TRAITEUR AT THE Park Hyatt in Dubai Creek has switched its culinary style from modern European to French brasserie.

To ensure the grub is up to scratch, Franck Detrait has been drafted in from the Park Hyatt in Paris to serve as the new ‘chef de cuisine’.

We caught up with the 28-year-old Frenchman.

How would you describe the new menu you have created at Traiteur?

Classic-style French cuisine with modern combinations. In Paris, it is now being called ‘bistronomy’. It’s similar to gastronomy, which means fine bistro or brasserie.

How different are you finding Dubai cuisine compared to that of Paris?

Well, I only arrived a month ago, and it’s my first time in Dubai. The ingredients in French and Arabic cuisine are very different — Arabic cuisine uses lots of spices and is heavier on the stomach compared to French cuisine. Also, I find it very different here working with suppliers. In Paris you receive supplies once or sometimes twice a day, whereas here in Dubai it is twice a week.

What would you say was your specialty dish?

All varieties of fish.  Fish is a very versatile product to prepare with vegetables, especially when they’re seasonal. 

Who has been the most influential person in your career as a chef?

My French chef teacher during my apprenticeship. He was a perfectionist and extremely disciplined, and he passed these skills onto me. Since working in the industry I would have to say the most influential chef is Jean Francois Rouquette, executive chef at the Park Hyatt Paris-Vendôme.

Are chefs born or made?

Born.

Who are your culinary heroes and why?

I don’t have heroes as such, but I have a lot of respect for the likes of (veteran French chefs) Paul Bocuse and Alain Ducasse.

Traiteur is situated in the Dubai Creek Golf and Yacht Club. For reservations, call 04-3172222.

adam@khaleejtimes.com