The Galliard, located at the Address Downtown Dubai, has appointed Monserrato Marini as the new chef. He has moved from Scalini to join the Turkish-Mediterranean concept.
Marini, who hails from Sardinia, Italy, has created a fresh new menu at the Galliard, featuring his Italian roots mixed with Turkish influences. Pasta, fresh seafood and grilled meat make a very prominent appearance in the menu.
KT: Tell us a little more about your collaboration with the Galliard.
Marini: I believe in Mediterranean food. I moved from Italian to a Turkish Mediterranean restaurant because I feel that both cuisines are so similar. Most importantly, the basics are the same.
Both styles feature fresh fish, and fresh vegetables, and lots of clean ingredients, with a simple style of cooking. I like to cook in a "mama's cooking" style.
KT: Vegetables are very prominently reflected in your cooking.
Marini: Vegetables are extremely important in my cooking. I like to cook them in a very simple way. Little bit of olive oil, some lemon, little seasoning.
At galliard, there are lots of salads in the menu. I make sure that vegetarians will have plenty to eat when they come to the Galliard.
Normally, people tend to associate Turkish food with lots of grills and meats. Of course, we do offer meat, fish, and chicken, but we definitely focus on our vegetables as a main player. You should try our artichoke and avocado salad.
KT: What do you have latest on the menu at the Galliard?
Marini: I aim to revisit the classic Turkish dishes and recreate them in a simple manner. In the new menu, the highlight is on seafood.
When it comes to seafood, it is important that we get fresh ingredients that are in season.
Our menu is very flexible and open, the guests can choose their fish and they can decide how they want it cooked so the customer is always satisfied by what we make.
Our beef, too, is high-quality; we only serve wagyu beef.
The poultry is from France and Italy. We source the highest-quality meat available. Our vegetables, too, are fresh, and are sourced from Turkey and Italy.
We make sure that everything, from the dish composition, to the ingredients sourced, is from the Mediterranean region.
My personal favourite: pappardelle with truffle and veal ragu, and the spaghetti lobster.
For the restaurant, I recently purchased a new ice cream machine to create a Turkish yoghurt ice cream with fresh pistachio, honey and baklava on top.
My favourite dessert, the pistachio ice cream, is topped with olive oil. It creates the perfect blend of sweet and savoury tastes.
KT: Coming to your eating habits, do you prefer to indulge in the food, or would you rather have your meals be light and balanced?
Marini: Personally, I like to have balanced meals, but a bit on the indulgent side. I adore things that taste good; I am a big fan of butter, and of bread. I consider fat to be very important in our diet.
When it comes to desserts, I like to add sugar and chocolate, to give it that rich flavour. Food is meant to be deeply enjoyed, especially by those who cook. Never trust a thin chef.
KT: How do you decide which dishes go into your menu?
Marini: When it comes to adding new dishes, we constantly experiment and taste to make sure it becomes perfect. It takes about two weeks to decide which dish makes it to the menu and which doesn't, and to finalise the dish itself. For the menu, I have a system.
I have been a chef all my life, so I have perfected a proper system over the years. I know what to make and I know how things taste, and I know what I want in a dish.
When I came to the Galliard, I sat and worked together with the management, to discuss and taste and create the perfect fusion of Turkish, Mediterranean and French food.
KT: Apart from the Galliard, where do you like to eat in Dubai?
Marini: Honestly speaking, I don't eat out. I like to cook and eat at home.
I know what I prefer to eat, and sometimes, restaurants will not have what I want, so I prefer to cook it myself. When it comes to the Galliard, I know that whatever I pick, I will love it.
KT: Best advice ever received.
Marini: "Nothing is impossible in the kitchen. You have to find a way to make it work."
I have been told that if a customer wants something specific, we should be able to make it happen.
When it comes to food, I am a very flexible chef, and am willing to cater to a customer's needs.