CH E FS / FACE TO FACE
T
ell us about your new concept in Dubai, MINA Brasserie…
MINA Brasserie is a modern, bustling brasserie. The menu is inspired by renowned brasseries from around the world. The menu will feature classic British, European and American favourites, prepared with carefully sourced, seasonal seafood, meat and fish and will offer a decadent list of desserts.
What dishes do you expect to become signatures at the new restaurant? I’m really excited for this menu. A few of my signatures will be on the menu, including my tuna tartare, lobster pot pie, and wood fired steaks. But as far as new signatures, I think the hot buttered shellfish platter, oak fired octopus, and ‘peanut butter and jelly’ foie gras dish will be some new favourites.
THE MAKING OF
MINA
Michael Mina shares news of his new Dubai-based opening, MINA Brasserie at Four Seasons Hotel DIFC, and talks the key to restaurant success. By Sophie Voelzing
26
The Pro Chef Middle East / Spring 2018
What has your experience been like finding reliable suppliers in the region, offering high-quality product? We’ve been lucky, and have been able to find some great partners in the region. Having a team on the ground that has been able to do the research, meet the people and purveyors, and talk to other chefs in the area has really helped.
How did you create and hire your culinary brigade at MINA Brasserie? I have been very lucky, and have had one of our talented members of our culinary team move to Dubai to be at the helm of MINA Brasserie. He worked under me for many years and was also with Charlie Palmer for many years who is one of my dear friends and culinary mentors.