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Celebrate Valentine’s Day every month at Bord Eau

Restaurant Review: Bord Eau

GN Rating
  • Cuisine:  

    French
  • Good for:  

    Romance
  • Credit card:  

    Yes
  • Avg. Cost per Person:

    275 Dhs
  • Location:  

    Shangri-La Hotel, Qaryat Al Beri, Al Maqtaa , Abu Dhabi
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What:
From Paris with Love, Bord Eau; every 14th of every month

Opening hours:
Sun-Fri 6.30pm-11.30pm

Phone number:
02 509 8555



Are you a hopeless romantic and wish you could celebrate Valentine’s Day with that special someone more than once a year? Well, you don’t have to hope anymore thanks to the lovely people at Bord Eau in Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi.

The French restaurant’s new concept, From Paris with Love, will transform the venue into a romantic space for couples on the 14th of every month, offer a fine dining three-course meal accompanied by a bottle of house beverage.

As we entered Bord Eau it felt like we had travelled all the way to Paris. A man in a typical French hat, dressed in black and white, was sat in the corner playing the accordion. There were roses and rose petals on every table and there was even a wall with the Eiffel Tower in the background, which you can pose against for a photo.

Although the event is a set menu, they chef happily takes care of any dietary requirements but it’s best to let the team know when you make your reservation. We decided to give the masterful chef Jimmy de Almeida a challenge, and requested the menu to be free of dairy, eggs, gluten and wheat.

The result was simply divine.

The starter was sea bream ceviche, beautifully marinated, accompanied with a citrus sauce and gazpacho sorbet. The only way to describe this dish is an explosion of the most amazing flavours in your mouth. There are many fantastic ceviche venues in town but the addition of the gazpacho sorbet (cold tomato soup turned into a sorbet) by the chef is just genius.

The tasty ceviche was soon forgotten with the arrival of the exquisite main course. A juicy grilled veal rack cooked to perfection and served with crunchy asparagus, asparagus puree, ratte potatoes and sundried tomatoes. Everything about this dish was just yummy.

For dessert, instead of the very tempting chocolate option on the menu the chef prepared a heavenly strawberry sorbet, which was covered in a strawberry sauce and strawberry jam.

Bord Eau certainly know how to put love in the air and on your plate.

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