TH E C HEF
Tell us about the dish.
ON MENUS ES CURRENTLY THE BEST DISH I – AS S ACROSS DUBA AT RESTAURANT LV S THEMSE ES CHOSEN BY CHEF
Every element is meticulously picked and/or made; from the dough itself to the rocket leaves that are grown – we will soon be picking straight from our own container farm. As the star of the dish is beetroot, we have ensured the freshest produce from around the world has been picked in order to highlight its beauty. Fresh local beetroot, candied beetroot from South Africa and the Chioggia beet from Italy, all of the elements get elevated by light, crisp ingredients such as Greek yogurt, orange and green apple.
What makes it a standout dish?
IVANA BOGICEVIC
CHEF DE CUISINE, LA COCO, ANDAZ DUBAI THE PALM
What is your favorite dish on the menu?
Where do you source the ingredients from? We strive to get predominantly local ingredients to preserve the nutritional value. In order to do so we have introduced a container farm right here at Andaz Dubai The Palm. Here we grow our own produce. However, we also source top quality products from Italy and South Africa in order to provide the most delicious sensory explosion.
Photography SUPPLIED
Our Salt Dough Baked Beetroot Salad. This dish is vibrant and beautiful, the attention to detail needed to execute this makes the plating exciting and challenging.
It’s the epitome of La Coco and encompasses everything it stands for; fun and playful yet beautifully elevated. But apart from this, it also provides numerous health benefits, it is low in calories and is the perfect palate cleanser to start off a meal.
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The Pro Chef Middle East / Edition 53
