Bord Eau Launches New Menu with Seasonal Produce for Spring Season

French restaurant Bord Eau at Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi launches a new menu for Spring that is almost better than a trip to France.

French cuisine is based largely on seasonal foods, and the modern kitchen at Bord Eau gets a creative awakening this spring with its new menu based on seasonal products.

Jimmy de Almeida, chef de cuisine at Bord Eau, said: “Springtime is when the heavy textures and rich flavours of winter are replaced with bright fruits and seasonal vegetables. It is customary in France to shift to lighter fare during spring and it is this tradition that we have adopted in the menu at Bord Eau.”

The menu kicks off with new options of sharing starters like Fresh gulf tuna tartar with kumquat and zucchini puree, Atlantic octopus salad with pickled onions and grilled capsicum, and Obsiblue prawn marinated in candied lime. For the daring epicurean, there is the traditional treat of French snails in a crispy puff pastry.

Jimmy revisits classics like the whole Canadian lobster, slow braised beef cheek and oven-baked black sea bream en papillotte. It is the main courses, mostly meant for two persons, that truly shows off the best of fresh spring produce.

Lamb is a traditional entrée choice for spring months, along with plenty of beef and poultry recipes creatively paired with seasonal ingredients. Options on Bord Eau’s menu include roasted Italian milk fed veal rack cooked in carrot juice and grilled Australian whole lamb rack grilled served with capsicum confit and potato gnocchi.

Seafood is a year-round delicacy in French cuisine and Jimmy does not hold back here either. Pan seared black seabream with blood orange and soft fennel, North Atlantic Sea cod with pan-seared spring vegetables and roasted langoustine with green peas, baby turnip and zucchini are some of the new additions to the menu.