Dubai Restaurants|Dubai, United Arab Emirates

Stay by Yannick Alléno

Name: Stay by Yannick Alléno
Address: The Palm Jumeirah, Dubai, United Arab Emirates
Telephone: 971-4-440-1010

A sophisticated French fine-dining affair on Palm Jumeirah

VERIFIED LUXURY

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Located at Forbes Travel Guide Four-Star One&Only The Palm, a palatial beachfront resort on Palm Jumeirah where Andalusian architecture and arabesque design create a sense of refined grandeur, Stay by Yannick Alléno offers a contemporary take on ...

Our Inspector's Highlights

In contrast to the understated elegance of the rest of the resort, the dramatic décor at Stay by Yannick Alléno sweeps you off your feet from the second you enter. Above you are glamorous black crystal chandeliers and vaulted ceilings; the rich tones of burgundy, muted gold, silver and bronze punctuate the monochromatic palette; and extravagant Baroque designs captivate your attention.
Ideal for celebrations, the five-course Emotion Menu is a fantastic way to taste some of the chef’s most creative dishes, such as steamed cheese soufflé (with foie gras croquant and Albufera sauce), blue lobster civet (with Bordeaux wine sauce, bone marrow and coral crust), and lamb saddle with vegetables brunoise. For dessert, the orange pearl with dates and cinnamon adds a bit of local flair.
For an even grander experience, try the six-course Experience Menu that features French specialties such as king crab topped with farmhouse cream (with nori seaweed broth), sturgeon nonette (with Prunier caviar and beef bacon extraction), sea bass aiguillettes (with calamari veil, celery purèe and sorrel sauce) and Wagyu beef and mushrooms mille-feuille (with parsley purée and braised lettuce with beetroot jus).
While the gorgeous interiors only elevate the overall dining experience, a table on the terrace under romantic lanterns offers serene views over the resort’s spectacular landscaped gardens, palm-lined walkways and grand pool.
For wine pairings, ask for recommendations from the knowledgeable sommelier at One&Only The Palm.

The Food

On the appetizers menu, both flavors and textures reign supreme with the pan-seared foie gras (with persimmon confit, crunchy kataifi and condiments), portobello mushrooms cooked like abalone (served with romaine lettuce salad and bread risotto) and langoustine with vanilla.
Highly recommended mains, beyond those that feature on the set menus, include the wood-fired French turbot with mustard (with cacio e pepe sauce, spinach and confit garlic) and Dover sole with yellow wine.
End on a sweet note with desserts such as pears tatin (with vanilla bourbon ice cream and caramelized pecan) and the cocoa puff pastry with barley ice cream (with cognac, maple syrup and mushroom foam).

Amenities