Famous Swedish chef Byorn Fanton has made a bold entry into Dubai’s good dining scene with the opening of FZN at Atlantis the Palm. The menu specificly mixes Asian and French flavors with Nordic effects, resulting in dishes that are both complex and striking. This high-end menu concept is a sister restaurant for Frontzen in Sweden, who was awarded three Michelin stars, which is the first in the country to achieve that difference.
When paying such a premium for food, the experience begins well before cutting the first. From the entrance, guests are cautious through a careful designed trip. Standing before a prudent door, I press Bajar. For a moment, it seems that entering into a speechy bar, before a hallway leads to a lift that leads me to a lounge where the evening starts with champagne and canopas.
A living room that sets the stage
Called the living room, this comfortable place is similar to the return of a mountain, which is completed with a fur throw on the chairs. Dipping the champagne and sampling canps, the anticipation forms as a mystery box, revealing the star content of the food. Expect Japanese Tuna, Norwegian King Crab and the best caviar. This dining indicates infection in the room.
An open kitchen with front-round view
Passing through a stacked wine seller with 1,300 bottles from around the world, I enter the action-pack dining room where the chefs take the center stage. The option to sit in one of the four tables of the open kitchen concept offers 14 guests to sit or lew on the chef counter, which is on 13 seats. With the total capacity of just 27 guests, the setting is intimate.
No menu is assigned; Each course comes as a wonder. Many dishes are eliminated tableside, allowing dinner to see world -class chefs at work.
A nine-gourd trip
The beginning of the food is accompanied by one of the most beautiful recipes – Otoro Tartare, a rose -shaped Japanese turnip with fermented strawberries and coffee oil. Bluefin tuna belly melts into the mouth, while strawberries and coffee oil add unexpected depths.
Another standout is Chavanmushi, which translates into ‘Stemed Cup’ in Japanese. This silk egg is infected with custard beef broth and ends with smoked olive oil, caviar and gold dust. Made tableside, it is an explosion of taste.
(LR) French Toast and Chavanmushi with beef broth and caviar
(LR) Grilled King Crab and Tart Tatin Apple Sweets
Crudeo Otoro – Japanese turnip – Known Strawberry Coffee Oil
This is followed by Finger Lime, Saffron, and Sea Bakthorn Bearer Grilled King Crab, tops with Ekura (Salman Caviar). The combination of materials increases the dish to another level.
A special highlight is a dish called ‘French toast’, but it is from ordinary. Spring is at the top with a deep breeted bread grilled eel and beef charcut with onion emulsion, which is cooked on the table. A smokey in a bite, leaves a soulful impression on the palate.
The evening ends with two deserts-e-frozen lime marshmallow and a tart of apple and apple, both lights are yet packed with flavor. Not every dish is just about taste; Presentation is an art form in itself.
