On December 11th, the French Dairy Board hosted an exclusive dinner in Al Quoz, Dubai, bringing together professionals from the dairy industry, including importers, retailers, dairy brands, and renowned chefs from the UAE
The event, set in an art gallery adorned with artistic photographs of cream-based desserts, offered an immersive experience blending culinary artistry with dairy innovation. Chef Nathan Rueff curated an original menu highlighting the versatility of dairy cream, with each dish thoughtfully crafted to align with the evening’s artistic theme.
Among the dishes served were The One That Got Fired, featuring truffle tart with caramelised onion and thick cream, and The One That Disappeared, which presented sliced sea bream with aji amarilla dressing and fresh cream, offering a delicate balance of rich and refreshing flavours. The menu also showcased more inventive creations, pushing the boundaries of how cream can elevate dishes with its natural ability to enhance and complement flavours.
This exceptional evening also marked the launch of Cream Chapter 6, a magazine dedicated to the art of dairy cream. The new issue offers a comprehensive guide to cream techniques and culinary delights, providing valuable insights into the origins and production processes of cream, as well as its various types.
It also highlights the significance of French dairy cream, particularly its two PDO certifications, and offers expert tips on infusions and flavouring creams to inspire chefs and food professionals alike. This edition serves as a valuable resource for anyone looking to master the art of cream in their culinary creations.
Visit Instagram.
