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/2493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/comments?post=2493"}],"version-history":[{"count":1,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/2493\/revisions"}],"predecessor-version":[{"id":2498,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/2493\/revisions\/2498"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media\/2494"}],"wp:attachment":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media?parent=2493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/categories?post=2493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/tags?post=2493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}