The informal, relaxed atmosphere of Plantation, the hotel’s ‘winter garden’, is the perfect choice for meeting friends and family. The contemporary decor in shades of blues, greens and browns is inspired by French colonial design, creating an inviting and laidback atmosphere that spills out onto an outdoor terrace. Guests can indulge in light meals from the à la carte menu, enjoy French pastries and try an extensive list of beverages. Enjoy Arabic breakfast served from 6am until 3pm at Dhs115 per person or experience the very best of English afternoon tea with a French twist, daily from 3pm to 5pm with packages starting from Dhs130 per person. For those who like to dance, Salsa Night takes place every Saturday and Monday from 8pm to 1am. Meanwhile, Plantation lounge has a story to tell when it comes to its fine selection of cheeses. Artisanal farms in France send Plantation more than 20 kinds of cheese every week, to let guests discover new flavours and relish some true classics. Treat yourself to a spread of cheese perfectly paired with grape beverages under the sounds of the resident DJ every Wednesday for Cheese & Grape Night from 7pm to 11pm. The Grand Package costs Dhs180 per person and the Premium Package Dhs250 per person.
Open daily 24 hours. Sofitel Dubai Jumeirah Beach, JBR, The Walk, www.sofitel-dubai-jumeirahbeach.com (04 448 4733).
Foie gras, topinambour purée and red radish
50g sliced foie gras
Pinch of sea or rock salt
1 radish, sliced into thin julienne pieces
30g topinambour (also called sun chokes), peeled and cut into pieces
3-4 tbsp unsalted butter
7-9 tbsp cooking cream
Salt and white pepper
• Fill large saucepan with some water.
• Peel sun chokes and cut into one-inch pieces and immediately place in pan of water to prevent browning.
• Add 2-3 tablespoons of the cream to the pot, sprinkle generously with salt and then bring to boil.
• Reduce heat to medium and cook until sun chokes are very tender, or for about 12 minutes. Then drain well.
• Transfer sun chokes to blender, add butter and the cream, purée until smooth. Season with salt and white pepper to taste. This can be done two hours ahead of time – set aside until ready to plate.
• For foie gras, take a non-stick pan and place on the stove top. Set the dial to high.
• With a sharp knife, score the foie gras on one side. Then, when the pan is hot, place foie gras in the pan and sear for 45-50 seconds, then reduce heat to medium. Flip to the other side and cook for another 50 seconds.
• Remove from the pan and place on a paper towel to drain some of the fat.
• To plate, re-warm the sun choke purée, then take a round plate and spoon some of the purée onto the middle, placing the foie gras on top. Finally, take some of the radishes that were cut into strips and place on top of the foie gras.
Scallops with salad and truffle vinaigrette
Salt and ground black pepper
Pinch of brown sugar
2 sprigs thyme
56g unsalted butter
45g olive oil
6g micro cress greens
For the dressing
4 tbsp vinegar
Juice of ½ lemon
110g olive oil
4 tbsp truffle oil
Salt and pepper to taste
• Peel mango and shallots and chop into cubes. Blend the mango, shallots, lemon juice and vinegar.
• Add the olive oil and truffle oil, and then the salt and pepper. Once smooth, pass through a fine sieve. Check seasoning and pour into a squeeze bottle.
• Boil the beetroot in a large pot filled with water. Once boiled, set aside to cool. Scoop with a melon ball spoon or use a teaspoon.
• Slice the radish and set aside in cold water. Cut figs into quarters and cover with the brown sugar.
• Gratin in the oven for a few minutes with only the top burner on. Remove and then set aside.
• Chop the micro cress and place on a plate.
• Season the scallops and sear in a hot, non-stick pan for a minute each side. Add the butter and glaze for a minute before removing from the pan. Place on paper to remove additional fat.
• To serve, use a rectangular plate and place three scallops across the plate. Place the beetroot between the scallops, then place the radish between the scallops and the beetroot. Place a drop of the mango vinaigrette on four corners of the plate and add the fig on top. Season and serve.
Lemon raspberry mille-feuille
1 pack puff pastry (store-bought works very well)
2 tbsp icing sugar
Lemon Mousseline cream
Zest of lemon and 100ml lemon juice
3 egg yolks and 1 egg
40g plain flour
1 tsp vanilla extract
250g raspberry purée
20g granulated sugar
1 tbsp lemon juice
5g gelatine leaves
• Heat the oven to 220°C.
• Take the room-temperature puff pastry and cut the block in half.
• Roll out half the block so it forms an even rectangle about 20cm x 30cm.
• Repeat the previous stage with the remaining half of the block.
• Lightly grease two baking trays.
• Gently put the rolled-out dough onto the baking trays and prick the dough with a fork. (This is known as docking the pastry sheet to prevent it from rising).
• Put the two baking trays into the oven for about 10-15 minutes until the pastry is nice and crispy.
• Check that the pastry is crisp and then remove it from the oven and leave it to cool down.
• Once cool, sprinkle with icing sugar and cut into rectangular pieces 16cm by 16cm.
• Set aside until ready to be assembled.
For the lemon cream
• In a bowl, whisk the three egg yolks and whole egg with the sugar.
• Put the milk into a saucepan and heat gently.
• Add the flour and lemon zest to the egg/sugar mixture and whisk.
• Add the lemon juice and vanilla extract to the wet mixture.
• When the milk gets hot, add it to the mixture and whisk thoroughly.
• Put the entire mixture back into the saucepan and stir continuously until it thickens. This will take about two minutes.
• When thickened remove from the heat and transfer into a bowl to cool.
For the raspberry jelly
• In a saucepan, bring the purée and sugar to the boil and add the lemon juice.
• Remove from the heat and bloom the gelatine leaves in a small bowl of cold water.
• After two minutes, squeeze out any excess water from the leaves, then add them to the raspberry purée mixture and pour the mixture into a small baking sheet.
• Refrigerate for one hour until it sets. When set, cut into rectangular shapes like the ones for the puff pastry.
• On one rectangular slice, first add some raspberry jelly and then top this with a layer of fresh raspberry.
• On a second slice add the lemon cream.
• Put the two slices on top of one another, add a third layer, and then sprinkle with some icing sugar.
• Decorate with some fresh raspberry and dust with some more icing sugar to finish before serving.