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Food and Drink

What’s in your fridge? Dubai chef Laurent Pommey opens up

Words by Rob Chilton

Laurent Pommey is the French/Australian executive chef at Andaz Dubai on The Palm. Set to open in December, the hotel includes farm-to-table restaurant The Locale.  

 

What’s in your fridge right now?
Broccoli, cucumber, tomatoes, lime, savoy cabbage, mandarins, apples, avocadoes, salmon, chicken, multigrain bread, eggs.

Sounds healthy.
I love eating vegetables and fish – especially salmon.

How do you cook it?

I like it simply grilled with lots of sautéed broccoli and garlic, salad or coleslaw both with cider vinegar and extra virgin olive oil.

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Pommey is a fan of salmon

What’s in your store cupboard?
Organic extra virgin olive oil, almonds, lots of spices, cider vinegar, chick peas, lentils, corn cakes from Australia, tuna, brown rice, green tea, oats and soy milk.

Savoy cabbage.

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Savoy cabbage

What’s the guilty pleasure you always have in your fridge?
Dark chocolate, minimum 70 per cent cocoa.

How do you shop in the supermarket?
I am not an impulse buyer because I like to plan what I’ll be eating the following week. I do not get home that early from work and I don’t enjoy processed takeaway food so I need to be organised.

Dark chocolate.

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Dark chocolate

What’s your go-to meal when you’re exhausted after a day at work?
I make a mixed vegetable salad with tuna, hard-boiled egg, chick peas, extra virgin olive oil, cider vinegar and lots of chili powder.

Chef Laurent Pommey.

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Chef Laurent Pommey

And finally, what’s missing from your fridge?
It would be great to have lots of Thai or Vietnamese herbs and vegetables but it’s pretty much impossible to find them in Dubai. They’re so great for salads and full of flavour.

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