LUXURIOUSLY FRENCH

Embarking on an exquisite gastronomic journey, Luke Bennett uncovers LPM, the French Riviera's culinary paradise at Al Maha Island.

Bright, white walls depicting colourful images of a Mediterranean lifestyle greet you on arrival at LPM, an elegant, fine-dining restaurant harmonising food, drink and atmosphere to create a unique and unforgettable experience. Walk through the large, glassed doors and you’ll instantly be swept off to the French Riviera: every detail immerses you further into the illusion that you’re dining along the Côte d'Azur from the opulent décor to the refined menu to the stylish, well-dressed hosts who welcome you with a smile and an air of sophistication.

LPM’s charismatic interior offers an insight into the Belle Époque period of history when France experienced a wealth of artistic and cultural development. An eye-catching, polished welcome bar sits at one end of the restaurant opposed by an open serving area where chefs weave their culinary magic, centred by an imposing yet charming grape section. The stylish ambience is elevated further with the addition of contemporary, vibrant street art that offers an intriguing juxtaposition to the 19th century theme that radiates throughout the restaurant. Given LPM’s idyllic location along Al Maha boulevard, we chose to seat ourselves on the spacious decking that gifts you impressive, sweeping views across Lusail Marina, adding another memorable detail to your visit. Still mesmerised by the scenery, Kato (our friendly waiter for the evening) arrived to explain that the menu is a celebration of the finest ingredients from the French Riviera and an à la minute cooking approach is utilised: each dish is cooked to order and instantly brought to your table to ensure ultimate freshness with the option to share and savour amongst your dining party. The extensive hors d’oeuvres menu offers up a tantalising variety of symbolic dishes perfect for sharing. The first dish to appear was a French classic – Terrine De Foie Gras. The smooth texture ensured it was satisfyingly easy to spread across the accompanying sweet, perfectly toasted brioche. The addition of salt, pepper and balsamic provided a wonderful harmony to the rich, buttery taste of the pâte. Bringing a touch of freshness to the table was a Salade De Chou-Fleur, a delightful concoction of al dente cauliflower varying in colours and textures. The salad was lightly dressed with a flavoursome almond and caraway sauce that left a distinctive aftertaste on the palate and a sprinkling of sweet golden raisins and salty capers added further depth of flavour.

The menu boasts an assortment of carpaccio for diners to choose from and Carpaccio De Sériole Du Japon did not disappoint. Delicate slices of yellowtail engulfed by a punchy citrus sauce with sweet undertones sat gracefully on a bed of silky guacamole. The star of the hors d’oeuvres was a dish synonymous with the finest French cuisine: Escargots De Bourgogne. Now, some readers may be slightly cautious about tasting snails, but I’d encourage you to try something new; there’s a reason snails are considered a delicacy! An alluring aroma signified the arrival of this exquisitely presented dish, and the use of steel tongs makes for an even more memorable experience. Each morsel of snail was surprisingly meaty in texture and smothered in a rich garlic butter that elevated the taste to unforgettable heights. www.lpmrestaurants.com/doha www.jumeirah.com/en/dine/bahrain/zahrat-alfayrouz

LPM’s desire to source and serve only the highest quality ingredients is evident and the skilful chefs meticulously prepare each course with subtle enhancements to showcase the excellent produce. Two signature dishes that prove this point and are a definite ‘must-try’ during your visit were the Coquelet Au Citron Confît and Côtelettes D’Agneau Vivienne. Extremely tender, the juicy fibres of the chicken were flawlessly matched with a flavourful layer of crispy skin. A touch of sweetness and zest along with a delectable depth of flavour are gifted by marinade that coats the spatchcocked chicken. Grabbing our attention with their stylish plating, the lamb cutlets were generous in size and exceptional in both taste and texture. The expertly rendered, smoky exterior offers a delightfully crispy and salty element to match the succulent lamb flesh marinated in a palate-pleasing blend of honey, lemon zest and thyme. A flavoursome aubergine and pine nut caviar brought a luxurious, silky spread to enhance each delectable cutlet. Partnering the exceptional main courses, we opted for fresh and crunchy stems of broccolini lightly brushed in olive oil and chilli alongside a creamy potato gratin with a joyously crisp top layer and the subtle sweetness of nutmeg. Bringing our delightful dining experience to an end, we were served two enticing, well-known desserts. First, the quintessentially French Créme Brûlée À La Vanille. Plunging my fork through the thin, caramelised shell resulted in the symbolic and highly satisfying ‘snap’ and revealed a creamy yet refreshingly light vanilla custard. To follow was a refined wedge of vanilla cheesecake with a delicate, crumbly base, partnered with a berry compote that brought a pleasurable sharpness to complement the velvety, rich taste of the cream cheese. Throughout the evening, an attentive sommelier suggested the ideal accompanying beverages for each course and was yet another example of LPM’s attention to detail. Romantic setting. Classy ambience. Outstanding service. Exceptional food. LPM certainly has all the ingredients to ensure diners have the finest, authentic experience of French cuisine.

Offering a tranquil retreat for all ages and preferences, Jumeirah Gulf of Bahrain Resort & Spa is nothing short of a palace from the Arabian Nights. Ideally located on the south-west coast of the Kingdom, it is the perfect spot for a family staycation, a weekend with friends or loved ones or even an exquisite dining experience. That’s what I discovered at Zahrat Al Fayrouz, a restaurant serving up a selection of Levantine dishes, located on Basement 2. Moderately lit, it beckoned to us with soothing Arabic instrumental music. The décor, traditional yet exhibiting modern touches, is impressive to say the least. It’s in keeping with the opulence of the rest of the hotel; Oriental rugs draping the reception desk, dark wood furniture upholstered in crimson and Levantine turquoise, pottery displays, paintings, mesh partitions and archways. The restaurant is spacious with private dining sections and an extensive outdoor area – perfect to unwind with a hookah – Zahrat Al Fayrouz has a selection of flavours you can enjoy.

Our generous host guided us to a table of our choice and soon after, the feast commenced. First came the mezze. It’s typically served with a bread basket of what we were told is Turkish bread – airy and topped with sesame seeds. You can order other varieties separately; we went for Pita. Among the cold appetisers, we had hummus, baba ghanouj, moutabel and muhammara. I thoroughly enjoyed the smoky flavours of the grilled eggplant in the baba ghanouj and moutabel. The muhammara, made from chilli paste, garnished with buttery chopped walnuts and infused with a tangy pomegranate sauce and fruity olive oil, was silken and delicious.

Our hot appetisers included Batata Harra, cheese rakakat, spinach fatayer, meat sambousek and fried kibbeh. I dived into the Batata Harra, fried and spiced potato cubes. Zahrat Al Fayrouz’s version has a good kick to it, which appealed to my Indian palate. Next in the line of favourites for me were the beef kibbeh. Crispy on the outside, they encased an exceedingly flavourful minced meat filling, cooked in intense, earthy spices that provided a gentle heat. We also tried Lahmeh Bel Ajeen Manakish, a pizza-like dish topped with aromatic minced lamb and toasted pine seeds for crunch.

Before our main course arrived, my companions and I cleansed our palates with some refreshing salads. While you can never go wrong with fattoush and tabbouleh, the jarjeer stood out for me. A bed of pungent green rocket leaves and juicy sliced tomatoes and onions, all brought together with premium quality olive oil, vinegar and pomegranate sauce. What I love about pomegranate sauce is that it’s tangy but with a hint of sweetness, which is quite different when compared to the citrusy zing of limes and lemons.

The first main course to arrive was the Vegetarian Thareed. A traditional Middle Eastern stew, thareed usually also has meat.

However, this version was an absolute delight. The broth had so many levels of flavour with the spices and aromatics. It complemented the light, saffron-infused long-grain rice topped with fried onions. The dish is also served with Arabic bread that you can dunk in this rich curry, topped with raisins and blackcurrants. This was followed by the mixed grill platter, which featured Bahraini tikka – zinged up with the local black lime spice – meat and chicken skewers and a lamb chop. We constructed our own bitesized wraps around this juicy, meaty goodness and topped them with the accompanying grilled onion, chilli and tomato. Our cold mezze came in handy here, serving as sauces. That’s the beauty of Levantine dining – you can go back to previously served courses as you please. Next came a hearty plate of Mansaf, which we were told by our generous host is a Jordanian dish, popular in Palestine too. Zahrat Al Fayrouz offers a variety, from Lebanese and Iranian to Greek-inspired creations. The Mansaf comprised of a lamb shank sat royally on a bed of yellow stout-grained Oriental rice. The meat was braised and exceedingly tender to cut and eat. It complemented the rice, which was topped with toasted almonds for crunch. The lamb is coated in laban jameed – yoghurt made from goat’s milk, which offers a slight tartness to every bite and works supremely well with the robust flavours of the flesh.

If there’s one dish you try at Zahrat Al Fayrouz, let it be the spinach and cheese baklava. I never knew baklava could be prepared as a savoury creation. A splendid medley of eggs, spinach, potatoes and salty Akawi cheese layered with filo pastry and drizzled with a buttery chickpea relish, it blew my mind. And the Kuku Sabzi, an airy Levantine egg muffin, was served with a yoghurt dip and utterly moreish.

We washed down this rich feast with a fizzy concoction of hibiscus, oranges, lemons and mint laced with star anise, which was refreshing. For dessert, we kept it simple – or so we thought – with a selection of ice creams. The flavours were exotic and I personally have never had them anywhere else in Bahrain –hibiscus sorbet, date mascarpone and orange blossom. The scoops sat on a crumble that complemented each particular flavour. A sweet and pleasantly surprising ending that will surely make us return for more.

اكت ىلع يوتحي يذلاو ،لكشم يواشم قبط كلذ عبت

ةحيرشو جاجدو محل خايسأ - ةيلحملا دوسلأا نوميللا لباوت عم

عتمتسنل انب ةصاخلا ةمضقلا مجحب فئافل لمعب انمق .نأض محل راحلا لفلفلاو يوشملا لصبلاب بوحصملا ذيذللا محللا معطب

اهميدقت متي ثيح ،مهم لماع ةدرابلا

هب عساو معطملا .رطانقو ةيكبش لئاوح

عم ءاخرتسلال ةيلاثم - ةحيسف ةيجراخ ةقطنمو ماعطلا

تاهكنلا نم ةراتخم ةعومجم زوريفلا ةرهز مدقت - ةشيشلا .اهب عاتمتسلاا كنكمي يتلا ةزيجو ةرتف دعبو انرايتخا نم ةلواط ىلإ ميركلا انفيضم انداق زبخ ةلس عم ةداع اهميدقت متي .لاوأ ةزاملا تءاج .ةميلولا تأدب

بلط كنكمي .مسمسلاب ىطغمو فيفخ - انل ليق امك يكرت

نمو .اتيبلا زبخ بلطب انمق نحن ؛لصفنم لكشب ىرخأ فانصأ .ةرمحمو لبتمو جونغ ابابو صمح انيدل ناك ةدرابلا تلابقملا يوشملا ناجنذابلل