FOOD & DRINK
What's in your fridge? Dubai chef Laurent Pommey opens up
Words by Rob Chilton
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Pommey is the French/Australian executive chef at Andaz Dubai on The Palm
Set to open in December, the hotel includes farm-to-table restaurant The Locale.
Broccoli, cucumber, tomatoes, lime, savoy cabbage, mandarins, apples, avocadoes, salmon, chicken, multigrain bread, eggs.
I love eating vegetables and fish – especially salmon.
I like it simply grilled with lots of sautéed broccoli and garlic, salad or coleslaw both with cider vinegar and extra virgin olive oil.
Organic extra virgin olive oil, almonds, lots of spices, cider vinegar, chick peas, lentils, corn cakes from Australia, tuna, brown rice, green tea, oats and soy milk.
Dark chocolate, minimum 70 per cent cocoa.
I am not an impulse buyer because I like to plan what I’ll be eating the following week. I do not get home that early from work and I don’t enjoy processed takeaway food so I need to be organised.
I make a mixed vegetable salad with tuna, hard-boiled egg, chick peas, extra virgin olive oil, cider vinegar and lots of chili powder.
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