Quisine by Guy Savoy
Time Out Says
Everything, it seems, has been meticulously calibrated to create an evening to remember. And the food? You just can’t stop talking about it, even long after the meal is over.
Providing details would almost ruin the experience of being there. So I’m choosing the minimalist route for this review, much like the menu we encountered. Core ingredients and method of cooking are mentioned; say blue lobster in cold steam. Nothing else is said about the oversized plate with light brushstrokes of reductions that reinforce the flavour of the decapods. It’s all entirely intriguing.
There is unabashed dinner theatre happening, involving quite a degree of artistry and perhaps more alchemy. Each course is preceded by an amuse bouche (or two!) that would make a stunning dinner in bigger portions but in this instance is formulated to tickle the palate. Soup, meat, fish are all paired with different breads from an overflowing trolley. We get one with seaweed to accompany our turbot cooked with salsify, known as the oyster plant for its taste profile. The resulting plate is a harmonious composition of the ocean.
The largesse of the kitchen is evident throughout. Because we order two different starters but not Guy Savoy’s signature dish, the manager sends out two bowls of the artichoke and black truffle soup served with a flaky, buttery mushroom brioche – it’s nothing short of divine. As is the sweet course in three acts, which culminates in a post-dessert extravaganza.
Let it be said: this could never be that regular, go-to spot for many. With prices a fair notch above most establishments in town, one is more inclined to save a visit here for a truly special event. But this is a place for people who really appreciate the art of eating.
In any other city, this is where you’d want to celebrate milestones: a ten-year anniversary, the promotion to a VP position, scaling Mount Everest. But in Doha, Quisine is still waiting for its moment to shine, and to show people the exquisite stuff it’s made of.
The bill (for two)
2x Lobster Cruit QR600
1x Dublin Bay Prawn QR260
1x Roasted Turbot (for two) QR600
1x apple texture QR95
1x The Pearl QR95
1x large water QR30
By Time Out Doha staff | 02 Feb 2014
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