Hilton Dubai Jumeirah Resort
A Wonderful Start to the 2014/2015 Season at BICE, Dubai
Members of Chaîne des Rôtisseurs UAE were welcomed back from the summer break with a Diner Amical at BICE, Hilton Dubai Jumeirah Resort, supervised by Ristorante Manager Piero Giglio.
BICE Chef Cosimo Danese presented a menu featuring outstanding Italian ingredients in superbly created dishes, including a Burrata with Perino tomatoes specially imported for the occasion. An impressive artichoke soup clearly conveyed the flavor of fresh artichokes, highlighted by fresh black truffles.
Ian Fairservice, Bailli Delegue – Bailliage des Emirats Arabes Unis, was particularly impressed with the Fillet of Wagyu. “We invited Cosimo Danese to prepare the Wagyu to a gourmet standard of medium rare, and he didn’t disappoint us.” said Ian. “Chaine members expect the best at our events.”
The presentation of wines was equally exceptional. Although the champagne accompanying the anti-pasti styled canapés before dinner was naturally French, the wines served with dinner were purely Italian, again imported for the occasion.
The spicy Alois Lageder Gewürztraminer brought out the flavours of the Burrata starter, followed by a Sauvignon Blanc from the same estate, which gently allowed the artichoke essence of the soup to stand out. A Villa Antinori Bianco served with the sea bass was followed by a smoky Merlot, which accompanied the Wagyu fillet. The meal ended with a Moscato Passito Araldica with the excellent dessert.
“This was a wonderful start to the 2014/2015 season”, said Eleanor Brodie, Chancelier, Commandeur, Chaîne des Rôtisseurs UAE, who organized the event. “We were fully booked and everyone thoroughly enjoyed the evening.”
Aperitif by the bar
Monopole Heidsieck Champagne
Burrata , perino pomodoro e foam di avocado
Perino tomato, Burratta and Avocado foam
A10is Lageder Gewurztraminer 2012
Zuppa di topinambur con tartufo nero estivo
Jerusalem artichoke soup with black summer truffle
Alois Lageder Sauvignon Blanc 2012
Branzino con salsa al pesto
Seabass with pesto sauce
Villa Antinori Bianco 2012
Filetto di Wagyu con patata confit e zucchine grigliate.
Grade 10 Wagyu tenderloin, grilled Zucchini and Fondant potato
Feudo Butera Merlot 2011
Sashimi di frutta, mojito analcolico ghiacciato
Fruit sashimi with frozen virgin Mojito
Moscato Passito Araldica 2010
Coffee & tea
Beatrice Ruggeri’s Vision
The network of Bice restaurants spanning the world today began 87 years ago in Milan. Beatrice Ruggeri – Bice to her family and friends – was known for her extraordinary hospitality and personal warmth. For years she was encouraged to open her cucina to the public. In 1926 she agreed albeit reluctantly, and a neighborhood trattoria -loosely translated a friendly gathering place – was opened. With Bice in the kitchen and her brothers and sisters serving in the dining room, il Ristorante Da Gino e Bice, or Bice os it would later be known, had a family feeling. The first customers said it was like being at the home of a friend as Bice hoped they would.
With the passing of her husband Gino, Bice’s sons, Remo and Roberto, took a more active role, yet stayed true to their mother’s vision: of Bice being an inviting place where friends and family could come together and feel much os if they were at the home of a friend. Bice Milan remained a fiourishing local establishment throughout World War II and has enjoyed nearly six decades of success at Via Borgospesso 12, Milano.
As Milan emerged os a European fashion and banking center in the 1970s, Bice Milan was embraced by a new very discriminating international clientele that included the continent’s reigning designers. In a city where understated elegance is the operative, word spread of the restaurant’s stylish interiors, the Tuscany origins of the food and of Bice Ruggeri’s unwavering commitment to satisfying clients. Bice Ruggeri was now a recognized Milanese restaurateur. And her sons, Remo and Roberto, were taking steps to extend her vision throughout the world.
Cuisine: Contemporary Italian
Location: Hilton Dubai Jumeirah
Restaurant Manager: Piero Giglio
Head Chef: Cosimo Danese
Décor: Light and breezy modern style with pool views.
Concept: Contemporary Italian dining experience
Operating Hours: 12:00 – 15:00 hours (à la carte lunch), 19:00 – 00:30 hours (à la carte dinner)
Dress Code: Black tie or national dress and medals
More details about the venue can be found on the Venue Website
Options* All prices include 5% VAT
Bookings are currently not available for this event.