Diners are in a different world away the moment they enter, as they go down into the subterranean dining room, submerging themselves 10 meters to the base of one of the globe’s vastest aquariums.With an unapologetic embrace of continuing fine dining in a city that typically indulgences a more tranquil tactic, Executive Chef Gregoire Berger’s chapter for Ossiano observes to a new eon in culinary for Dubai, more so with a Michelin star to his credit. Dishes array from the Asian leaning to the Mediterranean enthused but the core is seafood. And some of the first-class seafood around, at that, from Hokkaido scallops to oysters to caviar to Alaskan king crab. Each dish emerges beautifully presented.L’Atelier Robuchon, The Woodward Geneva
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A private room at L’Atelier Robuchon!
Beyond The Woodward’s significant frontage, visitors will find traditional meets present-day interiors, offering an elegant…
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