Lafayette Gourmet has a very casual and relaxed atmosphere, with various seating options ranging from sitting at counters watching the chefs prepare your food in front of you, to relaxing on the comfortable sofas in the lounge or enjoying the views from the Italian section. With eight different cuisines to select from, Galeries Lafayette really offers something for everyone. Whether it’s a quick business lunch, a more relaxed dinner with friends, or a great family lunch, the restaurant has an option for you. Lafayette offers specialties from Italy, Asia, India, Spain, great steaks from Canada and the US, excellent sushi as well as a host of lighter, healthier options including a salad selection. With such a great diversity of clientele in Dubai, the restaurant discovered that this is the best way to cater to different appetites.
Russell’s lifelong passion for food and the industry, with over 20 years’ experience as a chef, has allowed him to travel extensively, to New York, South Africa, South America, Indonesia, India, Europe, the Caribbean, Middle East and Dubai, which he now calls home. Over the years Russell has opened more than 20 restaurants, met some fantastic people along the way and tasted some amazing and very different food – all of which continues to inspire him.
Open Sun-Wed 10am-10pm; Thu-Sat 10am-midnight. Galeries Lafayette, The Dubai Mall, Downtown Dubai, www.thedubaimall.com (04 339 9933). Dress code: come as you are!
Seared scallops with castelluccio lentil and truffle vinaigrette, and rocket leaves.
A big fan of scallops and truffles! The sweetness of the scallops works really well with the earthy aroma of the truffle vinaigrette…
2 large tomatoes
1 bunch of small rocket leaves
1 bunch of mixed cress
1 sliced truffle
100g lentils (if castelluccio lentils are not available, puy lentils can be used)
10ml white truffle oil – be careful, as too much and it becomes overpowering
25ml dijon mustard
25ml balsamic vinegar
150ml olive oil
• Combine honey, mustard, balsamic vinegar and truffle oil, slowly add the olive oil and whisk together to form the base of the dressing.
• Wash the lentils and cover with twice the amount of water to lentil. Bring to a boil, reduce the heat to a simmer and cook for about 20 minutes. Then season with salt after cooking, as salt can toughen the lentil during cooking.
• While still warm, dress the lentils with the vinaigrette.
• Slice the tomatoes in half and, using a small round pastry cutter, cut some tomato rounds – you need three or four pieces, depending on the size. Drizzle with lemon juice, olive oil and salt and pepper.
• Slice the baguette and drizzle with olive oil. Then season with sea salt and pepper and place in the oven until crisp.
• Heat a pan with a small amount of olive oil, season the scallops just before cooking and sear in the hot pan for about 45 seconds on each side. Just before you remove from the pan, add a small knob of butter to finish. Then remove and place on draining paper.
Arrange the seasoned tomatoes on the plate, arrange the scallops on and around the tomatoes, spoon the warm lentil dressing around the plate, break up the baguette crisps and place next to the scallops – this gives some nice crunch to the dish. Finally, arrange the rocket leaves and cress.
As fresh scallops can be hard to come by in Dubai, try using fresh prawns or, if you are feeling extravagant, Canadian lobster works really well. In all cases, take your time with cooking the items and do not overcook, as they will end up very tough.