Latest news with #CyrilLignac
Khaleej Times
13-06-2025
- Entertainment
- Khaleej Times
Restaurant Review: French artistry meets Dubai's skyline at Bar des Prés
Picture, if you will, ascending through Dubai's financial district until the city dissolves beneath you — 51 floors above DIFC's bustling energy lies something extraordinary. But who would dare to transplant the intimate charm of a Parisian neighbourhood brasserie into Dubai's gleaming corporate heavens? The answer lies in understanding Chef Cyril Lignac's remarkable vision for culinary elevation. What transforms France's most beloved television chef into Dubai's newest culinary ambassador? Perhaps it's the kind of humble confidence that emerges from childhood in the French countryside, where cooking became a pathway to recognition. Chef Lignac's journey from Aveyron, where his mother worked at a hospital and his father crafted wood, to Paris kitchens under masters like Alain Passard reads like culinary destiny fulfilled. Step into Bar des Prés Dubai, and witness something remarkable indeed. The transformation from London and Paris iterations feels both familiar and revolutionary, luxurious velvet finishes meet opulent marble tables, whilst vibrant embroidered draping creates intimate pockets within the soaring space. How does one maintain Parisian intimacy whilst embracing Dubai's appetite for grandeur? What's truly impressive is the menu that bridges continents with remarkable grace. Crab and avocado galette with Madras curry, who dares to marry French technique with subcontinental spicing? The signature dish reveals Lignac's philosophy: patient craftsmanship meets bold flavour exploration. Each delicate avocado slice tells a story of precision, whilst the Madras curry whispers tales of cultural fusion. Watch the beef gyoza arrive, and you witness East-meets-West artistry perfected. Lignac's passion for Japan permeates these dumplings — crispy exteriors yielding to tender, marinated interiors that reimagine bolognese through Asian sensibilities. The dipping sauce becomes essential poetry, adding zest to depth. How the culinary genius within the langoustine ravioli that captures oceanic essence within silken pasta parcels resting in velvet bisque foam excites, accented with Espelette pepper powder, each bite demonstrates Lignac's mastery of restraint allowing ingredients to sing without overwhelming crescendo. The 51st-floor perch creates dining theatre unlike most others in Dubai. Views of Jumeirah Mosque, Al Yaqoub Tower, and Emirates Towers transform meals into elevated experiences. The berry pavlova reveals why Lignac would choose pastry over savoury for eternity. Crisp meringue yielding to cloudlike centres, sharp raspberry sorbet providing counterpoint to sweet foundations, this dessert embodies his philosophy that timing and technique create magic. Bar des Prés succeeds because it answers a fundamental question about international culinary expansion: can restaurants maintain their soul whilst embracing new territories? Lignac has created something genuinely transportive, a space where French sophistication meets Dubai ambition. The 51st-floor location isn't just positioning; it's metaphor for culinary elevation itself.
Time Out Dubai
03-06-2025
- Lifestyle
- Time Out Dubai
Bar Des Pres in Dubai
There's something about dining 51 floors up that makes every bite and sip feel extra special. Add in panoramic views of DIFC, a sushi counter glowing softly under copper lights, a menu that dances between Paris and Tokyo and a late-night bar that hums with understated energy – and suddenly, you're not just out for dinner. You're somewhere else entirely. New to the city, but not to those in the know, Bar des Prés is the brainchild of French chef and TV personality Cyril Lignac. The space is home to a layered sophistication you'd expect in the backstreets of Saint-Germain, only here, Parisian blue velvet and copper tones meet bamboo and rattan. It's moody, it's elegant – and it nails the balance between luxury and cool. From the moment you step inside, it's clear this isn't your typical fusion spot. (Credit: Bar Des Pres) Food-wise, you'll want to start with the signature crispy rice, topped with a trio of tuna, salmon and yellowtail, a dish that's as satisfying in texture as it is in flavour. Each golden, bite-sized block of rice is pan-seared, offering a warm, toasty base for the trio of raw fish layered on top – tuna, salmon and yellowtail. Finished with a brush of soy and a whisper of lime zest, the starter is next level. No visit to Bar Des Pres would be complete without trying the chef's signature crab and avocado galette. Avocado sits on a bed of madras curry crab before it's topped with small bites of green apple for a little bit of acidity. A dish you might not stop thinking about long after you've left. From there, options lean indulgent. Chilean sea bass with a complexly flavoured tom yum foam is a clear standout – flaky, rich and delightfully sweet. While the A4 Japanese wagyu entrecôte comes charred and tender, ready to be dragged through a sticky barbecue sauce. As for dessert? You'll want to make room. Lignac's pastry background shines in the vanilla mille-feuille with pecan praline, though the Guanaja chocolate biscuit (which is actually a hazelnut fondant) might just steal the show. (Credit: Bar Des Pres) Service is slick and well-timed, albeit a bit rushed. You could be in and out in under 90 minutes, whether you're seated at the buzzing sushi counter or in one of the comfy booths. Bar des Prés doesn't lean too hard into formality, and prices are relatively reasonable for the area. Whether you fancy a quick lunch or a leisurely late-night dinner (a DJ comes on nightly from 9pm), the vibe stays consistently cool but approachable. It's easy to see why this elegant newcomer is already making a good impression on Dubai diners – 51 floors up, but very much grounded in good taste.
The Guardian
25-04-2025
- Entertainment
- The Guardian
Cocktail of the week: Bar des Prés' margarithai – recipe
At Bar des Prés, Cyril Lignac's menu of Franco east-Asian flavours translates into our drinks list, which also combines ingredients from far and wide. The infused tequila here can also be used in a more classic margarita or in a tequila soda. Serves 1 For the infusion 15g lemongrass, chopped into 1cm pieces 750ml tequila blanco – we use Volcan For the drink40ml lemongrass-infused tequila (see above and method)20ml mezcal – we use Casamigos10ml agave syrup 20ml fresh lime juice 5 fresh coriander leavesHawaiian black salt, to rim the glass (optional)1 stick lemongrass, to garnish Put the chopped lemongrass in a clean jar, add the tequila, seal tightly and leave to infuse for 24 hours (if you prefer, make it with less tequila, in which case reduce the amount of lemongrass accordingly). Fine strain into a clean jar, then seal and store. To build the drink, measure all the liquids into a shaker filled with ice, add the coriander leaves and shake hard for 10 to 12 seconds. Double strain into a chilled coupe glass – rim it with black salt first, if you like – garnish with a stick of lemongrass and serve. Sascha Angelucci, bar manager, Bar des Prés, London W1
Morocco World
21-02-2025
- Entertainment
- Morocco World
French Chef Cyril Lignac Enjoys Moroccan Cuisine in Marrakech Visit
Rabat – French chef Cyril Lignac recently paid a visit to the Moroccan red city of Marrakech, making the most of the city as he got to enjoy Moroccan culinary traditions. The chef, who is the owner of gourmet restaurants Le Quinzième and Le Chardenoux, shared the highlights of his visit in a series of photos and videos on Instagram with the caption: 'One of my favorite cuisines.' During his visit, Lignac tried several signature Moroccan dishes like Tajine, Bestilla, and the must-try Moroccan mint tea. The chef also shared a video of him making the famous tafarnout bread, a type of traditional bread made by Morocco's Amazigh communities. In the video, the French chef is seen baking the bread inside a clay oven, known as tafarnout, hence the name. Lignac also enjoyed the beauty of Marrakech. His posts depict him discovering Jemaa el Fna, a square and market place in the city's old medina. Lignac is also a known pastry chef and television personality. He owns several other restaurants, including La Patisserie Cyril Lignac, a high end pastry shop, and Dragon, an Asian fusion restaurant. He became famous through shows like Oui Chef! And Le Meilleur Pastissier. Lignac has released several cookbooks. Moroccan cuisine is a blend of Arab, Amazigh, African, and Mediterranean influences. It is known for its rich spices and slow cooked dishes. Moroccan food is an integral part of the country's cultural identity. Signature dishes include Tajine, Couscous, Rfissa, and Pastilla. Last year, British chef Gordon Ramsay announced Moroccan cuisine as the winner of the world's best cuisine competition organized by Pubity Cuisine on Instagram. The competition saw over 38 million people vote for the best cuisine in the world. Tags: cuisinefoodMarrakechMorocco
Ya Biladi
21-02-2025
- Entertainment
- Ya Biladi
Famous French chef Cyril Lignac indulges in Moroccan cuisine during recent trip to Marrakech
«One of my favourite cuisines», captioned French chef Cyril Lignac alongside a series of photos and videos from his recent visit to Morocco. The chef and cooking show presenter, renowned for his skill in French pâtisserie, made sure to indulge in the rich flavors of Moroccan cuisine. The photos shared on his Instagram this week reveal that he savored the famous KBM, a tagine made with meatballs cooked in tomato sauce and topped with eggs. The trip also featured a stop for pastilla, a sweet and savory poultry pie, ornately dusted with powdered sugar and cinnamon. Lignac visited the iconic Jemaa el-Fnaa square, famous for its street food. A visit to Morocco wouldn't be complete without tasting Djaj Zitoune, a chicken and olive tagine, and, of course, Moroccan tea. The chef even tried his hand at preparing Moroccan dishes during his stay. One video in his gallery shows him seated in front of a traditional Moroccan oven, baking Tafarnout bread — an authentic Amazigh bread made in clay ovens known as Tafarnout.
