“Being with him [Marco Pierre White], you realise he likes straightforward, simple food. If you ask for beef, he’ll give you beef without high-tech fineries, such as foam,” said Satyaprkash Beeknoo, chef de cuisine, Titanic, who has worked with White for a year now in most of his restaurants. “We focus on the quality of the product. That’s it. It’s not about being decorative with small portions,” he said.
“I’m a seafood lover, as I come from an island country — Mauritius,” Beeknoo continued. “I would recommend grilled halibut steak a la Grenobloise with shrimps or tartare sauce, tuna steak Sicilian and prawn cocktail. Also, nowadays people want to eat healthy food. Chef Marco has calculated these things before creating his recipes. Our halibut is cooked with the bone. That way, it’s not just juicier but less heavy. Especially, in a place such as Dubai, where the weather is hot for most of the year, it’s always better to eat light food.”
For those with a sweet tooth, Beeknoo offers the traditional English Eton Mess.
“This is a 19th-century dish revived by chef Marco. But he has made a slight change. The original dessert is made with meringue, ice-cream, cream and strawberries. As strawberries may not be available everywhere and at all times, he has replaced them with berries. Different berries can be found all year round. It’s also very light.
“All our food is signature by chef Marco, but Titanic is a place that caters to people of all ages. We have some dishes that can be tailored for kids. We can also serve snacks and finger food in the lounge. We are a fine-dining restaurant, yes, but with the comfortable atmosphere of a brasserie.”
