FZN By Bjorn Frantzen – This Dubai Restaurant Serves A Meal With Wine Pairing For Rs 80,000

Renowned Swedish chef Bjorn Frantzen has made a daring entry into Dubai’s fantastic eating scene with the opening of FZN at Atlantis The Palm. The menu uniquely blends Asian and French flavours with Nordic influences, leading to dishes which might be each intricate and hanging. This excessive-finish tasting menu idea is a sister restaurant to Frantzen in Sweden, which was awarded three Michelin stars, making it the primary within the nation to realize that distinction.

When paying such a premium for a meal, the expertise begins effectively earlier than the primary chunk. From the doorway, friends are led by a fastidiously designed journey. Standing earlier than a discreet doorway, I press the buzzer. For a second, it looks like coming into a speakeasy bar, earlier than a hallway results in a carry that whisks me as much as a lounge the place the night begins with champagne and canapes.

A Living Room That Sets the Stage

Called The Living Room, this cosy area is designed to resemble a mountain retreat, full with fur throws on chairs. While sipping champagne and sampling canapes, anticipation builds as a thriller field is opened, revealing the star components of the meal. Expect Japanese tuna, Norwegian king crab, and the best caviar. That indicators the transition to the Dining Room.

An Open Kitchen with a Front-Row View

Passing by a wine cellar stacked with 1,300 bottles from all over the world, I enter the motion-packed Dining Room, the place cooks take centre stage. The open kitchen idea provides the selection of sitting at one among 4 tables seating 14 friends or perching on the chef’s counter, which seats 13. With a complete capability of simply 27 friends, the setting is intimate.
There isn’t any menu handed out; every course arrives as a shock. Many dishes are completed tableside, permitting diners to observe world-class cooks at work.

A Nine-Course Culinary Journey

The meal begins with one of many prettiest dishes conceivable – a rose-formed Japanese turnip with otoro tartare, fermented strawberry, and low oil. The bluefin tuna stomach melts within the mouth, whereas the strawberry and low oil add sudden depth.
Another standout is chawanmushi, which interprets to ‘steamed cup’ in Japanese. This silky egg custard is infused with beef broth and completed with smoked olive oil, caviar, and gold mud. Made tableside, it’s an explosion of flavour.

(L-R) French Toast and Chawanmushi with beef broth and caviar

(L-R) Grilled King Crab and Tarte Tatin Apple Dessert

Crudo Otoro – Japanese turnip-fermented strawberry espresso oil 

Next is grilled king crab with finger lime, saffron, and sea buckthorn beurre blanc, topped with ikura (salmon caviar). The mixture of components elevates the dish to a different stage.
A specific spotlight is a dish referred to as ‘French Toast’, however that is removed from bizarre. The deep-fried bread with spring onion emulsion is topped with grilled eel and beef charcuterie, which is cooked on the desk. One chunk leaves a smoky, meaty imprint on the palate.
The night ends with two desserts-a frozen lime marshmallow and a tarte of apple and celeriac, each mild but full of flavour. Every dish isn’t just about style; the presentation is an artwork kind in itself.