SimplyAbuDhabi XIV

2 7 6 S I M P LY A B U DH A B I In keeping with the exemplary standards throughout the Royal Mansour brand, there are three restaurants here under the consultancy of Michelin-starred chef Yannick Alléno: French haute cuisine, traditional Moroccan, and the international La Table. Guests may also dine in the privacy of their riads, either in the cool interior or on the open roof terraces, allowing for a genuine freedom of choice when it comes to meal times – which is vital, as experiencing the outstanding food at the Royal Mansour is almost beyond description with mere words, as Jordana and I discovered when we dined there. First was a delicate starter of spinach with orange blossom foam. The spinach was fresh salad leaves, bitter and delicious, in perfect contrast to the light and sharp orange foam with tiny chunks of fruit. The combination of the two was exquisite and incredibly successful. Next were traditional tagines – lamb shoulderMechoui-style, and chicken with olives. The lamb shoulder is slow cooked for an incredible twenty-six hours, then steamed and crisped in the oven for guests to sprinkle salt and cumin over it to taste. A mouthwatering, tender, full-flavoured dish that perfectly evokes Marrakech’s rich, traditional heritage alongside its contemporary verve. The chicken dish was refined and smooth, served with onions, olives and lemon, cooked until almost purée in form. Added to this was a delicious vegetable couscous, paired with a perfect tomato sauce to provide a delectable, piquant meal as light as it was flavoursome.