At L'Atelier de Joël Robuchon Dubai, Chef Lucas Garigliano is serving up a Paella that's causing quite the stir. This isn't your grandmother's Paella - it's a bold reimagining that marries Spanish soul with Japanese precision, creating a dish that's both familiar and revolutionary.
A Dash of His Past
Despite his youth, Chef Lucas's culinary journey is marked by bold choices. Trading a business management degree from Barcelona University for kitchen whites at Le Cordon Bleu Paris, he quickly rose through the ranks at the Two Michelin-starred L'Atelier de Joël Robuchon – Saint Germain. Now, at just 30, he leads the brigade at L'Atelier de Joël Robuchon Dubai, where he's making waves with his innovative approach to traditional cuisine.
His Signature Dish: LA LANGOUSTINE
This isn't just another fusion attempt - it's a masterclass in cultural harmony. Chef Lucas takes the soul of Catalan Paella and dresses it in Japanese elegance, creating a dish that's guaranteed to turn heads. Charcoaled langoustine meets crispy Nori sheets, while a velvety scallop velouté made with NESTLÉ® All Purpose Cream adds luxurious depth. The traditional Piquillos purée, enhanced with BUITONI® tomato paste, brings a touch of Spanish heritage to this global creation.
Through his signature dish, Chef Lucas Garigliano proves that breaking rules can lead to extraordinary results. This isn't just a new take on Paella - it's a glimpse into the future of global cuisine, where traditional boundaries dissolve and new flavors emerge. One taste of this unique creation, and you'll understand why it's becoming the most talked-about dish at L'Atelier de Joël Robuchon Dubai. After all, who knew Paella could look - and taste - like this?