Cooking with Chef David Myers

Cooking with Chef David Myers

Travel has always been at the heart of the unique culinary experiences crafted by global restaurateur and celebrity chef David Myers. After training in the kitchens of some of the most internationally-renowned chefs, opening several of his own restaurants across the world and receiving numerous accolades, David now brings three exclusive dining and drinking experiences to the Renaissance Downtown Hotel, Dubai.

His signature collection in Dubai reflects three well-defined concepts that are each close to his heart. Bleu Blanc is the quaint Southern French farmhouse-inspired restaurant. BASTA! transports diners to an urban interpretation of a Roman trattoria, Florentine steakhouse and Neapolitan pizzeria, and Poppy is the intimate bar that fuses great cocktails with analog tunes.

David’s culinary journey led him from Ohio to work with some of the world’s best chefs in Chicago, France, New York, and Los Angeles before opening his first restaurant Sona which went on to earn a Michelin star for three consecutive years. Since then David has opened a number of restaurants in the US, Japan, Singapore, and Hong Kong and won many accolades including the recent Esquire Man at His Best ‘Chef of the Year.’

David has also gained a following through TV appearances on shows such as Iron Chef America, The Today Show, Top Chef, Master Chef US, Master Chef China and Hell’s Kitchen amongst others. His three signature concepts in Dubai - Bleu Blanc, BASTA! and Poppy - are his first foray into the Middle Eastern culinary scene, and he is certain to keep drawing on flavours from the region to expand his ever-growing repertoire.

For more information about Chef David Myers, visit www.gypsychef.com

Lobster Roll
Ingredients:
2 live main lobster
1 shallots
4 gr saffron
250 gr cherry tomato
1 piece organic egg
1 tablespoon dijon mustard
1 cup olive oil
1 clove garlic
1 lemon
salt
pepper
charcoal brioche bread roll
fleur de sel

Preparation:
1. Poach the lobster in an aromatic broth.

2. Collect all the lobster flesh out of its shell, and dice it.

3. For the aioli, start an emulsion with the mustard and egg yolk. Add in the olive oil while whisking continuously.

4. Season the aioli with crushed garlic, salt, pepper, saffron, and a squeeze of lemon.
    The Bleu Blanc kitchen is baking home-made charcoal brioche bread every day. At home, you can replace it with traditional brioche bread from your favourite bakery.

5. Slice open the roll, and warm it.

6. Toss the lobster in aioli with chopped shallots, chives, and diced cherry tomato petals.

7. Fill the roll with the lobster mixture and finish with a spoon of saffron aioli on the top, and a pinch of fleur de sel.

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