Galliot joined forces with IDAM’s Executive Chef, Fabrice Rosso, to present a menu of French haute cuisine with South Asian influences.

In partnership with Qatar Tourism, the collaboration celebrated the highest level of gastronomic mastery and creativity. Galliot is one of very few chefs to have achieved the most prestigious culinary honour in the world; he earned Caprice its third MICHELIN star in 2019 (retaining it ever since), an award so uncommon that fewer than 1% of all MICHELIN-rated restaurants achieve it. Rosso (who gained IDAM a MICHELIN star in 2025) and Gaillot together in the kitchen was an extremely rare and special opportunity for diners to experience cooking at this exceptional standard.

Across lunch and dinner, guests enjoyed a menu of dishes integrating aromatic Asian elements, including Galliot’s signature laksa with king crab and sudachi lime; line-caught fish in a seafood consommé with timut pepper; and wagyu beef served with zucchini flower and summer sauce.

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