RAIED SHUQUM (ABU DHABI)
Culinary enthusiasts are in for a treat as Bord Eau at Shangri-La Qaryat Al Beri hosts an exclusive Michelin-starred dinner experience on September 6 and 7, featuring the culinary prowess of renowned French chefs Nicolas Isnard and Ludovic Turac.
The event, aptly named the Four Hands Dinner, will showcase a meticulously crafted six-course menu that blends tradition with innovation.
Originally from Hyères in the south of France, Isnard developed a passion for cooking at a young age. His culinary journey began at the Lycée Hôtelier in Sète and Béziers, where he pursued a classic curriculum from CAP to bac professional.
Isnard’s professional career took off in Villeneuve-lès-Avignon at Le Prieuré, where he worked under Serge Chenet, a Meilleur Ouvrier de France (MOF). This experience instilled in him the rigors of high-level cuisine. He then moved to Paris, working at prestigious establishments like the Ritz, Plaza Athénée, and Crillon.
In 2003, Isnard joined Gilles Goujon at the Auberge du Vieux Puits in Fontjoncouse, eventually becoming his sous-chef and right-hand man. By 2006, he was leading the kitchens at La Cédraie at Château de Curzay, near Poitiers, where he quickly earned accolades for his innovative cooking.
In 2008, Isnard took over L’Auberge de la Charme in Prenois, Burgundy, with partners David Le Comte and Cécile Sagory. His unique style, exemplified by his Modern Onion Soup, earned him a Michelin star and recognition in the Gault&Millau guide.
“Cooking to me is a life-long passion, I love knowing how to cook because if I have a craving for something, I can do something about it and I can make it the way I want,” Isnard told Luxury Society Asia.
Isnard’s culinary influence extends beyond France. He has worked in cities like Abu Dhabi, Beijing, Dubai, Moscow, Singapore and Jakarta, bringing his inventive dishes to a global audience. Currently, he serves as a chef consultant at Shangri-La Qaryat Al Beri in Abu Dhabi and Fairmont Riyadh.
Known for his creative approach, Isnard’s signature dishes often blend tradition with modern twists. His Modern Onion Soup, featuring onion ice cream, is a testament to his innovative spirit.
Born on May 4, 1988, in Marseille, France, Ludovic Turac’s passion for cooking was also ignited at a young age, inspired by his grandmother’s culinary skills. He began his formal training at the Lycée Technique Hôtelier Bonneveine in Marseille.
French restaurant guide Gault&Millau quoted Turaq as saying: “For me, cooking was a normal part of life, because I saw Grandma get up every morning and do it. It wasn’t until I grew up that I realised it was a profession.”
Turac’s professional journey started with an apprenticeship at the Michelin-starred restaurant Une Table au Sud in Marseille, under the guidance of chef Lionel Lévy. He then moved to Paris, where he honed his skills at prestigious establishments like Le Bristol and Guy Savoy.
In 2011, Turac gained public recognition by participating in the second season of the French TV show “Top Chef”¹. Although he was eliminated mid-season, the exposure helped propel his career. In 2013, he returned to Marseille and, alongside his wife Karine, took over the restaurant Une Table au Sud.
Turac’s innovative approach to Mediterranean cuisine quickly earned him accolades. In 2015, at the age of 27, he became the youngest chef in France to receive a Michelin star for his work at Une Table au Sud. Despite briefly losing the star, he regained it in 2022, demonstrating his resilience and commitment to excellence.
Turac is known for his creative interpretations of traditional Mediterranean dishes, blending local ingredients with modern techniques. His culinary philosophy emphasises simplicity, flavour, and the use of fresh, seasonal produce.
Today, as Turac continues to innovate and inspire the culinary world, the chef remains dedicated to his restaurant in Marseille while also serving as a consultant for other establishments.
This exclusive event marks a rare collaboration between two of France’s culinary maestros. Isnard, whose gastronomic journey has taken him across the globe, brings a wealth of experience and creativity to the table. Turac, a young Michelin star sensation, adds his unique Mediterranean touch, creating a harmonious blend of flavours that promises to tantalise the taste buds.
Nicolas, celebrated for his inventive takes on French classics, will present dishes such as his Modern Onion Soup, a contemporary twist on a beloved comfort food. Turac, known for his Mediterranean flair, will delight guests with his Aioli and Bouille-Abaisse, a refined nod to his Marseille roots.