Chef Gregoire Berger is collaborating with Andoni Luis Aduriz to create his fourth four hands dinner of this year at Ossiano. Photo: Ossiano
Chef Gregoire Berger is collaborating with Andoni Luis Aduriz to create his fourth four hands dinner of this year at Ossiano. Photo: Ossiano
Chef Gregoire Berger is collaborating with Andoni Luis Aduriz to create his fourth four hands dinner of this year at Ossiano. Photo: Ossiano
Chef Gregoire Berger is collaborating with Andoni Luis Aduriz to create his fourth four hands dinner of this year at Ossiano. Photo: Ossiano

What are four hands dinners and why are they becoming popular in the UAE?


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For the UAE’s foodies, one world-famous chef is no longer enough to make a memorable meal. Instead, “four hands” dinners are increasingly taking over kitchens in Abu Dhabi and Dubai.

The name refers to two renowned chefs teaming up to create set menus together, often pairing unique flavours, ingredients and techniques they have built their names on as individuals to create a show-stopping collaboration.

Four hands, two chefs, one unforgettable meal – so the idea goes.

In the UAE, four hands dinners are nothing new, though over the years appetites have grown from one-off events to bespoke menus spread across weekends at some of the finest restaurants in the country – with a tantalising array happening this month alone.

On November 8 and 9, diners at one Michelin-starred Ossiano will be treated to a collaboration between head chef Gregoire Berger and celebrated Spanish chef Andoni Luis Aduriz, of two Michelin-starred Mugaritz. It will mark French chef Berger’s fourth four hands of the year.

Additionally, Atlantis The Royal’s executive pastry chef Christophe Devoille will pair up with chef Paul Occhipinti, a Meilleur Ouvrier de France award winner, for a four hands afternoon tea in The Royal Tearoom on November 4 and 5.

Atlantis The Royal's pastry chef Christophe Devoille will pair up with chef Paul Occhipinti, a Meilleur Ouvrier de France award winner, for a four hands afternoon tea. Photo: Atlantis The Royal Dubai
Atlantis The Royal's pastry chef Christophe Devoille will pair up with chef Paul Occhipinti, a Meilleur Ouvrier de France award winner, for a four hands afternoon tea. Photo: Atlantis The Royal Dubai

On November 3 and 4, chef Gaston Acurio, creator of La Mar, will join forces with chef Dabiz Munoz, the master behind SteetXO, which will soon open its doors at One&Only Zabeel.

Atmosphere is also getting in on the trend with an eight-course four hands dinner by Michelin-lauded French chef Arnaud Dunand Sauthier and Atmosphere’s chef Eka Mochamad on November 7 and 8.

Four hands meals allow local diners to sample dishes from award-winning overseas restaurants. Photo: Maison Dunand
Four hands meals allow local diners to sample dishes from award-winning overseas restaurants. Photo: Maison Dunand

Burj Al Arab will host two experiences this month. The first, served on November 15 and 16, is a collaboration between Italian Michelin-lauded chef Nino Di Costanzo and Jumeirah executive chef Andrea Migliaccio at Ristorante L' Olivo at Al Mahara.

The second, to run on November 28 and 29 at Al Muntaha, welcomes German Michelin-lauded chef Daniel Gottschlich and head chef Saverio Sbaragli.

Throw in an Italian-themed collaboration at Trattoria on November 9 and 10 (chefs Omar El Ajmi and Ciro Sicignano) and diners really are spoilt for choice.

But why are the UAE’s best chefs so keen to team up and – more importantly – what’s in it for diners?

‘The UAE’s food scene is evolving’

According to Berger, the trend has grown alongside the country’s culinary prowess.

“I’ve been living in the region for over a decade and I’ve seen how the culinary landscape has changed over the years,” he says. “Four hands dinners and collaborative dining concepts have been on the rise in recent years.

Gaston Acurio of Peruvian restaurant La Mar by Gaston Acurio at Atlantis The Royal. Photo: Atlantis The Royal
Gaston Acurio of Peruvian restaurant La Mar by Gaston Acurio at Atlantis The Royal. Photo: Atlantis The Royal

“It strengthens the region’s authority on the global stage, with carefully thought-out collaborations with globally recognised and celebrated chefs. The culinary world has its eyes on Dubai, there is a lot more interest than ever before.”

Devoille, who is gearing up for his first four hands offering, agrees. “Since the world came out of the global pandemic, the region from a global perspective has been receiving more and more attention,” he says.

“The chefs here have committed to a collective goal to showcase the culinary scene here, and a way of doing this is through the four-hands dining experience, bringing globally recognised chefs to host these with.”

A ‘once-in-a-lifetime’ experience

For Berger, the introduction of the Michelin Guide in Abu Dhabi and Dubai, as well as the arrival of Mena’s 50 Best Restaurants, has also set the bar and motivated industry leaders to go above and beyond to host “never-before-seen dining experiences”.

“For diners, we are providing novel opportunities for them to experience new flavours and culinary adventures, especially when two chefs create together – but it's much more than that,” he says.

“Through four hands, we express something different and we give diners a special moment that they will remember forever.

“To attend and experience a four hands dinner is a once-in-a-lifetime opportunity. These unique showcases are not often repeated with the same chefs.”

When it comes to food enthusiasts, they like to explore and challenge their taste buds and four hands does exactly that.
Christophe Devoille,
executive pastry chef at Atlantis The Royal

For Devoille, four hands provide a new way of exploring food. “When two chefs unite, perfectly matched within one setting, multiple things are fused including culture, vision, mindset and produce,” he says.

“When it comes to food enthusiasts, they like to explore and challenge their taste buds and four hands does exactly that. It's important to note that these are not initiated to make money but to create new experiences and draw in a new audience as well, so they see what the venue is about.”

In September, Tala Bashmi, chef patron of Fusions by Tala in Bahrain, joined chef Andrew Lee of Hakkasan Abu Dhabi for a four hands dinner across two nights, blending the Middle Eastern and Cantonese cooking styles they are famous for.

Tala Bashmi of Fusions by Tala in Bahrain recently joined forces with chef Andrew Lee of Hakkasan Abu Dhabi. Photo: Mena’s 50 Best Restaurants
Tala Bashmi of Fusions by Tala in Bahrain recently joined forces with chef Andrew Lee of Hakkasan Abu Dhabi. Photo: Mena’s 50 Best Restaurants

And it was in this meeting of culture, vision and produce that the magic lay for both chefs and diners.

“Our different culinary flavours complemented each other – who would have thought that Chinese and Middle Eastern food would work so well together?” says Bashmi. “We meticulously planned a 10-course collaboration to offer the best of both worlds for a unique dining experience.”

And for Lee, the collaboration certainly won’t be his last.

“After the remarkable success of our collaboration with chef Tala, we are enthusiastically looking ahead to offer our guests more thrilling and innovative experiences,” he says. “We firmly believe in the power of collaboration to elevate the dining experience and it's something we are actively exploring.”

Sourcing the world’s best ingredients

As well as creating memorable experiences, four hands dinners also allow diners to experience the finest ingredients from all over the world. Often, visiting chefs will bring their own ingredients from their home regions, meaning UAE diners can feast on authentic dishes that burst with provincial flavour.

“Deciding on where ingredients are sourced from is an important stage of the menu creation process,” says Berger. “When we create a new menu, chefs will explain what ingredients should be included based on what they use and like to work with.

“We always go to the origins of most ingredients to find the perfect produce. For example, we have been able to source very specific rice from Spain to use in the upcoming four-hands. It can be anything, from a specific type of trout egg, or even a specific type of fish.”

For his own coming four hands menu, Devoille has worked tirelessly to find the best ingredients he can.

“We have been discussing at length what produce we will bring from the two areas to Dubai, and how we will introduce these to our guests,” he says. “Paul will be bringing fresh rose petals from Greece, buddha hand citrus from Nice, and even lemons from the Amalfi coast in Italy.

“It's been incredibly exciting to collaborate, share ideas and come up with a concept that will amaze diners, and have them reimagine dining through a new experience.”

UAE currency: the story behind the money in your pockets
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UAE currency: the story behind the money in your pockets
Fight card

Bantamweight

Siyovush Gulmamadov (TJK) v Rey Nacionales (PHI)

Lightweight

Alexandru Chitoran (ROM) v Hussein Fakhir Abed (SYR)

Catch 74kg

Tohir Zhuraev (TJK) v Omar Hussein (JOR)

Strawweight (Female)

Weronika Zygmunt (POL) v Seo Ye-dam (KOR)

Featherweight

Kaan Ofli (TUR) v Walid Laidi (ALG)

Lightweight

Leandro Martins (BRA) v Abdulla Al Bousheiri (KUW)

Welterweight

Ahmad Labban (LEB) v Sofiane Benchohra (ALG)

Bantamweight

Jaures Dea (CAM) v Nawras Abzakh (JOR)

Lightweight

Mohammed Yahya (UAE) v Glen Ranillo (PHI)

Lightweight

Alan Omer (GER) v Aidan Aguilera (AUS)

Welterweight

Mounir Lazzez (TUN) Sasha Palatnikov (HKG)

Featherweight title bout

Romando Dy (PHI) v Lee Do-gyeom (KOR)

CABINET%20OF%20CURIOSITIES%20EPISODE%201%3A%20LOT%2036
%3Cp%3E%3Cstrong%3EDirector%3A%20%3C%2Fstrong%3EGuillermo%20del%20Toro%3Cbr%3E%3Cstrong%3EStars%3A%3C%2Fstrong%3E%20Tim%20Blake%20Nelson%2C%20Sebastian%20Roche%2C%20Elpidia%20Carrillo%3Cbr%3ERating%3A%204%2F5%3C%2Fp%3E%0A
Monster

Directed by: Anthony Mandler

Starring: Kelvin Harrison Jr., John David Washington 

3/5

 

if you go

Getting there

Etihad (Etihad.com), Emirates (emirates.com) and Air France (www.airfrance.com) fly to Paris’ Charles de Gaulle Airport, from Abu Dhabi and Dubai respectively. Return flights cost from around Dh3,785. It takes about 40 minutes to get from Paris to Compiègne by train, with return tickets costing €19. The Glade of the Armistice is 6.6km east of the railway station.

Staying there

On a handsome, tree-lined street near the Chateau’s park, La Parenthèse du Rond Royal (laparenthesedurondroyal.com) offers spacious b&b accommodation with thoughtful design touches. Lots of natural woods, old fashioned travelling trunks as decoration and multi-nozzle showers are part of the look, while there are free bikes for those who want to cycle to the glade. Prices start at €120 a night.

More information: musee-armistice-14-18.fr ; compiegne-tourisme.fr; uk.france.fr

Tips to stay safe during hot weather
  • Stay hydrated: Drink plenty of fluids, especially water. Avoid alcohol and caffeine, which can increase dehydration.
  • Seek cool environments: Use air conditioning, fans, or visit community spaces with climate control.
  • Limit outdoor activities: Avoid strenuous activity during peak heat. If outside, seek shade and wear a wide-brimmed hat.
  • Dress appropriately: Wear lightweight, loose and light-coloured clothing to facilitate heat loss.
  • Check on vulnerable people: Regularly check in on elderly neighbours, young children and those with health conditions.
  • Home adaptations: Use blinds or curtains to block sunlight, avoid using ovens or stoves, and ventilate living spaces during cooler hours.
  • Recognise heat illness: Learn the signs of heat exhaustion and heat stroke (dizziness, confusion, rapid pulse, nausea), and seek medical attention if symptoms occur.
Common OCD symptoms and how they manifest

Checking: the obsession or thoughts focus on some harm coming from things not being as they should, which usually centre around the theme of safety. For example, the obsession is “the building will burn down”, therefore the compulsion is checking that the oven is switched off.

Contamination: the obsession is focused on the presence of germs, dirt or harmful bacteria and how this will impact the person and/or their loved ones. For example, the obsession is “the floor is dirty; me and my family will get sick and die”, the compulsion is repetitive cleaning.

Orderliness: the obsession is a fear of sitting with uncomfortable feelings, or to prevent harm coming to oneself or others. Objectively there appears to be no logical link between the obsession and compulsion. For example,” I won’t feel right if the jars aren’t lined up” or “harm will come to my family if I don’t line up all the jars”, so the compulsion is therefore lining up the jars.

Intrusive thoughts: the intrusive thought is usually highly distressing and repetitive. Common examples may include thoughts of perpetrating violence towards others, harming others, or questions over one’s character or deeds, usually in conflict with the person’s true values. An example would be: “I think I might hurt my family”, which in turn leads to the compulsion of avoiding social gatherings.

Hoarding: the intrusive thought is the overvaluing of objects or possessions, while the compulsion is stashing or hoarding these items and refusing to let them go. For example, “this newspaper may come in useful one day”, therefore, the compulsion is hoarding newspapers instead of discarding them the next day.

Source: Dr Robert Chandler, clinical psychologist at Lighthouse Arabia

Honeymoonish
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ESSENTIALS

The flights

Emirates flies from Dubai to Phnom Penh via Yangon from Dh2,700 return including taxes. Cambodia Bayon Airlines and Cambodia Angkor Air offer return flights from Phnom Penh to Siem Reap from Dh250 return including taxes. The flight takes about 45 minutes.

The hotels

Rooms at the Raffles Le Royal in Phnom Penh cost from $225 (Dh826) per night including taxes. Rooms at the Grand Hotel d'Angkor cost from $261 (Dh960) per night including taxes.

The tours

A cyclo architecture tour of Phnom Penh costs from $20 (Dh75) per person for about three hours, with Khmer Architecture Tours. Tailor-made tours of all of Cambodia, or sites like Angkor alone, can be arranged by About Asia Travel. Emirates Holidays also offers packages. 

Indoor cricket in a nutshell

Indoor Cricket World Cup – Sep 16-20, Insportz, Dubai

16 Indoor cricket matches are 16 overs per side

8 There are eight players per team

There have been nine Indoor Cricket World Cups for men. Australia have won every one.

5 Five runs are deducted from the score when a wickets falls

Batsmen bat in pairs, facing four overs per partnership

Scoring In indoor cricket, runs are scored by way of both physical and bonus runs. Physical runs are scored by both batsmen completing a run from one crease to the other. Bonus runs are scored when the ball hits a net in different zones, but only when at least one physical run is score.

Zones

A Front net, behind the striker and wicketkeeper: 0 runs

B Side nets, between the striker and halfway down the pitch: 1 run

Side nets between halfway and the bowlers end: 2 runs

Back net: 4 runs on the bounce, 6 runs on the full

Updated: November 07, 2023, 8:42 AM`