Chef Jean Imbert’s Mediterranean flavours meet innovation at Riviera, with indulgent desserts by Chef Angelo Musa at BONBON
Stepping into Riviera by Chef Jean Imbert at the Lana in the Dorchester Dubai is like taking a walk through a citrus-filled field, where there is a familiar nostalgia but also a touch of the unknown.
The venue is minimalistic, the food on the other hand is anything but. From the familiar favourites to dishes that are visually pleasing, the flavors are also outstanding.
I had the pleasure of meeting Chef Jean and unlike other chefs that I have met, it felt as though I was meeting a friend. Chef Jean approached the table with this laugh and charisma that would be the focal point throughout the interview. Dressed in his chef’s uniform he was the epitome of culinary cool.
I was informed beforehand that he needed a translator as he preferred to speak in French. However, after he sat down and with my little knowledge of French and his of English we managed to have a lovely conversation, discussing his previous ventures and his love of cooking from the time he was a young man watching his grandmother and mother cook in the kitchen. His keen eye for mixing ingredients somehow seemed to work and his relentless work ethic that he instilled in all his staff as well.
For starters, we tried Chef Jean’s avocado with caponata and baby spinach and boy was I not disappointed. Honestly, I don’t think I have ever seen an avocado cooked this way. Cutting it open and watching the egg yolk pour out was something I never thought I would see. Simple ingredients but the taste was exceptional.
For mains, I tried the Carabineros spaghetti with mild chilli and it was a hit. It was a truly comforting dish packed full of flavours and the pasta cooked to perfection.
The restaurant boasts breakfast, al a carte, and a set lunch menu.
For dessert, I was whisked downstairs to BONBON and if there was ever a place I would like to be left forever it would have been here. BONBON created by Chef Angelo Musa is a dessert lover’s playground and Chef Angelo wanted to change the dessert scene in Dubai.
Sitting down with Chef Angelo there is a stark difference between him and Chef Jean. While they are both exceptional at their work, Chef Angelo has a playful nature. His signature lemon pie gave bursts of a strong and citrussy mix with the sweetness of the pastry to give you a slice of Mediterranean heaven.
BONBON is located on the lower ground floor of the Lana Dorchester Dubai and has a beautiful outdoor space in the winter where customers can enjoy al fresco dessert dining.
