This is your chance to enjoy a three-course pastry menu.
With events happening left, right, and centre, Abu Dhabi is buzzing this season. The MICHELIN Guide Food Festival is returning to the capital this year, and it is set to debut the world’s first-ever MICHELIN Guide cafe.
Open for a limited time only, from 22 to 24 November, the MICHELIN Guide Cafe sets a new benchmark in the UAE dining scene. As part of this pop-up, you’ll be able to witness the talent of Italian pastry chef and MICHELIN Passion Dessert winner Aurora Storari, who will be making her Abu Dhabi debut at the festival. She will be joined by Executive Pastry Chef Alexandre Thabard from Emirates Palace Mandarin Oriental, Abu Dhabi. The two maestros will whip up a three-course pastry menu that will be exclusively available to those attending the MICHELIN Guide Food Festival. Priced at AED 250 per person, this experience is expected to last 90 minutes per seating.
But the MICHELIN Guide Cafe is not just for adults. Children will have the chance to step into the role of junior chefs with interactive masterclasses. Here, they’ll try their hand at making a fresh berry pavlova as well as the art of Italian pasta-making. Priced at AED 135 per person, this activation ensures that the little ones are entertained as well.
Apart from the MICHELIN Guide Cafe, the MICHELIN Guide Food Festival will bring 20 chefs from MICHELIN-starred and MICHELIN-recommended restaurants under one roof. Guests can indulge in dishes from 99 Sushi Bar, Hakkasan, Talea by Antonio Guida, and many more.
Elsewhere, the MICHELIN Stars Table will offer an evening of themed dining at Emirates Palace Mandarin Oriental, Abu Dhabi. With themes of earth, desert, sea, and sky, along with a specially curated crafted menu, you’re guaranteed a great dining experience.
So, if you’re looking to visit this limited-time-only MICHELIN Guide Cafe, snagging a ticket to the MICHELIN Guide Food Festival is of utmost importance.
GO: Visit https://abu-dhabi.platinumlist.net for tickets and more information.
