EPHEMERAL CULINARY TALES OF MYSTERY AND DELIGHT, BY GUEST MICHELIN STAR CHEFS AT THE ENIGMA, PALAZZO VERSACE DUBAI.
YUNUS EMRE AYDIN: 1ST OCTOBER – 31ST DECEMBER 2016
Chef Yunus has been the pillar of Enigma since it launched in January. He has helped tell the stories of both Enigma’s acclaimed guest-chefs and now he takes the Enigma stage himself.
Hailing from Marmaris, a port town on the Mediterranean coast, chef Yunus started life as a yacht captain in his native country of Turkey. He began his culinary career 15 years ago when a siren call of the culinary arts lured him off his ship and into the kitchen. Enigma now invites you to embark on a multi-sensory voyage showcasing the very best Turkish cuisine, with Chef Yunus navigating the journey.
UNRAVELING THE ENIGMA OF TURKISH CUISINE
The Inside Story will see the evolutionary Enigma bring Turkish cuisine to life in a new and creative way in the refined settings of Palazzo Versace Dubai. The third chapter will unravel the enigma of Turkish gastronomy, and Head Chef Yunus’ play on Turkish cuisine is set to captivate the imagination (and appetites) of diners from the UAE and beyond. From this chapter onwards, Enigma will completely change its dining experience every few months, in keeping with the mystery and elusiveness the restaurant is renowned for.
Ahtapot | Octopus
105 78˚c - 8 Hours cooked octopus, citrus sauce and avocado cream
Enginar | Artichoke Confit
Rosemary mayonnaise, lemon oil, green peas and baby gem
Şakşuka | Shakshuka
Eggplant cream, tomato Espuma and red pepper marmalade
Yesil Elma | Apple
Apple mousse, orange sauce and “Kaymak” ice cream, serving using Studio William's iconic Leaf desert utensil.
BJÖRN FRANTZÉN: APRIL – JUNE 2016
Born in Sweden, this highly ambitious chef has travelled the globe, to build on his knowledge, and study under the best Restaurateurs in the trade. Gaining his own two Michelin stars, combining the best of Nordic culinary traditions, with impulses from abroad, has led him to be ranked at Number 31, in the World’s 50 Best Restaurants.
JOURNEY OF A NORDIC CHEF
Enigma’s second act will introduce Nordic cuisine to the region for the first time with 2 Michelin-starred chef Björn Frantzén, who will combine innovation and traditional preservation methods in a modern-day take on Scandinavian heritage. The journey will reflect the ever changing seasons of Scandinavia while expressing the purity, freshness and simplicity associated with the region. The Journey of a Nordic Chef will be an interactive experience divided into a “Prologue” and subsequent “Chapters”, just like a real story extracted from a book.
Swedish “knäckebröd” served with homemade butter. The team decided to serve this dish with the Long Handled Teaspoon, so that their customers got to fully savour, the richness of the hand churned butter.
Oyster "63.3°C" with a granita of Sea buckthorn, Juniper cream & Sprouted walnut. The Mini Taster Spork and English Sized teaspoon can be used in unison, to delicately sample the flavours, before "chucking" the Oyster.
Apple & lingonberry macaron with foie gras & chervil. Served on the unique Leaf creative dining piece, these rich and flavoursome macarons defy conventions for an incredible burst of flavour.
Beetroot and Liquorice Mousse
Sticky Beetroot served with Blackberries, frozen Lingonberries, 100-year-old Vinegar & Liquorice Mousse. Served using the Droplet Textured Spoon, for an added sensory surprise, unleashing a defined fusion of flavours.
Humble Onion Soup
This unassuming Onion Soup is enhanced with a gently flavoured sea-foam, and a hint of Fois Gras, that changes your perception of what 'humble' really means. Paired simply, with the Karri Mirror Soup Spoon.
Poached king crab & Trout Roe
Poached King Crab, served with wild Trout roe & emulsion of brown Crab meat, is a beautiful dish, which emits sublime depths of seafood flavours, with waves of delicate textures.