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Chef Lucas Garigliano: When Paella Breaks All the Rules

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Chef Lucas

 

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.

 

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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?

Ingredients
LA LANGOUSTINE
  • Onion Base: 5kg Catalan Onions from Figueres, 1L Olive Oil,2L Langoustine Broth
  • Scallops Velouté: 1/4 White Onion, 1 Turnip, 1L NESTLÉ® All Purpose Cream, 5 Grilled Scallops, 50g Butter
  • Piquillos Purée: 300g Piquillos, 100g Olive Oil, 1 tbsp BUITONI® Tomato Paste,
  • Paella: 300g Round Rice, 900g Langoustine Bisque, Langoustine Trimmings, 1 Lemon Wedge, 1 tbsp BUITONI® Tomato Paste, Nori Sheets, Fresh Langoustines
Preparation
  • 1
    Create the onion base: Sweat the Catalan onions in olive oil with langoustine broth for 3-4 hours to develop depth of flavor.
  • 2
    Prepare the velouté: Cook the onions and turnips, then add NESTLÉ® All Purpose Cream. Blend with grilled scallops for a smooth texture.
  • 3
    Make the Piquillos purée: Vacuum seal the Piquillos with olive oil, cook at 70°C, and blend with BUITONI® Tomato Paste until smooth.
  • 4
    Prepare the Nori sheets: Shape and deep-fry Nori sheets to add texture.
  • 5
    Charcoal the langoustines: Charcoal the langoustines to infuse a smoky depth into the flavor.
  • 6
    Prepare the paella: Sear the langoustine trimmings and cook the rice with the onion base and langoustine bisque, finishing with a touch of lemon juice.
  • 7
    Plate the dish: Layer the scallop velouté, charcoaled langoustine, Nori-wrapped paella, and dot with Piquillos purée to assemble the dish.